Date:July 28, 2015

SE Wine Collective’s wine bar undergoes largest expansion since opening

PORTLAND, Ore. (July 28, 2015) – SE Wine Collective has doubled their seating, placing new seats and tables both in the cellar and outside as well as added festive outdoor lighting. Two eight-top high wood community tables have been added to the cellar space, adding 16 new seats inside. The patio now boasts 12 seats, with two two-tops featuring Adirondack rocking chairs and two new four-top tables. SE Wine Collective will now have room for 58 guests, almost doubling the original 30 person capacity.

Chef Althea Grey Potter has expanded the wine bar food menu by 30 percent as well. Visitors can now enjoy full meals of small and/or large plates that will change based on seasonality along with carefully curated wine selections.

“With the expansion of our wine offerings both from the Collective winemakers and our global and local inspiration wines, as well as the amazing additions to our menu by Chef Althea Grey Potter, we were seeing a continuous and steady growth in the number of wine lovers joining us each day,” says SE Wine Collective co-owner Kate Monroe. “Rather than seeing their names on a long waiting list for a table in the cozy wine bar, we decided to make an additional expansion, and increase our floorplan to accommodate the growing demand!”

Wine Bar Menu

  • Marinated Castelventrano Olives – orange and rosemary $5
  • Valencia Almonds – sea salt and fine herbs $5
  • Popcorn – olive oil and pecorino $5
  • Little t Baguette – butter and jacobsen pinot salt $4
  • Warm Aged Cheddar Gougeres – leeks and thyme $7
  • Prosciutto Wrapped Dates – smokey blue and hazelnuts $7
  • Deviled Egg Flight – salmon roe, beets, mama lil’s and crispy prosciutto $7


  • Wine braised beef & pork polpette – pecorino, basil and garlic toast $9
  • Burrata cheese – heirloom tomatoes, basil pesto and aged balsamic $12
  • Kale Salad – shaved beets, currants, pepitas and sheep feta $11
  • Simple Greens – shaved radish, lemon vinaigrette and chives $6
  • Hermiston watermelon – cucumber, cherry tomatoes, olives and chevre $11


  • Jambon Beurre Baguette – ham, butter and Jacobsen pinot salt $7
  • Banh Mi Baguette – coconut pork and shrimp meatballs,, pickles and chile mayo $11
  • Italian Cured Meats Baguette – pecorino, garlic scape aioli, greens and balsamic $10
  • Oregon Albacore tuna niçoise – egg, olive, green beans, heirloom tomatoes $16
  • Sesame Beef Lettuce Wraps – kimchi, rice, chile mayo, herbs and farm lettuce $15
  • Smoked Duck Confit – cherry tomatoes, corn and strawberry gastrique $14
  • Roasted summer squash – romesco, chickpeas, almonds, manchego and mint $12


  • Cultured Plate – cheeses curated by the cheese bar $14
  • Cured Plate – housemade charcuterie and PDX salamis $14
  • Cultured & Cured Board $26


  • Half-Baked Cookie – chocolate chip with caramel, sea salt, and cream $11


About SE Wine Collective

Kate and Thomas Monroe, of Division Winemaking Company, founded the Southeast Wine Collective in 2012 in response to their personal interest in creating a unique multi-faceted urban winery, coupled with increasing public interest in the urban wine movement. The urban winery and wine bar brings together like-minded wineries who are sustainably growing their businesses and offers a venue for commercial custom crush wine production, tastings and events in an area of SE Portland that already hosts a thriving restaurant and nightlife scene. Through the Collective the Monroes have helped shepherd the upstart of multiple artisanal wineries. Current resident wineries include: Division Winemaking Company, Fullerton Wines, Helioterra Wines, Jackalope Wine Cellars, James Rahn Wine Co, Jasper Sisco, Ore Winery, Vincent Wine Company, Willful Wines and 5Q.

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