Beast

After a fantastic first weekend…the beast is resting.
We will open for regular business hours this coming week.

Wednesday through Sunday- begining at 6pm. We seat tables until 9:30.

Our phone number is 503.841.6968- please feel free to call and request a reservation. Currently we are taking reservations for parties of 6 or more.

Thanks! -Naomi

ps. if you’d like to check out some photos my friend Alicia Rose took recently…check out her site . HERE (not for the faint of heart…)

Saturday, September 29, 2007

CAULIFLOWER SOUP WITH TROUT ROE AND SALSA VERDE

CHARCUTERIE PLATE:
COUNTRY PORK PATE WITH PRUNES AND PISTACHIOS
RED WINE STUFFED POACHED PEAR STUFFED WITH RILLETTES
PICKLED VEGETABLES

SEARED DUCK BREAST, BALSAMIC GLAZED MARS GRAPES
CABBAGE, HOUSE LARDON, DUCK DEMI GLACE

BUTTER LETTUCE AND RADICCHIO SALAD, TARRAGON VIN ROYALE

NEAL’S YARD APPLEBY’S CHESHIRE, HOUSE QUINCE PASTE

CHOCOLATE SOUFFLE, VANILLA BEAN ICE CREAM, FIG CARAMEL

duo of soups: french heirloom squash and sweet corn, truffled pork cracklings

smooth chicken and duck liver mousse, pork rillettes stuffed poached pear

whipped herb custard, trout roe, squid ink cracker

oxtail galette, cauliflower and sorrel gratin

butter lettuce and radicchio salad, creamy
tarragon vinaigrette

raw milk sheep and goat cheese cauille blanc apple paste

chocolate soufflé, noyaux ice cream,
plum caramel sauce

duo of soups: french heirloom squash and sweet corn, truffled pork cracklings

smooth chicken and duck liver mousse, pork rillettes stuffed poached pear

whipped herb custard, trout roe, squid ink cracker

oxtail galette, cauliflower and sorrel gratin

butter lettuce and radicchio salad, creamy
tarragon vinaigrette

french goat cheese, cauille blanc apple paste

chocolate and plum soufflé, noyaux ice cream,
dark caramel sauce