Beast

TRUFFLED CREAM OF CELERY ROOT SOUP
SEARED OREGON PORCINI

SMOOTH CHICKEN & DUCK LIVER MOUSSE
COUNTRY PATE, TARTARE OF LOCAL BEEF
QUAIL EGG ONE EYED SUSAN
RABBIT RILLETTES

VEAL LOIN CHOP
SORREL-GOAT BUTTER, POACHED QUINCE
SMASHED SUNCHOKE AND POTATO PUREE
KALE NOIR

GEORGES GATHERED GREENS
SHAVED RADISH
RED WINE VINAIGRETTE, BUTTERY CROUTONS

STEVE’S CHEESE
BUCKWHEAT CREPE
LOCAL BERRY BLOSSOM HONEY
DUCK FAT GLAZED CHESTNUTS

OR

PEAR AND PINENUT TART
SALTED BUTTER CARAMEL ICE CREAM

BUCKWHEAT CREPES FILLED WITH RACLETTE CHEESE
CHESTNUTS, AND HONEY
MAPLE BACON

WILD MUSHROOM, BRUSSELS SPROUTS AND APPLE HASH
POACHED EGG
WHOLE GRAIN MUSTARD HOLLANDAISE

GOUGERES AND GRAVY
FARMERS MARKET GREENS, BEETS
SHERRY FILBERT VINAIGRETTE

CINNAMON POTS DE CRÈME
WHIPPED CRÈME FRAICHE, FIG AND POMEGRANATE
ANSIE SHORTBREAD

delicata squash soup with seared foie gras

charcuterie plate: chicken liver mousse, country pork and fig terrine, pickled egg, celery root salad
house pickles

oregon venison pot-pie with hedgehog, chanterelle, and porcini mushrooms
groundwork brussels sprouts, candied heirloom lemons
whipped potatoes

market greens, heirloom apple and beet salad
banyuls-filbert vinaigrette

cave aged taleggio (Lombardi, IT.)
buckwheat crepe
oregon wild flower honey
duck fat toasted chestnuts

OR

cinnamon creme brulee, fig and pomegranate salad
whipped creme fraiche, anise and fleur de sel shortbread

3 courses $32, 5 courses $45

RESERVATIONS 503.841.6968

delicata squash soup with seared foie gras

charcuterie plate: chicken liver mousse, country pork and fig terrine, pickled egg, celery root salad
house pickles

oregon venison pot-pie with hedgehog, chanterelle, and porcini mushrooms
groundwork brussels sprouts, candied heirloom lemons
whipped potatoes

market greens, heirloom apple and beet salad
banyuls-filbert vinaigrette

Neals’ Yard gorwydd caerphilly raw cow’s milk (Wales)
buckwheat crepe
honey and duck fat glazed chestnuts

OR

cinnamon creme brulee, fig and pomegranate salad
whipped creme fraiche, anise and fleur de sel shortbread

3 courses $32, 5 courses $45

RESERVATIONS 503.841.6968

delicata squash soup with seared foie gras

charcuterie plate: chicken liver mousse, country pork and fig terrine, pickled egg, celery root salad
house pickles

oregon venison pot-pie with hedgehog, chanterelle, and porcini mushrooms
groundwork brussels sprouts, candied heirloom lemons
whipped potatoes

market greens, heirloom apple and beet salad
banyuls-filbert vinaigrette

Neals’ Yard gorwydd caerphilly raw cow’s milk (Wales)
buckwheat crepe
honey and duck fat glazed chestnuts

OR

cinnamon creme brulee, fig and pomegranate salad
whipped creme fraiche, anise and fleur de sel shortbread

3 courses $32, 5 courses $45

RESERVATIONS 503.841.6968