Beast

SOME NEWS AT BEAST … WE ARE NOW OFFERING HAND SELECTED WINE PAIRINGS EACH WEEK, THAT CHANGE WITH EVERY MENU. THAT MEANS THAT ALONG WITH THE FIVE OR SIX COURSE TASTING MENU ($52, AND $45- RESPECTIVELY)- YOU CAN ALSO GET A SMALL GLASS OF WINE WITH EACH OF THOSE COURSES ($35 FOR 6, $30 FOR FIVE).

SEATINGS ARE MAINLY AT 6PM AND 8:45- UNLESS SPECIAL ARRANGEMENTS ARE MADE. WE DO RECOMMEND CALLING AHEAD FOR RESERVATIONS.
503.841.6968

THIS WEEKS MENU (WITH SOME LITTLE CHANGES HERE AND THERE) WILL LOOK SOMETHING LIKE THIS: (wine pairings in italics)

Veal Consomme with 2 minute quail egg
fresh pea and mint toasts
Kracher ‘Illmutz’ Pinot Gris 2006

Charcuterie Plate:
Scallop ceviche w/ lobster aioli, Pork pate with Fig and Olive, Chicken liver mousse w/ Seville orange marmalade
Foie gras bon-bon with sauternes gelee
Nigl Piri Gruner Veltliner 2006

Lime and Pernod Sorbet

Medallion of venison with morel butter
Potato Gnocchi and Asparagus
Preisinger Zweigelt 2006

Wild gathered greens, sherry pickled ramps, crispy house lardon
shaved parmesan reggianno
Brundlmayer Riesling Steinmassel 2005

cheese plate:
Neal’s Yard Oglesheild, & raw Goats milk Tomme
champagne and vanilla bean poached apricots, candied hazelnuts, ansie shortbread
alps wildflower honey
Weininger Nussberg Alte Reben Wein 2005

Rhubarb shortcakes with buttermilk Ice Cream and Caramel
Kracker Beerenauslese Cuvee Burgenland NV

Next weeks dinner menu will be posted by Tuesday evening. Thanks

BRUNCH AT BEAST

Brunch at beast is $28 for all courses below-One coffee or juice included

BRIOCHE & BAGUETTE FRENCH TOAST
MAPLE BOURBON HARD SAUCE
CANDIED BACON & PECANS

DUCK, HOUSE PANCETTA, & SPRING VEGETABLE HASH
POACHED EGG
WHOLE GRAIN MUSTARD HOLLANDAISE

SELECTION OF STEVE’S CHEESE
MACHE, FRISÉE, & RADICCHIO
PINEAPPLE & ICE-WINE VINAIGRETTE

PISTACHIO ICE CREAM
RHUBARB CARAMEL
CANDIED GINGER AND ALMOND SHORTBREAD

THIS WEEK, BEAST IS OFFERING ON WEDNESDAY APRIL 23RD- A VERY SPECIAL WINE DINNER- IN PARTNERSHIP WITH GREAT WINE BUYS (WWW.GREATWINEBUYS.COM), AND C & G WINES- AN EVENING OF FOOD PAIRED WITH WINES FROM DOM. ALBERT MANN- A GRAND CRU PRODUCER FROM THE ALSACE…

CALL FOR AVAILABILITY 503.841.6968 - SEATINGS ARE FULL AT 6PM, WITH A FEW SPOTS LEFT AT 8:45

THE MENU IS SET AS FOLLOWS:

GOUGERES
CREMANT D’ ALSACE BRUT-NV

MOREL VELOUTÉ, DUCK LIVER TOAST
PINOT NOIR CLOS DE LA FAILLE-2004

CHARCUTERIE PLATE:
CHICKEN LIVER MOUSSE WITH CASSIS
HOUSE PORK, CHERRY AND PISTACHIO PATÉ
FOIE GRAS BON-BON, SAUTERNES GELEÉ
PINOT GRIS FURSTENTUM GRAND CRU- 2005

SCALLOP CRUDO, LOBSTER AIOLI
PINOT GRIS CUVÉE ALBERT-2006

RAMP STUFFED SADDLE OF RABBIT
MUENSTER SAUCE MORNAY, SAUERKRAUT
RIESLING SCHLOISSBERG GRAND CRU 2006 & 2005

MACHE & PORK BELLY SALAD
PINEAPPLE VINAIGRETTE
PINOT BLANC- 2006

STEVE’S CHEESE, THIN SLICED PROSCUITTO
PEAR CHUTNEY
GEWURZTRAMINER STEINGRUBLER GRAND CRU-2005

ALMOND AND CANDIED GINGER SHORTBREAD
GEWURZTRAMINER FURSTENTUM VIEILLES VIGNES GRAND CRU-2005

THE REST OF THE WEEKS MENU IS BELOW, (NOTE OPTIONAL WINE PAIRINGS IN ITALICS)
THE MENU IS A SET MEAL, COSTS $52 FOR ALL SIX COURSES, AND $45 FOR 5 (CHOICE BETWEEN CHEESE AND DESSERT). WINE PAIRINGS ARE $35/30 RESPECTIVELY.

VEAL AND PORCINI CONSOMMÉ
ASPARAGUS TOAST
TISSOT ARBOIS SELECTION-CHARDONNAY& SAUVIGNON 2004

CHARCUTERIE PLATE:
STEAK TARTARE WITH QUAIL EGG TOAST
CHICKEN LIVER MOUSSE WITH CASSIS
HOUSE PORK, CHERRY AND PISTACHIO PATÉ
FOIE GRAS BON-BON, SAUTERNES GELEE
TISSOT ‘EN BARBERON’ CHARDONNAY- 2006

BRAISED DUCK AND SPRING VEGETABLE CREAM
FRESH PEAS, MORELS AND BABY ONIONS
HANDMADE EGG NOODLES
TISSOT POULSARD SANS SOUFRE- 2005

MACHE AND RADICCHIO SALAD
PINEAPPLE, ICE WINE AND GREEN GARLIC VINAIGRETTE
TISSOT TRAMINER- 2006

SELECTION FROM STEVE’S CHEESE
POACHED DATES, CANDIED HAZELNUTS
ANISE SHORTBREAD ALPS WILDFLOWER HONEY
TISSOT MACVIN BLANC- NV

RHUBARB TART TATIN
PISTACHIO ICE CREAM & SOUR CHERRY CARAMEL
TISSOT MACVIN ROUGE- NV

SOME NEWS AT BEAST … WE ARE NOW OFFERING HAND SELECTED WINE PAIRINGS EACH WEEK, THAT CHANGE WITH EVERY MENU. THAT MEANS THAT ALONG WITH THE FIVE OR SIX COURSE TASTING MENU ($52, AND $45- RESPECTIVELY)- YOU CAN ALSO GET A SMALL GLASS OF WINE WITH EACH OF THOSE COURSES ($35 FOR 6, $30 FOR FIVE).

SEATINGS ARE MAINLY AT 6PM AND 8:45- UNLESS SPECIAL ARRANGEMENTS ARE MADE. WE DO RECOMMEND CALLING AHEAD FOR RESERVATIONS.
503.841.6968

THIS WEEKS MENU (WITH SOME LITTLE CHANGES HERE AND THERE) WILL LOOK SOMETHING LIKE THIS: (wine pairings in italics)

WHITE BEAN SOUP
TOMATO CONFITURE, & LARDON
KRACHER ILLMUTZ- PINOT GRIS-2006

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEE
HOUSE PORK, CHERRY AND PISTACHIO PATÉ
STEAK TARTARE, QUAIL EGG TOAST
CHICKEN LIVER MOUSSE WITH CASSIS
DUCK DEMI-GLACE BIJOUX
ACCOMPANIMENTS
BRET BROTHERS VIRE-CLESSE-2006

RAMP STUFFED SADDLE OF RABBIT
MOREL BEURRE BLANC & ASPARAGUS
FOUGERAY DU BEAUCLAIR MARSANNAY ROUGE “ST. JACQUES” - 2005

ROCKET SALAD WITH PROSCIUTTO
GOAT CHEESE, & MINT
BANYULS VINAIGRETTE
VAUDIEU CHATEAUNEUF-DU-PAPE BLANC- 2006

SELECTION OF CHEESE FROM STEVE’S
CHAMPAGNE AND BROWN SUGAR POACHED APRICOTS
FENNEL AND FLEUR DE SEL SHORTBREAD
LAVENDER HONEY
JOSEF LEITZ DRACHENSTEIN RIESLING-2006

CHOCOLATE CARAMEL TARTS
DOUBLE CHOCOLATE COOKIE ICE CREAM
ODYSSEUS PRIORAT DOLC DE GARNAXTA-2006

some news at BEAST … we are now offering hand selected wine pairings each week, that change with every menu. That means that along with the five or six course tasting menu ($52, and $45- respectively)- you can also get a small glass of wine with each of those courses ($35 for 6, $30 for five).

seatings are mainly at 6pm and 8:45- unless special arrangements are made. we do recommend calling ahead for reservations.
503.841.6968

this weeks menu (with some little changes here and there) will look something like this:

WEEK OF WEDNESDAY APRIL 9TH, 2008
(WINE PAIRINGS IN ITALICS)

PUREE OF WHITE BEAN SOUP
ARUGULA PISTOU, CANDIED HAZELNUTS
& HOUSE LARDON
(MIKULSKI- ALIGOTE 2005)

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
HOUSE PORK, CHERRY AND PISTACHIO PATÉ
STEAK TARTARE, QUAIL EGG TOAST
CHICKEN LIVER MOUSSE WITH SEVILLE MARMALADE
ACCOMPANIMENTS
(NIGIL PIRI- GRUNER VELTLINER 2006)

SEARED ARTISAN DUCK BREAST
ROASTED SPRING ASPARAGUS
POACHED DUCK EGG, MUSTARD HOLLANDAISE, DUCK DEMI-GLACE
(BERTHIER ST. AMOUR- CRU BEAUJOLAIS 2005)

BELGIAN ENDIVE AND POACHED FIG SALAD
SHERRY-CREAM VINAIGRETTE
SHAVED ROQUEFORT
(LORIMER- ROSÉ OF ZWEIGELT 2005)

STEVE’S CHEESE:
SCIMUDIN- RAW COW & GOAT (IT.)
NEAL’S YARD-MONTGOMERY’S CHEDDAR-RAW COW- (UK.)
CHAMPAGNE AND BROWN SUGAR POACHED APRICOTS
CRACKED FENNEL AND FLEUR DE SEL SHORTBREAD
ALPS WILDFLOWER HONEY
(CHÅTEAU LAFFITTE-PACHERENC DU VIC BILH 2006)

COCONUT POTS DE CRÈME
BANANA-BOURBON ICE CREAM
DOUBLE CHOCOLATE SABLE COOKIE
(RARE WINE CO.- NEW YORK MALMSEY MADEIRA N.V.)