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: (OPTIONAL WINE PAIRINGS IN ITALICS)(will post by thursday)

CREAM OF SPINACH SOUP
SEARED SEA SCALLOP, TROUT ROE & CHIVES

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEE
CHICKEN LIVER MOUSSE , SEVILLE ORANGE MARMALADE
STEAK TARTARE WITH QUAIL EGG TOAST
PORK & PORK LIVER PATE WITH
GREEN OLIVES AND FIGS

DUCK LEG CONFIT
SAUTEED RAPINI, CELERY ROOT, PLUMCOT GLACEÉ

ROASTED RED BEETS
8 MINUTE EGG, TARRAGON SALSA VERDE
FRIED PROSCIUTTO, BLOOD ORANGE VINAIGRETTE

SELECTION FROM STEVE’S CHEESE:
SOLA VAL CASOTTO-RAW COW & SHEEP-(IT)
SCIMUDIN-RAW COW AND GOAT-(IT)
POACHED APRICOTS, MARCONA ALMONDS, DATES
COCOA-NIB & FLEUR DE SEL SHORTBREAD
LAVENDER HONEY

LEMON BUTTERMILK SOUFFLE
STRAWBERRY SAUCE
VANILLA WHIPPED CREAM

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: (optional wine pairings in italics)

FRENCH SPRING-WALLA-WALLA ONION SOUP
GRYUERE CROUTON
BOULAY SANCERRE ROSE-2006

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEE
RUSTIC DUCK LIVER PATE , SEVILLE ORANGE MARMALADE
STEAK TARTARE WITH QUAIL EGG TOAST
PORK & PORK LIVER PATE WITH
GREEN OLIVES AND FIGS
HIRSCH HEILIGENSTEIN GRUNER VELTLINER-2006

CATTAIL CREEK LAMB LOIN CHOP
OIL CURED OLIVE AND PRESERVED MEYER LEMON SALSA
ARTICHOKE AND NEW POTATO MASH
BRAISED BABY LEEKS
CLOT DE L’OUM ‘LES COMPANIE DES PAPILLONS’-2005

ARUGULA AND MIXED SPRING GREENS
FAVA BEANS, SHAVED SHEEPS MILK CHEESE
MINT, HOUSE PANCETTA & SHERRY VINAIGRETTE
A.J. ADAM RIESLING DHRONHOFBERGER THOLEY
HALBTROCKEN-2002

SELECTION FROM STEVE’S CHEESE:
CASINCA- GOAT’S MILK (FR.)
BEL FIURITU- SHEEP’S MILK (FR.)
POACHED APRICOTS, MARCONA ALMONDS, DATES
COCOA-NIB & FLEUR DE SEL SHORTBREAD
LAVENDER HONEY
BURSIN GEWURZTRAMINER GRAND CRU ZINNKŒPFLÉ-2005

RHUBARB CARAMEL UPSIDE-DOWN CAKE
STRAWBERRY-TARRAGON ICE CREAM
FRESH OREGON STRAWBERRIES
PAS ST MARTIN ‘LA VIE EN ROSE’-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:

DINNER WEDNESDAY THRU SATURDAY

YUKON GOLD POTATO & GREEN GARLIC SOUP
CHERVIL SALSA

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEE
PORK RILLETTES WITH SEVILLE ORANGE MARMALADE
STEAK TARTARE WITH QUAIL EGG TOAST
PORK & PORK LIVER PATE WITH
PRUNES & GREEN PEPPERCORNS

BRIOCHE & SOUR CHERRY STUFFED QUAIL
DUCK LIVER AND MOREL TOAST
FRISEE WITH DUCK FAT VINAIGRETTE & HOUSE LARDON

BRAISED BABY LEEK & LENTIL SALAD
SAUTEED EASTER EGG RADISH
WITH BUTTER AND FLEUR DE SEL

SELECTION FROM STEVE’S CHEESE:
POACHED APRICOTS, CANDIED HAZELNUTS
ANISE SHORTBREAD, ALPS WILDFLOWER HONEY

RHUBARB TART TATIN
STRAWBERRY-TARRAGON ICE CREAM

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:

DINNER WEDNESDAY THRU SATURDAY

RUSTIC TOMATO AND WHITE BEAN SOUP
WITH RAMPS

CHARCUTERIE PLATE:
HOUSE PORK, FIG, AND GREEN OLIVE PATÉ
FOIE GRAS BON-BON, SAUTERNES GELEE
SCALLOP CEVICHE. LOBSTER AIOLI
CHICKEN LIVER MOUSSE WITH CASSIS

BAGUETTE, OLIVE AND PROSCUITTO
STUFFED LOIN OF PORK
WARM NEW POTATO SALAD
WITH SPRING PEAS, MORELS & MINT SALSA VERDE

LITTLE GEM LETTUCES
GREEN GARLIC & PICKLED ANCHOVY
PARMESAN & CROUTONS

SELECTION FROM STEVE’S CHEESE:
BEILLEVAIRE TOMME DE CHERVE- RAW GOAT (LOIRE, FR.)
BLACK SHEEP CREAMERY PECORINO- RAW SHEEP (WA.)
POACHED APRICOTS, CANDIED HAZELNUTS
COCOA-NIB SHORTBREAD, ALPS WILDFLOWER HONEY

CHOCOLATE SOUFFLE
BUTTERMILK ICE CREAM & CARAMEL

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:

RUSTIC TOMATO AND WHITE BEAN SOUP
WITH RAMPS

CHARCUTERIE PLATE:
HOUSE PORK, FIG, AND GREEN OLIVE PATÉ
FOIE GRAS BON-BON, SAUTERNES GELEE
SCALLOP CEVICHE. LOBSTER AIOLI
CHICKEN LIVER MOUSSE WITH CASSIS

BAGUETTE, OLIVE AND PROSCUITTO
STUFFED LOIN OF PORK
WARM NEW POTATO SALAD
WITH SPRING PEAS, MORELS & MINT SALSA VERDE

LITTLE GEM LETTUCES
GREEN GARLIC & PICKLED ANCHOVY
PARMESAN & CROUTONS

SELECTION FROM STEVE’S CHEESE:
BEILLEVAIRE TOMME DE CHERVE- RAW GOAT (LOIRE, FR.)
BLACK SHEEP CREAMERY PECORINO- RAW SHEEP (WA.)
POACHED APRICOTS, CANDIED HAZELNUTS
COCOA-NIB SHORTBREAD, ALPS WILDFLOWER HONEY

CHOCOLATE SOUFFLE
BUTTERMILK ICE CREAM & CARAMEL