Beast

HELLO, & THANK YOU FO VISITING OUR SIGHT.

WE ARE CLOSED FOR VACATION FOR TWO WEEKS. WE WILL RE-OPEN FOR REGULAR BUSINESS STARTING THE WEEK OF WEDNESDAY AUGUST 13TH. THANKS FOR YOUR SUPPORT!!

FEEL FREE TO LEAVE A MESSAGE ON OUR VOICEMAIL TO REQUEST A FUTURE DATE ANYTIME AFTER AUGUST 13TH.

I’VE LEFT THE MENU UP ON LINE FOR THE WEEK BEFORE WE CLOSED, JUST AS AN EXAMPLE. THERE ARE ALSO ARCHIVES OF ALL THE MENU’S WE’VE DONE, WEEK BY WEEK IN THE “ARCHIVES” SECTION.

SEE YOU SOON.

WEEK OF JULY 23RD

… 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

MENU (WINE PAIRINGS IN ITALICS)

LOBSTER BISQUE
WATERMELON & CHERRY TOMATO
DOM. ROY MARSANNAY BLANC ‘LES CHAMPS PERDRIX’-2005

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK RILLETTE & HOUSE CRACKER
DUCK, DUCK LIVER, & OLIVE PATE
ARTISINAL SALAMI
DOM. FOUGERAY DU BEAUCLAIR MARSANNAY ROSE-2005

MESQUITE GRILLED LAMB LOIN CHOP
NECTARINE & SUMMER SAVORY SALSA
DUCK FAT FINGLERLINGS & FRENCH GREEN BEANS
DOM. D’ARDHUY ‘CLOS DU LANGRES’ ROUGE-2005

DENISON FARMS HEIRLOOM TOMATOES
SEARED GIANT SEA SCALLOP
NASTURSHUM REMOULADE
DOM. FOUGERAY DE BEAUCLAIR ST. JACQUES BLANC-2005

SELECTION OF STEVES CHEESE:
GALLET NORMAND-COW (FR)
ABBAYE DE BELLOC-SHEEP (FR)
TOMME U TARAVU-RAW COW, GOAT & SHEEP (FR)
POACHED APRICOTS, CANDIED HAZELNUTS
AGED BALSAMIC & VANILLA SHORTBREAD
ALPS WILDFLOWER HONEY
LAFARGE ALIGOTE ‘RAISINS DORES’ -2005

CHOCOLATE POTS DE CRÈME
CANDIED PINK AND RED CURRANTS
CASSIS WHIPPED CREAM
LOCAL WINE CO. ‘SNAFU’-2005

This is our last week of service before we close for vacation for two weeks. We will re-open for regular business starting the week of wednesday august 13th. Thanks for your support!!

… 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

MENU (WINE PAIRINGS IN ITALICS)

LOBSTER BISQUE
WATERMELON & CHERRY TOMATO
DOM. ROY MARSANNAY BLANC ‘LES CHAMPS PERDRIX’-2005

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK RILLETTE & HOUSE CRACKER
DUCK, DUCK LIVER, & OLIVE PATE
ARTISINAL SALAMI
DOM. FOUGERAY DU BEAUCLAIR MARSANNAY ROSE-2005

MESQUITE GRILLED LAMB LOIN CHOP
NECTARINE & SUMMER SAVORY SALSA
DUCK FAT FINGLERLINGS & FRENCH GREEN BEANS
DOM. D’ARDHUY ‘CLOS DU LANGRES’ ROUGE-2008

DENISON FARMS HEIRLOOM TOMATOES
SEARED GIANT SEA SCALLOP
NASTURSHUM REMOULADE
DOM. FOUGERAY DE BEAUCLAIR ST. JACQUES BLANC-2005

SELECTION OF STEVES CHEESE:
GALLET NORMAND-COW (FR)
ABBAYE DE BELLOC-SHEEP (FR)
TOMME U TARAVU-RAW COW, GOAT & SHEEP (FR)
POACHED APRICOTS, CANDIED HAZELNUTS
AGED BALSAMIC & VANILLA SHORTBREAD
ALPS WILDFLOWER HONEY
LAFARGE ALIGOTE ‘RAISINS DORES’ -2005

CHOCOLATE POTS DE CRÈME
CANDIED PINK AND RED CURRANTS
CASSIS WHIPPED CREAM
LOCAL WINE CO. ‘SNAFU’-2005

… 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

MENU (WINE PAIRINGS IN ITALICS)

CHILLED CUCUMBER AND CRÈME FRAICHE SOUP
CALABRIAN CHILI OIL & EDIBLE FLOWERS
SZIGETTI SPARKLING GRUNER VELTLINER

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK RILLETTE & HOUSE CRACKER
DUCK, DUCK LIVER, CHERRY & PISTACHIO PATE
ARTISINAL SALAMI
TESSIER CHEVERNY BLANC-2006

SEARED SONOMA FARMS DUCK BREAST
LAPIN, RAINEER CHERRY & CHERRY TOMATO SALSA
PAN FRIED SQUASH BLOSSOMS
GROSBOIS VIELLES CHINON-2006

LOCAL FARM GREENS, RED HAVEN PEACHES
SHAVED AL VINO GOAT CHEESE, MARCONA ALMONDS
SHERRY VINAIGRETTE
SALOMON KOGL RIESLING-2006

SELECTION OF STEVE’S CHEESE:
POACHED APRICOTS, CANDIED HAZELNUTS
SAFFRON SHORTBREAD
LOCAL HONEYCOMB
PRIELER PINOT BLANC SEEBERG-2006

LEMON VERBENA MERINGUES
TAYBERRIES & SYLVAN BLACKBERRIES
BUTTERMILK ICE CREAM
JJ CHRISTOFFEL URZIGER WURZGARTEN AUSLESE-2006

… 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

MENU (WINE PAIRINGS IN ITALICS)

CHILLED LOCAL EARLY-GIRL TOMATO SOUP
BASIL PISTOU & BORAGE FLOWER
AUFRANC CHENAS-2006

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE WITH QUAIL EGG TOAST
PORK RILLETTE & HOUSE CRACKER
ALPS ARTISAN SOPRESATTA
HIRSCH GRUNER VELTLINER HIELIGENSTEIN-2006

COINTREAU BRINED PORK CHOP
SUMMER HERB CRÈME FRAICHE
FRENCH FINGERLING, OIL CURED OLIVE,
SPRING ONION & FENNEL SALAD
HIRSCH VINEYARD PINOT NOIR-2006

GATHERING TOGETHER FARM GREENS
FIRST OF THE SEASON APRICOTS
FROMAGE BLANC, MARCONA ALMONDS
SHERRY VINAIGRETTE
WAGNER-STEMPEL RIESLING TROCKEN- 2005

SELECTION OF STEVE’S CHEESE:
PHOLIA FARM ‘ELK MT.’-GOAT (OR.)
ESTREALLA CREAMERY ‘VALENTINA’ –COW (WA.)
CHABICHOU DU POITOU –GOAT (FR.)
POACHED APRICOTS, CANDIED HAZELNUTS
GINGER & VANILLA SHORTBREAD
LOCAL HONEYCOMB
MESSMER MUSKATELLER KABINETT-2005

VANILLA-BEAN CREAM
BING AND SOUR CHERRY SAUCE
PISTACHIO LANGUES DU CHAT
TISSOT MACVIN ROUGE ‘LES CRETS’-NV

… 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).

CHILLED SCALLOP IN LEMON OIL
SEARED PORCINI MUSHROOM
ENGLISH PEA SALSA
COLD CUCUMBER WATER
LABBE ABYMES BRUT DE SAVOIE-NV

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEE
STEAK TARTARE WITH QUAIL EGG TOAST
CHICKEN LIVER MOUSSE CRACKER
PORK CHEEK TERRINE, HERBED CRÈME FRAICHE
ADAM DHRONHOFBERGER THOLEY RIESLING HALBTROCKEN-2002

MESQUITE GRILLED PETITE NEW YORK STEAK
CHERRY TOMATO REMOULADE
BACON WRAPPED LITTLE GEMS & ROQUEFORT
POMMES FRITES
HAUTS-CHASSIS LES GALETS CROZES-HERMITAGE-2006

SPRING HILL FARMS FRISEÉ
BING CHERRIES, DUCK CONFIT
BANYULS VINAIGRETTE
MICHAEL LAFARGE PASSETOUTGRAIN-2005

STEVE’S CHEESE:
PHOLIA FARMS ‘HILLS PEAK’ (NIGERIAN GOAT-OR.)
AFFI DELICE (CHABLIS WASHED COW-FR.)
NEAL’S YARD KEEN’S CHEDDAR (RAW COW-UK.)
POACHED APRICOTS, CANDIED HAZELNUTS
AGED BALSAMIC & FLEUR DE SEL SHORTBREAD
LOCAL HONEYCOMB
BOTTGEYL MUSCAT D’ALSACE ‘LES ELEMENTS’-2005

SUMMER BERRY TRIFFLE
LEMON VERBENA ICE-CREAM
ITHACA PENELOPE DOLC DE GARNATXA BLANCA