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.503.841.6968MENU FOR THE WEEK BELOW (WINE PAIRINGS IN ITALICS)

NEW YEARS EVE-2008 - ( $225 PER PERSON ALL INCLUSIVE )

DUO OF SOUPS: PETITE BOUILLIBASE & LOBSTER BISQUE WITH CRÈME FRAICHE & CAVIAR
LASSAIGNE BRUT BLANC DE BLANC LES VIGNES DE MONTGUEUX NV

BRIOCHE, SOUR CHERRY & FOIE GRAS STUFFED QUAIL
LEITZ RIESLING TROCKEN RUDESHEIMER BERG ROTTLAND ALTE REBEN 2005

MACKREL, WITH BLOOD ORANGE, FENNEL & OLIVE TAPENADE
RADIKON OSLAVJE 2001

CHARCUTERIE COURSE: PORK LIVER PATE, CHICKEN LIVER MOUSSE WITH CANDIED BACON & BEEF TENDERLOIN TARTARE WITH QUAIL EGG TOAST
THOMAS-LABAILLE SANCERRE CUVEE BUSTER-2006

BEEF TENDERLOIN EN CROUTE WITH WILD MUSHROOMS, LOCAL TRUFFLES & DEMI-GLACE
JACQUES-FREDRIQUE MUGNIER NUITS-ST. GEORGES CLOS DE LA MARECHALE MONOPOLE 1ER CRU 2005

FRISEE WITH HOUSE LARDON, SHAVED PERSIMMON & BUTTERY HERBED CROUTONS
VINS CONTES GAMA SUTRA 2007

SELECTION OF STEVES CHEESE
CLOSEL LA JALOUSIE SAVENNIERES (CH. DES VAULTS) 2005

LA BETTE NOIR CHOCOLATE CAKE, SALTED CARAMEL CRÈME ANGLAISE
BARBEITO MADEIRA BUAL SINGLE CASK

… 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.503.841.6968MENU FOR THE WEEK BELOW (WINE PAIRINGS IN ITALICS)
SPICED CARROT VELOUTÉ TARRAGON CRÈME FRAICHE
BARGEMONE COTEAUX AIX EN PROVENCE ROSE-2007

CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉSTEAK TARTARE &
QUAIL EGG TOASTCHICKEN LIVER MOUSSE WITH COGNAC,
HOUSE CRACKERPORK, PORK LIVER, SOUR CHERRY & PISTACHIO PATE
SCHROCK WEISSBURGUNDER-2007

PORK CHEEK & HEDGEHOG MUSHROOM POT PIE
GATHERING TOGETHER FARM’S BRAISED FALL GREENS
PEILLOT MONDEUSE BUGEY V.D.Q.S.-2006

ROASTED CHIOGGA AND BULL’S BLOOD BEET SALADBLOOD ORANGE SALSA
8 MINUTE EGG
AUFRANC CHENAS VIEILLES VIGNES DE 1939-2006

~SELECTION OF STEVE’S CHEESE~
TOMME CORSE-SHEEP (FR)COOLEA-COW (UK)
RIVER’S EDGE CHEVRE ST. OLGA-GOAT (OR)
ANISE & FLEUR DE SEL SHORTBREAD
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS
JJ CHRISTOFFEL RIESLING KABINETT ERDENER TREPPCHEN-2006

CHILLED VANILLA & WILDFLOWER HONEY CRÈME
SPICED HEIRLOOM APPLE CONFITURE
THYME TUILLE
CLOTTE-CAZALIS SAUTERNES-2005SUBSTITUTIONS POLITELY DECLINED

NEW YEARS EVE-2008 - ( $225 PER PERSON ALL INCLUSIVE )

DUO OF SOUPS: PETITE BOUILLIBASE & LOBSTER BISQUE WITH CRÈME FRAICHE & CAVIAR
LASSAIGNE BRUT BLANC DE BLANC LES VIGNES DE MONTGUEUX NV

BRIOCHE, SOUR CHERRY & FOIE GRAS STUFFED QUAIL
LEITZ RIESLING TROCKEN RUDESHEIMER BERG ROTTLAND ALTE REBEN 2005

MACKREL, WITH BLOOD ORANGE, FENNEL & OLIVE TAPENADE
RADIKON OSLAVJE 2001

CHARCUTERIE COURSE: PORK LIVER PATE, CHICKEN LIVER MOUSSE WITH CANDIED BACON & BEEF TENDERLOIN TARTARE WITH QUAIL EGG TOAST
THOMAS-LABAILLE SANCERRE CUVEE BUSTER-2006

BEEF TENDERLOIN EN CROUTE WITH WILD MUSHROOMS, LOCAL TRUFFLES & DEMI-GLACE
JACQUES-FREDRIQUE MUGNIER NUITS-ST. GEORGES CLOS DE LA MARECHALE MONOPOLE 1ER CRU 2005

FRISEE WITH HOUSE LARDON, SHAVED PERSIMMON & BUTTERY HERBED CROUTONS
VINS CONTES GAMA SUTRA 2007

SELECTION OF STEVES CHEESE
CLOSEL LA JALOUSIE SAVENNIERES (CH. DES VAULTS) 2005

LA BETTE NOIR CHOCOLATE CAKE, SALTED CARAMEL CRÈME ANGLAISE
BARBEITO MADEIRA BUAL SINGLE CASK

MENU FOR WEEK OF DECMEBER 10TH, 2008

… 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 FOR THE WEEK BELOW (WINE PAIRINGS IN ITALICS)

SPICED CARROT VELOUTÉ
TARRAGON CRÈME FRAICHE
BARGEMONE COTEAUX AIX EN PROVENCE ROSE-2007

CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK, PORK LIVER, SOUR CHERRY & PISTACHIO PATE
CHICKEN LIVER MOUSSE ON HOUSE CRACKER
BOTT-GEYL PINOT GRIS GRAND CRU SONNENGLANZ-2004

WINE BRAISED BEEF SHORTRIBS
HEDGEHOG MUSHROOMS & VEAL DEMI-GLACE
RED SAVOY CABBAGE & SOFT POLENTA
CHATEAU ROLLAT SOPHIE RED WINE WALLA-WALLA-2006

ARUGULA & SHAVED PERSIMMON SALAD
FRIED ALMONDS & HUMBOLDT FOG GOAT CHEESE
PEILLOT ALTESSE ROUSSETTE DE BUGEY-2006

~SELECTION OF STEVE’S CHEESE~
TOMINO DA PADEL- COW & SHEEP (IT)
CRICKET CREEK TOBASI- RAW COW (US)
EPOISSES-COW (FR)
CRACKED PEPPER & FLEUR DE SEL SHORTBREAD
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS
CAZIN COUR-CHEVERNY CUVEE RENAISSANCE-2005

MEYER LEMON BUTTERMILK SOUFFLÉ
THYME TUILLE
SYNCLINE VIOGNIER LATE HARVEST-2007

NEW YEARS EVE-2008 - ( $225 per person all inclusive )

Duo of Soups: Petite Bouillibase & Lobster Bisque with Crème Fraiche & Caviar
Lassaigne Brut Blanc de Blanc Les Vignes de Montgueux NV

Brioche, Sour cherry & Foie Gras stuffed Quail
Leitz Riesling Trocken Rudesheimer Berg Rottland Alte Reben 2005

Mackrel, with Blood Orange, Fennel & Olive Tapenade
Radikon Oslavje 2001

Charcuterie course: Pork Liver Pate, Chicken Liver Mousse with Candied Bacon & Beef Tenderloin Tartare with Quail Egg Toast
Thomas-Labaille Sancerre CUVEE BUSTER-2006

Beef Tenderloin en Croute with Wild Mushrooms, Local Truffles & Demi-Glace
Jacques-Fredrique Mugnier Nuits-St. Georges Clos de la Marechale Monopole 1er Cru 2005

Frisee with House Lardon, Shaved Persimmon & Buttery Herbed Croutons
Vins Contes Gama Sutra 2007

Selection of Steves Cheese
Closel La Jalousie Savennieres (Ch. des Vaults) 2005

La Bette Noir Chocolate Cake, Salted Caramel Crème Anglaise
Barbeito Madeira Bual Single Cask

… 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 FOR THE WEEK BELOW (WINE PAIRINGS IN ITALICS)

SPICED CARROT VELOUTÉ
TARRAGON CRÈME FRAICHE
BARGEMONE COTEAUX AIX EN PROVENCE ROSE-2007

CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK, PORK LIVER, SOUR CHERRY & PISTACHIO PATE
CHICKEN LIVER MOUSSE ON HOUSE CRACKER
BOTT-GEYL PINOT GRIS GRAND CRU SONNENGLANZ-2004

WINE BRAISED BEEF SHORTRIBS
HEDGEHOG MUSHROOMS & VEAL DEMI-GLACE
RED SAVOY CABBAGE & SOFT POLENTA
CHATEAU ROLLAT SOPHIE RED WINE WALLA-WALLA-2006

ARUGULA & SHAVED PERSIMMON SALAD
FRIED ALMONDS & HUMBOLDT FOG GOAT CHEESE
PEILLOT ALTESSE ROUSSETTE DE BUGEY-2006

~SELECTION OF STEVE’S CHEESE~
TOMINO DA PADEL- COW & SHEEP (IT)
CRICKET CREEK TOBASI- RAW COW (US)
EPOISSES-COW (FR)
CRACKED PEPPER & FLEUR DE SEL SHORTBREAD
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS
CAZIN COUR-CHEVERNY CUVEE RENAISSANCE-2005

MEYER LEMON BUTTERMILK SOUFFLÉ
THYME TUILLE
SYNCLINE VIOGNIER LATE HARVEST-2007

… 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 FOR THE WEEK BELOW:

SPICED CARROT VELOUTÉ
TARRAGON CRÈME FRAICHE

CHARCUTERIE PLATE:
FOIE-GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
PORK, PORK LIVER, SOUR CHERRY & PISTACHIO PATE
CHICKEN LIVER MOUSSE ON HOUSE CRACKER

WINE BRAISED BEEF SHORTRIBS
HEDGEHOG MUSHROOMS & VEAL DEMI-GLACE
SOFT POLENTA & LOCAL KALE

ARUGULA & SHAVED PERSIMMON SALAD
FRIED ALMONDS & HUMBOLDT FOG GOAT CHEESE

~SELECTION OF STEVE’S CHEESE~
TOMINO DA PADEL- COW & SHEEP (IT)
CRICKET CREEK TOBASI- RAW COW (US)
EPOISSES-COW (FR)
CRACKED PEPPER & FLEUR DE SEL SHORTBREAD
CHAMPAGNE POACHED APRICOTS & CANDIED HAZELNUTS

MEYER LEMON BUTTERMILK SOUFFLÉ
THYME TUILLE