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

MENU (WINE PAIRINGS IN ITALICS)

SUMMER VEGETABLE SOUP
GRAPE LEAF AND PINE-NUT SALSA
LANCYRE PIC SAINT-LOUP ROSE-2007

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
DUCK, PORK, DUCK LIVER & CRACKED OLIVE PATE
CHICKEN LIVER MOUSSE, HOUSE CRACKER
ARTISINAL SALAMI
BOIS DE BOURSAN CHATEAUNEUF DU PAPE BLANC-2006

HANGER STEAK “NICOISE”
FRENCH BEANS, HERILOOM TOMATOES
DUCK FAT FRIED FINGERLINGS
TARRAGON & NICOISE OLIVE REMOULADE
BOIS DE BOURSAN CHATEAUNEUF DU PAPE ROUGE-2005

ROASTED BEETS, SUMMER CORN & CHANTERELLES
WILD WATERCRESS & DIJON CRÈME FRACIHE
BERTHIER SAINT AMOUR-2005

ABBAYE DE BELLOC-SHEEP (FR)
WILLAMETTE VLY CHEESE CO. FONTINA (OR)
ROLLINGSTONE-BLEU AGE- GOAT (ID)
POACHED APRICOTS & LOCAL TABLE GRAPES
CANDIED HAZELNUTS
COCOA-NIB & VANILLA BEAN SHORTBREAD
LOCAL WILDFLOWER HONEY
TEXIER O PALE ROUSSANNE-2005

PLUM, CARAMEL & CHOCOLATE TARTS
CRACKED BLACK PEPPER & CARDAMOM ICE CREAM
BLANES MAURY-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)

NEW POTATO SOUP
FREID CAPERS & BABY LEEKS
GATINOIS BRUT ROSE GRAND CRU D’AY-NV

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
DUCK, PORK, DUCK LIVER & CRACKED OLIVE PATE
ARTISINAL SALAMI
RIJCKAERT ARBOIS EN PARADIS-2006

FENNEL BRINED CARLETON FARMS PORK LOIN
STUFFED WITH GRAPE LEAVES AND CURRANTS
RATATOUILLE OF SUMMER VEGETABLES
WALTER HANSEL CAHILL LANE PINOT NOIR-2005

SPRING-HILL FARMS FRISEE
CRACKED GREEN OLIVES & TOMATOES
LEMON VINAIGRETTE & TONATTO TOAST
LOIMER ROSE OF ZWEIGELT-2007

SELECTION OF STEVE’S CHEESES:
ESTRELLA “GUAPIER”-RAW COW (WA)
SOLA-RAW COW & SHEEP (IT)
BLEU D’AUVERGNE-COW (FR)
POACHED APRICOTS, MARCONA ALMONDS
AGED BALSAMIC-VANILLA BEAN SHORTBREAD
LOCAL WILDFLOWER HONEY
DOM. CASTERA JURACON SEC- 2006

BLACKBERRY, PEACH & BROWN BUTTER TARTS
ANISE ICE-CREAM
RENARDAT-FACHE BUGEY CERDON ROSE-NV

We are back from our summer holiday!

… 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 HIERLOOM & TOYBOX TOMATO SOUP
BASIL TIPS & LEMON OIL
LOIMER ZWEIGELT ROSE-2007

CHARCUTERIE PLATE:
FOIE GRAS BON-BON, SAUTERNES GELEÉ
STEAK TARTARE & QUAIL EGG TOAST
DUCK, PORK, DUCK LIVER & CRACKED OLIVE PATE
RABBIT RILLETTE ON HOUSE CRACKER
ARTISINAL SALAMI
LOIMER RIESLING KAMPTAL-2007

BRAISED CATTAIL CREEK LAMB SHANK
SUMMER CORN PUDDING & GOLDEN CHANTERELLES
LOIMER PINOT NOIR ESTATE LANGENLOIS TERRASSEN-2005

HARICOTS VERTS, POACHED WHITE SHRIMP & 7 MIN EGG
ANCHOVY & HERB AIOLI
LOMIER GRUNER VELTLINER KAMPTAL-2007

SELECTION OF STEVE’S CHEESES:
AFFINE AU CHABLIS- COW (FR.)
BERGER-BASQUE OSSAU IRATY-SHEEP (FR.)
SPAHN-RAW COW (SWIZ.)
POACHED APRICOTS, CANDIED HAZELNUTS
COCONUT & FLEUR DE SEL SHORTBREAD
ALPS WILDFLOWER HONEY
BOULAY SANCERRE BLANC MONTS DAMNES-2005

LOCAL WILD HONEY CUSTARD
FRENCH THYME TUILLE
SYLVAN BLACKBERRIES & LOCAL PEACHES
SPREITZER RIESLING SPATLESE WINKELER JESUITENGARTEN -2003