DINNER

We offer hand-selected, optional wine pairings that accompany each course.
Current wine pairings are in italics.

Communal dinner seatings begin at 6:00 pm and 8:45 pm
Wednesday through Saturday.
We offer one dinner seating Sunday at 7:00 pm.

We request guests provide advance notice about food allergies
as we offer a set menu only.

For reservations, guests may email beast@beastpdx.com or call at 503.841.6968.


Menu for the Weeks of August 9 & 16, 2017

 


KOMBU-CURED HOKKAIDO SEA SCALLOP
BONITO, SHAVED JALAPEÑO, GREEN CORIANDER
PICKLED WATERMELON RIND

Château Henri Bonnaud Palette Rosé 2016
Prvence, France

 

GARGANELLI
EGGPLANT & EARLY GIRL TOMATO RAGÚ
MINT, OREGANO, RICOTTA SALATA, BREADCRUMBS

Colene Clemens Pinot Noir 'Adriane' 2013
Willamette Valley, Oregon

 

FENNEL-BRINED LAN-ROC PORK LOIN
FERMENTED GREEN TOMATO, CHANTERELLES
PARMESAN & SUMMER SAVORY SOUFFLÈ
SMOKED BLACKBERRIES

Domaine du Mortier Saint-Nicolas de Bourgueil 'Dionysos' 2014
Loire Valley, France

 

TENDER GREENS & HERBS
SHAVED SUMMER VEGETABLES, BRIAR ROSE FETA
HAZELNUT-CARROT CRUMBLE, PRESERVED LEMON VINAIGRETTE

Domaine Olivier Morin Bourgogne Chitry 2015
Burgundy, France

 

BURRATA CHEESE
VERJUS MARINATED PEACHES
FINO VERDE BASIL
, PINE BUD SYRUP, PISTACHIOS
BAGUETTE BROWN BUTTER CRISPS

Weingut Nigl Grüner Veltliner Kremser Freiheit 2016
Krems, Austria

 

SWEET CORN SEMIFREDDO & HUCKLEBERRY SORBET
FRESH HUCKLEBERRIES, SORGHUM STRUDEL
CORNBREAD CRUMBLE

Domaine de Martinolles Vergnes Methode Ancestrale NV
Languedoc, France

 

 


BRUNCH

Join us for brunch—Portland’s most famous meal—without the wait!

Sunday only with communal seatings beginning at 10:00 am, 11:30 am & 1:00 pm.

Each week, we are inspired by what we see at the market. Our brunch menu is often decided on the fly. Perhaps an example of what we have done recently will help:

Brunch at Beast PDX

 

Sunday Brunch

 

COFFEE or TEA

 

STRAWBERRY CLAFOUTIS
WHIPPED CRÈME FRAÎCHE,
MAPLE-GLAZED HOUSE BACON

 

 

CORIANDER SEARED BIGEYE TUNA
SMOKED AÏOLI, OIL CURED OLIVES
SPRING GREENS, RADISH & CHIVE SAUCE VERTE

 

~BEAST HASH~
BRAISED LAN ROC PORK SHOULDER
CARROTS, OYSTER MUSHROOMS, FENNEL
CAULIFLOWER, ASPARAGUS, CONFIT POTATOES
POACHED DUCK EGG & DIJON HOLLANDAISE

 

PETIT FOURS

 

 

BLOODY MARY $12
MIMOSA or KIR ROYALE $10

JUICE $6
WINE or BEER PAIRING $18
Additional wine menu available upon request.