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 October 11th & 18th, 2017

 


 

JAPANESE HAMACHI & APPLE TARTARE
WHITE SOY-CITRUS VINAIGRETTE, CRISPY GINGER
HABANADA CHILES

Ameztoi Txakolina di Getaria ‘Blanco’ Hondarribi Zuri 2016
Basque, Spain

 

RYE CHITARRA PASTA
SEASON’S LAST TOMATO SAUCE, GUANCIALE
BLISTERED FRYING PEPPERS, FRESH FARMERS CHEESE
RYE & PARSLEY BREADCRUMBS

Smockshop Band Pinot Noir 2014
Columbia Gorge, Oregon

 

SHERRY GLAZED LAMB SHOULDER
CRISPY FRIED DELICATA SQUASH
LEMON MARINATED GREEN TOMATOES
BROWN BUTTER-ANCHOVY VINAIGRETTE

Château Lanessan Haut-Médoc 2002
Bordeaux, France

 

SPICY FALL ARUGULA
PAN SEARED OREGON WILD MUSHROOMS WITH BUTTER & THYME
CRISPY MAITAKE-PARMESAN FRICO,
30 YEAR BALSAMIC
BEET PICKLED PEARL ONIONS

Florent Rouve Arbois Chardonnay 2014
Jura, France

 

TALEGGIO CHEESE
ROSEMARY & GRAPE MOSTARDA, ITALIAN PINE NUT BUTTER
SALT & PEPPER POMMES GAUFRETTE, NASTURTIUM LEAVES

Domaine l'Agapé Riesling Expression de Terroir 2013
Alsace, France

 

CHOCOLATE-YUZU GANACHE
PEAR & FIG BUTTER, YUZU COMPRESSED PEAR
BURNT HONEY ICE CREAM, FRESH FIG
HONEY CRUNCH

A.R. Valdespino Isabela Cream Sherry NV
Andalucia, Spain

 


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.