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 July 26th & August 2nd, 2017

 


SEARED OREGON ALBACORE
BLISTERED PADRÓNS, MARINATED WATERMELON CUCUMBER
MARCONA ALMOND AÏOLI, BASIL

Clos Marfisi Patrimonio Grotta di Sole Blanc 2016
Isle of Corsica, France

 

TARRAGON & CHIVE FARFALLE
ROASTED CHANTERELLES, BRAISED GEM LETTUCE
LEMON CRÈME FRAÎCHE, PECORINO TOSCANO

Domaine Tissot Poulsard Vieilles Vignes 2015
Jura, France

 

SHERRY GLAZED WAGYU SHORT RIB
EARLY GIRL TOMATO, OLIVE OIL FRIED ARTICHOKE

ROMANO BEANS, FRESH HORSERADISH VINAIGRETTE

Château Haut-Bernat Puisseguin-Saint-Emilion 2010
Bordeaux, France

 

BLACK LOCUST FARMS ESCAROLE
GRILLED SWEET SUE PEACH, PROSCIUTTO CRISP
LEMON-ANCHOVY DRESSING

Smockshop Band ‘Spring Ephemeral’ White Zinfandel 2016
Columbia Gorge, Oregon

 

CIRESA TALEGGIO
CHARRED CORN, SMOKED CORN HUSK COULIS

GREEN CORIANDER, OREGANO & SUMAC CRACKER
BLACKBERRY CONFITURE

Holden Wine Co. Johan Vineyard Chardonnay 2015
Willamette Valley, Oregon

 

COCONUT MERINGUE CAKE
TURMERIC GOLDEN MILK ICE CREAM

BLUEBERRY AIGRE-DOUX
MATCHA, PISTACHIO

Domaine de Durban Muscat des Beaumes-de-Venise 2014
Rhone Valley, 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.