Champ Divin Cremant Du Jura 'Zero Dosage', Jura Fr
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Menu
Wine Menu 4Main Menu 1Dinner Menu 6Brunch Menu 2
Wine Menu
Sparkling/champagne
Roederer Brut Premier, Champagne Fr
Vve. Fourny Brut Rose Premier Cru, Fr (375 Ml)
R.H. Coutier Brut Tradition, Champagne, Fr
R.H. Coutier Blanc De Blancs, Champagne, Fr
Paul Bara Grand Cru Brut Reserve, Champagne, Fr
Rosé
Eric Chevalier Val De Loire Rose 'Grolleau', Loire, Fr
Dom. De Marquiliani Rose of Sciaccarellu, Corsica, Fr
Daniel Chotard Sancerre Rose, Loire, Fr
Dom. De La Tour De Bon Bandol Rose, Provence, Fr
White
Equipo Navazos-Niepoort Vino Blanco, Andalucia, Es
Schmid Riesling Vom Urgestein, Kremstal, At
Chateau D'arlay Blanc, Jura, Fr
Dominique Andiran Vdf Le Ruminant De Vignes, Fr
Domaine Dupeuble Blanc, Beaujolais, Fr
Eyrie Old Vines Pinot Gris, Willamette Valley, Or
Domaine Ostertag Riesling, Muenchberg, Alsace, Fr
Red
Domaine Faury Syrah, Rhone Valley, Fr
Chateau De Bellevue Lussac-St. Emilion, Bordeaux, Fr
Dom. Chotard Sancerre Rouge, Loire, Fr
Domaine Du Gros 'Nore Bandol Rouge, Provence, Fr
Leon Barral, Jadis, Faugeres, Languedoc, Fr
Domaine Dupeuble Rouge, Beaujolais, Fr
Chateau D'arlay Rouge, Jura Fr
J.K. Carriere Pinot Noir, Vespidae, Willamette, Or
Brunier, Chateauneuf-Du-Pape 'Telegramme', Rhone, Fr
Soter Pinot Noir, Mineral Springs, Willamette, Or
Main Menu
Menu for the week of october 29th, 2014
Main
Oregon Porcini Crudo
Pistachios, banyuls vinaigrette, périogord truffles. Wine pairing: dom. Labet fleur 2012, jura, france
Seared Squab Breast & Confit Leg
Cauliflower purée, braised collard greens, cranberry confiture, madeira demiglace. Wine pairing: dom. Breton bourgueil 'clos senechal' 2009, loire valley, france
Selection of Cheese
From steve at cheese bar, compressed apples, candied hazelnuts, flax seed lavash. Wine pairing: dom. Bellevue sauvignon gris 2012, bordeaux, france
Charcuterie
Steak tartare*, quail egg* toast, chicken liver mousse*, leaf lard cracker, foie gras bon-bon*, peanut shortbread, sauternes gelée, fried pork rillette, dijon aioli, chanterelle & pistachio pâté, boudin noir. Wine pairing: dom. Boesch riesling 'les grande lignes' 2012, alsace, france
Dandelion Green, Radicchio & Frisée Salad
Poached pullet egg, housemade bacon, aged balsamic, walnuts. Wine pairing: dom. Du dupeuble beaujolais blanc 2012, beaujolais, france
Riesling & Vanilla Poached Seckel Pear
Chestnut crème, crumbled hazelnut macarons. Wine pairing: grunhauser abtsberg riesling auslese 2009, moseley, germany
Dinner Menu
We offer hand-selected wine pairings that change with each menu. Along with the six-course tasting menu, you may additionally opt to have a small glass of wine with each course. Available 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. Menu for the Week of APRIL 6th, 2016
Course #1
Wine Pairing: Henri Bonnaud Terre Promise Sainte Victoire Blanc 2015 Provence, France
Chilled Spring Fennel Velouté
Housemade Yogurt, Orange Agrumato Oil, Chervil
Castelvetrano & Oil-Cured Olive Crumble
Course #2
Wine Pairing: Domaine L'agape Expression Riesling, Alsace, France
Oregon Dungeness Crab Tagliarini
White Wine Beurre Monté, Chili & Breadcrumbs
Course #3
Wine Pairing: Chateau Lanessan Haut-medoc 2002 Bordeaux, France
Mishima Farms Wagyu Onglet Steak
Bone Marrow Bordelaise
Spring Carrots, Green Garlic-Lovage Butter
Course #4
Wine Pairing: Bodegas Muga Rioja Blanco 2014 Rioja, Spain
Mesquite Charred Little Gem Lettuces
Shaved Roasted Golden Beets
Parmesan-Avocado Vinaigrette
Course #5
Wine Pairing: Pascal Janvier Jasnieres Cuvee Silex 2014 Loire Valley, France
Selection of Artisanal Cheeses
Blood Orange Bergamot Marmalade
Bee Local High Desert Honey
Oat Thyme, Olive Oil & Lavosh Crackers
Course #6
Wine Pairing: Domaine Des Baumard Coteaux Du Layon Carte D'or Loire Valley, France
Pistachio-Chamomile Brioche Cake
Bee Pollen Ice Cream
Poppyseed Meringue & Lemon Curd
Brunch Menu
Join us for brunch-portland's most famous meal-without the wait! Sunday only with communal Seatings beginning at 10:00 am and 12:00 pm. Menu for April 10th, 2016
Main
Oregon Rhubarb & Elderflower Clafoutis
Maple-Glazed House Bacon
House Made Ricotta, Rye Crisps
Beast Hash
Fennel, Broccoli Raab
Confit Potatoes
Fennel Pollen-Whole Grain Mustard Hollandaise*
Whipped Crème Fraîche
Cherrywood Smoked Mcfarland Springs Trout*
Spring Herb Sauce Verte, Pea Tendrils, Toasted Seeds
Muscovy Duck & Pork Breakfast Sausage
Oyster Mushrooms, Cauliflower
Poached Duck Egg*
Box of Truffles & Macarons
Drinks
Additional wine menu available upon request
Bloody Mary
Mimosa Or Kir Royale
Rhubarb Salty Dog
Wine Or Beer Pairing
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