NEW MENU FEATURING LIBERTY FARMS DUCK AND THAI TEA DESSERT!
The dog days of summer are upon us and we cannot be more excited at Beast. The new menu features products we are thrilled to work with and pair perfectly with the bounty from Oregon farms.
Naomicreated a confit duck leg with watermelon & cantaloupe carpaccio using Liberty Farms Duck from Sonoma County Poultry. Liberty Farms was founded in 1992 by Jim Reichardt, a fourth generation duck farmer.
Christina, our Sous & Pastry Chef, is always pushing the boundaries with her thoughtful and creative desserts. For the finale, she combined warm spices, summer berries, sweet corn, and Thaiwala Thai iced tea, the newest endeavor byHeather Howitt of Oregon Chai. It is the perfect ending to the mid summer menu!
The new six-course menu runs through August 4th, takingadvantage of sweet corn from Spring Hill Farm and plums from Ground Work Organics.
Preview the menu below and make a reservation!
we look forward to seeing you.
JULY 24th – AUGUST 4th MENU
$118 per guest with optional wine pairings for $50.
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big eye tuna crudo chilled cucumber velouté sungold tomato-kaffir lime vinaigrette puffed rice with tomato powder
We are always striving to better serve You and are thrilled to announce Beastwill be offering reservations through Resy beginning July 29th!With Resy we can continue to improve your dining experience through their hospitality-driven technology.
You can book directly from our website, @ Resy app, Resy. com, or call us directly. Upcoming reservations will automatically be transferred from our previous reservation platform.
