The crisp morning and evenings and changing produce at the farmers market has inspired Naomi to create a menu full of rich, elevated flavors.
The next six course tasting menu features shigoku oysters with house made yuzu kosho, salmon mi-cuit with caviar butter, and beef short rib agnolotti in consommé. COME IN AND FEEL THE FALL COMFORT! The new six-course menu starts Wednesday, October 9thruns through October 20th.Preview the menu below and make a reservation!
we look forward to seeing you.
OCTOBER 9TH – 20TH MENU
$118 per guest with optional wine pairings for $50.
shigoku oyster on the half shell house made yuzu kosho trout roe, champagne-dashi mignonette
Tuesdays bring a more relaxed vibe to Beast with a shorter, four-course menu and options built in. THIS COMING Tuesday, October 8th we are featuring pan-crisped Canary Island goat cheese,lamb shoulder-apricot tagine, and black cod en papillote.
Reservations are available, or if you aren’t sure of your Tuesday night plans, just walk-in!