NEW MENU FOR SPRING
This next cycle of menu’s reflects the changing season, when we have FINALLY come to the time where almost every bit of produce is directly from a local farm or the farmers market! We’ve been fermenting asian pear and purple daikon as a relish for the entree, and smoked locally caught black cod for the first course. And finally NETTLES!
We look forward to welcoming you.
MENU FOR THE WEEK OF MARCH 13, 2019
GOLDEN AND CHIOGGA BEET TERRINE
SMOKED BLACK COD & HOKKAIDO SCALLOP MOUSSELINE
ELDERFLOWER WASHED SALMON ROE
TARRAGON SAUCE VERTE
WILD NETTLE CHITARRA PASTA
CARROT INFUSED SHEEPS CHEESE FROM BLACK SHEEP
CONFIT MEYER LEMON
BRAISED LAN ROCK FARMS PORK BELLY
FERMENTED PURPLE DAIKON & PEAR
SMOKEY MUSTARD GREENS, ESPELETTE & ESPRESSO GLACÉ
WHITE BEAN AND SPRING RAAB SALAD
PECORINO & TEMPURA BOQUERONES
CREAMY CELERY VINAIGRETTE
BOURBON-ANNATO GLAZED PEARL ONIONS
CITRUS CURD, FIRST OF THE SEASON RHUBARB
TOASTED OAT-BUTTERSCOTCH ICE CREAM
JOIN US FOR OUR TUESDAY DINNER SERIES
Spring is in the air with the next round of Tuesday dinners! Drawing inspiration from the Willamette Valley, French bistros, and Naomi’s version of surf & turf, every menu teases us with classic Beast dishes and spring ingredients. Head over to beastpdx.com to view the menus in detail.
Click the link below to make a reservation OR just walk-in between 5–9:30PM.
Naomi looks forward to seeing you!
Bounty of the Valley
GO EAT IN JAPAN WITH CHEF NAOMI!
If you missed last week’s big announcement, Naomi is heading to Japan November 3rd-9th 2019 with Modern Advenure and wants YOU to come along! Click the link below to learn more about the trip. This one’s going to fill up fast, so don’t wait!
5425 NE 30th ave Portland, OR 97211