NEW SIX COURSE MENU REVEAL & COLIBRI EVENT! NEW SIX COURSE TASTING MENU! Summer has finally arrived in Portland and we cannot get enough of first of the season corn, juicy heirloom tomatoes, and sweet peaches. Inspired by her recent travels to Japan, Italy, and Spain, Naomi has created a menu pairing sweet and smoky ingredients with Maine lobster and shio-koji brined Lan Roc pork loin. The new six-course menu runs…
Beast Restaurant
Beast News + new six course menu reveal!
NEW MENU REVEAL & BEAST NEWS! 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. Naomi created a confit duck leg with watermelon & cantaloupe carpaccio using Liberty Farms Duck from Sonoma County Poultry. Liberty Farms was founded in 1992 by Jim…
New Tasting Menu Reveal Featuring Abalone
NEW MENU FEATURING ABALONE & OREGON APRICOTS! Naomi is featuring sustainably raised red abalone from Monterey Bay. The Monterey Abalone Company has been operating since 1992 and dedicated to producing the highest quality product while practicing clean and sustainable methods. The new six-course menu begins today, July 10th and runs through July 21st, taking advantage of rich and textural abalone as well as first of the season apricots from Baird Family Orchards. Preview the menu below and make…
New Menu Reveal for Tuesdays & Six-Course Menu, Plus Naomi & Japan News
TUESDAY & SIX-COURSE TASTING MENU REVEAL & NAOMI & JAPAN NEWS ANNOUNCING THE NEXT SIX COURSE TASTING MENU! The next six-course tasting menu begins today and is available until July 7th. It features shrimp curry sauce with porcini pasta, duck sausage stuffed quail, and first of the season Sungold tomatoes. Preview the menu below and then click on the button to make…
New Tasting Menu Reveal Featuring Squash Blossoms
NEW MENU REVEAL FEATURING SQUASH BLOSSOMS & OREGON CHERRIES! NEW MENU FEATURING SQUASH BLOSSOMS! It may still be spring but the warm weather and longer days has our heads in summer menu planning. The six-course menu runs through June 23rd, taking advantage of the first of the season squash blossoms and Brooks cherries from our local farmers Gathering Together Farms & Baird…
New Menu Reveal for Tuesdays & Six-Course Menu
TUESDAY & SIX-COURSE TASTING MENU REVEAL! ANNOUNCING THE NEXT SIX COURSE TASTING MENU! The next six-course tasting menu features Liberty Farms duck breast, spring lamb from Cattail Creek and, first of the season De Noble artichokes. Preview the menu below and then click on the button to make a reservation! we look forward to seeing you! MAY 22ND – JUNE…
New Spring Menu Announcement & Mother’s Day Arrangements
NEW SPRING MENU REVEAL & MOTHER’S DAY ARRANGEMENTS AT COLIBRI! ANNOUNCING THE NEWEST TASTING MENU! Naomi drew inspiration from all the bounty at the local farmers markets for the new six-course tasting menu. Ingredients such as morels, snap peas, and petite carrots are featured. Do not wait to join us as the window for…
THE NEXT SIX TUESDAY MENUS REVEALED! ANNOUNCING THE NEXT ROUND OF TUESDAY MENUS! Join us for our casual shortened four-course dinner on Tuesdays. The next six Tuesday dinners are inspired by Naomi’s weekly trips to the local farmers market. Spring lamb, asparagus, and all things green are featured on the menus. There are vegetarian options built in for each course and seating is come as you…
New Tasting Menu Featuring First of the Season Alaskan Halibut
THE NEW MENU FEATURES ALASKAN HALIBUT! The change in weather has us daydreaming about spring ingredients. The new six-course tasting menu kicks off tomorrow, April 3rd and runs through April 14th. It features butter poached first of the season Alaskan halibut. Preview the menu below and make a reservation! we look forward to seeing you. APRIL 3RD – 14TH MENU $125 per guest with optional wine…
Spring Has Sprung at BEAST
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…