First of the Season Asparagus Soup, Sake-washed Steelhead Roe, and Chive-Lemon Oil
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First of the Season Asparagus Soup, Sake-washed Steelhead Roe, and Chive-Lemon Oil
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Charcuterie Plate: Foie Gras Bonbon with Sauternes Gelee, Chicken Liver Mousse on Lard Leaf Cracker, Steak Tartare and Quail Egg Toast, Basque-style Pork Sausage Pastry with Mustard and Cornichon, Alaskan Halibut with Fennel Pollen, Salad of Celery Root, Brussels Sprouts, Radishes, and Parsley
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Charcuterie Plate: Foie Gras Bonbon with Sauternes Gelee, Chicken Liver Mousse on Lard Leaf Cracker, Steak Tartare and Quail Egg Toast, Basque-style Pork Sausage Pastry with Mustard and Cornichon, Alaskan Halibut with Fennel Pollen, Salad of Celery Root, Brussels Sprouts, Radishes, and Parsley
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Charcuterie Plate: Foie Gras Bonbon with Sauternes Gelee, Chicken Liver Mousse on Lard Leaf Cracker, Steak Tartare and Quail Egg Toast, Basque-style Pork Sausage Pastry with Mustard and Cornichon, Alaskan Halibut with Fennel Pollen, Salad of Celery Root, Brussels Sprouts, Radishes, and Parsley
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Charcuterie Plate: Foie Gras Bonbon with Sauternes Gelee, Chicken Liver Mousse on Lard Leaf Cracker, Steak Tartare and Quail Egg Toast, Basque-style Pork Sausage Pastry with Mustard and Cornichon, Alaskan Halibut with Fennel Pollen, Salad of Celery Root, Brussels Sprouts, Radishes, and Parsley
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Square Peg Farms Glazed Pork Belly, White Turnips and their Greens, Savory Rhubarb Chutney, and Fried Shallots
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Square Peg Farms Glazed Pork Belly, White Turnips and their Greens, Savory Rhubarb Chutney, and Fried Shallots
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Square Peg Farms Glazed Pork Belly, White Turnips and their Greens, Savory Rhubarb Chutney, and Fried Shallots
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Spring Chicories and Corn Shoot Salad, Seared Giant Scallop, Prosciutto, and Apple Mint Candied Hazelnut Relish
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Spring Chicories and Corn Shoot Salad, Seared Giant Scallop, Prosciutto, and Apple Mint Candied Hazelnut Relish
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Spring Chicories and Corn Shoot Salad, Seared Giant Scallop, Prosciutto, and Apple Mint Candied Hazelnut Relish
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Lime Curd Tartelette, and Cardamom Brown Butter Ice Cream
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Lime Curd Tartelette, and Cardamom Brown Butter Ice Cream
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Chef Naomi Pomeroy of Beast – Portland, OR
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Chef Naomi Pomeroy of Beast – Portland, OR
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Beast – Portland, OR
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Beast – Portland, OR
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Beast – Portland, OR
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Chef Naomi Pomeroy of Beast - Portland, OR
Photo: Antoinette Bruno | April 2011
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