Here is the latest menu.  The early season Cherry Tomatoes are making us all very happy.  Check back in a few days for an informative post about the all new Rum Club!

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Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Smoked Sweetbreads, Corn Bisque, Grilled Fennel, Blistered Cherry Tomatoes

Fried Chicken, Potato and Pea Salad, Pickled Celery, Egg Yolk, Pink Peppercorns

Grilled Romaine Salad, Salsa Verde and Smoked Feta

Grilled Tombo Tuna, Asparagus, Radish, Calabrian Chiles,

Rotating Seasonal Vegetables

Seared Quail, Arugula, Fennel, Strawberries, Basil Pesto

Pork Cheeks, Braised Peppers and Onions, Pickled Octopus, Aioli*

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Roasted Fingerling Potatoes, Spinach, Blue Cheese Butter, Fried Leeks

Nicky Farms Rabbit, Ratatouille, Frisee, Brioche Croutons, Basil Vinaigrette

Risotto, Corn, Fava Beans, Asparagus, Peas, Mascarpone, Herbs

Pan Seared Trout, Sugar Snap Peas, Grilled Spring Onions, Romesco

Tails and Trotters Pork, Caramelized Green Beans, Potatoes, Manilla Clams, Pesto

Grilled Mackerel, Gold Beets, Asparagus, Grilled Lemon, Herbs, Aioli*

*Some items may contain raw unpasteurized eggs

Sweet Plates
Buttermilk Pound Cake, Rhubarb and Crème Fraiche

Panna Cotta, Beignets, Local Strawberries

Seasonal Sorbet

Cheers,

Kevin

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Smoked Sweetbreads, Fava  Bean Puree, Rhubarb, Aged Balsamic

Dungeness Crab Fritters, Raddichio, Avocado, Crab Aioli*

Grilled Romaine Salad, Salsa Verde and Smoked Feta

Grilled Tombo Tuna, Asparagus, Radish, Calabrian Chiles,

Rotating Seasonal Vegetables

Seared Quail, Arugula, Fennel, Strawberries, Basil Pesto

Pork Cheeks, Braised Peppers and Onions, Pickled Octopus, Aioli*

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Roasted Fingerling Potatoes, Spinach, Blue Cheese Butter, Fried Leeks

Nicky Farms Rabbit, Creamed Corn, Braised Artichokes, Basil

Spring Vegetable Risotto, Mascarpone, Herbs

Pan Seared Trout, Sugar Snap Peas, Grilled Spring Onions, Romesco

Tails and Trotters Pork, Caramelized Green Beans, Potatoes, Manilla Clams, Pesto

Grilled Mackerel, Gold Beets, Asparagus, Grilled Lemon, Herbs, Aioli

*Some items may contain raw unpasteurized eggs

Sweet

Buttermilk Pound Cake, Rhubarb and Crème Fraiche

Panna Cotta, Beignets, Local Strawberries

Xocolatl de Davíd Chocolate Plate with 2007 Arbor Brook Late Harvest Semillon

Seasonal Sorbet

It’s been some time since I’ve issued a press release of any kind, but the time has come, as there are a number of special events on the near horizon and a few bits of notable news.  Here goes:

This Sunday Night, April 17, promises to be a great night for Beaker.  First we have the premiere of Iron Chef America, Vitaly Paley vs. Jose Garces.  As many are aware, Beaker’s chef, Ben Bettinger, was the longtime Chef de Cuisine at Paley’s Place and was lucky enough to accompany and assist Vitaly in his quest to take down an Iron Chef.  The battle was fierce and the video documentation should be entertaining.

Hopefully you have a DVR and can record ICA to watch at a later date because Sunday night Beaker will be host to a one of a kind dinner entitled “A Conversation Between Plate & Glass”, a five course Japanese Whiskey dinner hosted by Neyah White from Yamazaki Whiskey and David Shenaut, from Beaker & Flask and The Oregon Bartender’s Guild.  The menu has been planned and will be prepared by Beaker’s own Anthony Walton.  The cost for this event is $120,with ALL of the proceeds going to benefit Second Harvest in Japan. Reservations can be made by emailing David at dshenaut@oregonbarguild.org I pilfered the following from their website:

What is Second Harvest Japan?

More than 650,000 people in Japan lack “food security”, the access to safe, nutritious food through socially acceptable channels.

At the same time, more than 6,000 metric tons of food is thrown away in Tokyo every day. If we can prevent this wastage and distribute a very small portion of this 6,000,000 kg, hundred-thousands of people may have secure access to food.

Second Harvest Japan does not pay for “new food” because there is already an ample amount wasted for us to draw from. Second Harvest Japan (2HJ) collects food that would otherwise go to waste from food manufacturers, farmers, and individuals, and distributes them to people in need such as children in orphanages, battered women and their children in shelters, and the homeless in Japan.  2HJ is the nation’s first food bank.

Sunday May 1, 2011

IPNC Pinot Walkabout, The People’s Pinot Event
We are thrilled to be participating in this neighborhood walkabout tasting, featuring 15 Oregon wineries and three Portland Eastside eateries including Beaker & Flask, Noble Rot and Simpatica! Five wineries will be present at each restaurant location. Guests will mingle with winemakers, savoring a selection of Pinots with accompanying dishes. Each attendee will be assigned a starting point and will stroll between the three restaurant locations.

Winery Participants: Adelsheim Vineyard, Amity Vineyard, Archery Summit Winery, Bethel Heights Vineyard, Elk Cove Vineyards, Erath, The Eyrie Vineyards, Lemelson Vineyards, Ponzi Vineyards, R. Stuart & Co., REX HILL Vineyards, Sokol Blosser Winery, Soléna Estate, Stoller Vineyards and Yamhill Valley Vineyards

Transportation: The IPNC is proud to partner with PDX Pedicabs! Riders will be readily available at all three restaurant locations. If you would like to take advantage of this service, please hail a pedicab, sit back, relax & enjoy! Riders will work for gratuity. Please tip accordingly.

Tickets: $55 per person, first-come, first-served. Only 100 tickets available. Go here for tickets: www.ipnc.org/walkabout

Tuesday April 26, 2011

Picnic in the Parking Lot

Tuesday marks the first night of, what we hope will be, a fun weekly event here at Beaker.  Each Tuesday night, Chef Ben will be utilizing his big ‘ole spit roaster and be roasting off a whole animal to be served “picnic-style” as a plate with some meat and a few sides. All for one low price. We’ll also have a few cheap wines available and maybe some cheap margaritas.  Think pigs, goats and maybe some lamb. Pasta salads, grilled asparagus and three bean salad.  We’ll figure it ou as the sun begins to shine and we start to crave such things.

News and Notes:

Finally, just a few announcements.

Out With the Old

We are losing three of our most valued staff members as they move on to bigger and better gigs. I’d like to take this time to thank Yair Maiden, David Shenaut and Jordan “Butters” Gray.  These three guys have all been members of the Beaker crew pretty much from the get go and have all brought there own unique flair to your Beaker experience.  I am forever grateful for your efforts, guys.  You will be missed.

In With the New

It is always a joy, as an owner, to watch a young talent come of age and to be able to reward that effort with a promotion.  I’d like to introduce Anthony Walton as our new Sous Chef.  Anthony has been here at Beaker for about a year after doing a stint in a similar position at The Gilt Club.  I’ve seen the guy cook Cajun gumbo, work with delicate Japanese flavors as well as flawlessly execute the Beaker menu night after night.  His energy and willingness to explore are going to be great assets to us as we move forward into our third year of business (damn! Really?)

Lastly, there have been some inquiries about the new project I’m working on with my partner and close friend Mike Shea.  Rum Club is under construction and compared to Beaker, the whole process has been a breeze.  Look for us to get the doors open in the next month or two.  More info as it becomes available.

The sun is out and I need a drink.

Thanks Portland,

Kevin

And that means Nettles.  Here’s the latest menu, if you’d like to make a reservation, please call 503 235 8180

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Smoked Sweetbreads, Creamed Spinach, Cardencello Mushrooms, Onions Agrodolce

Dungeness Crab Fritters, Raddichio, Avocado, Crab Aioli

Duck Leg Confit, Spinach and Red Cabbage Salad, Orange Marmalade

Grilled Sturgeon, Braised Fennel, Olive Tapenade, Grapefriut

Rotating Seasonal Vegetables

Borscht, Pork, Horseradish Cream

Potatoes, Nettle’s and Mushroom Gallette, Sunny Side Up Egg

Pork Cheeks, Braised Peppers and Onions, Pickled Octopus, Aioli*

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Roasted Fingerling Potatoes, Bone Marrow, Herbs

Nicky Farms Rabbit, House Made Bacon, Carrots, Mint

Ricotta Gnudi, Mushroom Duxelle, Frisee, Balsamic Brown Butter

Stuffed Trout, Crab, Preserved Lemon, Potato and Kale Gratin, Hollandaise

Tails and Trotters Pork, White Bean Puree, Roasted Brussels Sprout, Onion and Bacon Jam

Roasted Chicken Breast, Creppenette, Lentil Salad, Escargot

*Some items may contain raw unpasteurized eggs

For reservations, call 503 235 8180

The Latest from Ben’s Kitchen

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Smoked Sweetbreads, Creamed Spinach, Cardencello Mushrooms, Onions Agrodolce

Arugula and Farro Salad, Pear, Roasted Shallots, Pistachios and Grana Padano

Fried Chicken Livers, Winter Vegetable Salad, Chestnut Cream, Sherry Gastrique

Grilled Sturgeon, Braised Fennel, Olive Tapenade, Grapefriut

Rotating Seasonal Vegetables

Borscht, Pork, Horseradish Cream

Pork Cheeks, Braised Peppers and Onions, Pickled Octopus, Aioli*

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Smashed Potatoes, Braised Greens, Red Wine Poached Egg

Mustard Grilled Rabbit, Bacon, Chanterelle and Apple Crepe, Crispy Pork, Grilled Leek Vinaigrette

Ricotta Gnudi, Mushroom Duxelle, Frisee, Balsamic Brown Butter

Stuffed Trout, Crab, Preserved Lemon, Potato and Kale Gratin, Hollandaise

Tails and Trotters Pork, White Bean Puree, Roasted Brussels Sprout, Onion and Bacon Jam

Roasted Chicken Breast, Red Wine Braised Leg, Spaetzel, Bacon, Prunes

*Some items may contain raw unpasteurized eggs

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Sweetbreads, Celeriac and Apple Salad, Golden Beet Relish

Arugula and Farro Salad, Pear, Roasted Shallots, Pistachios and Grana Padano

Fried Chicken Livers, Fall Panzanella Salad, Delicata Squash, Chestnut Cream, Sherry Gastrique

Prawns and Mussels Poached in Fennel Broth, Fingerling Potato, Celery and Frisee Salad

Rotating Seasonal Vegetables

Pork Cheeks, Braised Peppers and Onions, Pickled Octopus, Aioli*

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Ricotta Gnudi, Roasted Pumpkin, Horseradish

Mustard Grilled Rabbit, Bacon, Chanterelle and Apple Crepe, Crispy Pork, Grilled Leek Vinaigrette

Risotto, Mushrooms, Radicchio, Smoked Tomato Butter

Pan-Seared Oregon Salmon, Fregola, Roasted Kale, Manila Clams, Calabrian Salsa Verde

Tails and Trotters Pork, White Bean Puree, Roasted Brussels Sprout, Onion and Bacon Jam

Cattail Creek Lamb, Couscous, Roasted Fennel, Olive Relish, Fig Vinaigrette

*Some items may contain raw unpasteurized eggs

Sweet Plates

Warm Chocolate Brownie, Caramelized Banana, Foie Gras Mousse

Panna Cotta, Beignets, Wine Poached Pears

Xocolatl de Davíd Chocolate Plate with Good Silver Tequila

After a brief vacation, we’re back and Benny is unveiling his late summer/beginning of Fall menu. As the season changes and more Fall produce starts to come in, expect further changes.
In addition, we are in the initial stages of opening a smaller, more intimate lounge in the upper portion of the 720 building. Look here for further news on the new space: Rum Club.
That is all and as always, Thank you for drinking.

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Sweetbreads, Dungeness Crab, Corn and Shell Bean Succotash

Antipasti Plate, Assortment of Vegetables, Grilled Bread ( Add Meat plus 2$)

Fried Soft Shell Crab, Gazpacho, Croutons

Smoked Black Cod, Bacon, Green Beans, Cherry Tomatoes, Roasted Tomato Ailoi*

Grilled Corn, Poblano Aioli, Grana*

Pork Cheeks, Braised Peppers and Onions, Pickled Octopus, Aioli*

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Ricotta Gnudi, Heirloom Tomatoes, Roasted Cauliflower, Basil and Anchovy Vinaigrette

Mustard Grilled Rabbit, Carrots, Sugar Snap Peas, Chanterelle Mushrooms, Sherry Cream

Risotto, Mushrooms, Radicchio, Smoked Tomato Butter

Pan-Seared Oregon Chinook Salmon, Grilled Peaches, Marinated Summer Squash, Calabrian Chiles and Sweet Herbs

Tails and Trotters Pork, Cabbage Slaw, Grilled Onions, Pomegranate Glaze*

Cattail Creek Lamb, Couscous, Roasted Fennel, Olive Relish, Fig Vinaigrette

Sweet Plates

Warm Chocolate Brownie, Caramelized Banana, Foie Gras Mousse

Panna Cotta, Beignets, Summer Berries

Xocolatl de Davíd Chocolate Plate with Chilled Dimmi Grappa Liqueur

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette

Pan-Seared Sweetbreads, Spring Vegetable and Bacon Chowder, Sweet Herbs

Grilled Asparagus, Warm Goat Cheese, Hazelnuts, Golden Beets and Honey Vinaigrette

Fried Soft Shell Crab, Golden Beets, English Peas, Potatoes, and Sea Urchin Vinaigrette*

Grilled Scallop, Smoked Mussels, Shaved Asparagus, Fava Bean Puree

Fritto Misto, Aioli*

Nicky Farms Grilled Quail, Arugula, Pickled Rhubarb, Strawberries, Aged Balsamic

Bread Plate, Housemade Butter

Large

Grilled Beef Shoulder Tender, Smashed New Potatoes, Green Garlic, Grilled Onion and Romesco

Mustard Grilled Rabbit, Bacon, Braised Artichokes, Sautéed Morel Mushrooms

Trenne Pasta, Basil Pesto, Baby Summer Squash

Pan-Seared Halibut, Carrot Purée, English Peas, Radish, Bay Shrimp, Sweet Herb Crème Fraîche

Tails and Trotters Pork, Cabbage Slaw, Grilled Onions, Pomegranate Glaze*

Cattail Creek Lamb, Chickpea Salad, Grilled Romaine, Smoked Feta and Salsa Verde

*Some items may contain raw unpasteurized eggs

Sweet Plates
Warm Chocolate Brownie, Caramelized Banana, Foie Gras Mousse

Panna Cotta, Beignets, Strawberries

Xocolatl de Davíd Chocolate Plate with Zaya 12 yr Rum

Small

Butter Lettuce, Buttermilk and Tarragon Vinaigrette 6

Grilled Pork Cheeks, Braised Peppers, Pickled Octopus, Aioli * 10

Cabbage Roll, Mushrooms, Caramelized Onions, Lentil Salad, Mustard 9

Mussels, Leeks, Cream, Grilled Lemon, Sweetbreads 10

Borscht, Pork, Horseradish 8

Grilled Romaine, Salsa Verde, Smoked Feta 8

Bread Plate, Buca Butter 2

Large

Grilled Beef Shoulder Tender, Root Vegetable Gratin,
Celeriac Puree, Foie- Gras, Balsamic 22

Rabbit, Cranberry Beans, Bacon, Carrots 19

Ricotta Gnudi, Spicy Tomato and Fennel Sauce, Poached Egg 15

Grilled Alaskan Spot Prawns, Escarole, Ham Hock, Manilla Clams 18

Fried Skate, Spaghetti Squash, Apple and Parsley Salad, Foie-Gras Hollandaise* 18

Maple Braised Pork Belly, Creamed Kale, Delicata Squash, Apple Relish 18

Pan Seared Whole Trout, Roasted Potatoes, Radicchio, Quince 17

Cocktail $8

Stuck in Lodi: Rye Whiskey, Gewurztraminer Syrup, Cynar, Peychaud’s Bitters.

Unnecessary Noise: Bourbon, Aperol, Bianco Vermouth, Absinthe

Giant Steps: Cachaca, Lemon, Pineapple, Egg White*, Orange Flower Water

Bird Bath: Pinot Gris, Rye Whiskey, Cynar, Ginger.

Norwegian Negroni: Krogstad Aquavit, Cynar, Sweet Vermouth

New Vieux: Rye, Apricot, Benedictine, Bitters

The Old Main Drag: Muscat Grappa, Carpano Sweet Vermouth, Bittersweet Lemon, Butter’s Orgeat, Peychaud’s Bitters

General Population: Calvados, Bourbon, Bitter Grapefruit, Pomegranate

Sal’s Minion: Aged Rum, Pineapple Gomme, Coconut Water Ice Cubes.

Foggy Notion: Vodka, Cherry/Lime, Nocino

Farigoule Scotch Sour: Blended Scotch, Farigoule, Lemon, Demerara Sugar, Orange Bitters

The Cold Shoulder: Gin, Fresh Grapefruit, Stonepine Liqueur, Grapefruit Bitters

Sandy Shandy: Pilsner, Pomegranate, Lemon, Orange Bitters 5