From our Seafood Bar Oysters on the half shell 1/2 dozen 16 ask server for today s fresh selection served with chef s condiment tray Fried Calamari Asian slaw, sweet-pungent sauce and togarashi aioli 8 Prawn and Crab Cocktail Asian slaw, wasabi cocktail sauce and avocado 12 Steamed Mussels and Clams New Zealand green-lip mussels in a spicy garlic white wine broth and Northwest clams in a spicy tomato herb broth served with garlic toast 10 Small Plates Fruit and Cheese Plate dried figs, candied nuts, fresh honeycomb, quince paste and port syrup three cheeses 12 five cheeses 18 seven cheeses 24 Beverly s Steak Diane pan seared Kobe tenderloin finished with Dijon peppercorn demi glace and toasted garlic bread points 16 Truffle Fries served with chef s condiment tray 8 Wild Mushroom Fondue mushrooms, shallots, Parmesan and Brie cheeses served with tempura asparagus, grilled olive bread, assorted dried fruit and house made crackers 14 Bison Carpaccio with fried capers, white truffle oil, smoked sea salt, minced red onion, horseradish foam, garlic Dijon aioli and toasted baguettes 16
Gardens and Orchards Sweet Onion Soup finished with toasted crouton and melted Gruyere cheese 7 Soup Maison ask your server for today s selection 7 Beverly s Caesar Salad Romaine hearts tossed in our classic dressing with garlic croutons and Parmesan-Reggiano cheese 8 Beverly s House Salad organic field greens in a toasted lavosh ring, carrots, grape tomatoes, white cheddar cheese, red onion, cucumber and huckleberry vinaigrette 8 Grilled Endive and Prosciutto Salad Organic winter greens, grilled Belgium endive, candied balsamic onions, warm breaded goat cheese, candied pumpkin seeds, fresh figs, dates, and ham prosciutto finished with a spicy mustard vinaigrette 10
Fields and Pastures New Zealand Rack of Lamb Parmesan and herb encrusted lamb rack with béarnaise sauce served with jasmine rice and winter vegetables 42 Chicken Oscar and Lobster pan seared free range chicken breast served atop lobster mashed potatoes topped with Alaskan king crab legs and finished with a rich béarnaise sauce, served with winter vegetables 38 New York Strip Loin flown from Chicago, eight ounce center cut choice steak grilled with a cabernet reduction and locally foraged mushrooms served with Yukon mashed potatoes and winter vegetables 30 Snake River Farms Kobe Filet Idaho raised American Kobe beef center cut served with Beverly s signature French fries, winter vegetables and chef s accoutrement tray 55 Beverly s Surf and Turf four ounce USDA prime center cut, seasoned with kosher salt, garlic and pepper with four Mexican white jumbo scampi prawns served with Yukon mashed potatoes, winter vegetables and chef s accoutrement tray 55 Winter Harvest Vegetarian Selection Chef Tyler s weekly selection 24 Chef Tyler s Recommended Additions Alaskan King Crab Legs twelve ounces served with clarified butter, Beurre Nante and béarnaise sauces 36 Lobster simply grilled seven ounce tail served with drawn butter, lemon butter and béarnaise sauces 32 Prawn Skewer four grilled Mexican white jumbo Prawns 12
Sea Dwellers Chilean Sea Bass pan seared atop lobster and King crab orzo finished with a lobster Beurre Nante sauce and served with winter vegetables 42 Seafood Gratinee seared scallops, white fish and prawns finished in a rich lobster cream sauce served with Yukon Gold mashed potatoes and winter vegetables 38 #1 Sashimi Grade Hawaiian Ahi Tuna flown from Honolulu, encrusted with black sesame seeds and seared served with jasmine rice, candied and pickled ginger, spicy Diakon radish sprouts, soy glaze, wasabi aioli and Asian slaw - recommended rare 36 Lobster Duet two seven ounce lobster tails one simply grilled and the other oven roasted stuffed with our Dungeness crab mix served with Jasmine rice, winter vegetables and chef s accoutrement tray - Market Price Diver Sea Scallops pan seared and sautéed with a white wine and lemon juice served atop fried polenta with beurre nante sauce, leeks, bacon, organic green garbanzo beans and oyster mushrooms 32 Fresh Baked Desserts Soufflés: huckleberry, Godiva chocolate or Grand Marnier 12 Beignets with caramel sauce, brandy anglaise and cinnamon apple sauce 8
Beverly s Commitment to Excellence Our goal is to create an outstanding dining experience to complement our magnificent view. Our service staff looks forward to meeting your needs and expectations in a world class restaurant. Our culinary team only uses the best organic and sustainable products available, sourcing from local farms first. We are proud to offer some of our nation s best products like our Prime Cut steaks from Chicago and Ahi from Honolulu. We are honored to present one of the most award winning wine lists in the entire Pacific Northwest, offering over 2,000 carefully selected and matured wines. Thank you for choosing to join us this afternoon! General Manager - Jeremiah Neal Chef de Cuisine - Tyler Schwenk Sommelier - Eric Cook 2011 - Hagadone Hospitality, Inc.