GVB Beaverton

An assertive Northwest-style IPA with a sturdy malt backbone. Apollo, Columbus, and fresh Centennial hops give this beer a pungent hop finish.

Kolsch is a German style of ale closely associated with the city of Cologne. A unique yeast strain gives this beer its distinctive and lightly fruity nose.

Leans toward a classic English IPA but maintains NW origins with locally grown Nugget and Cascade hops.

This robust porter has a luscious roasted malt complex featuring chocolate and black malts. The addition of wheat and a high mash temperature round and soften the texture

This cloudy IPA features juicy notes from Comet, Amarillo and Cashmere hops and a pillowy mouthfeel that finishes crisp.

Oregon grown Willamette hops lend herbal, floral, and fruit notes. Carapils and Caramunich malts, flaked barley and corn add complexity

This Stout is brewed using roasted barley and chocolate malts for a rich roasted character. A high finishing gravity promotes a full-bodied stout.

Our flagship beer since 1993!! The heavy use of imported malts creates a complex flavor profile that is balanced and enhanced using mild local hops

GOLD 2018 World Beer Cup Blonde Ale—Light, crisp, straw gold color

An assertive Northwest-style IPA with a sturdy malt backbone. Apollo and Columbus hops give this beer a pungent hop finish

Our flagship beer since 1993!! The heavy use of imported malts creates a complex flavor profile that is balanced and enhanced using mild local hops

This robust porter has a luscious roasted malt complex featuring chocolate and black malts. The addition of wheat and a high mash temperature round and soften the texture

Crispy fried brussels, hot honey ale, mustard butter, asiago, fresh herbs

Peppered bacon, brown sugar, spice. (GF)

Nashville hot sauce, house pickles, herb-grilled sourdough.

Variety of house pickled vegetables. (VGN/GF)

Shredded cheese, salsa verde, beans, Pico de Gallo, pickled jalapeno, crema, green onion. (V)

Six prawns, Thai green chili, coconut, cucumber-tomato, lime, tortilla strips.

Beer mustard, three cheese sauce, flaked sea salt. (v)

Crispy beer battered fries.

Soup changes daily, please call for details. Clam Chowder available every Friday and Saturday.

House ground beef chili.

Romaine, house croutons, shaved parmesan, caesar dressing.

Romaine, house croutons, shaved parmesan, caesar dressing.

Red leaf & veggie slaw, sunflower cherry brittle, choice of dressing. (VGN/GF) 8

Grilled All-natural chicken breast, field greens, glazed walnuts, dried blueberry, feta, pickled onion, honey-Dijon dressing. (GF)

House greens, candied hazelnut, queso fresco, seasonal pickled fruit, smoked mustard vinaigrette. (GF)

Chilled BBQ prawns, rice noodle, pickled slaw, iceberg, cucumber, basil, mint, lime vinaigrette. (GF)

butter lettuce, pepper bacon, crispy onions, chives, cherry tomato, blue cheese crumbles, blue cheese dressing

Thick cut Applewood smoked bacon, avocado, tomato, leaf lettuce, green goddess aioli, Portland French Bakery rustic sourdough.

Thinly sliced all-natural northwest ribeye, melted gruyere cheese, horseradish aioli, grated horseradish, French onion jus, toasted baguette.

Blackened filet, celery root slaw, tomato, comeback sauce, Leidenheimer roll.

Cured corned beef, Gruyere, house sauerkraut, GVB sauce, marble rye.

Tillamook cheddar cheese, toasted rustic sourdough, choice of side.

GVB sauce, American cheese, shredded lettuce, sliced tomato, pickle.

1/4 lb. patty, GVB sauce, American cheese, shredded lettuce, sliced tomato, pickle. Patty is cooked through.

Berry compote, crunchy spiced pecan butter, cheddar, pepper bacon, brioche.

Tillamook aged sharp cheddar, pepper bacon, onion rings, organic arugula, garlic aioli, Red Thistle BBQ sauce.

CHEVRE & SHROOM All-natural ground brisket patty, roasted mushroom, arugula, herbed chevre, lemon garlic aioli, brioche.

Beaverton Blonde Ale battered sustainably caught Alaskan cod, lemon, coleslaw, french fries, tartar sauce. Pairings Beer: Beaverton Blonde Ale Wine: Patricia Green Sauvignon Blanc

Red Thistle BBQ, smoked mustard potato salad, cornbread, honey butter.

Seasonal garden vegetables, kafir lime, tomato, rice, fresh herbs. (GF/VGN)

Roasted pulled chicken, lemon herb rice, feta tomato salad, garden greens, herbed red wine vinaigrette, fresh herbs, tzatziki. (GF)

Fresh caught pan roasted wild salmon, cheesy grits, roasted summer tomato, herb butter. (GF)

Pounded, breaded, & crispy fried pork cutlet, lemon butter spaetzle, parmesan, mushroom cream. Pairings Beer: Carlton Kolsch or Beaverton Blonde Ale Wine: Willamette Valley Riesling

Chicken tinga, lime crema, cilantro, corn tortillas, salsa, rice, beans. (GF)

12 oz cut of All Natural Angus beef, Chef's compound butter, balsamic reduction, seasonal vegetables, roasted garlic mashed potatoes.

Grilled 6oz Teres Major steak, peppercorn sauce, garlic parmesan fries, fresh herbs, Fresno Chiles.

8 oz Top Sirloin, Chef’s compound butter, seasonal vegetable, garlic mashed potatoes. (GF)

House-made lime cheesecake, raspberry-tequila sauce, whipped cream, milk chocolate straw

Brown sugar cookie with marshmallow & smoked chocolate, Tillamook vanilla bean ice cream, honey graham cracker crumble, powdered sugar. (V)

Columbia Valley vanilla ice cream (gf)

One half pound of poached peel & eat shrimp, jalapeno sausage, corn, baby potatoes, savory herbs and spices.

CHEVRE & SHROOM All-natural ground brisket patty, roasted mushroom, arugula, herbed chevre, lemon garlic aioli, brioche.

Idaho’s Riverence steelhead trout filet, garden vegetables, citrus vinaigrette, house smoked eggplant puree. (GF)

Brown sugar cookie with marshmallow & smoked chocolate, Tillamook vanilla bean ice cream, honey graham cracker crumble, powdered sugar. (V)

Angus beef patty, melted Tillamook cheddar, fries.

Three Crispy chicken tenders, fries.

Beaverton Blonde Ale-battered sustainably caught Alaskan cod, served with fries (Alcohol is cooked out)

American cheese, sourdough, fries.

Melty cheese sauce, cavatappi noodles.

Crispy beer battered fries.

Three cheeses, cavatappi noodles, Applewood bacon, red chili flake & garlic bread crumbs, green onion.

Variety of house pickled vegetables. (VGN/GF)

House made egg noodles, butter & parmesan.

N/A - Strawberry Ginger Mule 1 ½ oz Strawberry Puree 2 oz Pineapple Juice ½ oz simple syrup Fill with ginger beer – 2 oz Build in ribbed N/A bucket with ice. Add juices and then fill with ginger beer Glass: Ribbed N/A bucket Garnish: Lemon Peel

.75 oz lime .75 oz passion fruit puree 1 oz mint simple top soda Glass: Ribbed N/A bucket Garnish: Mint Sprig

Black walnut old fashion 2oz Buffalo trace 1 sugar cube 1 bordoux cherry 1/2 orange slice 4-5 dashes black walnut bitters 2-3 dashes of soda Glass: Smooth bucket Garnish: Bordoux cherry Combine sugar cube, cherry and orange with Buffalo trace,muddle in glass, add Black walnut bitters and fill with ice, top with 2-3 dashs of soda.

Blood orange gin fizz 1.5oz New deal gin #1 1oz lime .75 Agave nectar .75 Blood orange puree top with soda/sprite Glass: Collins Garnish: Lime wheel Build ingredients into shaker pint, shake and strain into collins glass, top with 50/50 soda and sprite.

House-infused cucumber vodka, ginger beer, lime, mint simple, mint sprig 1.5 oz Cucumber Vodka .75 oz Lime .5 oz mint simple Top Ginger Beer Glass: Mule Mug Garnish: Spring Mint

1.5 oz Sauza Blanco 1 oz Passion Fruit Puree .5 oz Agave Nectar 1 oz Lime Juice .5 oz Cointreau Build all ingredients in shaker tin with ice. SHAKE WELL, longer than normal for the passion fruit puree to blend and froth correctly. Double strain into bucket. Glass: Poco w/ Tajin-Salt Rim Garnish: Edible Flowers

Wild Roots raspberry vodka, simple, triple sec, grapefruit, lime 1 oz Wild Roots Raspbery 1 oz Triple Sec 1 oz Simple .75 oz Grapefruit .75 oz Lime Glass: Coupe Garnish: Lime Wheel

Bumbu rum, pineapple, lime, simple, accompani amaro. 1.5 oz Bumbu rum 1.5 oz Pineapple .75 oz Lime .75 oz Simple .5 oz Accompani Amaro Glass: Garnish

3/4 oz Portland Potato Vodka 3/4 oz New Deal Ginger Liquor 3/4 oz Lemon Juice 3/4 oz Strawberry Puree 3/4 oz Simple Syrup Top with Bubbly Rose Build all ingredients except the rose in shaker tin with ice. Shake well, and double strain into coupe. Top with bubbly rose. Glass: Coupe w/ Lemon-Sugar Rim Garnish: Lemon Peel

Aria gin, lemon, simple, lavender simple, cava brut, lemon peel. 1 oz Aria Gin .5 oz lemon .5 oz lavender simple Top w/Brut Glass: Flute Garnish: Lemon peel

Marks's Improved Old Fashioned: 2 oz Whiskey .5 oz simple .5 oz Luxardo 2 dash ango bitters 2 dash peychaud bitters splash absinthe Prep: Rinse bucket with absinthe Build other ingredients in crystal mixer with ice, stir, and strain into bucket over fresh ice / big cube. Orange peel garnish