GVB Beaverton

Mary's chicken breast, house greens, dried cranberries, glazed walnuts, feta, red onion, honey-dijon dressing. (GF)

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.

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

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.

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

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

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

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

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

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

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

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

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

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

Peppered bacon, brown sugar, spice. (GF)

House-smoked wild Alaskan coho, cream cheese, mayo, capers, lemon, shallot, dill, ’everything’ spiced pita chips.

Crispy fried brussels, blue cheese, sieved egg, bacon, balsamic. (GF)

Drums & flats tossed in Korean BBQ sauce, avocado ranch, cucumber salad, green onion. (GF)

Shredded three cheese blend, black beans, salsa roja, poblano puree, black olives, pickled jalapenos, green onion, sour cream. (V/GF)

Crispy beer battered fries.

Variety of house pickled vegetables. (VGN/GF)

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

House ground beef chili.

Spring mix, carrot, cucumber, crispy chickpeas, choice of dressing. V/GF

Chopped hearts of romaine, house croutons, shaved parmesan, caesar dressing.

Chopped hearts of romaine, house croutons, shaved parmesan, caesar dressing.

Mary's chicken breast, house greens, dried cranberries, glazed walnuts, feta, red onion, honey-dijon dressing. (GF)

House smoked salmon, cucumber, carrot, croutons, horseradish cream, greens, citrus vinaigrette.

6 oz steak of Chef's choice, romaine hearts, roasted red pepper, kalamata olives, balsamic onions, shaved parmesan, caesar dressing. (GF)

Fried chicken thigh, mixed greens, tomato, sieved egg, bacon, avocado, blue cheese crumbles, blue cheese dressing.

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

Crispy buttermilk fried chicken, Korean BBQ, cucumber salad, sweet chile aioli, Fresno Chile, ciabatta.

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

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.

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

Bourbon bacon & onion jam, creamy brie, organic arugula, balsamic reduction, aioli, toasted brioche bun.

Two 1/4 lb patties, Oregon sharp white and yellow cheddar, house B&B zucchini pickles, GVB sauce, citrus frisee, brioche bun.

THE ITALIAN JOB: All-natural NW beef patty, capicola, marinara, mozzarella, garlic aioli, basil, toasted brioche.

Beaverton Blonde Ale battered sustainably caught Alaskan cod, lemon, coleslaw, french fries, tartar sauce.

Roasted cauliflower, chickpeas, assorted vegetables, tomato & coconut yellow curry sauce, basmati rice, vegan raita. (GF/VGN)

maple syrup, candied hazelnuts, whipped hot honey butter, sweety dew peppers.

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

Breaded center-cut pork loin, German potato salad, braised red cabbage, mushroom-green peppercorn sauce.

Lemon cream sauce, spinach, peas, cherry tomatoes, asparagus, capers.

Aji verde, black beans, coconut rice, smoked pomodoraccio tomatoes, pickled shallots, cilantro. (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.

Giant shareable cookie stuffed with white chocolate chunks, heath toffee bits, crunchy pretzel pieces and sea salt, topped with bourbon caramel sauce & vanilla bean ice cream.

Rich cream cheese chocolate mousse cake layered with sweet cream over a brownie crust, cocoa powder, chocolate sauce. (GF)

Oregon marionberries, raspberries, blueberries, strawberries, sweet cinnamon crisp crust, vanilla bean ice cream

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

Columbia Valley vanilla ice cream (gf)

THE ITALIAN JOB: All-natural NW beef patty, capicola, marinara, mozzarella, garlic aioli, basil, toasted brioche.

CHICKEN WALDORF SANDWICH: Grapes, celery, walnuts, sour cream, mayo, arugula, green goddess aioli, croissant.

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)

Blueberry Red Bull Mudded Mint & Lime Glass: Ribbed glass Garnish: Lime wedge / Mint Sprig

.5 oz lemon Equal parts Blood Orange Pellegrino Equal parts Ginger Beer Glass: Ribbed Glass Garnish: Candied Ginger/Lemon Wedge

2oz Yuzu .5oz Blackberry syrup .5 coconut water (generous splash) Top Soda Glass: Ribbed Glass Garnish: Lemon wedge

1.5oz Portland potato vodka 1.5oz Blackberry Schrub top soda Glass: Collins Garnish: Blackberry/Lime Build in glass, top soda, garnish to sell.

1.5oz Aria gin 1oz Italicus liquor 1oz lemon 4 dash's Orange bitters Top soda Glass: Coupe Garnish: Orange peel Build ingredients in shaker, shake and strain into coupe, top with orange bitters and garnish.

Hendricks Oasium, Aperol, fresh grapefruit, simple, fever tree tonic.

Sauza Silver tequila, New Deal ginger liqueur. Lemon, simple, candied ginger.

1.5 oz Reyka vodka 1 oz lemon 1 oz simple 3 oz mango tea Glass: Collins Shake vodka, lemon, and simple, top with mango tea, garnish with dehydrated lemon

House-made cold brew, Smirnoff vanilla vodka, cinnamon-cardamom simple, whipped cream.

Strawberry Ginger Kiss .75oz Portland Potato vodka .75oz New Deal Ginger Liquor .75oz Lemon .75oz Simple .75oz Strawberry puree Top bubbly rose Glass: Coupe Garnish: Sugar rim/ lemon peel Build Wildroots cranberry, lemon, and simple in shaker, shake and strain into sugar rimmed coupe and top with bubbly rose and a lemon peel.

2oz Ewing young rye whiskey .5oz simple 3-4 dash’s Peychauds bitters 3-4 dash’s Angostura bitters Herbsaint rinsed glass Glass: Smooth bucket Garnish: Lemon Peel Build Rye, simple, and both bitters in crystal mixing glass and add ice and stir until chilled. Pour Herbsaint into smooth bucket with a few ice cubes swirl until chilled and dumb. Pour drink into glass over fresh ice and garnish with lemon peel to sell.