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 brussels, herbed vinaigrette, blue cheese crumbles, candied walnuts, balsamic drizzle. (V)

Peppered bacon, brown sugar, spice. (GF)

Variety of house pickled vegetables. (VGN/GF)

Roasted garlic hummus, smoked paprika, grilled pita, cucumber, tomato, kalamata olives, feta.

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

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

Crispy beer battered fries.

Eight wings tossed in Korean BBQ sauce, house-pickled veg, ranch dressing.

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

House ground beef chili.

Mixed greens, toasted pepitas, cranberries, pickled garden beets. (VGN/GF)

Kale, house baked croutons, shaved parmesan, Caesar dressing.

Kale, house croutons, parmesan, Caesar dressing.

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

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

6 oz steak of Chef's choice, two 1/4 romaine hearts, roasted red pepper, kalamata olives, balsamic onions, shaved parmesan, caesar dressing. (GF)

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

House ground pork & beef meatloaf, gruyere, roasted garlic aioli, crisp pickle, organic arugula, spiced tomato glaze, toasted sourdough.

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

House smoked turkey, pepper bacon, brie, sour cherry jam, arugula, garlic aioli, ciabatta.

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

GVB sauce, shredded lettuce, sliced tomato, pickle.

1/4 lb. patty, GVB sauce, 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.

Rich Bolognese meat sauce, cavatappi, Angus Springs Ranch greens, roasted peppers, fresh herbs, shaved parmesan. Pairings Beer: Red Thistle Wine: Planet Oregon Pinot Noir

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

Roasted chicken, thyme velouté, roasted seasonal vegetables, local mushrooms, puff pastry shell Pairings Beer: Beaverton Blonde Ale

Ground pork & beef meatloaf, garlic mashed potatoes, rich brown gravy, seasonal vegetables.

PNW caught Coho, root vegetable puree, garden butternut squash & beets, farro.

Fire-grilled shrimp, sauteed vegetables, Korean BBQ sauce, house pickled veg, fresh cilantro, basmati rice, toasted sesame seed. (GF)

Chicken tinga, lime crema, cilantro, pickled onions, corn tortillas, 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.

Chef's compound butter, seasonal vegetables, roasted garlic mashed potatoes.

NW apples & cranberries, brown sugar, spices, crispy oat topping, vanilla bean ice cream.

White chocolate chunks, heath bar bits, pretzel pieces, caramel, Tillamook vanilla bean ice cream. (V)

graham cracker crust, pumpkin butter, toasted pepitas, pecans, candied ginger.

Chocolate ganache, fudge icing, raspberry coulis. (GF)

Columbia Valley vanilla ice cream (gf)

Locally foraged mushrooms, roasted garden leeks, crushed hazelnut, whipped brie, olive oil, arugula

Beef patty, locally foraged chanterelle mushrooms, crispy shallot, blue cheese-dressed arugula, dijonnaise.

Four cheese ravioli, roasted garden squash and winter greens, sage brown butter, crispy pepitas, shaved parmesan

McMinnville-made pie, caramel sauce, Tillamook vanilla bean ice cream.

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)

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.

Cranberry Kiss 1.5oz Wildroots cranberry 1oz Lemon 1oz simple Top with 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.

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

1.5oz Stillweather Gin .75oz Lemon .75oz Simple 2oz Chamomile 1 Dash Bitters Build in Shaker and shake well Glass: Collins Garnish: Orange Peel

1.5oz Bumbu Rum .5oz Cinnamon Simple .75oz Lemon .75oz Dry Curacao Build in Shaker and shake well Glass: Coupe Garnish: Dehydrated Fruit

1.5oz Wild roots pear 1oz lemon 1oz oz cinnamon simple dollop of whipped cream Glass: Martini Garnish: cinnimon sugar rim/ dash cinnimon Build all ingredients in shaker with ice with dollop of whipped cream. Shake and strain in a cinnamon/sugar rimmed matini glass.

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

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

1.5 oz Pomegranate juice .75 oz lemon 1 oz simple Top with soda/sprite Glass: N/A ribbed glass