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.

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 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

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)

Crisp Bibb lettuce, bacon, blue cheese, cherry tomato, ranch dressing, crispy shallot, chive.

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.

ALABAMA SMOKEHOUSE All-natural NW beef patty, house pulled pork, Alabama BBQ sauce, smoked gouda, bread and butter pickles, coleslaw, brioche.

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

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

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

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

Korean BBQ glazed Carlton Farms baby back ribs, kimchi fries, coleslaw

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

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

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)

ALABAMA SMOKEHOUSE All-natural NW beef patty, house pulled pork, Alabama BBQ sauce, smoked gouda, bread and butter pickles, coleslaw, brioche.

OREGON SAUTÉ: Tri-color quinoa, roasted & pickled seasonal vegetables, avocado, basil, smoked tomato vinaigrette. (GF/DF)

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)

1oz rotating shrub top with soda Glass: Ribbed N/A bucket Garnish: Lime with N/A pick Build in glass House made drinking vinegar, soda

.5 oz lemon Equal parts Blood Orange Pellegrino Equal parts Ginger Beer Glass: Ribbed N/A bucket Garnish: Candied Ginger/Lemon Wedge Build in glass Blood orange soda, ginger beer, lemon

2oz Yuzu .5oz Blackberry syrup .5 coconut water (generous splash) Top Soda Glass: Ribbed N/A bucket Garnish: Lemon wedge with N/A pick Build in glass.

Lemon, 1/2 orange wedge, lime 2oz Cranberry 0.5oz Lavender syrup Soda Glass: Ribbed N/A bucket Garnish: Muddle fruit, top with rest of ingredients. Stir in glass.

2oz Suntory Toki 0.5 Black Tea Simple 3 dashes peach bitters Muddled lemon and cherry Glass: Smooth bucket Garnish: Lemon peel Muddle lemon and cherry, build rest of ingredients in glass. Stir in glass. Garnish to sell.

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.

1oz St. Germaine 1oz Yuzu simple 3oz Opera Prima Brut 3oz soda Glass: Red wine glass Garnish: Lemon wheel/mint leaf In wine glass, pour liquor and yuzu over ice, top with Brut and soda. Garnish with lemon wheel and mint.

1.5oz Reyka vodka 1.25oz Rotating Shrub top soda Glass: Collins Garnish: Lime Build in glass, top soda, garnish to sell.

1oz Aria 0.5oz lemon 0.5oz simple Top with BNF Peach Rose Kombucha Glass: Flute Garnish: Lemon peel Build Aria, lemon and simple in shaker glass, pour in flute, top with kombucha, garnish with peel.

1.5oz Cocoa bomb whiskey 0.5oz half and half 0.5oz simple 3 oz iced coffee Glass: Collins Garnish: Whip/Espresso Bean Build in glass, stir, garnish to sell

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

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.

1.5oz Cucumber infused tequila 1oz lime 1oz pepper simple Top with soda Glass: Smooth bucket Garnish: Salt rim/Jalapeno Build in shaker, shake and pour into bucket.

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.