Golden Valley Brewery and Restaurant -Beaverton Menu

Bubbles spice and everything nice 1oz Wild roots pear .5oz lemon .5oz cinnimon simple 1.5oz Gvb spiced cider Top with brut Glass: Coupe Garnish: Cinnamon sugar rim/orange peel Build Wild roots pear, lemon, cinnimon simple and Gvb spiced cider in shaker. Shake and strain into coupe, top with brut and orange peel.

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.

1.5oz SailorJerrys rum 1oz Cinnamon simple 1oz lemon 1oz egg whites .75oz cranberry float dash of Cinnamon/ nutmeg Glass: Smooth sided bucket Garnish: Spritz of cranberry bitters, dash Cinnamon Build all ingredients except cranberry in shaker, shake hard and fine strain into smooth bucket, float cranberry on top with a spritz of cranberry bitters and a dash of cinnimon/ nutmeg.

Maple Orange Manhattan 2oz Buffalo Trace Bourbon .5oz Maple Syrup .5oz Antica 4-5 dash's Orange bitters Glass: Coupe Garnish: Orange Peel Build in crystal mixing glass, stir until chilled, pour into coupe and garnish with a orange peel.

1.5oz Hornito's reposado 1oz lemon 1oz agave habanero simple 3 spritz of Mezcal Glass: Smooth bucket Garnish: Lemon peel Build altos, lemon and agave habanero simple in shaker. Shake and stain, spritz top with mezcal.

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

Spiced orange Toddy 1oz Old Overholt .5oz Grand marnier .75 Lemon juice .75 Cinnamon simple 2oz Orange spiced tea Top with whip Glass: Hot cocktail glass Garnish: Orange peel/whip Steam orange spiced tea until hot, add old overholt, Grand marnier, lemon juice, and cinnimon simple to hot cocktail glass. Add hot tea and stir, top with spiced whip anda orange peel.

1.5oz Suntory toki .75oz Creme de Violette .75oz Lemon .5oz Simple 1.5oz Hibiscus Tea Glass: Collins Garnish: Dehydrated lemon wheel Build in shaker pint, shake and strain into collins glass and garnish to sell.

Crispy fried Brussels sprouts, spicy Sichuan sauce, cashews, sesame seeds.

Creamy, cheese chorizo dip, pico de gallo, tortilla chips.

Crispy beer battered fries.

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

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

Red Thistle-Cheddar smoked bratwurst, assorted cheeses, house pickled veg, ale mustard.

Drums & flats tossed in Korean BBQ sauce, avocado ranch dressing, celery, carrot, sesame seeds, green onion. (gf)

Creamy, cheesy dip, pico de gallo, tortilla chips.

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

House ground beef chili.

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)

Fried chicken thigh, mixed greens, tomato, sieved egg, bacon, avocado, blue cheese crumbles, white balsamic vinaigrette.

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

Field greens, roasted farm beets, navel oranges, whipped chevre, toasted hazelnuts, maple vinaigrette. (V)

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

House cured corned beef, melted Tillamook white cheddar, horseradish aioli, chef’s pickled serrano peppers, caramelized onions, rustic sourdough.

Crispy buttermilk fried chicken, Korean BBQ sauce, kimchi coleslaw, mango-habanero aioli, arugula & fresno chile salad, sesame seeds, toasted ciabatta.

Carlton Farms pulled pork, pineapple & cabbage slaw, house pickled Fresno chiles, Eastern Pearl sauce, toasted Portland French Bakery brioche.

Sliced Angus beef, Tillamook white cheddar, caramelized onion, arugula, horseradish aioli, toasted ciabatta.

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

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

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

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

Going Rogue: Hand-pressed all-natural Northwest beef, candied bacon, smoked Rogue blue cheese, Mama's Lil's, arugula, dijonnaise, toasted brioche bun.

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.

Roasted and pulled chicken, thyme velouté, roasted squash, wild mushrooms, root vegetables, puff pastry, crispy chicken skin.

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

Korean BBQ sauce, tempura mix, sambal aioli, siracha, green onions, sesame seeds.

Rich Bolognese meat sauce, pappardelle, Angus Springs Ranch greens, roasted peppers, fresh herbs, shaved parmesan.

Slow braised certified Angus beef au jus, horseradish mashed potatoes, roasted baby carrots, cippolini onions. (gf)

Wild-caught salmon, roasted fall vegetable hash, grilled Angus Springs Ranch radicchio, candied pepitas, pomegranate reduction. (gf)

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

6 oz cut of all-natural Angus beef tenderloin, Chef’s compound butter, balsamic reduction, seasonal vegetables, roasted garlic mashed potatoes.

Grilled 6oz terres major steak, chimichurri sauce, dirty fries with cotija cheese, bacon, arugula, & Mama Lil’s peppers

Flaky hazelnut biscuit, sweet Chantilly cream, spiced cranberry-fig compote, candied hazelnuts, orange zest & agave glaze.

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

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

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

Brown butter, cream cheese frosting, toasted pepitas, toasted pecans, crystallized ginger, toffee caramel, whipped cream.

Columbia Valley vanilla ice cream (gf)

Going Rogue: Hand-pressed all-natural Northwest beef, candied bacon, smoked Rogue blue cheese, Mama's Lil's, arugula, dijonnaise, toasted brioche bun.

Baby Back Ribs: Half-rack of Korean baby back ribs, Gochujang BBQ sauce, kimchi coleslaw, french fries, sesame seeds, green onion.

Slow roasted NW Angus Beef, garlic smashed potatoes, seasonal vegetables, au jus, creamy horseradish.(Available after 4pm. Pre-Orders Recommended).

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)

Melted Tillamook Cheddar, sourdough, fries.

Melty cheese sauce, cavatappi noodles.

Tillamook cheddar cheese, saltine crackers, dried cranberries, carrot and celery sticks.

Crispy beer battered fries.

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

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.

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

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.

This black behemoth of a brew is our strongest ale. Full-bodied and redolent of chocolate and roast malts.

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

Our sour ale aged in oak barrels with local Pinot Noir grapes and Brettanomyces yeast. Wine meets beer and it is funky.