Our visit to the Beast was to experience the “whole Beast’ menu. Our team have a restaurant in the Niagara region specializing in “ nose to tail” cuisine when all parts of the animal are used in the menu. Our choice of animal was Elk and our chef conversed with the Beast chef to establish we were interested in the more challenging cuts of the animal.
What we were served was an excellent 5 course meal. Heavy on meat.
The Terrine and tenderloin tartare were excellent the tartare being paired with a home made hummus. This was followed by a perfectly cooked Elk rack served with braised cabbage. We were just about done at this point but were then served a dish of grilled elk tongue, hearts and an elk sausage with a mushroom/Taro ragut.
The-meal finished with a light desert although i cant remember too much about it as we were all in somewhat of a meat coma !
This was a great meal we although thought it a little unbalanced as by the time the tongue. And hearts etc arrived we we all full.
We were expecting more courses based on organ meat but i will admit we are more adventurous than most.
Recommended but go hungry, let the know how adventurous you are and font take vegetarians.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.