First

Pork Belly Confit      $11

pickled vegetables, sweet corn ice cream, basil blossom

Foie Gras        $17

star anise and citrus cured foie gras, vanilla sea salt, forum vinegar gastrique, apricot leather, brioche

Hamachi Crudo      $12

carbonated and whipped tomato shooter, tomato gelee, micro chives, borage blossoms, tuscan olive oil, smoked salt

Second

Romaine       $11

citrus vinaigrette, smoked and grilled stonefruit, boquerones, crispy pecorino, arugula

Spring Salad       $10

barking dog farms greens, fresh carrot vinaigrette, prosciutto di parma, almond – fennel crumble, creme fraiche

Dungeness Crab       $15

parfait style, watermelon, sea beans, tarragon buttermilk dressing

Third

Pork Tenderloin     $26

roasted figs, foie gras powder, demi glace, petite cress, cauliflower puree

Akaushi beef       $28

lobster ketchup, tuscan kale, dauphine potatoes

Halibut        $29

haricot vert shoots, smoked chanterelle mushroom jus, polenta “croutons”, garlic chips

Smoked Moulard Duck Breast     $26

brown butter puree, pickled yakima cherries, tuscan kale, fennel bulb

Scallops      $28

sugar snap pea puree, crispy lamb cheeks, cucumber, toasted fennel seed vinaigrette

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five, seven, and nine course chef tasting menus

available upon request for entire table

reservations for parties of six or more will be required to have a credit card to hold reservation.

24 hour cancellation policy in effect: Reservations of six or more people will be charged $20.00 per person for no show or less than 24 hour cancellation of  reservation.

Parties of six or more will be charged 18% service charge

split plate charge of $5.00

follow us on twitter: @RestaurantBeck

window tables are not guaranteed. Thank you for your understanding.

MENU IS SUBJECT TO CHANGE

menu 072310v2

On May 15, 2010 the Culinary Center in Lincoln City is hosting a
competitive cooking event and fund-raiser for the North Lincoln Hospital Early Learning Center Fund.

This years fund raiser “Ready – Set – Cook!” is a 30-minute

cooking competition in which the chef’s choose their “sous chef” from the audience!

Chef Justin Wills of Restaurant Beck

vs.

Chef Tre Wilcox of Loft 610 in Plano, TX

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Saturday June 12th at 11:00 AM – 2:00 PM

Sushi Class!

Hands-on Sushi This class is for anyone with a love of sushi.

We’ll teach you to make sushi rice and fish cutting techniques.

We’ll make a variety of sushi and rolls, and the classic miso soup.

Cost is $50.00 Per person

Click Here for Booking Info

June 26th Andrew Rich Wine Dinner!

Andrew Rich will be joining us for a wonderful

Six Course Wine Dinner

$82.00 per person

Dinner starts promptly at 6:00 PM. Reservations Only.

*Does Not Include 18% Service Charge

We require credit cards to secure all reservations for special events. We have a 48 hour cancellation policy charging 50% of total cost per person for any missed reservation. Thank you for your understanding.

Some of our friends…

For some of the best lodging on the Oregon coast:

The Whale Cove InnThe Channel House

Check out the Lincoln City Culinary Center for Cooking Classes!

Calendar of Classes

Love Beer – Here’s a link to people who do nothing but preach brew. food. lifestyle.

Beer Northwest

See what the press is saying about Restaurant Beck.

Beck – Three Stars out of Three – Northwest - Located on the ground floor of the luxurious Whale Cove Inn, this sophisticated restaurant boasts one of the most spectacular settings of any restaurant on the Oregon coast. The menu is short and changes almost daily to take advantage of fresh seasonal ingredients. Chef Justin Wills, a graduate of the CulinaryInstitute of America in Hyde Park, New York, prepares some of the most memorable and unusual meals on the Oregon coast. This place is a foodie’s paradise. Expect to find such dishes as maple-chile-brined pork belly with sweet-corn ice cream and crispy potato; prawns served with roasted chanterelles, a fennel-tomato-prawn broth, quinoa, candied bacon, and micro celery; and a tomato “composition” consisting of tomatoes served as sorbet, tuile, foam, gelee, and powder.

-Frommer’s Oregon Guide, 7th Edition, April 2010

Gerry Frank of the Oregonian!

Other Customer Comments:

Take it from two foodies from New York… do NOT miss Restaurant Beck!

My boyfriend and I were on a trip to the Oregon Coast and drove in 35 minutes from our vacation rental to try Restaurant Beck, because we were so enticed by the menu. Suffice to say it was, hands down, one of the best meals I have ever had, out of all my world travels.

After introducing ourselves to the incredible chef, Justin Wills, we opted to try the 6-course tasting menu. Every dish blew our minds! Artful, gorgeous plates with to-die-for flavors and excellent wine pairings. I think you could hear our appreciative yummy noises from across the Pacific. Each dish was unbelievably delicious. Justin and Stormee, his wife and co-owner of the restaurant, were incredible hosts, with such a beautiful warmth. My boyfriend and I agreed that it felt like we were dining at the home of two wonderful friends.

We made reservations for the next night, too! Justin put together another 6-course tasting menu for us, and by God, we were blown away again. Every dish was unique and incredible- a true testament to his skill as a chef. That was the last night of our vacation, but we are planning on returning to the Coast just to visit Restaurant Beck again!

Thank you Justin and Stormee for two amazing and unforgettable meals! We’ll be seeing you again soon!

-Tara Piccolo

When guests walk through the doors of Whale Cove Inn the first thing they notice is the view…and now that is uniquely enhanced by the fine cuisine of Restaurant Beck. The dream of Justin and Stormee Wills comes to life inside of Whale Cove Inn. The restaurant, named after their son Becker, was open in June of 2009 to rave reviews. Gerry Frank put it best: “the fantastically located Whale Cove Inn houses Restaurant Beck where views compete neck and neck with the food.” – December 2009 Special to the Oregonian.