On our last day in Portland we went to Sauvie Island and then later to Beast for dinner with Jon and Lucy. The island was so much fun . We started off by going to the beach and having a picnic lunch with a bottle of our wine from the previous day. Then we did a little biking and ended the day with a hike around Oak Island, it's really a peninsula. Along the hike there were wild blackberry bushes everywhere which made for the perfect desert. It is an island so large it has its own rivers, lakes, islands, and sloughs, not just a tiny little island by any means. Here are a few historical facts about the island.
The island was visited by Lewis and Clark on their expedition to find a Northwest Passage and later became the home of fishermen, ship captains and farmers. In 1836 dairies were established on the island by the Hudson’s Bay Company. They were managed by French-Canadian employee Laurent SauvĂ© for whom the island is named. Today its unique character as a wildlife area, agricultural community and recreational destination in such close proximity to Portland is highly prized by island inhabitants and visitors alike. Sauvie Island has become a popular destination for a variety of reasons. People seeking the freshest produce can commonly find fruit (most notably berries), vegetables, flowers, pumpkins and flowers for U-pick. Nearly 12,000 acres of the island have been preserved as the Sauvie Island Wildlife Area, the vast majority of which falls within Columbia County. Managed by the Oregon Department of Fish and Wildlife, the wildlife area is a premier hiking, biking, bird-watching, hunting and fishing location.
This is the only picture Brian took of me and my eyes are closed, that's what I get for letting him be in charge of the camera

That is Mt.Hood in the background
On our hike at one point we could see Mt. St. Helens, Mt. Adams, and Mt. Hood
It was a really awesome view

Brian thought he was on Survivor

Beast was not your typical restaurant it was a dining experience. There were six courses and a wine pairing to go with each. Everybody is seated and served at the same time in the restaurant and the menu is pre-set. Some of the foods were amazing and some were very different and I am not a fan of any type of pate`. It was a lot of fun trying new interesting foods that I wouldn't normally order. The meal started with a chilled carrot soup, then an appetizer plate with six different mini apps, the table consensus was that the stake tartare with quail egg was the best (I told you the food was different). Duck leg with a raisin bread salad was the main course followed by a summer salad. Then came a plate of cheeses and for desert goat milk panna cotta with wild huckleberries and peaches. Yum O! If you ever have a chance to go to a similar restaurant I would highly recommend it.