Our
MenuWINE & BEER
White Wine By the Glass
Olivier Leflaive Bourgogne Chardonnay – 14
Brand Riesling – 12
Delaille Sauvignon Blanc – 14
Hugel Alsace Blanc – 12
Red Wine By the Glass
Chateau Massiac Red Blend – 13
Savage Grace Pinot Noir – 14
Laurent Reserva Cabernet Sauvignon – 14
La Linda Malbec – 13
Rose & Sparkling Wine By the Glass
Gobelsburg Rose Germany – 14
Andreola Prosseco – 13
RH Coutier Champagne – 22
Beer
E9 Tacoma Brew Lager style – 7
E9 IPA – 7
E9 T-Dome Pilsner – 7
White/Rose/Bubbles by the Bottle
Muller Caitor German Riesling Dry – 48
Teutonic Muscat – 44
Teutonic Jazz Odyssey White Blend -44
Ansel Wilammete Valley Chardonnay -60
Delaille Sauvignon Blanc – 54
Nikoliahof Zwickl Gruner Veltliner -55
Gobelsburg Rose Germany – 49
Andreola Prosseco – 50
Tenuta Pederzana Lambrusco – 44
RH Coutier Brut Champagne 68
Red Wines by the Bottle
Lamezia Stati Italian Red Blend – 45
Elio Sandri Lange Nebbiolo -55
Domaine de Fontsainte Red Blend – 54
Vincent Paris Cornas Syrah – 70
Fumanelli Valplicella Classico – 60
Reynvann Unamed Series Walla Walla Cabernet -70
SMALLER. PLATES
FARMHOUSE SALAD – 14
Ramp ranch, Zestful Gardens salad mix, farmhouse cheese, radish, pork belly
GNOCCHI “MAC-N-CHEESE’ – 12
Ricotta Dumplings, aged white cheddar mornay, magic.
BRAISED ELK – 20
Ancho chili, huckleberry tomato cream sauce, house flat bread
KUSSHI OYSTERS – 10
Aji pepper and herb (3 oysters)
FOIE GRAS MOLE – 26
Confit duck, morel mole, roast mushroom, Foie Gras
ENGLISH PEA FLATBREAD – 18
Grilled flatbread, pea hummus, parmesan, pickled onion
CORNMEAL CHICKEN WING – 16
Smoked buttermilk braised chicken wings, spiced cornmeal dredge, pickles & sauce
PORK BELLY BURNT ENDS – 14
Five spice mustard glaze, honey buckwheat cakes, cilantro, hazelnut
SEARED SCALLOP – 21
Orange shallot butter sauce, huckleberry, ch
Large Plates
GRILLED DUCK – 36
Charcoal grilled breast of duck, local mushrooms, ramp relish, smoked lemon yogurt
SEARED BLACK COD- 34
Spring vegtable hash, ramps, radish, tarragon
GRASS FED BURGER -23
Caramelized Onion, Crispy Onion, Rhu-bbq, smashed fingerling
GRASS-FED RIBEYE – 49
Orange braised yam, asparagus, ramps
BBQ PORK RIBS – 26
Rhubarb-bq glaze, buckwheat cheddar polenta, sweet hot pickled peppers, roast turnips, greens
Desserts
BEIGNETS– 12
Cinnamon Sugar, huckleberry rhubarb compote, chantilly, hazelnut
PEANUT BUTTER SMORE- 13
Peanut butter mouse, marshmallow fluff, chocolate wafer, hazelnut
NW HAZELNUT PIE – 14
Better than pecan pie. coffee anglaise, cream