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WINE & 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

BEIGNETS12
Cinnamon Sugar, huckleberry rhubarb compote, chantilly, hazelnut

PEANUT BUTTER SMORE- 13 
Peanut butter mouse, marshmallow fluff, chocolate wafer, hazelnut

NW HAZELNUT PIE14 
Better than pecan pie. coffee anglaise, cream