ANNOUNCING MENU CHANGE

Cook Weaver is excited to share a shift in our dining format. We are moving toward a wine bar style restaurant with an exciting, non-traditional, spontaneous cooking style. It will be loose and inventive, with wine from all over the world and fun craft cocktails. Like a wine/cocktail bar. Like a small wine retail space. Like a tapas restaurant. Like a hangout spot. Like a neo-bistro. And, we’ll still offer a tasting menu. 

We will make this shift starting Wednesday, June 18

a la carte menu

some small plates

steak tartare,  washington wagyu, uni butter, pine nuts,  bonito flakes,  on brioche  *   10  per person

Sloppy joe, inare age (tofu pocket), sushi rice, lamb from olsen farm   10 per person

otoro tuna salad, shrimp chips, lettuce, pickle, katsuo furikake   20

cucumber tempura, lightly smoked, nectarine salsa, tahina, dill, nigella seed   16

Chilled Corn soup, blueberry sorbet, strawberry, jalapeño, mint oil   18

Shiro plum, galia melon soup, fresh mozzarella, basil seeds   18

house bread, toasted with anchovy or nori butter, heirloom tomatoes, shiso salt   18

chicken tamale, three sauces; tomato, tomatillo, cheese    18

grilled quail, raw zucchini salad with saffron aioli   22

Bigger plates

fried ratatouille terrine, breaded, eggplant pureé, sauteéd zucchini with green olive   22

smoked black cod ramen, ‘nduja broth,  Sun brand ramen noodles, eggplant, nori  35

Vegan larb, made with fried tofu and smoked beet, rice, cucumber salad, cashew, lettuce for wraps   28

daily wagyu steak, 6oz,  raised in washington, corn polenta, cheesy potato, beef jus *   50

SOME SWEET THINGS

frozen tiramisu, coffee ice, mascarpone semifreddo, lady fingers    14            

raspberry mousse,hazelnut meringue, matcha milk jam, berries    14