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

our opening a la carte menu

some small plates

steak tartare

washington wagyu / uni butter / pine nuts / bonito flakes / on brioche  12

otoro  

oil poached fatty tuna belly / in abura-age (tofu pocket) / with sushi rice  12

house bread / truffle butter  12

creamed sweet peas 10

daily lettuces vinaigrette  15

strawberry and cucumber soup

pinenuts / strawberry sauce made with fermented bean / jalapeño  15

fried jumbo purple asparagus 

lightly smoked / glendale shepherd fresh cheese / nigella seeds / dried apricot  16

snap pea salad 

boquerones dressing / crouton / ajo blanco / nori snacks  16

blue cheese pie 

dulce de gorgonzola / ginger snap crust / fresh cherry compote / pistachio butter  16

fried quail 

rice cracker breading / shrimp gravy  14/26

larger plates

smoked black cod ramen 

‘nduja broth / Sun ramen noodles / nori snacks / snap pea  32

wagyu coulotte steak 

6oz / raised in washington / pan fried japanese turnip / morel beef jus  38

morels in red curry with tamale 

heirloom corn masa / herbs / toasted cashew / snap pea  28

vegan larb

fried tofu / smoked beets / rice/ pickled winter squash / lettuce 25 

something sweet

frozen tiramisu 

coffee ice / mascarpone semifreddo / lady fingers  12

raspberry mousse 

hazelnut meringue / matcha milk jam / fresh raspberries  7