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 shift to this new format starting We 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
CURRENT MENUS
A LA CARTE MENU
Our Opening 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
daily lettuces vinaigrette 15
salad of soft tofu and strawberry
fennel / hazelnuts / barrel aged apple cider vinegar / 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 / bonito flakes 16
blue cheese pie
dulce de gorgonzola / ginger snap crust / fresh cherry compote / pistachio butter 16
fried quail
rice cracker breading / shrimp gravy 20
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
frozen tiramisu
coffee ice / mascarpone semifreddo / lady fingers 12
passion fruit mousse
hazelnut meringue / matcha milk jam / strawberry 7
OMAKASE MENUS Chef Zac’s curated menu, an improvisational seven to nine course tasting menu 151
reservation recommended
151 / per person + optional wine pairing
Omnivore tasting
steak tartare
washington wagyu / uni butter / pine nuts / bonito flakes / on brioche
otoro
oil poached fatty tuna belly / in abura-age (tofu pocket) / with sushi rice
snap pea salad
boquerones dressing / crouton / ajo blanco / bonito flakes
smoked black cod ramen
‘nduja broth / Sun ramen noodles / nori snacks / snap pea
waygu coulotte steak
6oz / raised in washington / pan fried japanese turnip / morel beef jus
passion fruit mousse
hazelnut meringue / matcha milk jam / strawberry
frozen tiramisu
coffee ice / mascarpone semifreddo / lady fingers
Vegetarian tasting menu
salad of soft tofu and strawberry
fennel / hazelnuts / strawberry sauce made with fermented bean / jalapeño
fried jumbo purple asparagus
lightly smoked / glendale shepherd fresh cheese / nigella seeds / dried apricot
snap pea salad
oil cured black olive dressing / crouton / ajo blanco / bonito flakes
blue cheese pie
dulce de gorgonzola / ginger snap crust / cherry compote / pistachio butter
tamale and morels in red curry
heirloom corn masa / herbs / toasted cashew / snap pea
passion fruit mousse
hazelnut meringue / matcha milk jam / strawberry
frozen tiramisu
coffee ice / mascarpone semifreddo / lady fingers
*consumption of raw or undercooked meats, seafood, shellfish or eggs may increase risk food born illness.