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  *   12  per person

Sloppy joe, inare age (tofu pocket), sushi rice, lamb from olsen farm   12 per person

steelhead salad, shrimp chips, lettuce, pickle, katsuo furikake   26

cucumber tempura, lightly smoked, nectarine salsa, tahina, dill, nigella seed   18

sweet cantaloupe, galia melon soup, fresh mozzarella, basil seeds   18

house bread, toasted with nori butter, roast beets, pickled peppers, shiso salt   18

spring roll, most butternut squash, radicchio, pipits, castelvetrano olives, peanut sauce. 18

fried chicken, pickled peppers in oil, squid ink sauce, parsley. 22

Bigger plates

pork and shrimp, crab broth with Savoy cabbage, shrimp meatball, pork belly 34

roast carrot “steak”, smothered with cheesy chanterelles, tatsoi 32

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

Vegan rigatoni, vegetable meatless sauce, dried pasta   24

zabuton steak, 6oz,  raised in washington, corn polenta, cheesy potato, beef jus *   45

SOME SWEET THINGS

frozen cheese cake, ginger snap crust, poached pears   16            

pB&J, backyard grapes, peanut butter puffs, peanut butter whip    16