Brunch at The Coterie Room: Saturdays and Sundays 10-2

{ MAINS }

HUCKLEBERRY WAFFLE $13
Mystic Moon Farm maple syrup, local huckleberries and chantilly. Add basil ice cream $3

DUCK EGG BENEDICT $14
haricot vert and toasted brioche with sauce cheron and black olive

SMOKED KING CRAB $18
served with hashbrown potatoes, gremoulata and bacon hollandaise

CHEESE AND CHARCUTERIE PLATE $ 14
a variety of cheeses and cured meats with selected accompaniments

CORNED DUCK HASH $16
shredded corned duck breast with sweet carrots, chervil and a poached duck egg

GRILLED FENNEL SAUSAGE $13
with creamy polenta, piperade and a slow cooked duck egg

BUTTERMILK FRIED CHICKEN SANDWICH $14
served on a sesame seed bun with spicy coleslaw and aioli

PAINTED HILLS BEEF BURGER $17
with truffle aioli, oven dried tomatoes, arugula and truffle cheddar cheese

living wall photo by Krisin Zwiers for Chefs McCracken and Tough

Brunch Menu

{ SIDES }

TOAST $3
rustic white or multi grain served with preserves and cultured butter

BABY LETTUCES $6
lettuces, cucumber and mint dressed with a nigella seed vinaigrette

FRENCH FRIED POTATOES $6
tossed with a rosemary scented oil and served crispy with aioli

SIDE BACON $4
zoe meats all naturally cured slab bacon

HAM CRACKLIN’S $6
served light and crisp with a side of black truffle fondue for dipping

GRANOLA AND YOGURT $8
rolled oats and puffed farro, baked in house and mixed with dried fruit

FRESH SEASONAL FRUIT $5
an assortment of berries, melons and tree fruit

CINNAMON FRITTERS $8
fried to a golden brown color, dusted with powdered sugar and served with a caramel apple sauce

ceiling photo Kristin Zwiers for Chefs McCracken and Tough

Lunch at The Coterie Room

Pick a sandwich, a side, and a beverage for a $15 lunch from Chefs McCracken and Tough. (Wine, beer, cockatils are extra.)

{ SANDWICHES }

PAINTED HILLS BEEF BURGER
ON A BUN
oven dried tomato. truffled cheese. arugula.

SLOW ROASTED PORK SANDWICH ON A ROLL
braised cabbage. apples. mustard.

BEEF BRISKET SANDWICH
ON A ROLL
caramelized onion. horseradish. arugula.

BUTTERMILK FRIED CHICKEN SANDWICH ON A ROLL
spicy coleslaw. aioli.

COD FISH SANDWICH ON FLATBREAD
cucumber. baby lettuces. yogurt.

{ SIDES }

ENDIVE SALAD
tarragon mustard vinaigrette.
Candied walnuts. aged gouda.

HEIRLOOM BABY CARROTS
corriander. taggiasca olive vinaigrette. parsley.

MARINATATED BEETS
roasted pistachio. baby arugula. cowgirl creamery cottage cheese.

HAM CRACKLIN’S
black truffle fondue

WALLA WALLA SWEET ONION RINGS

FRENCH FRIED POTATOES

PICKLED VEGETABLES

{ BEVERAGES }

HOUSEMADE GRENADINE SODA
ICED BLACK TEA
ICED HONEY EARL GREY
CHAMOMILE ARNOLD PALMER
COKE- DIET COKE- SPRITE
ROOT BEER

The Coterie Room Opening Tonight, The Stranger Reports

The Stranger's Bethany Jean Clemant today reports, "This is an official Seattle-restaurants Big Deal: In the old Restaurant Zoe location, the Coterie Room is the third joint venture from decorated chefs Brian McCracken and Dana Tough (Spur Gastropub, Tavern Law). It's more focused on food, but sure to have excellent cocktails, too; while those under 21 are allowed, they'd better behave—it's got chandeliers and "elegance and class," if the gents do say so themselves.

They also promise "approachable and delicious, good American classics," e.g., sweet onion macaroni and cheese, poutine (Canadian, but whatever), beet salad, and main courses like duck leg confit, seared sea scallops, a rib-eye, and a burger. (Entrees range from $17 to $35, mostly leaning towards the latter, which may not seem so approachable to some of us.) (Also, I am now hungry.) The word "coterie," in case you've forgotten, means "an intimate and often exclusive group of persons with a unifying common interest or purpose.""

SMALL PLATES

FOIE GRAS TORCHON* $12
shaved over warm buttered toast
with sea salt and aged sherry vinegar

HAM CRACKLIN’S $6
served warm with black truffle fondue

SWEET ONION MAC N’ CHEESE $9
with duck ham $11
baked in a cast iron pot with crispy shallots on top

MARINTATED BEETS $8
with roasted pistachios, baby arugula,
and Cowgirl Creamery cottage cheese

HEIRLOOM BABY CARROTS $9
cooked in coriander butter, served with taggiasca olive vinaigrette
and fresh parsley

FRENCH FRIED POTATOES $7
served crispy with aioli

OUR VERSION OF POUTINE $12
braised pork shoulder gravy, fried Beecher’s cheese curds
and tender herbs

COD FRITTERS $8
crisp fritters of cod and potato
with creole remoulade and lemon

FRIED CHICKPEAS $8
chickpea fries with mint and whipped yogurt

GRILLED FENNEL SAUSAGE $12
with creamy polenta, shaved fennel salad and saba

ENDIVE SALAD $8
dressed in a tarragon mustard vinaigrette with candied walnuts
and aged gouda

CUCUMBER AND BABY LETTUCES $8
in a nigella seed vinaigrette with pine nuts and torn mint

MAIN COURSES

ALASKAN SABLEFISH * $27
with sweet corn, basil, chanterelle mushrooms
and cherry tomatoes

SMOKED KING CRAB * $29
served with hashbrown potatoes, gremoulata
and bacon hollandaise

SEARED SEA SCALLOPS * $26
seared in brown butter with caramelized cauliflower, cauliflower puree, pickled sultanas and fried capers

CAVATELLI DI RICOTTA $20
with caramelized fennel and picholine olives
in a stewed tomato sauce

DUCK LEG CONFIT $26
crispy pan seared duck leg with buttered farro, arugula
and a mission fig conserve

GRILLED RIB EYE STEAK * $35
served with potato puree, horseradish pudding
and Walla Walla sweet onion rings

PAINTED HILLS BEEF BURGER * $17
with truffle aioli, oven dried tomatoes, arugula
and truffle cheddar cheese

A SIX PACK OF BEER FOR THE CREW $10
The crew works hard to deliver great food, drink and service. show them your appreciation

*King County Health Department would like to remind you that eating raw or undercooked foods may be hazardous to your health

FAMILY STYLE

CHARCUTERIE PLATTER $24
a selection of salami and terrines
with pickled vegetables, mustards and toasted baguette

CHEESE PLATTER $24
a variety of domestic and European cheeses
with fresh fruit, mostarda, salted nuts, olives and crackers

TAYLOR SHELLFISH MUSSELS $21
steamed with handmade chorizo, sweet peppers and white wine
served with grilled baguette

PAN SEARED TROUT $28
served with sauteed of spinach and fregola
and an almond pistou

ZUCCHINI PASTA GRATIN $28
local zucchini, layered with pasta, pesto and béchamel
served with basil and pine nuts

ROASTED PORK SHOULDER $38
with butter braised cabbage, marble potatoes, local apples and grainy mustard

BUTTERMILK FRIED CHICKEN $32
served with potato and bacon hash
chicken gravy, and frisee salad

WAGYU CAP SIRLOIN $50
with ricotta whipped potatoes, braised endive and carrot
and balsamic vinegar

WINE BY THE GLASS

Jean Paul Trocadero Brut $7
Louis Bouillot Crémant de Bourgogne Rosé $10
Jalliance Crémant de Bordeaux $10
Joël Falmet Champagne Tradition $18

Thomas Leithner Grüner Veltliner ’09. AT. $7
Feudi di San Gregorio Lacryma Christi ’10, IT. $9
Guy Saget Sauvignon Blanc ’10. FR. $8
Herbert Pazen Riesling ’08. DE. $11
Maison Bleu Yakima Valley Whte ’09. WA. $11
Domaine Jean Vullien Roussette ’10. FR. $12
Foxglove Chardonnay ’09. CA. $10

Domaine Boisson Carianne Rosé ‘10. FR. $11
Castillo di Ama Rosato ’10. IT. $13
Vero Pinot Noir ’09. OR. $11
Damilano Nebbiolo d’Alba ’09. IT. $10
Pfaffel Austrian Cherry Zweigelt ’08. AT. $10
Cartel Seeing Red ‘NV. WA. $8
Belezos Rioja Crianza ’07. SP. $12

Eater Does a "Menu Reveal" of Soon to Open The Coterie Room

Allecia Vermillion writes about The Coterie Room in today's Eater and does a menu reveal of our close-to-final menu.

"The buzz surrounding The Coterie Room is picking up of late, and chefs Brian McCracken and Dana Tough say their new restaurant could be open early next week (as always, such things are a moving target).

The duo, known for cocktailian gastrotaverns Spur and Tavern Law are busy converting the former Restaurant Zoe space into a be-chandeliered den of cracklins, smoked king crab, wagyu beef brisket and other familiar Americana foods given a detailed upgrade."

To read the whole story, click blog title above. And to get an update on when we'll be accepting reservations, sign up at www.thecoterieroom.com

Thank you Allecia and Eater.com

Photo of chefs in the near-completed space by Krsitin Zwiers.

Seattle Weekly Reports More on Chef McCracken & Tough's New Restaurant The Coterie Room

"Our growth as chefs alone has been the most fun."

Julien Perry reports on The Coterie Room for the Weekly. Click blog title above to listen-in to her conversation with Chefs Brian McCracken and Dana Tough.

Chefs McCracken and Tough Talk The Coterie Room with the Seattle Weekly's Voracious

Julien Perry for the Seattle Weekly's Voracious talks with us about our new restaurant opening any day here.

"What exactly will be on the menu at The Coterie Room?

Tough: The food and the restaurant itself is very much inspired by a French brasserie, but it's a New American version of that. So, you're going to see an array of small plates that can be shared, but they're classic American as well as French-inspired. Like, the poutine is our version of poutine with smoked pork shoulder gravy and fried Beecher's cheese curds. There's some decadent dishes on the menu as well as some light fare, like the marinated beets, heirloom carrots, endive salad and some fresh seafood items. All around delicious food that we keep saying is naked, stripped down to just quality of ingredients and execution.

Wait. I see on the menu you can buy the kitchen crew a six-pack of beer for $10. Really?

Tough: That's kind of our way of saying, "Would you like to tip the kitchen?" So, whether or not the $10 goes towards a six-pack of beer or not, it gives them a little something to go get a nightcap after they get off work.

What kind of beer?

Tough: Rainier, probably. That's what we like!"

Click blog title above to read the article. And swing by www.thecoterieroom.com to sign up for advance info on our openign and when we'll be taking reservations.

Thanks to Julien and the Seattle Weekly.