Tuesday, January 24, 2012

Now Introducing: Happy Hour at The Coterie Room Daily 4 - 6 PM

{    BEVERAGES     }

$2 Olympia Cans
$4 Maritime Old Seattle Lager
$5 House Sparkling Wine
$5 Wells
$7 Martini/Manhattan /Collins


{    PO-BOYS     }
$6

King Crab
celeriac remoulade & celery leaf.
Crispy  Trout
creole mustard &  chopped romaine.
Fried Mussel
 smoked aioli, romaine dressed in tarragon mustard vinaigrette.
Spicy Sausage
gardinaire relish & marjoram.
Philly Cheese Steak
 white cheddar  cheese, caramelized onions & pickled peppers.
Pork Shoulder
fig conserve & fontina cheese.
{    SIDES     }
$6

Roasted Winter Vegetables
with pickled sultana &  hazelnuts.
Batter Fried Bacon
with maple mustard
Endive Salad
dressed in a tarragon mustard vinaigrette with candied walnuts and aged gouda
Romaine Salad
with chevre, citrus and sumac almonds
Daily Soup
with seasonal accompaniments
Potatoes Fondue
with melted leeks and garlic chips.

Saturday, January 21, 2012

Valentine's Day at The Coterie Room of Seattle

1ST COURSE

BUTTERNUT SQUASH SOUP
Garnished with a caraway scented crème fraiche and pomegranate seeds


2ND COURSE

PAN ROASTED HEDGEHOG MUSHROOM
Caramelized with garlic shallots and madeira. Finished with a slow cooked duck egg yolk and parmesan


3RD COURSE (YOUR CHOICE OF)

COLUMBIA RIVER STEELHEAD
Served over sunchoke puree and sautéed escarole garnished with a fresh sunchoke gremoulata

BAKED WINTER GREENS CANNELLONI
Stuffed with braised greens and pine nuts. Garnished with baby carrots and three year aged gouda

WAGYU SIRLOIN
Served with a twice baked potato and sauce royal


4TH COURSE ( YOUR CHOICE OF)

ALMOND FINANCIERS

APPLE GALLETTE

CHOCOLATE CARAMEL TORTE

DAILY ICE CREAM or SORBET


$60 per person or $95 per person with wine pairings.Tax and gratuity not included.
Reservations by calling 206/956-8000.

Wednesday, January 18, 2012

Weekend Brunch at The Coterie Room: Main Dishes on Our Menu

BELGIAN WAFFLE   $13
Mystic Moon Farm maple syrup, local pear, winter spices and chantilly. Add mascarpone 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 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

   
Menu is always subject to change but we hope to inspire you by sharing one here.
     

Sides on Our Weekend Brunch Menu at The Coterie Room

BABY ROMAINE $6
                      baby romaine, citrus, sumac dusted almonds and a chevre 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 local fruit
PASTRY OF THE DAY $6
Our menus are always subject to change but we hope that by posting one here you're inspired to come in and visit us.

Monday, January 16, 2012

Lunch at The Coterie Room

all sandwiches come with French fries
substitute a side salad for $2

MAINS
 
      *PAINTED HILLS BEEF BURGER* $15
oven dried tomato. truffled cheese. arugula.

SLOW ROASTED PORK SANDWICH $15
braised cabbage. apples. mustard.

ROAST BEEF SANDWICH $15
caramelized onion. horseradish. arugula.

FRIED CHICKEN SANDWICH $15
spicy coleslaw. aioli.

GRILLED CHEESE $13
cheddar and fontina cheeses. oven dried tomatoes. arugula.

SMOKED ALASKAN COD SALAD $12
brussels. farro. mustard greens
local apples.

DUCK CONFIT SALAD $13
radicchio. arugula. sherry vinaigrette.

CHICKPEA SALAD $12
orange. lola rossa. parmesan. almonds.

BABY ROMAINE SALAD $12
smoked mushrooms. tomato. blue cheese. tarragon vinaigrette. duck egg.

SWEET ONION MAC N’ CHEESE $12
crispy shallots.tender herbs

please peruse this menu as an example of what you might find when you join us for lunch.  subject to change.

Sunday, January 15, 2012

Lunch at The Coterie Room, Starters on the Menu


DAILY SOUP $6
ask your server for details

FRENCH FRIED POTATOES $7
served crispy with aioli

HEIRLOOM BABY CARROTS $8
coriander. taggiasca olive vinaigrette. parsley.

MARINATED BEETS $8
roasted pistachio. baby arugula. cowgirl creamery cottage cheese.

HAM CRACKLIN’S $6
black truffle fondue.

CHICKPEA FRIES $8
cumin, coriander and yogurt sauce.

OUR VERSION OF POUTINE $12
with pork shoulder gravy, fried cheese curds and herbs


menu items subject to change

Wednesday, January 4, 2012

Seattle Met Magazine Reviews The Coterie Room

Critic Kathryn Robinson writes, "The high-ceilinged, tall-windowed Belltown room is elegant in a white, fin-de-siècle way; its food, comforting Americana fare achieved through newfangled molecular methods, is even more so. Chefs Dana Tough and Brian McCracken apply their prodigious gastronomic talents (Spur, Tavern Law) to lunches, brunches, and dinners that recast grub like poutine, grilled rib eye, and mac ’n’ cheese into models of scrupulous sourcing and precise execution. They don’t ask how you’d like your steak cooked because they’re going to cook it the way it tastes best—and thanks to its precision cooking, horseradish pudding (made with molecular gastronomy’s favorite thickener, gellan gum, but nobody has to know), and greaseless Walla Walla sweet onion rings, “best” is indeed the word that will come to mind."  (Photo by Olivia Brent).

Tuesday, January 3, 2012

Seattle Met Mag's Kathryn Robinson Includes The Coterie Room in Her Top Five Restaurant Openings of 2011

Thank you to Seattle Met's Robinson for including The Coterie Room in her article where she wrote, "Coterie Room Thank you, Dana Tough and Brian McCracken (Spur Gastropub, Tavern Law), for opening a restaurant that’s brought a little life and beauty back to Belltown. The schtick in this elegant white fin de siècle room is timeless comfort food (grilled rib eye, buttermilk chicken) brought off to a turn, with all the modern methods chefs love to employ but hate to own up to."

Monday, January 2, 2012

Best Dishes of 2011? Hanna Raskin of the Seattle Weekly Puts The Coterie Room's Cracklins on the Top of Her List

She describes them this way-- "The resulting translucent wisps are extraordinary, their captivating lightness a worthy rejoinder to the old question about flying pigs."  Read the entire list of the year's top dishes of Seattle here: http://bit.ly/uLHoS8