Brunch at The Coterie Room, Saturdays and Sundays

{        MAINS        }

BELGIAN WAFFLE   $13

Vermont maple syrup, brandy braised apples, Chantilly and candied almonds

 add mascarpone  ice cream $3

add buttermilk fried chicken $5

DUCK EGG FLORENTINE   $14

on toasted brioche, with perpetual spinach, sweet onion soubise, and parmesan cheese

SMOKED DUNGENESS CRAB $18

served with hashbrown potatoes, gremoulata and bacon hollandaise

FRIED POTATO OMELETTE $ 14

crispy potatoes, grilled onions and aged gouda served with smashed potatoes

BRAISED SHORTRIB HASH $16

braised shortrib, caramelized parsnips, fresh chilies, and potatoes

topped with a duck egg

BISCUITS AND GRAVY $13

with buttermilk biscuit, pork shoulder gravy and

 a arugula and apple  salad

BREAKFAST POUTINE $12

country gravy, fried  cheese curds, a fried egg

and tender herbs over french fries

PORK BELLY BREAKFAST  $16

maple braised pork belly, soft scrambled eggs, and a potato rosti

served with fresh fruit

{ SANDWICHES & SALADS }

 COTERIE BURGER  $15

 with white cheddar, bacon, carmelized onion aioli served with french fried potatoes

BUTTERMILK FRIED CHICKEN SANDWICH $15

 with fresno chili hot sauce, blue cheese, and a celery relish served

 with french fried potatoes

 LONG VALLEY RANCH BEEF DIP * $16

 with horseradish pickled cauliflower, caramelized onions, smoky aioli served with

  french  fried potatoes

WARM CURLY ENDIVE SALAD $13

 tossed with a bacon vinaigrette, leeks and satina potatoes

and topped with a slow cooked duck egg

FRIED CHICKEN SALAD   $12

endive, kale, breakfast radish, chickpeas and tarragon tossed in a

creamy meyer lemon dressing

DUCK CONFIT SALAD  $14

duck confit, farro, charred pearl onion,  pickled french beans and mustard greens tossed

in a mustard seed vinaigrette

BABY LETTUCES $6

tossed with Morrocan olive oil, lemon juice, topped with parmesan and tender herbs

The Coterie Room for Valentine's Day

Amuse & a cocktail

1^st- Dungeness Crab & winter citrus salad, served with frisee, celery root, and smoked chili vinaigrette

2^nd- Potato & roasted leek soup served with duck fat fried potatoes, picholine olive vinaigrette

3^rd (choose one)

-Braised beef short ribs & Boulangère potatoes with french green beans and fine herbs

-Buttermilk poached chicken breast served with a carrot puree, creamed kale, and a pickled pear vinaigrette

-Caramelized fennel & fromage blanc Agnolotti served with pearl onions, chiogga beets, and a fennel salad

4^th- Shared chocolate dessert ala mode

Daily Ice Cream

Daily Sorbet

New Year's Eve at The Coterie Room: Tickets on Sale via Gilt City Seattle. Sale ends Wednesday morning 12/26/12.

The Coterie Room: New Year’s Eve Dinner

Four Course Menu

Chefs Brian McCracken and Dana Tough

  First course

Sunchoke Soup
pistachio pistou, Meyer lemon

Second course

Winter Greens Salad
cranberry beans, celery, roasted raisin vinaigrette

Third course
Choose one

Arctic Char
parsnip purée, spicy sautéed kale, cara cara orange

Cannelloni
ricotta, Swiss chard, baby carrots

Shoulder Tender Steak
Satina potato and pearl onion hash, Bearnaise, chanterelle mushrooms pickled with tarragon, shallot and champagne vinaigrette

Fourth course
Choose one

Pear Galette
star anise ice cream, candied almonds

Market-Inspired Sorbet and Ice Cream

Chocolate Pudding Cakes
sour cherries, hazelnut brittle, malted caramel


$125 per person.
Make your reservation here: http://www.giltcity.com/seattle/thecoterieroomnye


Photo by Chad Pryor.

Philip Thompson's Version of the Singapore Sling Picked Best in the US- Now Heading to Compete in Berlin

Congratulations to our own Philip Thompson of The Coterie Room who will be competing in Berlin on October 9-10^th at the Cherry Heering Singapore Sling competition. Thompson’s Sling and a Sizzle cocktail earned him top ranking as the American finalist and he’s being flown out for the European finals next week.  His drink is a modern interpretation of the classic Singapore Sling-- keeping all the common ingredients and combining them in a new and interesting way.

Cherry Heering announced, "The Sling & Fizzle, created by a Seattle Bar Star selected by an esteemed cocktail and culinary jury to represent the US at Bar Convent Berlin... 

The Sling & Fizzle, created by Philip Thompson from the Coterie Room in Seattle, WA (was) named best of the best."

Thompson is the Lead Bartender at the Coterie Room in Seattle, Washington.  At the Coterie Room he works closely with Chefs Brian McCracken and Dana Tough to have a cocktail list that embraces modernist cocktail techniques and pairs well with food.  He was one of the opening bartenders at Tavern Law and helped to get Needle and Thread listed as one GQ's top 25 cocktail bars in the country in 2010.  Thompson is the interim Treasurer of the Washington State Bartenders Guild and has a strong commitment to raising the creativity and service of the food and cocktail scene in Seattle.

Interested in the recipe of Thompson's winning drink? We'll be sharing it soon.

An Even Happier Happy Hour: Tan Vinh of the Seattle Times Says The Coterie Room's Poutine is Far from Routine

...and the best in town! 

He writes today "... none is as addicting as chefs Brian McCracken and Dana Tough's meaty interpretation, served in an oval iron skillet, enough as an appetizer for two or dinner for one. It's featured on The Coterie Room's happy-hour menu for $9.

The Coterie's is a highbrow spin on a lowbrow dish. In lieu of traditional thick, brown gravy, the chefs did a pork demi-glacé to bind the starchiness. The fries are tossed with rosemary oil and salt. The Beecher's cheese curds get battered and deep-fried. Shreds of tender, slow-cooked pork shoulder are thrown in and topped with raw scallions, herbs and lemon juice to cut into the richness — a creamy, porky, salty delight.
It's not drowning in gravy like many poutine, but gluttonous all the same — not to be eaten weekly or even monthly, and certainly not during bikini season.

The Coterie Room, 2137 Second Ave., offers happy hour daily 5-6:30 p.m. and again 10 p.m. to closing with 20 percent off on small plates and $2-$4 beer, $5 wine and $7 cocktails (206-956-8000 or www.thecoterieroom.com)."

Thank you to Tan. Read his entire Happy Hour column here.

The Coterie Room Turns One: The Party Theme will be Paper

Thank you to all of you who sent in the fabulous party and menu ideas for our first anniversary which we will be celebrating on Sunday, September 16 at the restaurant.  We loved the creativity and inspiration and had a difficult time selecting just one winner.  Our judges debated between the four finalists and ultimately decided on one.

Three of you submitted paper-themed ideas before the deadline and all of you were finalists.  And the winning one was submitted by Sarah Lawson.  Congratulations Sarah! 

Sarah wrote:

Paper Theme. Traditionally, couples celebrates their first anniversary by exchanging gifts of paper, as it symbolizes the strength from the interlaced connection of the paper's individual threads - just as the McCracken-Tough team has done.

Paper can be utilized in a variety of culinary forms.

The classic preparation of "en papillote" known as "in parchment", bakes seafood or poultry causing steam within the pouch to help lock in flavors and juices.

As a thank you to the guests of the Coterie Room, the dish can be presented as little packets on the plate like a gift to unwrap and enjoy. The culinary brains of the McCracken/Tough team would be experts of flavor combinations and dish ideas. Flavor enhancers including tea, smoke, wood chips, or endless amounts of herbs and spices can be used in the "en papillote" package.

For a starter, wonton paper wrappers or rice paper wrappers could be used to make an end-of-the-summer fresh vegetable rolls. "Sheets" of pasta made by hand could be created as a small plate.  And although it is not in the fashion of the Coterie Room's French style cuisine, the use of nori paper sliced julienne could be used as a garnish and also provide a salty-brininess to a dish. 

For the dessert course, a extra touch of flare could be using Gold Paper sheets, contrasting the bright gold color against a decadent dark chocolate ganache. Or even making thin as paper crepes with caramelized fruit could be an option.

Thank you for taking the time to read my email and considering my theme. Sincerely, Sarah Lawson"

How should The Coterie Room celebrate our 1st anniversary? Submit the winning dinner theme and win a private soiree of your own

Brennan Leighton, Chef Thierry Rautureau (Luc, Rover’s and Top Chef Masters) and Oyster Bill (Bill Whitbeck) to Help Us Choose the Winning Theme

On Sunday, September 16 The Coterie Room will celebrate its first anniversary.  Just what will the evening’s menu and celebration be like?  You tell us.  Send in your Party Theme idea for The Coterie Room’s First Anniversary to info@thecoterieroom.com by this Friday at 5pm PST, September 7*.  In addition to inspiring the evening’s theme, the winner will receive a cocktail named in their honor, plus an intimate hors d’oeuvre party for twelve at The Coterie Room on a mutually agreed-upon date. 

Joining us as judges are our friends Brennon Leighton of Efeste winery, Chef Thierry Rautureau of Luc and Rover’s, and the legendary bivalve whisperer and author Oyster Bill Whitbeck.  We will announce the winner on September 12 on The Coterie Room’s Facebook page. 

Follow our judges on Twitter at @thechefinthehat and @oysterbill  #CoterieRoomContest

Submit party ideas by email to info@thecoterieroom.com by this Friday at 5pm.  Please say “Party Idea” in the email subject line.


Looking forward to the celebration!