STARTERS & SALADS
WEEKEND BRUNCH
G re e k Y o g u r t P a r f a i t house
granola, berries 8.
A j u r l i K h a c h a p u r i* georgian cheese
flat bread, soft egg 11.
served 8am—3pm
Albacore & Green Bean Salad
pickled red onion, toast crumbs 13.
C r a b L u ig i mixed lettuce, serrano
ham, louie dressing 15.
O y s t e r s & C l a m s o n t h e H a lf S h e l l *
6 for 21. / 12 for 40.
Shuckers Dozen 36.
Cherrystone Clams 3.5 each
C r u d o , C e v ic h e & T a r ta re
Diver Scallop, truffle, foie gras 8.*
Yellowtail, polynesian flavors 12.*
Smoked Mussel Shooter, old bay aioli 3.5.*
Sea Urchin, spicy sea cucumber juice,
quail egg 5.*
Steelhead Belly Tartare, blood orange,
fennel, radish 10.*
Octopus Carpaccio, spicy nicoise relish 7.
Geoduck, preserved lemon 11.
Seafood Towers*
prawns, cherrystone clams, sea urchin, oysters,
smoked mussel shots, dungeness crab, assorted sauces
Petite 45. Grand 86.
Smoked, Kippered & Cured
served with smoked herring schmear,
matzo crackers,
Steelhead, beet cured 6.
Sturgeon, pastrami 9.
Steelhead, mustard kippered 8.
Sablefish, smoked 6.
Yellowtail, kelp cured 7.
C a v i a r B u t e r b r o d i*
Arctic Char 12.
House Cured Steelhead 11.
Royal Siberian Sturgeon 25.
SEA BAR
— Sea Bar is served after 11am —
EGGS
T w o E g g s A n y S t y l e * potatoes,
bacon, toast 13.
F r i t ta t a kale, mushroom, gruyere 15.
with ham or chicken sausage 17.
B is c u it s & G r a v y chicken sausage
gravy, fried eggs 14.
S e a f o o d F i d e o s * sausage, crab,
peas, barberries, piquillo peppers,
fried eggs 16.
N W H a n g t o w n F r y * bacon, oysters,
scrambled eggs 13.
D u n g e n e s s O m el e t t e * gruyere,
spinach, breakfast potatoes 18.
S te a k & E g g s * coulotte,
eggs florentine, breakfast potatoes 25.
B re a kf a s t H a s h * delicata squash,
shallots, red peppers, fried eggs, toast
smoked salmon 16. corned beef 14.
H e a d w a t e r s B e n e d i c t * warm
biscuit, hollandaise, poached eggs,
potatoes
smoked salmon 16. smoked ham 14.
BRUNCH FAVORITES
F r e n c h T o a s t whipped butter,
maple syrup 14.
C o r n m e a l W a f f l e lemon curd,
blueberry compote,
whipped créme fraiche 15.
B u t t e r m i l k P a n c a k e s whipped
butter, maple syrup 10.
A p p l e S k i ll e t C a k e powdered sugar,
maple syrup 12.
BAGEL PLATE
ADD ON:
B e e t C u r e d S a l m o n * 7.
P a s t r a m i S t u r g e o n 9.
M u s ta rd K i p p e r e d S a l m o n 8.
SIDES
F r u i t P l a t e 8.
M a r ke t G r e e n s 5.
T w o E g g s * 4.
C h i c k e n M a p l e S a u s a g e 5.
H o u s e C u r e d B a c o n 6.
B re a kf a s t P o t a t o e s 5.
C r i s p y F r i es 6.
T o a s t P l a t e 4.
D a il y M u f f i n 5.
D a il y B a g e l 5.
C h e f / O w n e r V i t a ly P a l ey
B RUN C H week of 3/4/17
Housemade Bagel
smoked herring schmear, cream
cheese, lettuce, onion, capers 9.
H e a d w a t e r s B u r g e r* greens,
cheddar, smoked tomato aioli
E x e c u t iv e C h e f K e n N o r r is
*Contains raw or undercooked ingredients. Wild mushrooms are not an inspected product. Consuming raw or undercooked meats,
poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
WINES BY GLASS
BUBBLES
J e a n V u ll i e n & F i l s Brut
Savoie, FR, NV 14.
M e la r i c “Globules Roses”
Brut Rose, FR NV 12.
A n d r e C l o u e t GC Brut
Champagne, FR, NV 17.
WHITE
Luneau-Papin
Sevre & Maine, FR ’15 11.
M a te l l o “Caprice”
White Blend, OR ’15 12.
M o u l in d e G a s s a c
Picpoul de Pinet, FR ’15 11.
B e ll e P e n t e
Chardonnay, WV, OR ’15 14.
ROSE
B e rn a r d B a u d r y
Chinon, FR ‘15 12.
RED
D o m a in e d e l a P e t i te M a i r i e
Bourgueil, FR ’14 13.
N e w t o n “Red Label”
COCKTAILS ON TAP
B o u l e v a r d i e r wild turkey rye,
campari, sweet vermouth,
on a rock 8.
H e e l C l ic k e r bulleit bourbon,
cachaca, bonal, benedictine,
bitters 12.
New Deal Rye Whiskey
distillers edition on tap!
1 oz neat 7.
2 oz over big cube 14.
BRUNCH COCKTAILS
N e v e r T o o E a r l y aged rum old
fashioned, averna, coffee syrup 10.
F l u f f y B u n n y hendrick’s gin,
raspberry-rose syrup, lemon, egg white,
sugar 8.
L o c a lv o r e aperol, townshend’s alpine
liqueur, honey, bubbles 8.
Cabernet, Sonoma Coast, CA ’14 16.
M im o s a fresh squeezed orange juice 8.
G a r ry a n a
Gamay Noir, WV, OR ’15 12.
B e ll i n i bubbles, pink guava puree 9.
Crowley
Pinot Noir, WV, OR ’14 15.
BEER & CIDER
TAP
G ig a n t i c mons meg scotch (OR) 6.
C u l m i n a t io n phaedrus ipa (OR) 6.
E c li p t i c phobos red ale (OR 6.
p F ri e m pilsner (OR) 6.
B u r n s i d e shuck norris urchin ale (OR) 6.
D r a g o n ’ s H e a d wild ferment cider (WA)
10oz glass 6.
BOTTLE/CAN
R u s s i a n C o f f e e bison grass vodka,
amaretto, cinnamon,
coffee, fresh cream 8.
T r a d i t io n a l M a ry reyka vodka, house
made bloody mary mix, horseradish,
worchestershire 9.
M e rm a i d ’ s C a l l lemongrass vodka,
house made bloody mary mix,
clam juice, grapefruit 10.
OTHER BEVERAGES
H i b i s c u s - C a rd a m o m I c e d T e a 4.
M il l e r H i g h L i f e long neck 12oz (WI) 3.
R o o tb e er C r e a m S o d a 4.
L o g s d o n kili wit 375ml (OR) 8.
Café D’Arte
A l e S m i t h nut brown ale 12oz (CA) 7.
alder roasted coffee or decaf 3.75
C u l m i n a t io n fumée de miel 750ml (OR)
a collaboration with Imperial 15.
single-origin espresso 4.5
cappuccino or latte 4.5
U p r i g h t saison bruge 25oz (OR) 24.
E c li p t i c capella porter 22oz (OR) 8.
S te v e n S m i t h T e a s
C a ld e r a rauch ur bock 22oz (OR) 9.
meadow, green, lord bergamot 4.
B it b u r g e r drive n/a 12oz (DE) 5.
N u m i I c e d T e a 3.
D r a g o n ’ s H e a d perry 750ml (WA) 29.
A l p e n f i r e glow rosé cider 750ml (WA)
36.
D u c h é d e L o n g u e v i l l e sparkling cider
n/a (FR) 8.
F r e s h S q u e e z e d O r a n g e J u ic e 4.5
F r e s h S q u e e z e d G r a p e f r u i t J u ic e
4.5