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our menu

Appetizers Starter Entrees Dessert

Appetizers —

Cheese Crisped Potato Pavé +14.75

maple glazed-tallow fried brussels sprouts, pecorino. add pepper bacon 1.50

Seared Foie Gras +23.00

caramelized onion tartlet, black pepper syrup, barrel aged sherry vinegar, petite herbs

Thai Larb Lettuce Cups +15.75

spiced & herbed chicken in a cast iron pot; with lime & cilantro

Steak Tartare +17.50

chopped prime new york and rib eye; herb salad, egg yolk emulsion, rye pumpernickel bread

Sauteed Octopus +22.00

citrus achiote marinated octopus, with baby potatoes sauteed in garlic, lemon & white wine

Kalua Pork & Cabbage +15.75

sea salt dusted pork cooked in banana leaf; with buttered rice, togarashi, garlic aioli

Oysters on the Half Shell +19.75

half dozen: topped with blood orange & ginger mignonette

Roasted Bone Marrow +19.75

two marrow bones, herb gremolata, roasted horseradish, garlic bread, anchovy essence

Ahi Carpaccio Toast +19.00

grilled sourdough bread, thinly sliced yellowfin tuna, salsa macha, honey cured chili peppers, smoked cherry tomatoes

Drunken Goat Cheese Fondue +17.00

melted goat cheese, roasted poblanos, walla walla sweet onions, agave, sherry vinegar; served with grilled sourdough

Seared Weathervane Sea Scallops +18.00

pepper bacon jam, potato pomme frites

Starter —

Bread & Butter +5.75

house made sourdough, artisan compound butter, sea salt

Chicken Minestrone +13.75

poured tableside over; chicken sausage, malfalde corte noodles, black eyed peas, roasted zucchini, sofrito

Mizuna Strawberry Salad +14.75

shaved benton’s ham, goat cheese, cardamom zhoug, thyme & honey croutons

Lyonnaise Salad +15.25

frisée, arugula, lardons, shallot-dijon vinaigrette, soy cured egg

Wilted Arugula Salad +14.50

sautéed bacon, golden raisins & shallots over wild arugula tossed with a hazelnut vinaigrette, pumpkin seed pesto

Red Kale Caesar Salad +14.75

macrina bakery sardinian flatbread, grated grana padana, smoked salmon caesar dressing

Entrees—

Southern Style Beef Tips +40.75

smothered beef tips, braised collard green roulade stuffed with red pepper & leek dirty rice, creamed corn, demi glace

Red Curry Clams +38.00

sautéed clams in a tomato-red curry, preserved lemon, scallions, garlic, lap cheong

Char Siu Pork Secreto +40.50

lemon rice wine & miso glazed carrots, long beans, rapini

Chicken Marsala +35.00

roasted delicata squash, sauteed chestnut mushrooms, creme fraiche, pine nuts, rye gremolata

Caprese Prime Pub Burger +26.50

torn basil & arugula, melted mozzarella, grilled heirloom tomato, garlic scape pistou on a house made balsamic sourdough bun; served with salty potatoes

Two Pound Cowboy Steak +120

roasted garlic, bruleed miticaña de oveja cheese, black garlic butter

Semolina Campanelle +30.50

wild mushroom medley, rosemary butter sauce, parmesan cream

Prime New York Steak +61.75

northwest sourced, premium grain fed, 12 oz. seared center cut; grilled asparagus, braised torpedo onions, crispy onion rings, demi glaze

Seared Alaskan Halibut +47.75

charred lemon & almod pistou, black garlic semolina ditalinni pasta. wilted pea vines, romanesco sauce

Sauteed Calamari Linguine +34.00

cherry tomato diablo sauce, aleppo pepper gremolata

Dessert—

Dark Chocolate Sea Salt Budino +11.50

peanut butter & thyme cookie, chantilly

Swiss Carrot Cake +10.75

olive oil- almond flour cake, whipped cream cheese schlag, topped with french butter cream & candied carrots and served with chantilly

Bay Leaf Scented Panna Cotta +10.75

salted caramel-amaretto syrup, blackberries, preserved lemon oil

Vanilla Bean Cheesecake +11.00

chevre, graham cracker crust, chocolate sauce, toasted meringue, sugared brûléed top

“not your italian grandmas” Tiramisu +11.25

griddled lady fingers, layered with french butter cream, topped with chantilly cream and a tableside pour of coffee liqueur & coffee sauce

Chestnut Pound Cake +11.00

crackling poppy seed-maple glaze, brrrbon iscream

Iscreamery Ice Cream or Sorbet +8.50

we are blessed to have this creative ice cream studio in our group and we are excited to showcase their rotating, seasonal flavors flavors

our menu

Appetizers Starter Entrees Dessert

Appetizers —

Starter —

Entrees—

Dessert—

Support small and support local. Please visit our other Restaurants, all owned and operated by husband and wife team, Katie Doherty and Chef Thad Lyman.

NetShed No. 9

Brimstone PNW

Iscreamery