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14580 NE 145th Street,

Woodinville, WA 98072

(425) 424-3900

Barking Frog

Barking Frog

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Chef Bobby Standing in Barking Frog

Barking Frog Dining 

Barking Frog is open for indoor dining with limited capacity following all proper health and safety protocols. Patio dining is open weather permitting and is first come, first served only. Dinner reservations can be made by calling 425-424-2999.

Barking Frog continues to offer takeout (Monday-Thursday only) and in-room dining (to-go style for hotel guests). 

Hours of Operation for Restaurant Dining Daily:

Brunch: 8:00am - 2:30pm  (first come, first served only)

Dinner: 4:00pm - 9:00pm

 

PREMIER DINING EXPERIENCE IN WOODINVILLE WINE COUNTRY

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Interior of Barking Frog

Located in the heart of Washington's wine country, Barking Frog is a highly acclaimed Woodinville restaurant with innovative seasonal menus and an award-winning cellar of Northwest and global wines.  Our warm, cozy dining area embodies the same relaxed style as Willows Lodge, making Barking Frog one of the most widely desired restaurants in Woodinville and the wider Seattle area.

Executive Chef Bobby Moore's relationships with local farmers, food artisans, and foragers has inspired a talented culinary team that draws on its mastery of both modern and classic techniques.  Bobby and his team consistently prepare fresh and tasty dishes, using local ingredients native to Woodinville and Washington State.

The result of Bobby's talented team's work is the illustrious Barking Frog menu.  Complemented by our wide selection of globally and locally sourced wines, you'll struggle not to identify Barking Frog as the best restaurant in Woodinville.  What's more, many of our local wines originate from the many Woodinville wineries, situated right on Barking Frog's doorstep!

WINE LOVERS, REJOICE

Skip WINE LOVERS, REJOICE

We’re known for our phenomenal wine list, which highlights the world-acclaimed wines of the Northwest. Our cellar is deep in stellar wines from Washington state growers. We also look beyond our own backyard to collect exciting wines and legendary classics from around the world. Our sommeliers are exceptional at pairing wines to our food and your tastes—no pretense, just knowledgeable suggestions and a passion for sharing great finds.

We are proud to be awarded “Most Innovative Wine List” by the Washington Wine Commission, and to have received Wine Spectator’s Award of Excellence for five consecutive years.

We will gladly open your personal bottle of wine (750ml) not currently on our wine list for $30 per bottle and $40 per 750ml bottle that currently appears on our list. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.

Barking Frog dish being plated

MEET CHEF BOBBY MOORE

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Chef Bobby Moore cooking

Executive Chef Bobby Moore joined us in 2001 from Fullers in Seattle, and he’s been winning accolades and fans at Barking Frog ever since. In 2008 and again in 2014, he was invited to cook at the historic James Beard House in New York City, where he led a culinary team in preparing a five-course meal. His respect for local seasonal ingredients is an inspiration that wins national accolades and a loyal following.

WHEN FROGS BARK

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Barking Frog is named after the Native American use of the frog as a symbol of abundance. When the frogs are barking, storytellers say, it’s a sign of peace and harmony—our wish for every guest who walks through the door.

A large circular table surrounds a fireplace where guests gather all year round for a meal or one of our special Winemaker Dinners.

In the summer, our patio is one of the most popular spots in Woodinville Wine Country for dining al fresco.

Barking Frog Catering

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Barking Frog Catering

Off-site catering from Barking Frog is hitting the road in style. Introducing Barking Frog Catering.

Barking Frog Catering will help you deliver an unforgettable event and add a dash of whimsy to any of the following:

* Wedding Receptions
* Celebrations
* Wine Releases
* Corporate Events
* Holiday Parties
* Summer Picnics

For more information or to book your event, please call 425-424-2587 or e-mail barkingfrogMK@willowslodge.com.
 

Off-Site Catering Information

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Menus
Barking Frog offers a broad selection of menu items but if you have special requests, our Chefs will be happy to work with you on creating a signature menu. Plated meal selections are available upon request. Please note our policies for plated meal selections listed below under guarantees. The food, beverage and miscellaneous prices quoted are subject to a 24% service charge and applicable Washington State sales tax.  These prices are subject to change without notice, but may be confirmed up to three months prior to your event.  All food for your function must be obtained from Willows Lodge and the Barking Frog. Please note that menu prices include eco-friendly disposable plates, napkins, cutlery, and beverage cups. China, silverware, glassware and linen napkins are available for an additional fee.

 

Beverage Service
Beverage menus are available upon request. Beverages for your function are purchased on a per guest basis, wine is charged per bottle.  Beer and Wine bars carry a bartender fee of $25.00 per hour and a Full Bar incurs a bartender fee of $50.00 per hour; both styles have a four-hour bartender minimum.

 

Guarantees
The Catering Office must be notified of your guaranteed number of guests as well as your menu selections and entrée counts by 11:00 am seven (7) business days prior to your event. Once received by the Catering Department, the number will be considered a guarantee and is not subject to reduction.  If you are unable to provide exact entrée counts for your plated meal you will be charged an additional $10.00 per guest on top of the plated meal price.

 

Payment Policies
The booking fee for each event is specified on your event contract. Payment of the total estimated bill for social events is due two weeks prior to the scheduled event date. All banquet functions must have a valid credit card number on file. Willows Lodge will only bill corporate clients that have established a direct bill account with our Accounting department. If you are interested in setting up a direct bill account please request an application form; this must be submitted no later than three weeks prior to the date of your scheduled event

Barking Frog Special Catering

Chefs' Corner

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Executive Chef Bobby Moore and team share their world and showcase the season for you.

If food is your passion, you've come to the right place.  Join Executive Chef Bobby Moore and team behind the scenes of the Barking Frog as they share what's new in their culinary world, what's in season, and how it's inspiring them in the kitchen.  

Find out what's fresh.  Get seasonal recipes that look as fabulous as they taste.  Learn simple, ingenious tips for finessing everything from food prep to presentation.  And get step-by-step instructions that make it easy to master techniques.  

Check in often for a taste of the latest buzz in Pacific Northwest cooking. 

Barking Frog Bobby Moore

Get the latest word on wine from two expert guides

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MEET THOSE IN THE KNOW

Willows Lodge has the rare good fortune to be located in the heart of Woodinville Wine Country, home to more than 110 wineries and tasting rooms.  Our Advanced Sommelier & Wine Director, Tyler Alden serves our guests as  a knowledgeable guide to the local wine community and to our nationally acclaimed wine lists at the Barking Frog and Fireside Lounge.

In August of 2013, Tyler passed the three-day Advanced Sommelier exam by the Court of Master Sommeliers, Americas and thereby adding his name to an elite list.

In addition to this esteemed certification, Tyler holds the title of Certified Cicerone and is a graduate of the University of Washington's Foster School of Business.  Tyler brings years of experience as a wine educator, sommelier, and steward of service.  

Tyler Alden, Sommelier

Barking Frog Dinner Menu

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dinner served 4pm - 9pm

due to limited seating, please limit your dining experience  to 2 hours so we may accommodate all dining requests. thank you for your understanding.

This is a sample menu, menu items subject to change

bread service 10.

~ a p p e t i z e r s ~

burrata & tomato panzanella
heirloom tomatoes/farm greens/grilled bread
balsamic/basil vinaigrette 18.

roasted heirloom carrots
walnut-miso “hummus”/bread and butter shallots 16.

baby romaine caesar*
dehydrated lemon/anchovy and olive tartine
roasted garlic/parmesan 14.

shaved zucchini salad
fennel/ hazelnut/arugula/pepato
meyer lemon vinaigrette 12.

radish & radicchio salad
citrus/pistachio/calabrian chili/e.v.o.o.  14.

prosciutto & summer melon
melon gazpacho/parmesan crisp/aged balsamic  18.

beef tartare*
shallot/cornichons/capers/roasted garlic-dijon aïoli/cured
egg yolk/grilled bread  24.

cucumbers*
steelhead roe/purslane/ricotta/borage
lemon mirin vinaigrette  18.

mussels*
coconut curry/bok choy/shallot/herb oil/grilled naan  22.

foie gras & french toast*
stone fruit filling/sauternes fluid gel  35.

 

~ e n t r e e s ~

wild king salmon
summer farm vegetable succotash/corn fritters
jalapeno-corn foam  55.

halibut*
pork belly/fingerling potatoes/oyster mushrooms
garlic-mirin butter glaze/tomato marmalade  45.

seared scallops*
fregola sarda/lacinato kale/stone fruit mostarda
sunflower seed romesco  42.

grilled octopus & smoked brisket
smashed fingerling potatoes/shishito peppers
black garlic barbeque sauce/chimichurri 38.

egg yolk ravioli & house sausage*
house made sausage/pine nut pesto/wild mushrooms
grana padano cream 40.

choice of:
8 oz. beef tenderloin*
~ or ~
16 oz. beef ribeye*
white cheddar gnudi/grilled broccolini
wild mushrooms/veal demi-glace 75.
add egg yolk ravioli* 15.
add 6 oz. maine lobster tail* 32.

grilled natural pork chop*
herbed polenta/barbeque onion/grilled pea vines
sweet pepper relish/bacon lardons/chili oil 38.

anderson lamb chops*
chickpea crepe/black chickpea/fresh mint/cucumber
baba ghanoush/tzatziki sauce/ 56.

steak for two
two-pound thick-cut
pure country beef
bone-in new york steak

fois gras butter/smashed fingerling potatoes
grilled broccolini/wild mushrooms
caramelized onions/veal demi glace  150.

stuffed poblano
risotto/squash/beans/ricotta salata/smoked corn puree
gremolata  36.

~ t h e  f i n i s h ~

chocolate peanut butter parfait
caramelia cremeux/peanut butter powder
candied peanuts/whipped white chocolate 14.

blueberry brown butter cake
blueberry compote/orange flower caramel
mascarpone gelato 14.

vanilla bean pot de crème
rhubarb compote/strawberry salad
pound cake crumbs 16.

sorbets & ice creams
seasonal selection of housemade ice creams and sorbets
scoop 6./ trio 18.

*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk.

{ c o c k t a i l s 16 }

willows lodge old fashioned  
woodinville bourbon/demerara/orange & angostura bitters

chester copperpot  
copperworks gin/gran classico/carpano antica vermouth

pineapple daiquiri 
plantation pineapple rum/simple syrup/lime

smokey & the bandit  
espolon tequila/del campo mezcal/pineapple/lime/ginger beer

great scot 
ardbeg/lemon/orgeat

good day to you  
hendrick's gin/lime/passion fruit/orgeat/falernum

summer love  
wheatley vodka/st.germain/lemon pamplemousse/sparkling rosé

old fort  
jameson/lemon/peach/aperol/basil

{ sparkling wines by the glass }

Crémant de Bordeaux Brut, Chateau Sicot, Bordeaux   NV                                        13/50

Champagne, Louis Armand, Brut, 1er Cru, Mareuil-sur-Aÿ, NV                                   20/78

{ rosé wines by the glass }

Grenache/Mourvèdre,  Devison, Boushey Vineyard, Yakima Valley  2020                  13/50

Hondarrabi Beltza, Rezebal, Getariako Txakolina  2020                                             13/50

{ white wines by the glass }

Viognier, Chateau Ste. Michelle, Limited Release, Columbia Valley  2019                 13/50

Pinot Grigio, Terlato, Friuli Colli Orientali  2019                                                           13/50

Albariño, Bodegas Eidosela, Rias Baixas  2018                                                          14/54

Riesling, David Hill, Last Pick, Tualatin Hills   2019                                                      14/54

Sauvignon Blanc, Devison, Columbia Valley  2020                                                      14/54

Pinot Blanc, Sass Winery, Rogue Valley  2019                                                             14/54

Chardonnay, L'Ecole No. 41, Columbia Valley  2019                                                   15/58

Chenin Blanc, WT Vintners, Upland Vineyard, Snipes Mountain  2018                      15/58                       

{ red wines by the glass }

Cabernet Franc, Tranche, Blue Mountain Vineyard, Walla Walla Valley  2017           15/58

Pinot Noir, Mark Ryan, Megan Anne, Willamette Valley  2018 (Magnum)                 15/116

Grenache/Syrah/Mourvèdre Blend, Devison, Columbia Valley  2018                         16/62

Nebbiolo, Giovanni Rosso, Langhe  2017                                                                    16/62

Syrah, Avennia, Arnault, Columbia Valley  2017                                                           18/70

Bordeaux Blend, Avennia, Gravura, Columbia Valley 2018                                          19/74

Merlot, Mark Ryan, Long Haul, Columbia Valley  2017                                                22/86

Pinot Noir, Nicolas Jay, Willamette Valley 2017                                                            28/99

 

{ draft beers 7 }

kölsch, 20 corners, woodinville  

hefeweizen, pelican brewery, pacific city  

scotch ale, black raven, woodinville

ipa, sumerian, woodinville  

hazy pale, hellbent, seattle  

full bar & wine list available upon request

seasonal selections may vary

We will gladly open your personal bottle of wine not currently on our wine list for $30 per bottle and $40 per bottle that currently appears on any of our beverage lists. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.

Barking Frog Room Service Dinner Menu

Skip Barking Frog Room Service Dinner Menu

bread service 10.

~ a p p e t i z e r s ~

burrata & tomato panzanella
heirloom tomatoes/farm greens/grilled bread
balsamic/basil vinaigrette 18.

roasted heirloom carrots
walnut-miso “hummus”/bread and butter shallots 16.

baby romaine caesar*
dehydrated lemon/anchovy and olive tartine
roasted garlic/parmesan 14.

shaved zucchini salad
fennel/ hazelnut/arugula/pepato
meyer lemon vinaigrette 12.

radish & radicchio salad
citrus/pistachio/calabrian chili/e.v.o.o.  14.

prosciutto & summer melon
melon gazpacho/parmesan crisp/aged balsamic  18.

~ e n t r e e s ~

wild king salmon
summer farm vegetable succotash/corn fritters
jalapeno-corn foam  55.

halibut*
pork belly/fingerling potatoes/oyster mushrooms
garlic-mirin butter glaze/tomato marmalade  45.

egg yolk ravioli & house sausage*
house made sausage/pine nut pesto/wild mushrooms
grana padano cream 40.

choice of:
8 oz. beef tenderloin*
~ or ~
16 oz. beef ribeye*
white cheddar gnudi/grilled broccolini
wild mushrooms/veal demi-glace 75.
add egg yolk ravioli* 15.
add 6 oz. maine lobster tail* 32.

grilled natural pork chop*
herbed polenta/barbeque onion/grilled pea vines
sweet pepper relish/bacon lardons/chili oil 38.

stuffed poblano
risotto/squash/beans/ricotta salata/smoked corn puree
gremolata  36.

~ t h e   f i n i s h ~

chocolate peanut butter parfait
caramelia cremeux/peanut butter powder
candied peanuts/whipped white chocolate 14.

blueberry brown butter cake
blueberry compote/orange flower caramel
mascarpone gelato 14.

vanilla bean pot de crème
rhubarb compote/strawberry salad
pound cake crumbs 16.

sorbets & ice creams
seasonal selection of housemade ice creams and sorbets
scoop 6./ trio 18.

executive chef bobby moore               sous chef denali foglietti

*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk. 

A $5 delivery fee will be automatically added for each room service order, plus sales tax. Service staff will receive 0% of this added delivery fee.

{ c o c k t a i l s 16 }

willows lodge old fashioned  
woodinville bourbon/demerara/orange & angostura bitters

chester copperpot  
copperworks gin/gran classico/carpano antica vermouth

pineapple daiquiri  
plantation pineapple rum/simple syrup/lime

smokey & the bandit  
espolon tequila/del campo mezcal/pineapple/lime/ginger beer

great scot 
ardbeg/lemon/orgeat

good day to you  
hendrick's gin/lime/passion fruit/orgeat/falernum

summer love  
tito's vodka/st. germain/elderflower/pamplemousse/sparkling rosé

old fort  
jameson/lemon/peach/aperol/basil

 

{ sparkling wines by the glass }

Crémant de Bordeaux Brut, Chateau Sicot, Bordeaux   NV                                        13/50

Champagne, Louis Armand, Brut, 1er Cru, Mareuil-sur-Aÿ, NV                                   20/78

{ rosé wines by the glass }

Grenache/Mourvèdre,  Devison, Boushey Vineyard, Yakima Valley  2020                  13/50

Hondarrabi Beltzai, Rezebal, Getariako Txakolina  2020                                             13/50

{ white wines by the glass }

Viognier, Chateau Ste. Michelle, Limited Release, Columbia Valley  2019                 13/50

Pinot Grigio, Terlato, Friuli Colli Orientali  2019                                                           13/50

Albariño, Bodegas Eidosela, Rias Baixas  2018                                                          14/54

Riesling, David Hill, Last Pick, Tualatin Hills   2019                                                      14/54

Sauvignon Blanc, Devison, Columbia Valley  2020                                                      14/54

Pinot Blanc, Sass Winery, Rogue Valley  2019                                                             14/54

Chardonnay, L'Ecole No. 41, Columbia Valley  2019                                                   15/58

Chenin Blanc, Orr, Old Vine, Yakima Valley  2020                                                        15/58

 

{ red wines by the glass }

Cabernet Franc, Tranche, Blue Mountain Vineyard, Walla Walla Valley  2017           15/58

Pinot Noir, Mark Ryan, Megan Anne, Willamette Valley  2018 (Magnum)                 15/116

Grenache/Syrah/Mourvèdre Blend, Devison, Columbia Valley  2018                         16/62

Nebbiolo, Giovanni Rosso, Langhe  2017                                                                    16/62

Syrah, Avennia, Arnault, Columbia Valley  2017                                                           18/70

Bordeaux Blend, Avennia, Gravura, Columbia Valley 2018                                          19/74

Merlot, Mark Ryan, Long Haul, Columbia Valley  2017                                                22/86

Pinot Noir, Nicolas Jay, Willamette Valley 2017                                                            28/99

 

{ draft beers 7 }

kölsch, 20 corners, woodinville  

hefeweizen, pelican brewery, pacific city  

scotch ale, black raven, woodinville

ipa, sumerian, woodinville  

hazy pale, hellbent, seattle  

full bar & wine list available upon request

seasonal selections may vary

We will gladly open your personal bottle of wine not currently on our wine list for $30 per bottle and $40 per bottle that currently appears on any of our beverage lists. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.

Barking Frog Brunch Menu

Skip Barking Frog Brunch Menu

Brunch served daily 8:00am-2:30pm

Due to limited seating, please limit your dining experience to 90 minutes so we may accommodate all dining requests. Thank you for your understanding. 

 

This is a sample menu, menu items subject to change

beignets
fresh and hot/tossed in powdered sugar
huckleberry cream cheese frosting 12.

steel cut oatmeal
made with oatmilk/brown sugar 10.
deluxe with craisins & apple/maple syrup
flax seed/walnut crumble 12.

avocado toast
multi -grain whole wheat/avocado/feta
pistachio-almond dukkah/radish/sprouts 14.
add two poached eggs   5.

northwest bagel
house smoked salmon-cream cheese spread
tomato/cucumber/red onion/capers
lemon crème fraiche 20.

country ham or pulled pork benedict
poached eggs/chard/hollandaise/roasted potatoes
english muffin 24.
salmon lox 30.    

huevos rancheros*
crispy corn tortillas/chorizo/two eggs
cotija/black beans/pico de gallo/crema
tomato-chile salsa 22.

breakfast burrito
scrambled eggs/potatoes/tomato/onion
chard/avocado/cilantro/pepper jack cheese
mango salsa verde 14.
add chorizo  4. add bacon  4. add pork or chicken sausage 4.

jesus huevos burrito*
crispy corn tortilla/chorizo/onions/peppers
two fried eggs/cheddar/cotija/black beans
pico de gallo/crema/ranchero salsa 18.

cascade breakfast*
roasted potatoes/choice of two eggs any style
choice of ham/pork sausage/bacon/chicken sausage
choice of toast/english muffin/biscuit 26.

challah french toast & applewood smoked bacon
strawberry compote/hazelnuts/vanilla butter
maple syrup 24.

barking frog breakfast*
mini huckleberry pancakes/apple smoked bacon
two eggs any style 20.

grand marnier wild shrimp
mixed greens/mandarin oranges
lemongrass vinaigrette/sesame seeds 24.

mixed greens
radish/candied pecans/green goddess dressing 14.
add chicken 8.

baby romaine caesar*
croutons/white anchovy
grana padano 8./14.
add chicken 8. 

vietnamese grilled chicken noodle salad
rice noodles/spinach/romaine/carrot/cucumber/sprouts
mint/cilantro/basil/fried shallots/peanuts/nuoc cham 24.

wild shrimp & bacon cobb*
white cheddar cheese/hard poached egg/cucumber
cherry tomato/avocado-champagne vinaigrette 30
sub grand marnier wild shrimp add $4

smash burger*
two 3oz.patties/american cheese/tartar sauce
romaine/french fries 16.

fried chicken sandwich
pickled slaw/chipotle aioli/potato bun/french fries 16.

pulled pork sandwich
pickles/slaw/chipotle aioli/potato bun/french fries  18.

8 oz. lamb burger
pickled onions/feta/tomatoes/harissa aioli/potato bun
french fries  26.

mac & three cheese
tillamook white cheddar/topped with brioche
bread crumbs 14.
add bacon   4.   add truffle oil   4.   
add whole lobster tail  32.

executive chef bobby moore               sous chef denali foglietti

*Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk. 

For Room Service orders a $5 delivery fee (plus sales tax) will be automatically added. Service staff will receive 0% of this added delivery fee.

 

 

{ c o c k t a i l s }

 
willows bloody mary  16.
absolut vodka/house made bloody mary mix
celery/pickled asparagus/pickled green beans/
filthy olive   

sasquatch mary  16.
blue spirits pepper vodka/celery/house made bloody mary mix/
bacon/pepper jack/filthy pepper olive  

mimosa  12.
cava/choose your juice (orange/grapefruit/pomegranate/cranberry)  

hibiscus margarita  16.
hibiscus orange infused sauza blue/combier/housemade sour  

gin & juice  16.
beefeater/evolution fresh organic sweet green juice with ginger  

bellini  12.
choose your real puree (peach/passion fruit/blackberry)

{ sparkling wines by the glass }

Crémant de Bordeaux Brut, Chateau Sicot, Brut Rosé, Bordeaux NV,                        13/50

Champagne, Louis Armand, Brut, 1er Cru, Mareuil-sur-Aÿ, NV                                   20/78

{ rose wines by the glass }

Grenache/Mourvèdre,  Devison, Boushey Vineyard, Yakima Valley  2020                13/50

Hondarrabi Beltza, Rezabal, Getariako Txakolina 2020                                             13/50

{ white wines by the glass }

Albariño, Bodegas Eidosela, Rias Baixas  2018                                                                 14/52

Riesling, David Hill, Last Pick, Tualatin Hills   2019                                                        14/52

Sauvignon Blanc, Devison, Columbia Valley  2020                                                          14/52

Pinot Blanc, Sass Winery, Rogue Valley 2019
14/54

Chardonnay, L'Ecole No. 41, Columbia Valley  2019                                                      15/55

Chenin Blanc, Orr, Old Vine, Yakima Valley  2020                                                         15/55

{ red wines by the glass }

Cabernet Franc, Tranche, Blue Mountain Vineyard, Walla Walla Valley  2017            15/55

Pinot Noir, Mark Ryan, Megan Anne, Willamette Valley  2018                                     15/55

Grenache/Syrah/Mourvèdre Blend, Devison, Columbia Valley  2018                          16/59

Nebbiolo, Giovanni Rosso, Langhe  2017                                                                         16/59

Syrah, Avennia, Arnault, Columbia Valley  2017                                                              18/60

Bordeaux Blend, Avennia, Gravura, Columbia Valley 2018                                           19/72

Merlot, Mark Ryan, Long Haul, Columbia Valley  2017                                                  22/85

Pinot Noir, Nicolas Jay, Willamette Valley 2017                                                               28/99

 

{ draft beers 7 }

kölsch, 20 corners, woodinville  

hefeweizen, pelican brewery, pacific city  

scotch ale, black raven, woodinville

ipa, sumerian, woodinville 

hazy pale, hellbent, seattle  

full bar & wine list available upon request

seasonal selections may vary

We will gladly open your personal bottle of wine not currently on our wine list for $30 per bottle and $40 per bottle that currently appears on any of our beverage lists. Please limit your corkage to two 750ml bottles (or one 1.5L) per party.