Mother's Day Brunch
Mother's Day Brunch
Sunday, May 8th
Looking for a Mother's Day Brunch? Ethan Stowell Restaurants is giving you some options! Several of our Seattle locations and one of the Spokane locations will be open for Mother's Day Brunch. Join us and celebrate the amazing mothers in your life!
Details for all participating restaurants below:
Tavolàta - Spokane
Tavolàta Spokane: (509) 606-5600
Sunday, May 8th, 2022
11am-3pm
A La Carte Menu
Lite Fair
Salumi Board 18
chef selection local and imported salumi
add torta fritta 6
Roasted Beets 14
ricotta, pistachio, basil, sherry vinegar
Bruschetta 16
smoked salmon lox, creme fraiche, chive
Croquettes 14
semolina, pecorino romano, sun-dried tomato
Tavolàta Salad 16
gem lettuce, calabrian vinaigrette, red onion, mama lil's peppers, tomato, cucumber, pistachio, pecorino
Eggs and Things
Steak and Eggs 23
6 oz new york strip, sunny side eggs
Eggs Benedict 17
hollandaise, prosciutto cotto, english muffin
Baked Frittata 15
wild mushroom, broccolini, fontina
Braised Oxtail Hash 17
potato, onion, black pepper, poached egg, housemade hot sauce
Brioche French Toast 15
blackberry compote, vanilla anglaise
(all above options served with choice of salad or home fries)
Pasta
Spaghetti Carbonara 24
pancetta, parmesan, parsley, egg yolk
Rigatoni 24
spicy sausage, tomato, marjoram, parmesan
Tonarelli 20
black pepper, butter, pecorino romano
Gnocchi alla Romana 24
semolina dumplings, tomato, chili, mozzarella
Sandwiches
Egg and Sausage Biscuit 16
spicy sausage, egg, sun-dried tomato aioli, homemade biscuit
Ham and Cheese 16
mortadella, provolone, roasted garlic aioli, buttermilk bread
Zucca 15
grilled zucchini, ricotta, salsa verder, marinated red onion
(all above options served with choice of salad or home fries)
Sides
Sausage Links 7
Nueske's Bacon 7
Home Fries 6
Homemade Buttermilk Biscuit 3
Single Egg 4
★ ★ ★
Tavolàta - Stone Way
TAVOLATA STONE WAY RESERVATIONS
Tavolàta Stone Way : (206) 456-2666
Sunday, May 8th
10am to 3pm
$75 per person
Menu supplements
Kusshi Oysters $24/$40
Caviar $30/$60
Croissants by PuffTown Bakehouse
chocolate/ham & cheese/cream puff
FIRST COURSE (All to Share)
Poached Eggs asparagus, fontina fonduta
Smoked Salmon sea wolf baguette, egg salad, dill aioli
Morel Mushrooms pancetta, cured egg, sherry
Foie Gras French Toast huckleberry
Entree (CHOOSE ONE PER GUEST)
Biscuits & Gravy n'duja, chive
Spaghetti Carbonara egg, bacon, parmesan
Kickin Chicken & Waffles calabrian chili honey
Polenta & Spot Prawns red eye gravy
Kids MEnu (A La Carte)
Waffles whipped cream, berries $11
Biscuits huckleberry jam $11
Bacon & Eggs spaghetti $11
★ ★ ★
How To Cook a Wolf - Madison Park
HOW TO COOK A WOLF MADISON PARK RESERVATIONS
How To Cook a Wolf Madison Park : (206) 309-8700
Sunday, May 8th
10am to 3pm
$75 per person
MENU SUPPLEMENTS
Sea Wolf Sourdough fennel honey butter, roasted garlic, aged balsamic $7
Marinated Olives citrus, calabrian chili, coriander, garlic, olive oil $6
Summer Truffle add on $25
FIRST COURSE (All to Share)
Deviled Egg tonnato, dungeness crab, trout roe, chive
Tramezzino Sandwich green peas-potato salad, cucumber, bacon, calabrian aioli
Mixed Baby Lettuce shrimp, sugar peas, almond, castelvetrano olive, tarragon vinaigrette
Parma Prosciutto parmigiano reggiano, melon, aged balsamic
Greek Yogurt house-made granola, strawberry compote, blueberry, chia seed
Cream Puff egg custard cream, cocoa powder
ENTREE COURSE (choose one per guest)
Eggs in Purgatory spicy tomato sauce, ricotta salata, mustard green, potatoes, toast
NY Steak salsa verde, roasted peppers, potatoes, fennel pollen, pickled onion
Salmon asparagus, escarole, hollandaise, fresno chili, sultana raisin
Campanelle clams, prawns, calamari, tomato, orange, pangrattato
Kids mEnu (a la carte)
Campenelle tomato sauce, parmigiano $11
Campenelle butter, parmigiano $11
Scrambled Eggs bacon, potatoes, toast $11
Greek Yogurt house-made granola, strawberry compote, blueberry, chia seed $11
DESSERT
Dessert Sampler cakes, tarts, petit fours, chocolates & caramels
★ ★ ★
How To Cook a Wolf - Queen Anne
HOW TO COOK A WOLF QUEEN ANNE RESERVATIONS
How To Cook a Wolf Queen Anne : (206) 838-8090
Sunday, May 8th
10am to 3pm
$75 per person
Menu Supplements
Sea Wolf Sourdough fennel-honey butter, confit garlic, balsamic $8
Marinated Olives castelvetrano, taggiasca, and gaeta olives with garlic, chili, citrus $6
Porchetta "Cinnamon Roll" $27
Side of Bacon or Sausage $9
Side of Potatoes $8
Side of Scrambled Eggs $8
FIRST COURSE (All to Share)
Soft Boiled Eggs pesto, caviar, pickled shallot
Yogurt with Honey & Agrumato berries, mint
Polenta Cake foraged mushroom gravy
Baby Lettuces strawberry agrodulce, prosecco vinaigrette
Salumi Plate chef's selection
Chestnut Ravioli brown butter, sultanas, chocolate, honey
entree COURSE (choose one per guest)
Cured Salmon Scramble goat cheese, sweet & yukon potatoes, shallot, toast
Flat Iron Steak roasted red peppers, potatoes, cippolini onions, arugula
Halibut Cheeks red potatoes, asparagus, hollandaise
Dried Apricot & Ricotta Baked French Toast bacon or sausage, syrup
Lobster spinach tagliatelle
Kids menu (A La Carte)
French Toast white bread, cinnamony egg wash, powdered sugar, syrup $11
Scrambled Eggs bacon, toast $11
Buttered Noodles cheese on the side $11
Fruit Plate yogurt & honey $11
DESSERT
Dessert Sampler cakes, tarts, petit fours, chocolates & caramels
Drinks & COCKTAILS
Coffee Service
Bloody Mary vodka, tomato juice, spices, house pickles $12
Mimosa sparkling wine, orange or grapefruit juice $12
★ ★ ★
Red Cow
Red Cow : (206) 454-7932
Sunday, May 8th
10am to 3pm
$75 per person
Arrival
Basket Croissants jambon, fennel/honey butter, rhubarb jam
FIRST COURSE (All to Share)
Caviar Bites red onion, chive, creme fraiche, egg, caper, brioche
Potato & Raclette pork belly confit, fines herb, truffle aioli
Avocado Toast soft egg, pea vine, sourdough
Elleno's Yogurt muesli, house-made granola
Goat Cheese Tart bacon, onion jam
Entree COURSE (choose one per guest)
House Cured Salmon Lox Benedict poached egg, red onion, caper, hollandaise
Poppy Seed Crepe lemon curd, strawberries, creme chantilly
Croque Madam ham, gruyere, bechamel
6oz Filet & Eggs eggs any style, hashbrowns, fresh fruit
Silver Dollar Pancakes applewood smoked bacon, andouille sausage
Tuna Niçoise
Kids Menu (A LA Carte)
Silver Dollar Pancakes & Eggs served with fresh fruit and choice of bacon or sausage $11
Cinnamon Roll French Toast & Eggs served with fresh fruit and choice of bacon or sausage $11
Elleno's Yogurt served with fresh fruit and choice of bacon or sausage $11
Menu SuppLements
Bread & Olives
Classic Prawn & Crab Cocktail
Croissant & Rhubarb
Orange & Currant Scone
★ ★ ★
Staple & Fancy
Staple & Fancy : (206) 789-1200
Sunday, May 8th
10am to 3pm
$75 per person
FIRST COURSE (ALL to share)
Soft Cooked Egg herb aioli, boquerones, breadcrumbs
Compressed Apple challa dahi, granola, black pepper, honeycomb
Carrot Soup pistachio, saba
Pecorino Toscano citrus marmalade, spiced honey
Shigoku Oyster spruce tip oil
Asparagus prosciutto, cured egg, caesar dressing
Entree (choose one PER TWO GUESTS to share)
Shakshuka farm egg, tomato, harissa, herb creme fraiche, smoked ricotta salata, sourdough
Toad in a Hole wild mushroom, ramp, brown butter vinaigrette
Newport Steak butter poached potato, bernaise
Carbonara guanciale, garlic, parsley, egg yolk, parmesan reggiano
Ricotta Pancake blackberry compote, smoked maple syrup, roasted potatoes
KidS Menu
Pancakes berries, whipped cream, bacon $11
Cheesy Eggs bacon, toast $11
Blueberry Oatmeal sweet cream, bacon $11
Menu Supplements
Tall Grass Baguette honey butter, fennel pollen $9
Marinated Olives garlic, calabrian chili, orange $6
Grilled Salmon Collar spicy saba, herb salad $18
★ ★ ★
The Victor Tavern
THE VICTOR TAVERN RESERVATIONS
The Victor Tavern : (206) 649-4040
Saturdays & Sundays
10am to 3pm
Order a la carte or get The Victor Brunch: A Feast for the Whole Table!
The Victor Brunch $40 per person. A la carte pricing listed below.
THE VICTOR BRUNCH
For The Table:
Fresh Berry Bowl
seasonal selection
Cream Top Yogurt
seasonal flavor
House Oats
chocolate-espresso overnight oats
Beemster Cheese
grain mustard butter, grilled bread, pickles
Soft Eggs
spicy aioli, breadcrumbs
Entrees (Choose One Per Guest):
Victor Breakfast
Vanilla-Malted Pancakes
Avocado Toast
Breakfast Smash Burger
Eggs Benedict
Mediterranean Breakfast Bowl
*full descriptions in a la carte entrees section below*
A La Carte Entrees:
Victor Breakfast 24
three fried eggs, thick cut applewood bacon, sage & maple sausage, za'atar breakfast potatoes, whole grain toast
Vanilla-Malted Pancakes 21
served with thick cut applewood bacon, sage & maple sausage
Your Choice Of Topping:
-real maple syrup and plugra butter on side
-banana, toasted walnuts, chocolate chips
-strawberries and whipped cream
Avocado Toast 21
sea wolf sourdough, breakfast radish, sheep's milk feta, poached eggs, and olive oil served with za'atar breakfast potatoes
Breakfast Smash Burger 21
fried egg, american cheese, bread & butter pickles, lettuce, onion, and victor sauce served on a sourdough bun with french fries
Eggs Benedict 25
served with za'atar breakfast potatoes
Toasted English Muffin with Your Choice Of:
-smoked salmon, poached eggs, hollandaise
-thick cut appplewood bacon, poached eggs, hollandaise
-prime rib, poached eggs, bearnaise
-asparagus, leeks, poached eggs, bearnaise
Mediterranean Breakfast Bowl 24
chopped romaine, rotisserie chicken, sheep's milk feta, taggiasca olives, fried chickpeas, avocado, tomato, cucumber, za'atar potatoes, soft eggs, spicy buttermilk dressing
A La Carte Sides:
Hot Cinnamon Roll 12
Za'atar Breakfast Potatoes 11
Applewood Bacon 10
Sage & Maple Sausage 10
Salt & Vinegar French Fries 9
Brunch Cocktails:
Bloody Mary 12
vodka, tomato juice, spices, and housemade pickle
sub tequila or gin (free)
sub mezcal (+$2)
Victor Mimosa Service 36
a mimosa kit for your table with a bottle of cava and fresh orange juice (serves 2-4 people)
Mimosa 12
sparkling wine with choice of orange, grapefruit, or blood orange
★ ★ ★
A Note:
A 4% surcharge will be added to your bill to help offset the rising cost of goods and non-labor-related expenses relating to the pandemic. 100% of this surcharge is retained by the restaurant.