Brunch : BANANAS FOSTER STUFFED FRENCH TOAST $10.95

Fluffy brioche in a cinnamon vanilla custard stuffed with bananas in a caramel sauce. Topped with fresh whipped cream. Pairs nicely with Organic Coffee Stout

(Available Saturday and Sunday 9:30am-2:00pm)

Salad : BUFFALO TOFU SALAD $11.95

Extra firm tofu dredged in garlic and white pepper then fried until golden brown and tossed in our spicy wing sauce and mounded on chopped romaine tossed in ranch dressing. Topped with shredded carrots, cheddar jack cheese, black olives and green onions. Served with a side of blue cheese dressing for dipping and warm pita. Pairs nicely with Organic Hop Von Boorian

Sandwich : SMOKED PORK WITH HOUSE-MADE PICKLES $10.95

House smoked pork butt on a baguette slathered with chipotle aioli and house pickled cucumbers, carrots and red onion. Topped with house made buttermilk cheese. Served with sweet potato fries. Pairs nicely with Red Von Boorian

Pasta : GREEK SPAGHETTI $11.95

Our take on the classic pasta. Spaghetti tossed in a rich house tomato sauce with black olives and topped with our tangy house-made buttermilk cheese. Served with roasted garlic herb baguette. Pairs nicely with Organic B-town Brown

Dessert : DOUBLE CHOCOLATE CHEESECAKE $5.95

Decadent double chocolate cheesecake baked on a chocolate cookie crust and topped with gooey fudge. Served with fresh whipped cream. Pairs nicely with Organic No Doubt Stout

Small Plate : CHIPOTLE SALMON CAKE $10.95

Fresh Coho salmon diced and combined with red onion, celery, cumin, oregano and a dash of chipotle breaded and fried to a golden brown. Served with black bean corn salsa, curtido slaw & lime. Pairs nicely with Organic Luna Weizen

Salad : AUTUMN SPINACH SALAD $11.95

Fresh spinach tossed in our apple cider vinaigrette topped with sliced fuji apples, blue cheese, candied walnuts and roasted red peppers. Served with warm pita. Pairs nicely with Sgt. Pepper Porter

Sandwich : ANDOUILLE CHICKEN GRINDER $11.95

Our all natural chicken breast and a Cascioppio Brothers andouille sausage link flame broiled and piled high on a toasted bocca roll along with tomatoes, blackened peppers and onions, melted colby jack and our chipotle aioli. Served with our seasoned fries. Pairs nicely with Organic Demolition Ale

Entrée : CIDER BRAISED PORK CHOPS 2 Chops: $13.95 1 Chop: $7.95

Two shoulder chops braised slow and low in a rich broth of apple cider, sherry, garlic and ginger along with plenty of carrots, celery and onions. Served with creamy pepper jack grits. Pairs nicely with Erskine Amber

Dessert : AMARETTO PUMPKIN TIRAMISU $5.95

Ladyfinger cookies soaked in amaretto syrup layered with pumpkin and mascarpone creams topped with shaved dark chocolate. Pairs nicely with Organic Mashing Pumpkin Ale

Brunch : HAM & EGG SANDWICH $7.95

3 scrambled eggs served on a toasted sourdough along with tomatoes, grilled black forest ham, grilled onions and melted cheddar. Pairs nicely with Organic Alembic Pale Ale
(Served from 11am until 4pm Saturday & Sunday)

Brunch : Pumpkin Brûlée Oatmeal $6.95

Creamy oatmeal spiked with cinnamon, nutmeg and roasted pumpkin. Topped with a crunchy brûlée crust and sautéed autumn pears. Served with a side of whipped cream and maple syrup. Pairs nicely with Organic Coffee Stout
(Available from 9:30am until 2pm on Saturday and Sunday)

Appetizer : Garlic Ginger Fried Tofu $8.95

Extra firm tofu dredged in garlic and white pepper then fried until golden brown. Tossed in a soy ginger glaze and topped with sesame seeds, green onions, pepitas and red bell pepper. Served with a side of red curry pumpkin sauce for dipping. Pairs nicely with Organic Smashing Pumpkin

Salad : Roasted Beets with House-made Cheese $11.95

Tender baby spinach tossed in raspberry lambic dressing and topped with red and gold roasted beets, tangy house-made buttermilk cheese, pickled bosc pears and toasted almonds. Pairs nicely with Hop Von Boorian

Burger : Smoked Tomato Carambazola Burger $10.95

Natural free range ground beef mixed with our house sausage and formed into one glorious patty. Char grilled, presented on
a brioche bun and topped with caramelized onions, Carambazola, arugula and house smoked tomato chutney. Served with sweet potato fries. Add a sunny side up egg for $1. Pairs nicely with Red Von Boorian

Dessert : Great Pumpkin Cheesecake $5.95

New York style pumpkin cheesecake with a graham cracker crust. Pairs nicely with Organic B-town Brown

Elliott Bay will celebrate OKTOBERFEST twice this year…once in Burien on Sat. 9/24 and again in West Seattle Sat. 10/8.

Both celebrations will feature German-brewed Oktoberfest beers alongside our very own ORGANIC MASHING PUMPKIN spiced fall seasonal ale.

We’ll also offer up a menu of German-inspired menu items, including Wiener schnitzel, brats, and the house-favorite, Bavarian Melt sandwich.

Live music will be in the mix too as part of the evening’s festivities. Come on down, bring the kids, and join us for OKTOBERFEST, Elliott Bay style.

PS: Our FRESH HOP HARVEST ALE will also debut in both pubs on Sat. 10/8, just in time for Oktoberfest WS!

Brunch: B-TOWN BREAKFAST $9.95
Our house-made breakfast sausage served with crispy hash browns, eggs
scrambled or poached, heirloom tomato cocktail, a Brew Whole-io, cherry
ketchup and blackberry B-town Brown basil jam. Pairs nicely with Organic Coffee Stout.
(Available from 9:30 am until 2:00 pm on Saturday and Sunday)

Small Plate: HOUSE SMOKED PORK TOSTADO $6.95
Two white corn tortillas topped with succulent house smoked shredded pork, shredded cabbage, spicy black beans, lime crema and cheddar jack. Served with pico de gallo and chipotle aioli. Pairs nicely with Organic Riot Ale

Salad: BREWHOUSE TACO SALAD $11.95
Natural ground beef sautéed with peppers and onions on top of crisp romaine, Colby jack cheese, black olives, tortilla strips and diced Roma tomatoes. Garnished with feta cheese, green onions, sour cream and guacamole. Pairs nicely with Klondike Gold

Burger: BACON CHUTNEY BURGER $10.95
Our all natural burger patty grilled and served on our spent grain with bacon onion chutney, bitter arugula, Swiss cheese and caramelized onion aioli. Served with sweet potato fries. Add a sunny side up egg for $1. Pairs nicely with Red Von Boorian (made w/ organic ingredients)

Dessert: STOUT MUD PIE $5.95
No Doubt Stout ice cream and a fudge topping. Served topped with hot fudge, toasted almonds, whipped cream, cookie chunks and a cherry. Pairs nicely with Organic No Doubt Stout

Small Plate: CHICKEN SATAY $7.95
Half a pound of chicken breast marinated in soy, sesame oil, ginger, garlic, cilantro & Sambal grilled on skewers. Served with jasmine rice, our house pickled vegetables & soy ginger glaze. Pairs nicely with Alembic Pale

Salad: INDIAN SUMMER SALAD $10.95
Fresh local green beans, carrots, Roma tomatoes, radishes & fresh basil tossed in our herb vinaigrette served with fresh mozzarella & grilled zucchini. Served with pita bread. Pairs nicely with Erskine Amber Ale

Surf: GRILLED SALMON w/ QUINOA & CORN $14.95
Wild Alaskan coho salmon flame broiled & served with savory quinoa pilaf, fresh corn pepper relish & chefs daily vegetable selection. Pairs nicely with Gulden von Boorian

Turf: GRILLED CHICKEN w/ ORZO, SPINACH & MUSHROOMS $11.95
Mushrooms sautéed in our garlic herb butter finished with red wine, oregano, chicken broth, basil, orzo, spinach & a touch of our marinara. Topped with a broiled all natural chicken breast, Parmesan & Italian parsley. Pairs nicely with No Doubt Stout

Dessert: CHERRY TUMBLE $5.95
A rich brandy spiked cherry filling served warm on a biscuit with our No Doubt Stout ice cream. Pairs nicely with Pro/am Pepper Porter

Brunch: ANDOUILLE SCRAMBLE $7.95
Three eggs scrambled with Cascioppio Brothers andouille sausage, peppers & onions served over creamy Colby Jack grits. Pairs nicely with Demolition Ale
(Served from 11:00 am until 4:00 pm on Saturday & Sunday)

Thursday, May 19 : IPA Feast : West Seattle : Five house-brewed IPAs of various strengths, colors, and flavors all on one sampler tray for your tasting pleasure: Highline, Demolition, Black Ops, Hop von Boorian, and Hellmouth (Starts at 11:00 AM)

Thursday, May 19: Beveridge Place Pub Cask-o-Rama : A cask-conditioned keg of our house-brewed Hellmouth Imperial IPA will grace the bar top at this venerable West Seattle establishment. (Starts at 6:00 PM)

Sunday, May 22 : Beveridge Place Pub Iron Brewer : The ultimate brewing challenge! BPP picked the ingredients, WE brewed the beer, YOU decide the winner! This year’s theme includes Japanese-influenced ingredients, with a portion of proceeds going to earthquake relief organizations. (Voting 5:00 – 8:00 PM)

Tuesday, May 24 : Batch 1000 : West Seattle : This event is the very first opportunity to taste what we did with our 1000th brew out of our West Seattle location. We split the batch four ways and aged each portion in a different oak barrel: One was a Syrah wine barrel; one with tart cherries; one with a blend of Lambicus yeast; and one completely fermented in oak with a blend of yeast similar to that used to brew Rodenbach. A plate of appetizer pairings featuring pork belly, nuts, chocolate, and cherries will be available as well. (Starts at 4:00 PM)

Wednesday, May 25 : Batch 1000 : Burien : This event is the very first opportunity to taste what we did with our 1000th brew out of our West Seattle location. We split the batch four ways and aged each portion in a different oak barrel: One was a Syrah wine barrel; one with tart cherries; one with a blend of Lambicus yeast; and one completely fermented in oak with a blend of yeast similar to that used to brew Rodenbach. A plate of appetizer pairings featuring pork belly, nuts, chocolate, and cherries will be available as well. (Starts at 4:00 PM)

Wednesday, May 25 : Meet the von Boorians @ Brave Horse Tavern : Sample three of our Belgian-style beers along with a keg of Demolition Ale. All of this in the cozy setting of the latest Tom Douglas venture in  the South Lake Union neigborhood. Contact Brave Horse to confirm event start time.

Thursday, May 26 : IPA Feast : Burien : Five house-brewed IPAs of various strengths, colors, and flavors all on one sampler tray for your tasting pleasure: Elliott Bay IPA, Demolition, Black Ops, Hop von Boorian, and Hellmouth (Starts at 11:00 AM)

Brunch: “BREAKFAST CLUB” SANDWICH $9.95

Black Forest ham, smoked turkey, thick slab bacon, cheddar, Swiss cheese, lettuce, tomato and a fried egg on tender fluffy brioche slathered with pesto aioli. Served with breakfast potatoes. Pairs nicely with Demolition Ale
(Available from 9:30am until 2pm on Saturday and Sunday)

Appetizer: MUSSEL AND SALMON CHOWDER $9.95

Half a pound of Penn Cove mussels simmered in herb butter white wine broth with smoked salmon, Luna Weizen, shallots, fresh basil, bacon, corn, red peppers and green onions. Finished with cream and served with shallot herb bread. Pairs nicely with Luna Weizen

Salad: SMOKED SALMON ICEBERG WEDGE $9.95

A crispy wedge of iceberg lettuce dressed with apple cider vinaigrette, chunks of hot smoked salmon, bacon, blue cheese crumbles, grape tomatoes and crumbled egg. Served with warm pita. Pairs nicely with Hop Von Boorian

Sandwich: GRILLED MAHI PO’BOY $10.95

Juicy mahi mahi grilled with Cajun spices and served on a grilled baguette with chipotle aioli, shredded lettuce, sliced tomatoes and pineapple chutney. Served with sweet potato fries. Pairs nicely with Red Von Boorian

Dessert: BLUEBERRY LEMON CHEESECAKE $5.95

Our silky cheesecake baked on a graham cracker crust and studded with blueberries and lemon zest. Topped with whipped cream and framboise sauce. Pairs nicely with B-town Brown

CHAMPAGNE STRAWBERRY MUDDLE $6.95

Segura Viudas Champagne muddled with strawberry puree and served over ice.

Photo: Andrew Waits

Senior Editor Matthew Halverson wrote some very kind words in the May 2011  issue of  Seattle Met Magazine about his love affair with Elliott Bay IPA…

Every Friday for months I’d wash down the ahi tacos at the Elliott Bay Brewing’s West Seattle brewpub with a couple pints of the house hefeweizen. It wasn’t memorable—crisp, light, inoffensive—but it was safe. Then one night I spotted a glass of auburn-colored brew across the bar. It looked…sultry, and my hefe literally paled in comparison. “What is that?” I asked my server, intrigued but scared to leave my comfort zone. “That’s the Elliott Bay IPA,” she said. For weeks I lusted from afar. Then, finally, I made my move. It was dry, hoppy, a smidge bitter—a beer an adult would order.

Need we say more?

Elliott Bay just received notification from General Biodiesel that in 2010 our two brew pubs together reduced Co2 emissions by more than 25,000 pounds by recycling our waste fry oil into biodiesel.

Collectively, the GreenPartner Program has created a regional carbon footprint reduction of more than 12 million pounds, a 250% increase over 2009.

If you drive a diesel vehicle and would like to support recycling efforts, find a Propel or Seaport fueling station and fill up with biodiesel.