LET’S CHILL THIS WEEKEND As the weather heats up, we’re cooling things down with a limited menu of chilled dishes, including our Poached Shrimp Cocktail, Oysters on the Half Shell, Hokkaido Scallop Crudo with chilled cucumber soup, herbs, and compressed cucumber, and more. Join us in the cafe from 12pm – 10pm Wednesday through Saturday and Sunday from 12pm…
Ripe Cooperative
Soak Up the Sun at Ripe Cooperative
HELLO SUNSHINE! Now that summer is officially here, the weather is finally cooperating and our patio is HERE FOR IT. We’ve added some incredible seasonal dishes to the menu, have the boozy shakes and frozen custard scoops ready to roll, AND we’ve got a gorgeous new espresso machine so you can end every meal with…
New Weekend, New Frozen Custard
You can’t kick off summer without ice cream, and we’re churning out rich, creamy frozen custard to satisfy all of your cravings. This week we’re introducing Strawberry Shortcake Frozen Custard with a Tahitian vanilla base and strawberry sorbet swirled together with a layer of strawberry and shortbread crumble that will take you back to the Good Humor days…
A Long Weekend to Savor with Ripe Cooperative
SAVOR THE START OF SUMMER Rain or shine, we’re celebrating Memorial Day weekend with a full menu of seasonally-inspired dishes with all of the incredible Pacific Northwest produce we can get our hands on. This week we’re introducing a new Spring Pea Salad with lemon and black pepper-cured Albacore tuna, sesame crackers, and basil, and celebrating peak season…
The Sun is Coming and so is the Frozen Custard
STOCK UP. COOL DOWN. Our fridges are full of fresh pastas and housemade jarred sauces, including our rich Lamb and Roasted Pepper Ragu, velvety Tomato Vodka, and slow-simmered Duck, Pork, and Veal Bolognese to get you through the next couple rainy days. This weekend, as the sun comes out, join us for freshly-churned frozen custard. Savor scoops of Madagascar Vanilla, Blood…
Spring is in Full Swing at Ripe Cooperative
This week we’re adding some fresh spring dishes to the dinner and weekend menu, including an Herbed Ricotta-Stuffed Cappelletti with a puree of spring carrots fresh from Groundwork Organic’s farmer’s market stand, English peas, lemon, and green garlic. It joins Spring Shells with morels, asparagus, and parmesan-lemon fonduta, Chicken stuffed with squab and prosciutto mousseline, crème fraîche-tarragon jus, braised baby fennel,…