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…
Ripe Cooperative
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,…
Lunch + Cocktails Await at Ripe Cooperative
FLOAT INTO THE WEEKEND Friday lunch just got even better because now you can pair our beautiful locally-grown Chicory and Bistro Green Salads with boozy frozen custard floats and handcrafted cocktails. Our daytime menu also features our house-favorite Dungeness Crab Roll, Oysters on the Half Shell, Warm Marinated Olives, Fresh Burrata with rhubarb and vanilla bean jam, preserved Meyer lemon, and toasted rosemary focaccia, Cowbell Creamery…
Spring Changes are in the Air at Ripe Cooperative
SOAK UP THE SUN Enjoy today’s sunny weather and our new spring menu items on the patio. This week we’re introducing a vibrant new Vichyssoise, a chilled potato leek soup garnished with lovage oil, spring onion powder, and wild onion blossoms, a Fava Bean Tartine with pan-toasted house sourdough, fresh sheep’s milk cheese, fava bean relish, almond oil-white balsamic vinaigrette,…