The Cookery

Since opening The Cookery in 2015, Chef Kevin Lane and his wife Stacey have been showcasing Alaska's bounty: fresh oysters delivered daily, locally farmed meats, produce sourced from the Kenai Peninsula, foraged finds, and fresh fish paired with wines from all over the world, and locals' favorite beers on tap.

The Cookery

OYSTERS
uShucked
raw on the half shell, pickled horseradish, cocktail sauce, lemon
market price
Broiled
6Alaskan oysters with house bacon, "everything" butter, crumbs, lightly broiled
BITES
Cheese by the ounce
rosemary cashews, apricot jam, crostini
Triple the Cheese
get it all. served with rosemary cashews, apricot jam, corstini.
Warm Spent Grain Bread
chef's house made bread with salted butter, two slices
uWarm Rosemary Cashews
rosemary, pepper flakes, butter
uBrussels sprouts
with sunflower seed macha, cotija (can be made vegan)
Mushroom Toast
black garlic aioli, pickled daikon, togarashi, spent grain bread
Spot Shrimp "Pil Pil'
alaskan spot shrimp in a garlic chili oil, spent grain bread
PLATES
uSmoked Tri Tip
sour cream/chive mashed Alaska potatoes, cooked to death green beans, horseradish jus
AK Grown Chicken
lemongrass marinated cutlet, Alaska wheat berry/bok choy kim chi salad, radishes, gochujang glaze