Twisted Cork Premiering New Menu February 8

Twisted Cork Premiering New Menu February 8

Northwest Bistro Fare with Broad Appeal, Including Vegetarian and Health-Conscious Options

BELLEVUE, Wash.—(February 5, 2010)— Hot on the heels of introducing Executive Chef Erik Carlson, Twisted Cork is announcing a new menu to accompany their exciting new direction.


The highly approachable, affordably priced bistro fare will feature a broad variety of expertly prepared, wine-friendly dishes. Influences range from Asia to the American Southwest, but the menu’s focus falls squarely on local, seasonal, Northwest-driven ingredients, including vegetarian options.


Inspired by customer preference and a growing health trend, Twisted Cork has increased emphasis on nutrition, especially on their kid’s menu. This is due in great part to Chef Erik’s background in nutritional cooking, which has helped drive the development and direction of the new menu.


“We wanted to maintain the same sophisticated Twisted Cork atmosphere and exceptional service that our guests expect, while introducing new dishes with broad, healthful, everyday appeal,” says owner Matt Bomberger. “We’re very excited about having Chef Erik join the team. His experience and credentials have allowed us to enhance the quality and variety of our offerings to best meet the tastes and needs of each and every one of our guests.”


Small plates and salads include:

Pumpkin Seed Crusted Scallops, $14

smoked black pepper & roasted tomato-saffron coulis

Wild Boar Rib, $10

local fireweed honey & aleppo chile glaze, mandarin-carrot coulis

Local Mushroom Ragout, $8

chile-dusted polenta cakes & roasted tomatoes

Hickory Seasoned Calamari Fries, $8

roasted tomato-horseradish coulis, tarragon aioli

Local Mussels in Andouille Cream, $11

roasted fennel, leeks, smoked paprika & garlic

Roasted Beet Salad, $9

toasted hazelnuts, frisée, shaved red onion, crisp pancetta, virgin olive oil & balsamic reduction

Roasted Jerusalem Artichoke Salad, $8

pear, peppadews, greens, red onion & green goddess dressing

Smoked Chicken & Spinach Salad $12

gouda, jicama, toasted pumpkin seeds & warm maple-bacon vinaigrette

Sandwiches and entrées include:

Natural ½ Pound Burger

With Emmental Swiss & Local Wild Mushrooms, $14

green leaf lettuce, tomato, shaved sweet onion, twisted burger sauce on a warm artisan bun with choice of rosemary parmesan lattice fries or small green salad. Gardenburger® patty substitute available upon request.

Twisted BLT, $12

pomegranate-glazed peppered bacon, romaine lettuce, ripe tomato, spiked aioli on toasted whole grain artisan bread.

(Top with organic fried egg, $2)

Pan-Seared Stuffed Chicken Breast, $15

pancetta, port-poached figs, manchego & asiago spoon bread

“Thick-Cut” Natural Pork Chop, $17

maple-sherry glaze & local apple compote

French Lentil Pot Pie with Chive Pastry Crust, $15

yukon golds, local wild mushrooms, jerusalem artichokes, sweet peppers & leeks

Grilled Wild Prawns, $18

añejo tequila & serrano chile glaze, mandarin-carrot coulis & asiago spoon bread

Wild Salmon & Black Cod Twist, $22

shiitake mushrooms, soba noodles, savoy cabbage & citrus-peppadew butter

Prepared from scratch using the highest quality components, all items showcase the kitchen staff’s considerable talent and creativity without pretension. With 85 wines by the glass and 350 by the bottle, the award-winning wine program’s focus on Washington and Northwest wines serves as a fitting complement to the cuisine.



Twisted Cork offers breakfast, lunch, dinner, happy hour and late-night menus seven days a week. In addition to the award-winning wine list, the bar features a full complement of spirits and beer. Happy hour is 3-7pm and 9pm to close daily and offers half-priced wines and small plates. Free, covered self-parking and valet parking are also available.





Twisted Cork, a Northwest bistro, is located in the Hyatt Regency Bellevue just off of N.E. Eighth and Bellevue Way. The bistro offers breakfast, lunch, dinner, and late night dining along with over 85 wines by the glass and a full service bar. Live music is offered four days a week. Private event space is also available. Open Monday through Thursday, 6:30 a.m. to 11 p.m.; Friday and Saturday, 6:30 a.m. to 1 a.m.; and Sunday, 6:30 a.m. to 10 p.m. For reservations, call (425) 637-0808. For more information and menus visit http://www.twistedcork.com/.

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Media Contact: Andrea Courtney

Randall PR / (206) 624-5757