NetShed No. 9 Menu

we keep it simple; crunchy chips, griddled spicy chorizo, cheesy cheese, black beans and black olives. then we drizzle the entire ensemble with a spicy salsa rojo & a pico. topped with sour cream for the final touch.

Banh Mi sandwiches are CRAZY delicious. The sandwich, with a nod to two cultures (french & vietnamese) is a tasty treat. Our crunchy roll is slathered in siracha butter then stuffed with soy-garlic marinated short ribs that were smashed on the griddle, a drizzle of GG sauce, pickled chiles, cilantro & daikon-carrot slaw.

This one is SPICY. Our chicken is salt, peppered and spiced, and then seared up in a pan. Next, it’s topped with our ghost pepper hot honey; that’ll make you sweat! Laid on a potato bun and topped with creamy ‘bama slaw & pickle chips.

often bantered about in our kitchen is the age-old debate. which ingredient in a BLT is the most important: the B, the L or the T? which has given rise to endless bickering (and one DELICIOUS sandwich). stacked with crisp bacon, tomato jam, herbed mayonnaise, lettuce, and roasted tomatoes.

Mounds of thinly sliced, custom cured pastrami, beecher’s cheese curds, pickles, crystal mayo, marinated tomatoes on a delicious rye. And then we let the melting magic begin as we press the mound into a luscious sandwich.

picture this: layers of tomato slices paired with creamy burrata mozzarella spread, almost melts in your mouth, doesn’t it? then we add a cracked black pepper & balsamic mayo to up the creaminess, then add fresh basil leaves for an herbie aroma. all of this on toasted hoagie roll.

we cram chile rubbed pork shoulder, a little garlic, a little lime, and a lot of smoke into our tortilla and then add black beans, rice & corn. wrap it and smother it with our smokey chipotle salsa and top it with melty cheddar cheese and crema.

we dry aged the filet first, then griddle it and add it to sauteed fajita vegetables (onions, peppers) and fold everything together with black beans, rice & corn. rolled up and covered in a tomatillo salsa verde.

roll out the tortilla, layer on chicken tinga, black beans, rice & toasted corn. fold it up and top it all in a habanero-orange bell pepper sauce, melted cheddar cheese and crema.

chicken, green rice, beans, cheddar all rolled up into a soft tortilla

easy-peasy cheddar-cheesy. served on white bread with a tortilla chips.

shredded smoked pork. tossed with a traditional house-made bbq sauce. served with sea salt vinegar chips.

a classic; flour tortilla, crisped on the griddle with melted cheddar cheese inside. served a queso sauce for dipping. sliced avocado and salsa

this salad is a treat to eat; savory, sweet, fresh, crunchy, creamy. we start with a base of crispy cheesy-shredded chicken, then build it up with spring greens, roasted corn, black beans, pickled red onions and avocado; all tossed in a cilantro lime dressing and topped with a scattering of crumbled cotija cheese

We can say traditional, but based on who’s tradition? So, we guess this is our tradition ... clams, bacon, onion, potato, and cream, chunky and smart (not too thick). With addictive rustic croutons scattered around.

A texas true recipe with our normal NW twist. Applewood smoked beef, roasted poblano chiles, tomatoes, texas heat & espresso. Topped with a little nacho topper, sour cream & cilantro.

We can say traditional, but based on who’s tradition? So, we guess this is our tradition ... clams, bacon, onion, potato, and cream, chunky and smart (not too thick).

Applewood smoked beef, roasted poblano chiles, tomatoes, texas heat & espresso. Topped with a little nacho topper, sour cream & cilantro.

A mound of equal-size bits of crisp iceberg lettuce, spring greens, chickpeas, green onions, tomatoes, salami, cheese curds, oregonzola bleu cheese and herbs, surrounded by crispy chicken thighs tossed in our green goddess dressing and a drizzle of hazelnut vinaigrette.

rich venison beef patty, seared to perfection on the griddle. Let it land on a toasted bun, where it gets piled high with melty provolone, foraged mushrooms, crisp frisee, and a bold huckleberry-black pepper aioli. comes “with a side”

Turn a regular burger into a breakfast burger...ditch the hamburger and put on the sausage ... add a fried egg, bacon, and cheese. Happily laying on a housemade English muffin with a smear of our own tomato jam.

brown butter cookie with chocolate chunks, baked in the skillet and topped with a dusting of sea salt and a scoop of iscreamery’s vanilla iscream.

No raisins, a powdered sugar glaze, and a dough that is a buttery thing of beauty, filled with layer upon layer of cinnamon and sugar.

Forged in 100-year-old cast iron waffle makers, our american styled waffles are crisp and delicious. Pulled hot from the iron and layered with a creamy, peanut butter whipped chantilly, raspberry syrup, fresh raspberries & roasted & salted penauts.

Our lemon curd is insanely creamy, making a perfect contrast between the sweet blueberries and the sour lemon. Our toast soaked in a rich and creamy custard, and then griddled in butter. Stacked and drizzled with our lemon curd and blueberries & whipped cream.

This one is SPICY. Our chicken is salt, peppered and spiced, and then seared up in a pan. Next, it’s topped with our ghost pepper hot honey; that’ll make you sweat! Laid on a potato bun and topped with creamy ‘bama slaw & pickle chips.

Sublime. That is the word for this pancake. It is moist, creamy with a fleck of cornmeal to keep it sturdy enough for the syrup. Topped with sea-salt whipped butter and a side of vanilla-bourbon maple syrup. Comes with a side of bacon and potatoes too.

In an effort to be environmentally friendly, please let us know if you need silverware by selecting this option. No charge.

Turn a regular burger into a breakfast burger...ditch the hamburger and put on the sausage ... add a fried egg, bacon, and cheese. Happily laying on a housemade English muffin with a smear of our own tomato jam.

Chee-lah-KEE-less. Break-fast-na-chos. This is true Mexican comfort food, what your mom made you for breakfast when she had some stale tortillas that needed to get used up. Ours aren't stale, but the perfect thickness and crunch to hold up the spicy chorizo, scrambled eggs, cheese, olives & black beans. Then we drizzle the entire ensemble with a spicy salsa verde & crema. These will cure what ails you.

We melt the leeks in butter and saute mushrooms in garlic & butter on the griddle. Take them to the pan, add eggs and stud the mixture with creamy goat cheese. A sprinkle of fresh cilantro leaves finish the plate. Topped with our tomato jam and o’brien potatoes on the side.

4 (strike that, make it 5) eggs, scrambled with sauteed spicy chorizo, onions, peppers, and potatoes. Heaped on a plate and topped with melted cheddar, fresh molcajete guacamole, black beans, chimichurri and untraditional crema.

We cram Chile Rubbed Pork Shoulder, a little garlic, a little lime, and a lot of smoke into our tortilla and then add black beans, rice & corn. Wrap it and smother it with our smokey chipotle tomatillo salsa and top it with melty cheddar cheese and molcajete guacamole.

A plate of ham (seriously the ham is the plate), layered with sausage and bacon. Topped with two eggs (fried, scrambled, over easy??? – you choose) and o’brien potatoes.

Once you are a regular here, then you will know that we have a bit of an addiction when it comes to stuffed buttermilk biscuits. This version has a whole portuguese sausage and chunks of beecher’s flagship cheese wrapped and baked into our buttermilk biscuit. Generously topped with our red Sunday gravy.

Cook the pork, smoke the pork and cook it again, sauteing it this time with oven dried tomatoes, cheese curds, crispy potatoes, peppers and jalapenos. And of course, put an egg on it (2 sunny side). Drizzle the whole thing with a creamy lemon bechamel sauce. And EAT!

A small stack (stackette?) of our fluffy (yet sturdy) pancakes. Chantilly and syrup on the side.

Can you imagine how many children have enjoyed waffles from our 100 year old waffle irons? Let's add another to the list. Our cast iron waffle, with whip cream and maple syrup on the side for dipping.

A classic: 1 egg your way, served with two slices of bacon and a side of toast.

Sometimes you just want to mix your food altogether. We are sure you parents wouldn't like that so we did it for you. Scrambled eggs, small cubes of potatoes, cheddar cheese, and sausage. All scrambled together and ready to eat.

AKA: Syrup bread. Sometimes known as just a vessel to get more sticky goodness - this plate has three pieces, stacked like little logs. Served with whipped cream and maple syrup if you are a fan of the syrup bread.

easy-peasy cheddar-cheesy. served on white bread with a tortilla chips.

In an effort to be environmentally friendly, please let us know if you need silverware by selecting this option. No charge.

Banh Mi sandwiches are CRAZY delicious. The sandwich, with a nod to two cultures (french & vietnamese) is a tasty treat. Our crunchy roll is slathered in siracha butter then stuffed with soy-garlic marinated short ribs that were smashed on the griddle, a drizzle of GG sauce, pickled chiles, cilantro & daikon-carrot slaw.

often bantered about in our kitchen is the age-old debate. which ingredient in a BLT is the most important: the B, the L or the T? which has given rise to endless bickering (and one DELICIOUS sandwich). stacked with crisp bacon, tomato jam, herbed mayonnaise, lettuce, and roasted tomatoes.

Mounds of thinly sliced, custom cured pastrami, beecher’s cheese curds, pickles, crystal mayo, marinated tomatoes on a delicious rye. And then we let the melting magic begin as we press the mound into a luscious sandwich.

the ultimate ooh la la brunch sandwich; oven roasted turkey breast, sliced bacon, a smear of french dijon, thin sliced scallions, sunny egg, all topped with a garlic cheesy bechamel sauce.

picture this: layers of tomato slices paired with creamy burrata mozzarella spread, almost melts in your mouth, doesn’t it? then we add a cracked black pepper & balsamic mayo to up the creaminess, then add fresh basil leaves for an herbie aroma. all of this on toasted hoagie roll.

This one is really popular; crafted & bottled by hand. Subtle heat of this addictive apple & jalapeno mixture is always the top seller.

Crafted & bottled by hand; our “hell yeah” ghost pepper sauce.

That delectable topping on the frittata, the spread on the juicy breakfast burger. This is the amazing tomato jam. Amazing how? Amazing how many tomatoes and how much time it takes to make a batch but every hour of love we put into makes it that much better!