NetShed No.9 3313 Harborview Drive

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.

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.

clams, bacon, onion, potato, and cream, chunky and smart (not too thick).

Eyes of Texas are on you Chili Bowl a texas true recipe with our normal NW twist. applewood smoked beef, roasted poblano chiles, tomatoes, texas heat & espresso.

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

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.

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.

soft roll, with a run dried pesto smothered into the bun, then a later of whipped goat cheese, a smattering of peppery arugula, marinated artichoke hearts and shaved red onion

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.

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 frisée, and a bold huckleberry-black pepper aioli. comes “with a side”.

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.

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.

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

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

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

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!