(206) 770-7824 wakefieldbar@gmail.com


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Small Plates

Arugula and Sprout salad 10

Shaved brussel sprout, manchego cheese, candied walnuts, maple bacon vinaigrette

Beet and Goat Cheese Salad* 11

Braised beets, mixed greens, pickled fennel, candied pecans,goat cheese fritters, green apple vinaigrette

Kale Caesar 11

Parmesan vinaigrette, citrus crouton,
crisp anchovy

Glazed Pork Belly 10

Sriracha, toasted cumin glazed pork, brown sugar

Pulled Pork Sliders
3 for 12

Beer braised pork, brioche bun, pickled carrot slaw

Ahi Poke* 14

Sushi grade ahi, mirin mushroom soy reduction,
avocado, green onion, sriracha, house taro chips

Chicken Tikka Wings 13

Tikka masala spice, tikka gastrique, raita

Mac & Cheese 10

Fontina, smoked gouda, white cheddar,

Add glazed pork belly or brisket 5

Lamb Lollipops* 14

Pan seared with sherry vinaigrette, tossed mixed greens, currant mostarda, crispy fried shallots

Grilled Asparagus 9

Shaved fried garlic, shallots, harissa, black cumin seeds

Cheese & Charcuterie 18


Large Plates

Veggie Quinoa Salad 15

Mixed greens, seasonal vegetables, pea shoots, cucumber, green beans, coconut tarragon dressing

Add Chicken 6

Southern Fried Chicken* 18

Buttermilk aioli, radicchio slaw, skillet cornbread

Wakefield Burger* w/ fries 15

7 oz. Grass fed, house made demi aioli, frisee,
heirloom tomato, ciabatta bun
Add aged white cheddar 2, fried egg 2
Add Bacon 2, foie gras 15

Flat Iron Steak* 21

8oz cut from Double R Ranch with orange glaze. Served with house made yucca fries, fried brussel leaves and a side of lime aioli

Fried Chicken Sandwich w/ fries 15

Buttermilk fried chicken, house smoked cheddar,
thyme aioli, fried shallots, radicchio slaw, Yukon potato bun
Add thick cut bacon 2

Chef: Jessie Kovach
Sous : Giacomo Tanaka

*Consuming raw or undercooked proteins increases your risk for foodborne illness

Phone: (206)770-7824
Email : wakefieldbar@gmail.com

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