Tibbitts @ Fern Hill Tacoma Brunch Menu
Tibbitts @ Fern Hill presents a rotating selection of brunch specials inspired by Indigenous flavors and local Tacoma ingredients. Crafted by Alaskan Native Chef Shawn Tibbitts, these dishes highlight seasonal creativity and scratch-made excellence.
Reservations required. Phone reservations only. Please call and leave a message.
Seasonal Brunch Menu
This Tacoma brunch menu changes with the season, the kitchen, and the ingredients available. The food connects to the larger Decolonized Kitchen and Indigenous storytelling behind the restaurant.
Blueberry Lemon French Toast “Bread Pudding Style”
Sourdough French toast with fresh blueberries, vanilla, whipped cream, lemon cream, and 100% pure maple syrup, eggs, cream and topped with strawberry ice cream.
Sweet BrunchMapleBlueberryThe Alaskan Cristo with Reindeer Sausage
Hempler’s honey ham, reindeer sausage, brie cheese, scrambled eggs, mixed greens, jalapeños, and strawberries baked between two puff pastry shells. Served with zesty strawberry jam, powdered sugar, roasted Yukon Gold potatoes, and fresh berries.
Reindeer SausageSavory-SweetSignatureTibbitts “Super Tiny” Breakfast Burrito
Candied bacon, Hempler’s ham, sausage, red onions, farm greens, roasted peppers, pepper jack, cheddar, jalapeños, scrambled eggs, and Yukon Gold potatoes wrapped in a tortilla and topped with zesty chorizo gravy.
Chorizo GravyBig BrunchTacoma FavoriteSmoked Salmon Quiche
Smoked salmon, capers, red peppers, onions, pepper jack, cream eggs, baked, topped with a lemon dill Mornay cream, served with herb-roasted potatoes.
Smoked SalmonLemon DillPacific NorthwestTacoma Brunch Menu | Tibbitts @ Fern Hill
Chef-driven Tacoma brunch favorites crafted by Alaskan Native Chef Shawn Tibbitts, featuring scratch-made dishes with bold Indigenous-inspired flavors. Located in Tacoma’s Fern Hill neighborhood. Reservations required.
Lobster Bomb
Champagne-soaked lobster with mixed greens, fennel-sherry scrambled eggs, roasted potatoes, candied bacon, avocado, and lemon hollandaise served in a toasted bread bowl.
LobsterLemon HollandaiseBread BowlForaged Fungi Frittata
Adams mushrooms pan-seared with peppers, onions, squash, and potatoes, then baked with eggs and topped with a lemon-thyme cream and fresh apple horseradish.
MushroomsFrittataSeasonalSpring Oregon Bay Shrimp Caprese Omelet
Fresh mozzarella, roma tomatoes, red onions, Oregon bay shrimp, and avocado folded into a fluffy omelet. Served with mixed greens in strawberry basil vinaigrette, roasted potatoes, and fresh berries.
Oregon Bay ShrimpCapreseSpring MenuLearn more about the food philosophy behind this menu through Indigenous storytelling, the Decolonized Kitchen, Alaska Native food systems, Chef Shawn Tibbitts, and recognition and awards.