Please choose one item from each course

 

Starters

Sunchoke Soup

herbed crème fraiche, hazelnut

Baby Greens Salad

roasted carrot, pine nut, shallot  vinaigrette

Salmon Pate

gherkin, cracker

Slow Cooked Duck Egg

fingerling, chorizo

 

Mains

Beef Brisket

warm potato salad, pickled red onion,

smokey bbq mustard

Roasted Washington Chicken Leg

anson mills polenta, broccolini,

tamari glaze

Seared St. Jude’s Albacore Tuna

couscous, castelvetrano olive,

preserved lemon vinaigrette

Red Beet Risotto

goats cheese, scallion puree, hazelnut

 

Dessert

Theo Chocolate Ganache Cake 

chocolate cookie, cocoa cream, sea salt

Buttermilk Panna Cotta

peanut butter crumble, blueberry jam

Coffee Pot de Creme

maple whipped cream, hazelnut

Cashew ‘Cheesecake’

rhubarb, caramelized honey

 

Seattle Restaurant Week Menu           $32

 

                               with Wine Pairings $54

 

 

Chef/Owner Maria Hines

Executive Chef Joel Panlilio

 

*Consuming raw or undercooked foods may increase your risk of food borne illness.

*Please note that there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.