SEATTLE RESTAURANT WEEK!

 

Seattle Restaurant Week

Spring, 2018

 

 

I

Salad  Mizuna, Goat Cheese, Roasted Beets, Nut Crumble

or

Local Squash Soup  Chive Oil, Micro Greens

or

Smoked Salmon Bruschetta  Créme Frâiche, Sorrel, Extra Virgin Olive Oil

II

Black Bean Gnocchi  Salsa Verde, Arugula, Chili Oil

or

Roasted Local Squash Risotto Parmesan, Toasted Hazelnuts

or

Seared Coho Salmon  Lentils, Fennel Purée, Roasted Cauliflower

or

Seared Pork Cheeks  Roasted Root Vegetables, Sunchoke Purée, Pork Jus

III

Local Plum Tart, Chantilly Cream

or

Buttermilk Brown Sugar Ice Cream  Chocolate Chip Cookie

or

Prickly Pear Sorbet  Lemon Shortbread

or

Mousse Chocolat, Hazelnut Butter, Hazelnut Brittle, Fresh Cream

thirty three dollars

Optional Wine Pairing

twenty dollars

 

Francisco Ruiz, Chef