SEATTLE RESTAURANT WEEK

sauteed fresh caught pnw mussels, italian sausage made by local butcher cascioppo, garlic, serrano peppers & white wine lemon pan sauce served w/ house bread.

fresh avocado, heirloom tomatoes, basil, evoo, balsamic glaze, served with house-made crostini.

smoky-sweet chipotle honey sauce with a creamy parmesan dip

heirloom tomatoes, fennel, asparagus, peas, lemon thyme vinaigrette, shaved parmesan

pan seared sablefish, steamed jasmine rice, roasted broccolini, bell peppers, scallions, maple soy sauce.

all organic half chicken from ‘mary's farm’ mesquite smoked guajillo marinade & house-made mashed potatoes.

half rack of artisan pork ribs from oregon ‘carlton farms’, slow-smoked over mesquite and our signature sparrow golden glaze served with mashed potatoes

4 oz center cut tenderloin, imperial american wagyu beef, cook over charbroil, served w/ mashed potatoes, home-made demi-glace & chimichurri sauce. add oscar style $18 – add grilled asparagus $10 add polenta $8 – add roasted veggies $11

6 oz manhattan cut striploin, imperial american wagyu beef, cook over charbroil, served w/ mashed potatoes, home-made demi-glace & chimichurri sauce. add oscar style $18 – add grilled asparagus $10 add polenta $8 – add roasted veggies $11

8 oz center cut tenderloin, imperial american wagyu beef, cook over charbroil, served w/ mashed potatoes, choice of home-made demi-glace & chimichurri sauce. add oscar style $18 – add grilled asparagus $10 add polenta $8 – add roasted veggies $11

made to order, organic vanilla extract, sweet condensed milk, maple syrup for brunch chocolate for all other times & powdered sugar

rich decadent, fudge like chocolate cake with raspberry sauce and seasonal fruit.