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$65 PER PERSON FOR 3 COURSES (tax and gratuity are not included)

SEATTLE RESTAURANT WEEK

I
Truffle Deviled Eggs VGT | GF | DF

all organic eggs, smoked paprika & black truffle oil

Burrata Avocado VGT

organic avocado, heirloom tomatoes, fresh basil & basil oil, burrata, served with house-made crostini

*Spicy Tuna Tartare DF

fresh cut hawaiian grade #1 ahi; cubed, sesame oil, soy sauce, organic serrano peppers, green onions, avocado & taro chips

Mussels & Sausages

sautéed fresh caught pnw mussels, italian sausage made by local butcher ‘cascioppo’, garlic, serrano peppers, with wine lemon pan sauce served with house bread

II
*Wild Alaskan Halibut GF

grilled, arugula salad, heirloom tomatoes, lemon oregano dressing

Guajillo Chicken Gf

all organic half chicken from ‘draper valley,’ guajillo marinade & house-made mashed potatoes

*New York Steak GF

10oz usda prime, oregon painted hills ranch all-natural beef, served a la carte, charbroiled, rosemary butter

*Carlton Lechon Loin Chop GF

bone-in pork chop from oregon ‘carlton farms’ served w/ mashed potatoes & apples mustard sauce

Zucchini Linguine VGN

all organic noodles sauteed w/ extra virgin olive oil and tomatoes, artichokes, kalamata olives, basil, chili flakes add grilled chicken - add prawns

III
Flourless Chocolate Cake GF
Crème Brule VGT | GF
*consuming raw or undercooked meats/eggs might increase your risk of food borne illness
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