2940 SW Avalon Way, Seattle, WA 98126 206.452.2452

FeaturedGastroFare Menu

Salads

Table displayed, plated, or family style


Washington Apple: Mixed Greens, Apple Medley, Candied Walnuts, Feta, Watercress Vinaigrette

Falafel Salad: Falafels, Spiced Chickpeas, Tomatoes, Cucumber, Baby Romaine, Caesar Dressing

Manchego and Apple Salad: Sliced Apple and Fennel Salad with Manchego Cheese, Walnut Vinaigrette

Beet Salad: Roasted Golden and Red Beets, Goat Cheese, Candied Walnuts, Mixed Greens, White Balsamic Vinaigrette

California Salad: of Bibb Lettuce, Avocado, Tomato, Corn, Egg, Bacon, Feta Cheese, Lime & Chile Dressing

Pear Salad: Pear, Roquefort Blue, Bacon Lardon, Honeyed Nuts, Golden Raisins, Mustard Vinaigrette

Watermelon Salad: Watermelon, Heirloom Tomatoes, Feta, Pickled Red Onion, Pistachio, Basil, Wild Arugula, White Balsamic Vinaigrette

Summer Peach & Cherry Salad: Peach and Cherry Salad with Pickled Radish, Arugula, Feta, and Candied Pine Nuts with a White Balsamic Vinagrette

Plated Menu


Bread
Duos Bread Plate with Made Butter, Olive Oil “Caviar”, Balsamic Pudding, Olive Oil Powder, Flake Salt, Micro Arugula
Macrina Bakery Rustic Potato Roll with Salt Flake Butter and Thyme
Soup
Asparagus Soup with Parmesan Custard, Parmesan Tuile, Micro Orchid, Asparagus Tips
Cold Peach Gazpacho Soup with Dungeness Crab, Mango and Avocado Salad
Salad
Heirloom Tomato with Ciliegine Mozzarella, Bread Crisps, Olive Oil Caviar, Black Olive, Simple Vinaigrette
Roasted Golden Beet Salad with Chioggia Beet Chips, Fig Marmalade, Goat Cheese, Walnut Dust, Simple Vinaigrette
Caesar Salad with Romaine Lettuce, Brioche Croutons, Parmigiano Reggiano Tuile, Soft Egg, Lemon, Scratch Caesar Dressing
Carrot & Orange Salad with Avocado, Candied Pine Nuts Avocado-Citrus Vinaigrette
Beef and Lamb
Seared Beef Tenderloin with Celery Root Puree, Smoked Tomato, Herb Compound Butter
Grilled Flat Iron Steak with Caper Berry Pesto, Parsnip Puree, Cauliflower Gratin, Golden Beets with Peas, Brussels Sprouts and a Preserved Lemon Vinaigrette, Petite Greens
Short Rib “Gumbo” with Dutch Potatoes, Pork Belly and Butter Beans over Southern Gumbo Sauce
Thai Marinated Beef Steak with Mint, Peanuts, Cucumber, and Pickled Red Onion over Vermicelli Noodles with Nuoc Mam Sauce
Rubbed Lamb Lollipops, Potato Puree, Shaved Asparagus, Butter Powder, Balsamic Reduction
Chicken
Airline Chicken Breast with Cipollini Onion, Mushroom Reduction, Pistachio Spiked Rainbow Carrots
Plated Chicken Braciole of Spinach, Golden Raisins, and Toasted Pine Nuts wrapped in Prosciutto served with Roasted Vegetables and Root Vegetable Mash
Plated Herb Honey Chicken over Roasted Vegetables with Potato-Leek Puree and Preserved Lemon Petite Greens
Seafood
Weathervane Scallops with Roasted Corn Chowder with Pork Belly, Potato Puree, Petite Mache
Miso Glazed Black Cod with Broccoli Raab, Sushi Rice, Pickled Shallot, Cucumber Puree and Purple Micros
Grilled Halibut with Orange and Tomatoes, Hearts of Palm, Pickled Shallot, Avocado, Balsamic Gel, Passion Fruit
Spring Roasted Halibut with Sweet Peas, Gigande Beans, Poblano Chiles, Parsnip Puree, Spring Onion Sauce
Seared Salmon with Potato Puree, Brussels Sprouts, Peas, Pearl Onion, Chile Oil
Seared Salmon with Celery Root Puree, Mache Greens, and a Tomato, Basil, and Shallot Citrus Vierge Sauce
Vegetarian
Pesto Cappelletti Pasta with Beecher’s and Ricotta Cheese, Heirloom Tomatoes, Pesto Cream Sauce
Plated Ricotta Cheese Gnocchi with a Wild Mushrooms and Truffle Cream Sauce
Roasted Heirloom Carrots and Falafel with Winter Root Puree, Orange Segments, and Cipollini Onion
Ratatouille Tart with Roasted Squash, Eggplant, Tomato, and Red Peppers in Pastry Crust

Mains

Table displayed, plated, or family style


Halibut: Heirloom Tomatoes, Garlic, Basil, Shallot, Citrus Sauce

Black Cod: Miso Glazed Cod. Good Stuff.

Roasted Salmon: Brown Sugar and Apple Cider

Honey Chicken: Thigh of Chicken, Honey and Herb Glaze, Pan Sauce

Mushroom Chicken: Airline Chicken Breast, Wild Mushroom Cream Sauce

Porchetta: Rosemary, Garlic and Fennel Roasted Pork Belly with Crackling Skin

Flat Iron Steak: Flat Iron Steak with a Caper Berry Pesto

Beef Flank & Peppers: Flank Steak, Sweet Pepper and Herb Peperonata

Short Ribs: Braised Painted Hills Beef Short Ribs, Reduction Sauce

Petite Beef Tenderloin: Peppercorn Crust, Roasted Vine Tomatoes, Stoneground Demi Glace

Beef Tri-Tip: Port Wine and Porcini Mushroom Reduction

Baked Sweet Potato: Baked Sweet Potatoes with Honeyed Harissa, Chickpea and Roasted Tomatoes

Gnocchi: Purple Peruvian Potato Gnocchi, Cipollini Onion, Baby Root Vegetables, Vegetable Demi-Glace

Roasted Acorn Squash: Burrata Cheese, Shallot Petals, Escarole Greens, Cracked Pepper Vinaigrette

Ratatouille Tart: Roasted Squash, Eggplant, Tomato, and Red Peppers in Pastry Crust

Sides

Table displayed, plated, or family style


Cauliflower Mashed Potatoes: Roasted Cauliflower and Yukon Gold Potatoes, Garlic Cream, Chive

Roasted Potatoes: Roasted Small Potatoes, Manchego Cheese, Kale Pesto

Steamed Rice: Lemon Scented Jasmine Rice

Asparagus: Simple Roasted Asparagus with Olive Oil, Fresh Lemon, Flake Salt

Sriracha Brussels Sprouts: Roasted Brussels Sprouts in Honey and Sriracha

Rainbow Carrots: Whole Caramelized Carrots, Citrus-Herb Butter, Flake Salt

Vegetable Medley: Cipollini Onion, Rainbow Carrot, Romanesco Broccoli, Porcini Demi-Glace

Root Vegetable Mash: Parsnip, Butternut Squash, Carrot and Celeriac, Herb Butter

Roasted Mushrooms: Parmesan, Pine Nuts

Beluga Lentils: Black Lentils with Bacon, Butternut Squash and Kale

White Beans: Gigande Beans and Poblano Chiles with Olive Oil

Chopped Brassicas: Broccoli and Cauliflower with Lentils, Chickpeas, Toasted Walnut Vinaigrette

Artichoke & Farro: Farro, Artichoke, Tomatoes, Arugula, Shaved Parmesan, Lemon-Herb Vinaigrette

Chorizo & Chickpeas: Chorizo, Cilantro, Manchego Cheese, Tomato, Chickpeas, Olive Oil & Cracked
Black Pepper