Seattle, WA 206.452.2452

FeaturedSeasonal Menu

Fall & Winter Salads

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Beet Varietal Salad with Herbed Goat Cheese, Toasted Hazelnuts, Baby Arugula and Preserved Lemon Vinaigrette

Washington Apple Salad of Mixed Greens, Apple, Candied Walnuts and Feta Cheese with a Watercress Vinaigrette

Bread Salad with Kabocha Squash, Brussels Sprouts, Red Onion, Heirloom Tomato, Feta Cheese, and an Herb Vinaigrette

Pear, Bacon, Arugula, Walnuts, Cranberries, and Gorgonzola Cheese with a Cider Vinaigrette

Spring & Summer Salads

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Fresh Peaches and Cherries, Radish, Arugula, Feta, and Candied Pine Nuts with a White Balsamic Vinaigrette

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

Washington Apple Salad of Mixed Greens, Apple, Candied Walnuts and Feta Cheese with a Watercress Vinaigrette

Plated Menu

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
Asparagus Soup with Parmesan Custard, Parmesan Tuile, Micro Orchid, Asparagus Tips
Cold Peach Gazpacho Soup with Dungeness Crab, Mango and Avocado 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
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
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
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

Fall & Winter Mains

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Seared Airline Chicken Breast Airline with a Chicken and Herb Jus

Citrus and Herb Roasted Chicken with a Honey and Herb Glaze and Pan Sauce

Tri-tip Beef with a Porcini Mushroom Rub and Demi-Glace

Port Wine Braised Painted Hills Beef Short Ribs with Reduction Sauce

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

True Cod Marinated in a Savory Escabeche Sauce

Roasted Salmon with Herb Butter and Blood Orange Salsa

Ricotta Cheese Gnocchi with Wild Mushrooms and a Truffled Cream Béchamel

Cavatelli Pasta with Mushroom Conserva, Sofrito, and Shaved Parmesan

Roasted Root Vegetable Pot Pie with a Cashew Cream Sauce and Cornbread

Spring & Summer Mains

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Seared Chicken Breast with a Morel & Chanterelle Mushroom Cream Sauce

Grilled Cuban Spice Rubbed Flat Iron Steak with Blistered Tomatoes

Beef Short Rib in a Barbacoa Port Wine Braise with Reduction Sauce

Rosemary and Garlic Rubbed Lamb Lollipops with a Balsamic-Soy Reduction

Grilled Salmon with a Vierge of Charred Tomato, Basil, and Citrus

Black Cod with a Miso-Sake Glaze, Bok Choy and Shiitake Mushrooms

Ricotta Gnocchi, Cipollini Onion, Fresh Peas, Pea Shoots, Shaved Parmesan, Vegetable Demi-Glace

Vegetable Pot Pie with a Cashew Cream Sauce and Cornbread Crumble 

Hand-Made Pasta with Beecher’s and Ricotta Cheese, Heirloom Tomatoes, Pesto Cream Sauce

Fall & Winter Sides

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Cauliflower and Yukon Potato Mash with a Lemon-Garlic Compound Butter

Roasted Parsnip, Butternut Squash, and Carrot Mash with Herbed Butter

Wild Rice with Almonds and Cranberries in a Porcini Mushroom and Scallion Broth 

Layered Potatoes with Garlic, Cream, Thyme and Minced Chive

Kabocha and Delicata Squash, Cipollini Onion, and Agrodolce Sauce with Fresh Thyme

Whole Roasted Carrots with Escabeche and Fresh Herbs

Roasted Vegetable Medley with Chive Batons and a Porcini Mushroom Reduction 

Roasted Cauliflower, Romanesco Broccoli, Rainbow Carrots, and Golden Raisins with a Rustic Tomato Chermoula

Spring & Summer Sides

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Duck Fat Smashed Dutch Potatoes with a Garlic Herb Butter

Cheesy Grits with Beecher’s Cheddar, Cracked Black Pepper and Chive 

Sofrito Couscous of Tomato, Peppers, and Fresh Herbs 

Lemon-Scented Black Forbidden Rice with Soy-Honey and Herbs 

Grilled Summer Vegetables with a Charred Scallion Chimichurri

Charred Corn and Pasilla Pepper Elote with Coitja Cheese and Citrus Aioli 

Asparagus, Peas and Pea Shoots with Fried Shallot and Lemon Dressing

Vegetable Medley with Chive Batons and a Porcini Mushroom Reduction