New Year's Eve 2012

The holidays are upon us and you can celebrate New Year’s Eve at any one of the Ethan Stowell Restaurants. Menus and details below.

Rione XIII

$65/person Reservations 5pm – 11pm 206.838.2878

Chef Brandon Kirksey creates a Roman inspired feast to ring in the New Year.

Amuse: Dungeness Crab Bruschetta with controne bean, and marinated peppers

Antipasti: Choose One Puntarelle alla Romana with anchovy, garlic, and chili Seared Scallop with creamy parsnip soup, and hazelnut crumble Burrata with prosciutto and mostarda

Pasta: Choose One Tonnarelli Cacio e Pepe Porchetta Ravioli with baby turnip, black trumpet mushrooms, and pecorino

Entrée: Choose One Grilled Branzino with cioppino of clams, mussels, and prawns Grilled Strip Loin with artichokes, Hen of the Woods mushrooms, and rosemary potato Wood Oven Roasted Duck Breast with agrodolce, rapini, and rutabaga purée

Dessert: Choose One Rione Xlll Tiramisu Warm Panettone Bread Pudding with salted caramel gelato Pink Grapefruit Sorbetto with shortbread cookie

Staple & Fancy Mercantile

$75/person Reservations 5pm – 11pm 206.789.1200

Chef Ethan Stowell and chef de cuisine Branden Karow will create a “fancy” family-style first course with options on the following courses for guests to enjoy.

First Course: Chicken Liver Crostini with golden raisins Cotechino with lentils Shigoku Oysters with lemon, horseradish, and olive oil Treviso Salad with anchovy dressing House Smoked Ricotta with grilled bread and honey Hamachi Crudo with avocado, chili, and lime Porchetta di Testa with pear mostarda

Pasta: Choose One Potato Gnocchi with Manila clams, mascarpone, and lemon Rigatoni Amatriciana

Main: Choose One Muscovy Duck Breast with glazed root vegetables and chestnut purée Grilled Albacore Tuna with tomatoes, capers, and olives

Dessert: Choose One Ricotta Cheesecake with cranberry compote Warm Panettone Bread Pudding with salted caramel gelato Pink Grapefruit Sorbetto with shortbread cookie

Anchovies & Olives

$65/person Reservations 5pm – 11pm 206.838.8080

Chef Zach Chambers will create a multi-course seafood focused menu giving guests a selection of options for each course.

Amuse: Apple Chestnut Soup with fried salt cod fritter Special menu supplement: Three Oysters on the Half Shell and a glass of Prosecco for $15/person

Primi: Choose One Coriander Cured Escolar with Cara Cara orange, candied Taggiasca olives, and avocado puree Spanish Mackerel with smoked raisins, celery, pine nuts, and sherry reduction Cauliflower Salad with butternut squash, fried chickpeas, currants, and rosemary vinaigrette

Secondi: Choose One Risotto with smoked mussels, roasted red pepper, and oregano Spaghetti with squid ink, cuttlefish, chili, mint, and parsley

Piatti: Choose One Sea Scallops with foie gras, cranberry relish, and hazelnut Pangratatto Grilled Swordfish with cranberry beans, fennel sausage, and pickled peppers Whole Grilled Branzino for Two with roasted Fingerling potatoes, fennel, and salsa verde

Dolce: Choose One Pine Nut Tart with sweet cream gelato and Meyer lemon drizzle Chocolate Semifreddo with stracciatella gelato and candied pecans Pink Grapefruit Sorbetto with shortbread cookie

How to Cook a Wolf

New Year’s Eve $65/person Reservations 5pm – 11pm 206.838.8090

Chef Michael Gifford will create a four-course menu with options for guests to enjoy.

Amuse: Olympia Oysters with Meyer lemon granita and Lagana olive oil

First: Choose One Winter Chicory with puntarella, castel franco, white anchovy, and Parmigiano-Reggiano Escolar Crudo with fennel, grapefruit, and Taggiasca olive Celery Root Soup with chestnut, pear, and saba

Pasta: Choose One Rigatoni with guanciale, black pepper, and Pecorino Romano Tagliarini with Dungeness crab, lemon crema, salmon roe, and chervil

Third: Choose One Beef Strip loin with Brussels sprouts, Hedgehog mushrooms, and balsamic Scallops with controne beans, fennel, and radish Duck Breast with farro, Swiss chard, and Cipollini

Dessert: Choose One Glazed Polenta Cake with candied kumquats and yogurt gelato Warm Panettone Bread Pudding with salted caramel gelato Pink Grapefruit Sorbetto with shortbread cookie


New Year’s Eve $65/person Reservations 5pm – 11pm 206.838.8008

Chef Brian Clevenger will dazzle guests with his creative house-made pastas and seasonal Italian inspired dishes.

Amuse: Kusshi Oyster with lemon sorbet and basil

Starters: Choose One Burrata with Taggiasca olive, arugula, and cucumber Pork Belly with Manila clams, salsa verde, and parsley Bitter Green Salad with pancetta, candied walnut, balsamic, and Parmesan

Pasta: Choose One Rigatoni with spicy Italian sausage, marjoram, and tomato Gnocchi with Dungeness crab, Meyer lemon, and fennel Ravioli with butternut squash, sage, and pecan

Entrée: Choose One Beef Tenderloin with celeriac, Brussels sprouts, apple, and aged balsamic Sea Scallops with parsnip, watercress, and pomegranate Lamb Chops with Fingerling potatoes, pancetta, Mission fig, and rosemary

Dessert: Choose One Lemon Zeppole with chocolate dipping sauce Chocolate Semifreddo with straciatella gelato and candied pecans Affogato with pistachio cherry biscotti and zabaglione gelato