The April Sunday Feast is a true toast to spring, with nine courses of lamb accompanied by spring produce like snap peas, ramps, fava beans, and morels. Chef Addam Buzzalini has a divine seasonal feast planned for the dinner on April 3, complete with rhubarb semifreddo for dessert!
Dinner begins at 6pm and is $75/person—reservations are required, call 206.838.8008 to reserve your spot.
When: Sunday April 3 at 6PM
Cost: $75 per person
Prosciutto, spring vegetables, crème fraîche
Heart, gem lettuce, truffle vinaigrette
Meatball, ellenos yogurt, za’atar, garlic
Rib, sunchoke, Taggiasca olive, snap pea, calabrian chili
Tongue, artichoke purée, wood sorrel, crostini
Cheek, ragu, whole-wheat bigoli, pecorino
Shank, ravioli, ramp, goat ricotta, lemon
Belly Chop, anchovy pangrattato, fava bean sugo, mint
Sirloin, vanilla-onion agrodolce, morel mushroom, greens
Leg, polenta, red wine pork neck sugo
The dinner is limited to 26 guests, so make your reservation soon!
May 1 — Foraged Feast
June 5 — Whole Pig Feast