New Year's Eve 2020 Dining

Ring in 2021 with a delicious NYE feast at your favorite of the Ethan Stowell Restaurants! If you are ready for a night out then we have a heated patio and a decadent New Year's Eve menu all ready for you! Seven of the Ethan Stowell Restaurants will be featuring tasting menus for patio dining and all seven restaurants are taking reservations. Act fast though as tables are limited and reservations are going fast!

Thank you for all of your support in 2020 and we can't wait to celebrate with you in person in 2021!

ESR remains committed to the safety of our guests and our teams. Mask use is required when not at table. Thank you and wishing you good health!

Menus for each restaurant can be found below.

Staple & Fancy

Staple & Fancy’s four-course menu kicks off with a fancy-style smattering of four plates for the table including baby beets, fall citrus carpaccio, and celery root panna cotta with black truffle. The following three-courses include options like bucatini all'amatriciana or cacio e pepe, Snake River Farms eye of ribeye or filet mignon with truffle jus, and a chocolate blood orange tart. Add on fresh shaved truffles for $15, or fresh Kusshi oysters with scallion mignonette for $12.

STAPLE & FANCY RESERVATIONS

Staple & Fancy : (206) 789-1200

Patio Dining Menu
$95 per person

FIRST COURSE (to share)

Celery Root Panna Cotta black truffle, parsnip chip
Fingerling Potatoes salmon chicharon, caviar, crème fraîche, chives
Baby Beets kumquat agrodolce, ricotta salata, pistachio vinaigrette
Fall Citrus Carpaccio cured olive, basil, extra virgin olive oil, aged balsamic

PASTA COURSE (choose one per guest)

Bucatini all'Amatriciana guanciale, red onion, tomato, fennel pollen, pecorino romano
Bucatini Cacio e Pepe black pepper, pecorino romano

MAIN COURSE (choose one per guest)

Apple Wood Grilled Wagyu Steaks roasted wild mushrooms, cipollini onion, truffle jus
Snake River Farms Wagyu Eye of Ribeye   -or-
Snake River Farms Wagyu Filet Mignon

Celery Root Steak (Vegan) slow cooked in vegetable demi glace and finished on the grill

DESSERT 

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

ADDitional items

Fresh Shaved Truffles $15
Fresh Kusshi Oysters (3ea) scallion mignonette, lemon $12

★  ★  ★

How To Cook a Wolf - Madison Park

In the heart of Madison Park, How To Cook a Wolf will be putting on a four-course dinner with options. The meal starts with a medley of dishes for the table like castelfranco salad, lobster & baby beets, and foie gras mousse bruschetta. The pasta course features options of a black truffle tagliatelle or dungeness crab potato gnocchi and third course options include Snake River Farms Wagyu zabuton with delicata squash, sea scallops with trout roe and cauliflower purée, and porcini risotto with mascarpone and crispy shallots. Add on a caviar supplement with potato blini for $70.

HOW TO COOK A WOLF MADISON PARK RESERVATIONS

How To Cook a Wolf Madison Park : (206) 838-8090

Patio Dining Menu
$95 per person

FIRST COURSE (TO SHARE)

Castelfranco Salad pomegranate & prosecco vinaigrette, gorgonzola, candied walnuts
Lobster & Baby Beet Salad avocado, frisee, puffed farro
Foie Gras Mousse Bruschetta 25yr aged balsamic, smoked toschi cherry

PASTA COURSE (choose one per guest)

Black Truffle Tagliatelle cultured butter, chives, parmesan
Dungeness Crab Potato Gnocchi pickled fresno chili, sofrito, lemon, pangratattto

MAIN COURSE (CHOOSE ONE PER GUEST)

Snake River Farms Wagyu Zabuton Steak red wine sauce, delicata squash, parsnip puree
Sea Scallops trout roe, cauliflower purée, salsa verde
Porcini Risotto mascarpone, parmesan, crispy shallots

DESSERT  (one per guest)

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

ADDITIONAL ITEMS

Caviar Supplement potato blini, crème fraîche  $70

★  ★  ★

How To Cook a Wolf - Queen Anne

**Fully Booked for NYE**

Up on the top of Queen Anne hill, How To Cook a Wolf will be offering a four course menu for heated patio dining. The first course features burrata with persimmon mostarda to share and options of ahi tuna crudo with amaranth and shiso or foie gras mousse with black currant. The following courses feature options like lobster spaghetti with brandy and basil, cacio e pepe with truffle butter, sea scallops with black garlic, daikon radish and blood orange, and Snake River Farms Wagyu zabuton with black trumpet mushrrom and bone marrow bagna cauda. Add on fresh shaved truffles to any dish for $15.

HOW TO COOK A WOLF QUEEN ANNE RESERVATIONS

How To Cook a Wolf Queen Anne : (206) 838-8090

Patio Dining Menu
$95 per person

FIRST COURSE (TO SHARE)

Gem Lettuce Salad citrus, fennel, pine nut, burnt lemon vinaigrette
Burrata persimmon mostarda, castelfranco, sultano

FIRST COURSE (choose one)

Foie Gras Mousse black currant, saba, toast
Ahi Tuna Crudo ice wine vinegar, chili oil, amaranth, shiso 

PASTA COURSE (choose one)

Lobster Spaghetti tomato, brandy, basil
Truffle Cacio e Pepe truffle butter, parmigiano reggiano, black pepper

MAIN COURSE (choose one)

Snake River Farms Wagyu Zabuton Steak black trumpet mushroom, broccolette, bone marrow bagna cauda
Sea Scallops black garlic, daikon radish, blood orange, watercress
Root Vegetable Gratin roasted kohlrabi, pickled baby leek, tarragon, caper salsa verde

DESSERT 

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

ADDITIONAL ITEMS

Add Fresh Shaved Truffles add to any item $15

★  ★  ★

Mkt.

**Fully Booked for NYE**

Tangletown’s Mkt. has a four-course menu with options that include a lovely selection of dishes for the table like roasted pork belly with pomegranate and truffle vinaigrette, beet salad with cara cara orange, and ahi tuna crudo with meyer lemon granita and fresno chili. The pasta course includes options like pappardelle with dungeness crab or bucatini with pecornio and black truffle. The entree course features options of wood grilled scallops with black trumpet mushrroms or rosemary-juniper crusted venison loin with potato purée and brussels sprouts. Add on a caviar supplement with brioche toasts for $40.

MKT. RESERVATIONS

Mkt. : (206) 812-1580

Patio Dining Menu
$95 per person

FIRST COURSE (TO SHARE)

Ahi Tuna Crudo meyer lemon granita, fresno chili, puffed farro
Green Beans fines herbes, lemon, sea salt
Beet Salad cara cara orange, pink peppercorn vinaigrette, cress
Roasted Pork Belly frisee, hazelnut, pomegranate, truffle vinaigrette

PASTA COURSE (choose one per guest)

Pappardelle dungeness crab, thyme, butter, lemon
Bucatini pecorino, brown butter, cracked pepper, black truffle

MAIN COURSE (CHOOSE ONE per guest)

Scallops black trumpet mushroom, corona bean ragu, tuscan kale
Rosemary-Juniper Crusted Venison Loin potato puree, brussels sprouts, red wine pear, demi glace

DESSERT  

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

ADDITIONAL ITEMS

Caviar Supplement chive, crème fraîche, brioche toasts  $40

★  ★  ★

Red Cow

Madrona’s Red Cow has a lovely four-course evening in store, with a 32oz aged tomahawk Cote de Boeuf with frites for two available for an additional $30 per person. The meal begins with hubbard squash soup followed by a choice of dishes including endive with pear and blue cheese, salted cod brandade, and duck liver mousse with truffles. The entree course options inclue an 8oz. Wagyu hanger steak with pommes frites, a half grilled lobster with pommes frites and bearnaise, and duck prepared two ways with confit duck leg and seared duck breast with a celery root purée.

RED COW RESERVATIONS

Red Cow : (206) 454-7932

Patio Dining Menu
$95 per person

FIRST COURSE (TO SHARE)

Hubbard Squash Soup sage, crème fraîche

FIRST COURSE (CHOOSE ONE PER GUEST)

Endive Salad walnuts, shaved pear, blue cheese
Brandade salted cod, pommes, grilled bread
Duck Liver Mousse truffles, crostini

MAIN COURSE (choose one per guest)

Wagyu Hanger Steak pommes frites, porcini demi glace
1/2 Grilled Lobster pommes frites, bearnaise,  drawn butter
Duck Two Ways confit leg, seared breast, celery root purée, golden raisin soubise
Two Person Option:
32oz Cote de Boeuf for Two (Aged Tomahawk) pommes frites, porcini demi glace  $30 upcharge per guest

- Vegan Entree Option Available -

DESSERT  

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

★  ★  ★

Rione XIII

Capitol Hill’s Rione XIII will serve a four-course menu that begins with a selection of starters to share like burrata with huckleberry jam, suppli al telefono with beef ragu and mozzarella, and a mixed baby lettuce salad with endive and treviso. The following courses include options like tonnarelli cacio e pepe with winter truffles, lumache with confit oxtail and steamed clams, seared scallops with pumpkin risotto, and spiced ash venison with roasted beets and parsnip purée. Add on a salumi board with porchetta, coppa and speck for $18, or add a winter truffle pizza for $28.

RIONE XIII RESERVATIONS

Rione XIII : (206) 838-2878

Patio Dining Menu
$95 per person 

FIRST COURSE (TO SHARE)

Insalata Mista mixed baby lettuce, endive, treviso, brown butter croutons, pepitas, raspberry vinaigrette
Burrata huckleberry jam, croutons
Suppli al Telefono beef ragu, mozzarella, tomato sauce

PASTA COURSE (choose one per guest)

Cacio e Pepe tonnarelli, cracked pepper, pecorino, winter truffles
Lumache confit oxtail, steamed clams, bone marrow pangrattato

MAIN COURSE (choose one per guest)

Spiced Ash Venison roasted beets, parsnip purée, venison demi glace
Seared Scallops pumpkin risotto, shallot, parmigiano reggiano

DESSERT  

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

ADDITIONAL ITEMS

Salumi Board porchetta, speck,  salami, coppa  $18
Winter Truffle Pizza caciocavallo, farm egg, shaved truffles  $28

★  ★  ★

Tavolàta Stoneway

Tavolàta on Stone Way will be serving a four-course meal with options for guests to enjoy. Dinner begins with a selection for the table including burrata with pomegranate and kumquat, beef tartare with bone marrow aioli, and a winter greens salad with castelvetrano olive and blood orangee. The pasta course features options like pici carbonara with pancetta, parmesan, and egg yolk, rigatoni with spicy sausage, and potato gnocchi with black trumpet mushrooms. The main course options include scallops with golden beet and pistachio, zabuton steak with salsify and leek, and a squash raviolo with ricotta, sage, and hazelnut. Dessert is chocolate blood orange tart with tarragon chantilly cream, and salted caramels. Add on pig trotter arancini for $12 or foie gras bruschetta with brandy and smoked cherries for $10.

TAVOLATA STONE WAY RESERVATIONS

Tavolàta Stone Way : (206) 456-2666

Patio Dining Menu
$95 per person

FIRST COURSE (TO SHARE)

Winter Greens castelvetrano olive, blood orange, walnut, pecorino
Burrata pomegranate, kumquat, castelfranco
Beef Tartare bone marrow aioli, chive, crispy shallot, crostini

PASTA COURSE (choose one per guest)

Pici Carbonara pancetta, parmesan, parsley,  egg yolk
Rigatoni spicy sausage, marjoram, tomato, parmesan
Potato Gnocchi black trumpet mushroom, shallot,  crème fraîche

MAIN COURSE (choose one per guest)

Zabuton Steak salsify,  leek,  red wine sauce
Scallop golden beet, pistachio, puffed farro
Raviolo squash, ricotta, brown butter, sage, hazelnut

DESSERT  

Chocolate Blood Orange Tart tarragon chantilly cream, salted caramels

ADDITIONAL ITEMS

Foie Gras Bruschetta (2 ea) brandy, smoked cherries  $10
Pig Trotter Arancini (3 ea) tallegio, calabrian chili, tomato  $12
Fried Castelvetrano Olives  $8

★  ★  ★

Ballard Pizza Company &
Frelard Pizza Company 

Looking for a more casual New Year’s Eve out? Ballard Pizza Co. & Frelard Pizza Co. have you covered (literally)! Both locations have covered patio tables and in honor of our excitment for this year to be over, both locations will be offering a large pepperoni or cheese pizza for just $20.21. We will also have bottles of ESR's 'Grace' Prosecco for $15.

ORDER BALLARD PIZZA CO.

ORDER FRELARD PIZZA CO.

We look forward to celebrating with Seattle this New Year’s Eve! Use #ESRHoliday to share your NYE photos with us.