Seattle Restaurant Week

April 7-18th, Dinner Sunday-Thursday

APPETIZER

For The Table

Asparagus Vichyssoise
Tangerine oil

Mixed Greens
Verjus vinaigrette, brioche crouton, Easter egg radish

Lamb Pâté
Pork, chicken liver, piment d’espelette, pistachio, mustard & gherkins

Macrina Baguette
Seville orange confiture, Plugra butter, sea salt

Salt Cod Croquettes
Preserved lemon aioli

ENTREE

Nettle Gnocchi
Wild mushrooms, shelling peas, cured duck yolk, rhubarb gastrique

Grilled Hanger Steak Brochettes
Red wine demi-glace, frites & aioli

Rainbow Trout
Grilled asparagus, brown butter sauce, fingerling potato

Chicken Confit
Beluga lentils, miner’s lettuce, shallots & sage

DESSERT

Profiteroles
Chocolate Mousse, Chocolate Sauce

Lemon Merigue Bar
Strawberry coulis

Seasonal Sorbet