Seattle Restaurant Week
MARCH 30 – APRIL 3 & APRIL 6 – 10
Explore the fresh flavors of spring with special lunch and dinner menus from Executive Chef Robert Spaulding. Enjoy featured dishes like our Northwest Seafood Pasta, Braised Wagyu Short Rib & Saffron Risotto, Spring Halibut, Smoked Salmon Reuben, and more!
View the menus below and secure your reservations!
LUNCH MENU
Three courses for $35 plus tax and service charge per person.
STARTERS (Choose one)
HOUSE SALAD
Mixed greens, toasted hazelnut, Cascadia cheese, apple, balsamic vinaigrette
SMOKED SALMON CHOWDER
Tomato, red potatoes, cream cheese, capers
ENTRÉES (Choose one)
SMOKED SALMON REUBEN
Alaskan salmon, house made apple sauerkraut, Russian dressing, Gruyère, rye bread, fries
NORTHWEST SEAFOOD PASTA
Salmon, halibut, shrimp, clams, tomato, arugula, spring mushrooms, rigatoni
BRAISED WAGYU SHORT RIB AND SAFFRON RISOTTO
Spring peas, Barolo jus.
DESSERTS (Choose one)
BAKED APPLE JOHNNY WITH VANILLA ICE CREAM
VANILLA BEAN CRÈME BRULÉE
Whipped cream, strawberry
DINNER MENU
Three courses for $65 plus tax and service charge per person.
STARTERS (Choose one)
HOUSE SALAD
Mixed greens, toasted hazelnut, Cascadia cheese, apple, balsamic vinaigrette
BAKED YEARLING OYSTERS
Nettle-pine nut pesto butter
ENTRÉES (Choose one)
SPRING HALIBUT
Oregon hazelnut-wild arugula pesto, Peruvian potato cake, roasted Washington asparagus
NORTHWEST SEAFOOD PASTA
Salmon, halibut, shrimp, clams, tomato, arugula, spring mushrooms, rigatoni
BRAISED WAGYU SHORT RIB AND SAFFRON RISOTTO
Spring peas, Barolo jus.
DESSERTS (Choose one)
BAKED APPLE JOHNNY WITH VANILLA ICE CREAM
VANILLA BEAN CRÈME BRULÉE
Whipped cream, strawberry