Friday, february 3

stuart lane [SPINASSE]

Poached Scallops Served Chilled with Citrus and Frisee OR Frisee with Citrus

Cavatelli with Beef and Pork Ragu and Parmigiano OR Cavatelli with Carrots and Sage and Parmigiano 

Roasted Rabbit Meatballs with Pomegranate Condimento and Potato Puree OR Brussel Sprouts and Mushrooms with a Potato Puree

Warm Polenta Pudding with Mascarpone Sorbetto Rolled In CornFlake Crunch, Huckleberry Sauce, and Green Cardamom Cookie

Saturday, february 4

aaron verzosa [archipelago]

Archipelago’s menu will be built around the current Filipino American History Curriculum currently being offered in Seattle Public schools. It’s the first endeavor of its kind in the country, and as a community partner to the program, Chef Aaron will showcase over a series of four courses how our everyday PNW food systems, small farms, producers, and local heros are all inherently linked to the Filipino culture. Expect to see such dishes as our handmade Miki noodle with Dungeness crab fat and heirloom chilies, pork belly lechon stuffed with local lemongrass, PNW rices in a charred sunchoke and winter truffle Talong sauce, and finally—a decadent dessert drawing influence from the Lunar New Year celebrated throughout the Philippines. This will not just be simply a dinner, but a multi-sensory experience that will engage guests in the history, art, and influence of Filipino Americans in our region. 

The Jenkins (Course one)

anak ni bet / ginataan kalabasa / PNW bagoong / pandesal

The Cordovas (Course two)

hand made miki / kaldareta / aligue (Contains shellfish, and wheat) OR hand made miki / kaldareta / lion’s mane (Vegetarian option)

The Alaskeros (Course three)

lechon baboy / Orosa / adobong itim / laing (contains pork) OR relyenong delicata / Orosa / adobong itim / lain (Vegetarian option)

Igorot Village (Course four)

sara sara / pinipig / wild huckleberry (Contains wheat & dairy)

sunday, february 5

melissa miranda [musang]

Ginataang Alimango, Dungeness Crab, Ginger, Coconut Milk, Scallions, Rice Cracker (GF, DF, SF, NF) OR Kabocha Squash, Ginger, Coconut Milk, Scallions, Rice Cracker (GF, DF, SF, NF)

Bangus + Munggo, Mung Bean Stew, Tomatoes, Onion, Garlic, Malunggay, Fried Milkfish (GF, DF, SF, NF) OR Mung Bean Stew, Tomatoes, Onion, Garlic, Malunggay, Fried Leeks (Vegan, GF, DF, SF, NF)

Bobotu - Filipino Tamales, Annatto Chicken, Salted Duck Egg, Rice Flour, Corn Grits, Shiitake Mushrooms, Coconut milk, Banana Leaf (GF, DF, SF, NF) OR Annatto Shiitake Mushrooms, Rice Flour, Corn Grits, Coconut Milk, Banana Leaf (GF, DF, SF, NF)

Banana Cake with Jackfruit

wednesday, february 8

josh delgado [le coin]

Northwest Tidal Pool Bisque, Penn Cove Mussels, Savoy Clams, Candied Salmon Belly  Winged Kelp, Lavash, Caviar & Roe Cream  (GF Available) OR Apple & Rutabaga Soup, Spiced Honey, Apple & Herbs  (GF)

Savory Winter Root Tart, Foie Gras, Washington Truffles, Chicory, B&B Shallot (V Available Minus Foie Gras)

Pacific Rogue Wagyu, Duo of Wagyu, Seared Coulotte, Smoked Wagyu Bacon, Marrow Marinated King Oyster, Vegetable Gratin, Bordelaise Gastrique (GF) OR Winter Vegetable Wellington, Potato Puree, Red Wine Syrup

Rosehip Toffee Pudding, Cardamom Anglaise, Almond Bark, Spiced Caramel (V)

thursday, february 9

maximillian petty + jason wilson [eden hill / the lakehouse]

Charred Beet Salad, Vadouvan Curry, Goat Cheese, Mint

Torched Trout Mi Cuit, Fermented Wild Garlic Tartar, Trout Skin Tuile, Sorrel Salad OR Miso Charred Baby Cabbage, Wild Garlic Tartar, Comte Tuile, Sorrel (V)

72 Hour Niman Ranch Beef Short Rib, Miso Glazed Cabbage, Yuzu, Peppercorn Sauce, Toasted Rice & Truffle OR Wild Mushroom Bolognese with Potato Gnocchi & Pecorino (V)

Sticky Coffee Toffee Cake, Tonka Bean Crème Diplomate, 24 Karat Pecan Candy

friday, february 10

cody castiglia [della terra]

Creamy Celery Root + Apple Soup: Gold Leaf, Brown Butter Hazelnuts, Crispy Celeriac, Beet Pickled Apples (V)

Leek + Mushroom Farro Risotto: Fresh + Foraged Mushrooms, Arugula + Basil Pesto, Parmigiano (V)

Pork Osso Buco: Cider Braised Duroc Pork Shank, Butternut Squash Polenta, Red Cabbage Agrodolce, Pickled Shallot (GF) OR Butternut Squash Ravioli: Pimenton Roasted Delicata Squash, Sage Brown Butter, Chevre, Baby Spinach

Tart of Chantilly Cream: Orange Curd, Pine Nut + Sea Salt Dark Chocolate Bark

saturday, february 11

matt lewis [where ya at matt]

Crispy Goat Cheese, Winter Greens, Baby beets, hazelnuts and Tarragon Vinaigrette (V)

Loaded Seafood Gumbo with Dungeness Crab, Gulf Shrimp, and Louisiana Crawfish Tails OR Loaded Vegetarian Gumbo with a Selection of Vegetables (V)

Cider Braised Pork Cheeks with Parmesan Grits, Baby Turnip and Tops, Braising Liquids OR Cider Braised Cauliflower with Parmesan Grits, Baby Turnip and Tops, Braising Liquids (V)

Apple Cobbler Crumble, Praline Ice cream and Chicory whip

wednesday, february 15

david nichols [eight row]

Beet Confit, Blood Orange, Puffed Grains, Hoja Santa Yogurt + Cured Salmon Roe (GF) OR Beet Confit, Blood Orange, Puffed Grains, Hoja Santa Yogurt 

Jerrada Carrots, Mayacoba bean hummus, Banana Vinegar Caramel + Fried Herbs (Vegan)

Klingman Farm Dry Aged Top Sirloin, Celeriac, Black Trumpet Mushrooms, Chimichurri + Leek Ash OR Whole Roasted Celery Root, Celeriac Puree, Black Trumpet Mushrooms + Chimichurri

Chocolate Ginger Cake, Poached Pear, Coffee Cream + Candied Walnuts

thursday, february 16

brandon muehl [ascend]

Akami Tartar – Sweet Kimchi | Negi | Smoked Shoyu Gel OR “Unagi Style” Eggplant Roll – Lemongrass Tofu | Butternut Squash | Carrot Romesco (Vegan)

Roasted Heirloom Carrots – Miso Ricotta | Shiso Gremolata | Nasturtium (V)

Shinshu A5 Striploin – Miso Pave | Bone Marrow Demi | Braised Hakurei OR Mushroom Wellington – Celeriac Puree | Parmesan Snow | Porcini Jus (V)

Sonoma Foie Gras – Foie Ice Cream | Foie Powder | Candy Cap Mushrooms (Contains: Dairy, Gluten) OR Mango Tart – Dates | Mango Curd | Walnuts (V)

friday, february 17

dre neeley [gravy]

Pickled Shrimp, Cucumber, Celery Seeds (GF, DF)

Smoked Butternut Squash Soup: Local Crispy Mushroom Relish, Coconut Creme Fraiche (V, GF, DF)

Buttermilk Fried Chicken / Breast & Leg, Red Beans & Rice, Mustard Greens, Pimento Cheese (GF) OR Pickled Brined Fried Tofu, Red Beans & Rice, Mustard Greens, Pimento Cheese (GF)

Chocolate Terrine, Vanilla-Bay Whip, Olive Oil, Sea Salt

saturday, february 18

kaleena bliss + mutuko soma [private chef / kamonegi]

Mi Cuit Coffee Salmon Tartare, Chive Cream Cheese Whip, Everything Pork Floss Furikake OR Golden Beets Tartar, Yuzu Miso Vin, Toasted Sesame Seaweed Furikake

Braised Duck, Duck Fat Polenta, Pickled Hedgehog Mushroom, Fennel, Sultana Relish OR Roasted Wild Mushrooms, Polenta, Pickled Hedgehogs, Fennel, Sultana Relish

Kurobuta Pork Katsu, Braised Buckwheat, SB Curry Sauce OR Fried Eggplant, Braised Buckwheat, SB Curry Sauce

Dried Morel and Dark Chocolate Budino, Warm Bourbon Caramel, Sea Salt, Creme Fraiche