looking back on our menus
February 18
Jason Wilson [The Lakehouse]
& Roy Breiman [Columbia Hospitality]
Rosemary & Harissa Roasted Carrots, Pea Butter, Almonds, Manchego Cheese (Vegetarian)
Seared Diver Scallops, Creamy Parsnip, Honey Poached Cranberries, Black Winter Truffle OR Chanterelle Mezze luna pasta with Creamy Parsnip, Wild Mushroom Sauce, Winter Truffle and Honey Poached Cranberry (Vegetarian)
Grilled Slow Braised American Wagyu Short Beef Short Rib, Potato, Creamed Kale & Horseradish Parsley-Peppercorn OR Caramelized Onion Risotto, Sautéed Kale, Charred Broccoli & Roasted Walnuts (Vegetarian)
Huckleberry Bavarian, Vanilla Fromage Blanc, Chai Spiced Nougatine
February 19
Matt Lewis [Where Ya At Matt]
Winter Greens with Fried Green Tomatoes with Crawfish Tails & Pancetta (Omit Crawfish Tails & Pancetta for Vegetarian Option) (Contains Gluten, Dairy and Eggs)
Seafood Gumbo with Dungeness Crab, Oysters & Shrimp (Contains Gluten) OR Veggie YaYa Gumbo (Vegetarian, Contains Gluten)
Smothered Pork, Field Peas, Braised Greens & Jus (Contains Dairy) OR Smoked Portobello, Field Peas, Braised Greens & Jus (Vegetarian, Contains Dairy)
Chocolate Beignets (Contains Gluten, Eggs and Dairy)
February 20
Matt Lewis [Where Ya At Matt]
Winter Greens with Fried Green Tomatoes with Crawfish Tails & Pancetta (Omit Crawfish Tails & Pancetta for Vegetarian Option) (Contains Gluten, Dairy and Eggs)
Seafood Gumbo with Dungeness Crab, Oysters & Shrimp (Contains Gluten) OR Veggie YaYa Gumbo (Vegetarian, Contains Gluten)
Smothered Pork, Field Peas, Braised Greens & Jus (Contains Dairy) OR Smoked Portobello, Field Peas, Braised Greens & Jus (Vegetarian, Contains Dairy)
Chocolate Beignets (Contains Gluten, Eggs and Dairy)
February 24
John Sundstrom [Lark]
Hamachi Crudo, Wild Fennel, Preserved Lemon and Green Olive (Gluten and Dairy Free) OR Chioggia Beets, Za-atar, Preserved Lemon, Black Olive, Labne (Vegetarian, Gluten and Dairy Free)
Burrata, Cara Cara Orange, Treviso, Fried Rosemary & Olive Oil Croutons (Vegetarian and Gluten Free)
Arctic Char Fish with Roasted Sunchokes and a Yuzu Kosho Salsa Verde OR Cassarece Pasta with King Oyster Mushrooms, Fonduta & Truffled Pecorino (Vegetarian)
Theo Dark Chocolate Torte, Smoked Marshmallow, Caramelized Banana & Graham Crumble
February 25
Sabrina Tinsley [Osteria la Spiga]
Antipasto Misto - Salame, Italian Cheese, Roasted Eggplant, Ciabatta (Vegetarian option, sub cashews)
Zuppa di Zucca - Roasted Butternut Squash Soup (Vegan)
Stracotto alla Parmigiana - Braised Beef Cheeks with Polenta (Gluten Free / Dairy Free) OR Lasagne Vegetariane – House-made Pasta with a selection of Seasonal Vegetables and Red Sauce (V)
Panna Cotta al Caramello – Vanilla Panna Cotta with Burnt Caramel Sauce and Meringue
February 26
Sabrina Tinsley [Osteria la Spiga]
Antipasto Misto - Salame, Italian Cheese, Roasted Eggplant, Ciabatta (Vegetarian option, sub cashews)
Zuppa di Zucca - Roasted Butternut Squash Soup (Vegan)
Stracotto alla Parmigiana - Braised Beef Cheeks with Polenta (Gluten Free / Dairy Free) OR Lasagne Vegetariane – House-made Pasta with a selection of Seasonal Vegetables and Red Sauce (V)
Panna Cotta al Caramello – Vanilla Panna Cotta with Burnt Caramel Sauce and Meringue
FEBRUARY 27
MITCH MAYERS [SAWYER]
Poached Pear Salad with Honey Whipped Feta, Endive, Beets, Orange, Controne Pepper (Vegetarian/GF)
Dungeness Crab Donut with Lobster Sauce, Herb Crème Fraiche, Apples, Cucumber & Shrimp OR Maitake Mushroom Donut with Herb Crème Fraiche, Apples, Cucumber (Vegetarian)
Lamb Satay with Peanut Curry, Jasmine Rice, Green Papaya, Fennel, Nuoc Cham & Mint OR Roasted Winter Squash with Peanut Curry, Jasmine Rice, Green Papaya, Fennel, Nuoc Cham & Mint
Ice Cream Sandwich - Cookie Dough Semifreddo, Chocolate Brownie, Malted Whip, Caramel Anglaise & Graham Crumble
February 28
Dre Neeley [Gravy on Vashon]
Smoked Salmon Rillette, Pickled Farm Vegetables & House Made Rice Crackers (Sub Edamame Hummus for Vegetarian Option) (Gluten Free / Dairy Free)
Charred Leek & Potato Soup with a Parsley Mint Pistou (Gluten Free / Vegetarian)
Salad Lyonnaise with Duck Confit, Puy Lentils, Soft Cooked Duck Egg, Frisée, Croutons and a Mustard-Red Wine Vinaigrette (Sub Crispy Tofu for Vegetarian Option)
A selection of Cheese, Poached Pear & Chef Matt Lewis’ Honey, harvested on Vashon Island (Gluten Free)
March 2
Stuart Lane [Spinasse]
Marinated Artichokes with Hazelnuts, Mint & Honey Controne Mascarpone (Vegetarian. Contains Nuts & Dairy)
Yukon Gold Potato & Roasted Garlic Soup with Pumpkin Seed Oil, Balsamic, Creme Fraiche and Bread Roll (Vegetarian, Contains Dairy and Gluten with Bread Roll)
Lasagna with Beef & Pork Ragu, Bechamel & Marinara (Contains Meat & Dairy) OR Lasagna with Mushrooms & Brussels sprouts (Contains Dairy)
Bicerin (Hot Chocolate) with Marshmallow & Shortbread. (Contains Nuts, Dairy & Gluten with Shortbread)
March 3
Maximillian Petty [Eden Hill]
Confit Beet Tartare, Mustard “Egg Yolk”, Hazelnut, Smoked Bleu Cheese, Rye Tuile, (Vegetarian)
Petite Cress Poached Cod, Fermented Garlic Miso, Roasted Broccoli, Candied Broccoli Stem & Lemon (Sub Barbecued Hearts of Palm for Vegetarian Option) (Contains Dairy, Gluten Free Miso & Eggs)
Grilled Pork Belly with Green Apple Celeriac Risotto, Fish Sauce and Hock Caramel OR Grilled Mushrooms over Vegan Celeriac Risotto (Vegan)
Eden Hill Mocha Snack Pack, Dark Chocolate Cremeux, Roasted White Chocolate Creme Diplomat, Almond Whip, Coca Nib Tuile & Coffee Caramel Brownie
March 4
Jason Stoneburner [Stoneburner]
Hand Dipped Ricotta - Marinated Vegetables, Confit Garlic Toast & Date Vinegar (Vegetarian) (Contains Dairy & Gluten)
Gnocchetti - Hand Rolled Pasta, Cauliflower Soubise, Togarashi (Vegetarian) (Contains Dairy & Gluten)
Braised Lamb Shank - Rutabaga, Celery, Horseradish Root, Hazelnut (Contains Dairy & Nuts) OR Grilled King Trumpet Mushrooms with Caramelized Carrot Passata, Crispy Garlic Gremolata & Pimenton (Vegetarian) (Contains Dairy)
Brown Butter Cake- Cream Cheese Ice Cream, Bosc Pear, Butter Caramel Crumble (Gluten Free, Contains Dairy)
March 5
John Sundstrom [Lark]
Hamachi Crudo, Wild Fennel, Preserved Lemon and Green Olive (Gluten and Dairy Free) OR Chioggia Beets, Za-atar, Preserved Lemon, Black Olive, Labne (Vegetarian, Gluten and Dairy Free)
Burrata, Cara Cara Orange, Treviso, Fried Rosemary & Olive Oil Croutons (Vegetarian and Gluten Free)
Arctic Char Fish with Roasted Sunchokes and a Yuzu Kosho Salsa Verde OR Cassarece Pasta with King Oyster Mushrooms, Fonduta & Truffled Pecorino (Vegetarian)
Theo Dark Chocolate Torte, Smoked Marshmallow, Caramelized Banana & Graham Crumble
March 6
Trey Lamont [Jerk Shack]
Mixed Green Salad with a Seafood Fritter & Blueberry Thyme Vinaigrette topped with House-made Herb Salt Crouton (Omit Seafood Fritter for Vegetarian Option)
Jerk Chicken Gumbo served with Fluffy Jamaican Curry Rice OR Green Vegan Gumbo served with Fluffy Jamaican Curry Rice (Vegan)
Jerk Steak served with a Sweet Potato Mash and Micro Greens OR Beyond Meat “Steak” served with a Sweet Potato Mash and Micro Greens (Vegetarian)
Coconut Milk Caramel Bread Pudding
March 7
Liz Kenyon [Rupee Bar & Manolin]
Chutney Platter with Mint, Chili Sambol, Coconut Sambol, Seeni (Onion) Sambol, Dhal. Served with Naan. (Contains Gluten, Dairy) (Vegetarian)
Pani Puri with Onion, Spice & Tamarind Water (Contains Gluten)
Kale Salad with Pepitas, Coconut, White Onion, Chilis, Lemon, Olive Oil, Salt & Turmeric Yogurt (Vegetarian)
Whole Trout with Green Curry, Herbs, Lemongrass & Lime (Gluten and Dairy Free). OR Cauliflower with Ceylon Curry & Raisins (Vegetarian) (Gluten and Dairy Free)
Passion Fruit Tart or Mango with Coconut Flakes and Burnt Cream (Contains Gluten, Dairy)
March 11
Justin Lee [SNOQUALMIE CASINO]
Scallop, Radicchio, Manchego, "Everything Bagel", Shishito Chimichurri, Kalette, Parsnip Creme Anglaise (Vegetarian Option does not include Scallop) (Dairy & Wheat)
Twice cooked Pork Belly, Pickled Hot Sauce, Sous Vide Carrot, Celeriac Mousse, Cauliflower, Ricotta Dumpling, Pea Vines OR Crispy Chickpea, Pickled Hot Sauce, Sous Vide Carrot, Celeriac Mousse, Cauliflower, Ricotta Dumpling, Pea Vines (Dairy, Flour)
Wagyu Beef Cheek, Crispy Beef, Bone Marrow Custard, Fiddlehead Fern, Confit Potato, Apple Carpaccio, Cipollini Jam OR Farro Risotto, Citrus, Truffle, Morels, Fiddle Head and Mama Lils Peppers (Dairy)
Layered Chocolate Cake, Mexican Hot Cocoa, Aerated Dark Chocolate, Chocolate Crumble, Malted Milk Balls (Dairy & Wheat)
March 12
MIKE EASTON [IL NIDO] & JJ PROVILLE [L’OURSIN]
Pate de Foie Gras with Brioche and Wild Berries OR Wild Mushroom and Walnut Terrine with Brioche (Vegetarian) (DF)
Rigatoni with Pancetta and Nettle Cream OR Orecchiette in Ragu di Zucca (Vegetarian)
Cassoulet with Duck Confit, Pork Cheeks and Lamb Sausage OR "Cassoulet Vert" with Beans, Lentils, Pistou and Smoked Tofu (Vegetarian) (GF, DF)
”Pavlova Milanese” Honey Panna Cotta, Preserved Fruit and Fernet Branca Meringue
March 13
JJ PROVILLE [L’OURSIN] & MIKE EASTON [IL NIDO]
Truffled Paté Toscano, Focaccia Crostino & Pickled Sultana Mostardo OR Tuscan White Bean & Sage Bruschetta
Salade Landaise with Foie Gras and Cured Duck Breast OR Salade of Wild Mushrooms (GF)
Braised Short Rib Peposo & Roasted Grapes over Parmesan Polenta Cake OR Charred Eggplant Arrabiata over Polenta Cake
Crème Brulée "au Vin Jaune" with Black Truffle Honey (GF)
March 14
Stephan Bourgond [Paragon]
Beetroot Carpaccio, Spiced Blue Cheese, Coca Nibs, Fried Mint & Tarragon (V, GF, Nut Free)
Homemade Macaroni, Fermented Mushroom Bechamel, Seared Cultivated & Locally Foraged Mushrooms, Kurtwood Farm’s Dinah’s Cheese, Breadcrumbs (V, Nut Free)
Braised Pork Shank, Butter Beans, Celery Root Puree, Sunchoke Chips, Pickled Mustard Seed, Apple & Kohlrabi Slaw (Nut Free) OR Baked Eggplant, Red Pepper Sauce, Rapini, House-made Dukkah (Vegan, GF)
Lemon Meringue Pavlova (V, Nut Free)
March 16
Maximillian Petty [EDEN HILL]
Olympic Oyster, Pickled Foie Gras & Yuzu Vinegar Mignonette OR Smoked Bleu Cheese Gougeres, Fall Spiced Tomato Jam (V, D &G)
Petite Sweet Pea Tartlet, Buttermilk Ricotta, Fine Herbs, Butterfly Peas & Lemon Salt (D & G)
King Salmon Mi Cuit, Golden Beet Caviar, Black Lentil & Beetroot Sauce Vierge, Fennel Seed Vinegar Sea Foam OR Garden Vegetable Polenta Cake & Above Sauces
Washington Cider Braised Wagyu Beef Brisket, Harissa & Wild Onion Sauce, Glazed Baby Carrot, French Radish, Lola Rosa Herb Salad, Hazelnut (D, N, E) OR Grilled Baby Carrots & Turnips & Harissa & Wild Onion Sauce, Lola Rosa Herb Salad, Hazelnut (N & E)
Sea Buckthorn Fruit Loop Posset, Huckleberry, White Chocolate Puffed Corn, Tonka Bean Syllabub, Earl Grey Meringue, Lavender & Toasted Coriander Dragon's Breath (D, Corn)
March 17
Daisley Gordon [Cafe Campagne]
Citrus Marinated Roasted Beets with Verjus Vinaigrette on Whipped Goat Cheese with White Wine Onions & Beet Glaze (Dairy)
Carrot, Celeriac & Onion Puree topped with Spice Butter-Toasted Housemade Pain de Mie (Dairy)
Beouf Bourguignon with Bacon, Mushrooms, Pearl Onions & Carrots on Herb Spätzle (Dairy, Alcohol) OR Provencal Squash & Leek Gratin topped with Grilled Oyster Mushrooms (Dairy, Eggs, Wheat)
Chocolate Mousse, Créme Chantilly & Almond Cookie (Dairy, Alcohol, Wheat, Nuts)
March 18
John Howie [John Howie Steak]
Porcini Mushroom Soup, Black Truffle Infused Crème (GF, NF)
Hamachi Crudo with Pink Grapefruit, Avocado, EVOO, Red Onion | Torched Salmon Belly with Shiso, Sushi Rice, Tamari-Ponzu Reduction | Grilled Diver Scallop, Tangelo, Yuzu-Black Truffle Vinaigrette OR Plant Based Shrimp & Tuna, Grilled Tofu (V, GF, NF)
American Wagyu Beef Shabyu Shabyu, Tamari Soy-Ginger Infused Veal Stock, Snow Peas, Spinach, Daikon Sprouts OR Tamari Soy-Ginger Vegetable Stock, Snow Peas, Spinach, Daikon Sprouts, Shitake Mushroom (GF, NF)
Sea Salt Seared Alaskan Halibut, Butter Braised Porcini Mushrooms, English Peas, Asparagus, Lemon Béchamel Sauce, Chive Oil OR Ricotta Mushroom Lasagna
Flourless Dark Chocolate Cake, Vanilla Crème Anglaise, Warm Salted Caramel
March 19
Kristi Brown [Communion]
Black Eyed Pea Hummus stuffed Deviled Eggs (GF, DF) OR Garlic roasted Crostini Topped with Black Eyed Pea Hummus & Caramelized Onions (Vegan, DF, GF)
Whole Leaf Romaine Salad with Cotija Cheese & Spring Pea Crouton Dust with a Seared Lemon Vinaigrette (GF)
Deep Fried Chicken Roulade stuffed with Laotian Sausage Dirty Rice, Creamed Spinach Gratin, Mini Drop Biscuits (G, D) OR Hedgehog Mushroom Ragout over Black Trumpet Dirty Rice, Creamed Spinach Gratin (Coconut), Mini Drop Biscuits (Vegan, GF)
Citrus Meringue Pie (G, D) OR Cherry, Blackberry and Raspberry Pie (GF, DF)
March 20
Sabrina Brzusek [Swine Dining]
Newaukum Valley Farm Sunchoke Bisque, Truffle-Hazelnut Pistou, Chive
Hamachi Tartare, Cara Cara Orange, Avocado, Fresno Chili, Purple Radish, Alea Sea Salt OR Jicama and Purple Radish “Tartare” Cara Cara Orange, Avocado, Fresno Chili, Alea Sea Salt
Kurobuta Porchetta, Anson Mills Heirloom Parmesan Grits, Grilled Kale, Maitake Mushroom, Salsa Verde OR Smoked Portobello Mushroom, Cranberry, Pine Nut, Anson Mills Heirloom Grits, Grilled Kale, Salsa Verde
Peanut Butter Mousse Tartlet, Salted Caramel Pearls, Dulce de Leche, Dark Chocolate OR Chocolate Peanut Butter Mousse, Dark Chocolate Ganache (Vegan)
March 21
Matt Fortner [Matt’s In The Market]
Market Hum Bao - Grilled Bok Choy, Shiitake Mushroom, Ginger, Garlic, Hoisin, Sesame Seed, Apricot Glaze (V)
Asparagus Salad - Cilantro, Mint, Almonds, Jalapeno, Sesame Ginger Vinaigrette (V)
Braised Beef Short Rib - White Bean Puree, Marinated Broccolini, Pickled Red Onion, Horseradish OR Roasted King Oyster Mushrooms - White Bean Purr, Marinated Broccolini, Pickled Red Onion, Horseradish
Local Rhubarb Pavlova with Coconut Cream (DF)
March 22
Jorgen Larson [Radiator Whiskey]
Burnt Ends, Beef & Pork Belly, Blistered Shishito Peppers & Spicy Aioli OR Charred Cauliflower & Broccoli, Golden Raisins, Smoked Carrot Vin (GF, DF)
Market Salad, Kale, Artichokes, Crispy Eggplant Bits, Sunflower Seeds, Smoked Meat Caesar Dressing OR Market Salad, Kale, Artichokes, Crispy Eggplant Bits, Sunflower Seeds, Sweet Pepper Tahini Dressing (GF, DF)
Fried Pork Shank, Roasted Herb Baby Red Potato, Smoked Brussel Sprouts, Pickled Goat Horn Peppers & Herb Aioli OR Grilled Eggplant, Roasted Herb Baby Red Potato, Smoked Brussel Sprouts, Mushroom Bolognese (GF, DF)
Peach Cobbler Tart, Bourbon Coconut Cream, Graham Crackers (GF, DF)
March 23
MUTSUKO SOMA [KAMONEGI]
Albacore Zuke, Chioggia Beet, Green Bean, Pickled Red Onion, Yuzu Miso Vinaigrette (DF, NF) OR Grilled Oyster Mushroom, Chioggia Beet, Green Bean, Pickled Red Onion, Yuzu Miso Vinaigrette (V, DF, NF)
Duck Tsukune Meatball, Teriyaki Demi Sauce, Sous Vide Egg, House Shichimi Pepper, Micro Mustard, Lotus Root Chips (NF) OR Kabocha Squash “Wings” with House Shichimi Pepper, Chili Honey Soy Glaze (V, DF, NF)
Shrimp & Scallop Tempura “Ochazuke”, Botan Rice, Matcha Bonito Dashi, Wasabi, Mitsuba (DF, NF) OR Seasonal Vegetable Tempura “Ochazuke”, Botan Rice, Kombu Matcha Dashi, Mitsuba, Japanese Sour Plum (V, DF, NF)
Buckwheat Tea Panna Cotta, Kuromitsu, Dry Roasted Soy Bean, Strawberry, Buckwheat Puff (NF)