Seattle Restaurant Week

April 2nd – April 6th & April 9th - 13th

(excludes Friday/Saturday and Sunday brunch)

 

LUNCH – $18

(Choose one per course)

Appetizers

Tomato and fennel soup

oil cured olive and caper tapenade, fried chickpeas, whipped yogurt

Radish and greens salad

spring peas, grapefruit segments, fresh herb vinaigrette

Chickpea fritter

citrus yogurt, grilled zucchini, roasted garlic

 

Entrees

Emmer mafalde

pork sausage, braised beans, bitter greens

Ricotta cavatelli

walnut and basil pesto, currants, grana padano

Durum spaghetti & clams

castelvetrano olives, pickled chilli, mint

 

Desserts

Rhubarb and Beet gelato

almond streusel crumble, goat cheese mousse, wild fennel seed

Limoncello sorbetto

candied fennel, hazelnut

Chocolate polenta cake

tart cherry compote, “stracciatella” chantilly

 

DINNER – $32

(Choose one per course)

 

Appetizers

Tomato and fennel soup

oil cured olive and caper tapenade, fried chickpeas, whipped yogurt

Radish and greens salad

spring peas, grapefruit segments, fresh herb vinaigrette

Chickpea fritter

citrus yogurt, grilled zucchini, roasted garlic

Grilled bruschetta with fava beans

“maccu” puree, fresh fennel, toasted pine nuts

 

Entrees

Emmer mafalde

pork sausage, braised beans, bitter greens

Seared pacific northwest rockfish

grilled citrus salsa, asparagus spears, spicy chili broth

Ricotta cavatelli

walnut and basil pesto, currants, grana padano

Marsala braised rabbit “cacciatore”

semolina cake, foraged and found mushrooms

 

Desserts

Rhubarb and Beet gelato

almond streusel crumble, goat cheese mousse, wild fennel seed

Limoncello sorbetto

candied fennel, hazelnut

Chocolate polenta cake

tart cherry compote, “stracciatella” chantilly

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