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Seattle Restaurant Week ~ April 2014

March 29, 2014


April 6 ~ 10 & 13 ~ 17
 
3 course dinner for $28

seattlerestaurantweek.com


 

FIRSTS
Tomato Soup with Tarragon Cream†
Marinated Squid Salad with Caper, Oregano, and Lemon†
Wild Gulf Prawns with Madras Sambal, Asparagus & Fingerling Potato, and Coriander Chutney†
Radicchio and Endive with Mint and Buttermilk Vinaigrette†

 


SECONDS
Pan–Roasted Chicken with Spiced Latke, Fenugreek Jungle Curry, and Raita
Potato Gnocchi Gratin with Walnuts and Gruyère
Grilled Carlton Farm Pork Loin with Asparagus & Cantal Cheese Bread Pudding and Hazelnut–Thyme Vinaigrette
Northwest Caught Fish with Dandelion–Walnut Pesto and Black–eyed Peas with Lemon & Oregano†
 

 


AFTERS
Rhubarb–Lime Mousse†
Chocolate Pound Cake with Peanut Butter Ice Cream
Prune and Armagnac Flan

 

choose one item from each course
†recipe prepared without gluten

Dine Around Seattle ~ March 2014

February 28, 2014

DAS_logo_dates_web


Sunday to Thursday in March

in addition to our regular dinner menu

enjoy a 3-course dinner for only $30

dinearoundseattle.org

FIRSTS

White Bean Soup
Applewood Smoked Bacon and Thyme

Totten Inlet Mussels
Steamed with Chile and Chinese Black Bean

Onion Tart
Cantal Cheese, Bacon, Herb Salad

Beet Salad
Endive, Toasted Orange Aïoli†

SECONDS

Braised Anderson Ranch Lamb
Roasted Tomato and Eggplant Ragu, Pappardelle

Pan Roasted Chicken
Lemon–Cumin Yogurt, Green Lentil Rice†

Washington Coast Ling Cod
Khmer Coconut Curry, Lemongrass, Ginger†

Carlton Farm Pork Belly
White Bean & Chorizo Stew, Early Spring Greens†

AFTERS

Spice Cake
Bitter Orange Butter, Mint Tea Ice Cream

Coconut Pot de Crème
Poached Apricot†, Almond Cookie

Chocolate Peanut Butter Cheesecake

†recipe prepared without gluten

Valentine’s Day ~ 2014

January 14, 2014


Make your reservations now for the Valentine’s Day weekend.

On Friday 2/14 and Saturday 2/15 we will be serving,

in addition to our regular dinner menu,

a prix fixe menu from chef Amy McCray.


Three courses ~ $45

w/ $5 going to the FamilyWorks food bank

 

 

Valentine’s Menu

Friday 2/14 and Saturday 2/15

our a la carte dinner menu will also be available

 

 

Fennel & Blood Orange Salad with Mint and Oil Cured Olives
or
Celery Root & Apple Soup with Bacon–Parsley Garni
or
Clams Steamed with Chorizo, Chiles, and Cilantro

~~~~~

Braised Pork Belly, Seared Crisp, with Sage Mustard and Cabbage with Apple & Pancetta
or
Albacore Tuna with Chile, Garlic, & Eggplant Salad and Chile Jam

~~~~~

Lemon Cake with Lemon Curd & Mascarpone
or
Chocolate–Caramel Mousse with Chocolate Cookies


 

 

Amy McCray, Chef/Owner
Tredic Leichner, Sous Chef

 

 

 

 

New Year’s Eva 2013

December 20, 2013


Make your reservations now for New Year’s Eve.

In addition to our á la carte menu we will be serving

a special prix fixe menu from chef Amy McCray.

 

Four courses ~ $55

w/ $5 going to the FamilyWorks food bank

a vegetarian option will also be available

 


Roasted Shallot and Pecorino Custard

~~~~~~~~

Beet & Endive Salad with Goat Cheese and Pistachio Vinaigrette

or

Smoked Salmon Roulade

~~~~~~~~

Dungeness Crab & Lemongrass Risotto

or

Duck Confit with Flageolet Bean Ragout

or

Beef Tenderloin with Stilton Rarebit and Yorkshire Pudding (supp. $5)

~~~~~~~~

Chocolate Madeira Cake with Ganache and Chocolate Crème Anglaise

or

Orange Caramel Pot de Crème with Almond Florentine

 

Farmers Market Dinner

October 17, 2013

The weekend Farmer’s Market Menu
will return Spring 2014

Three Course Dinner from the University District Market

~our regular dinner menu is also available~

Every Saturday & Sunday night from May to October
chef Amy McCray will prepare a three course menu
featuring the produce of the University Farmers Market.

 

menu from September 21 & 22

 

Celery Root Soup with Roasted Porcini Mushrooms

 

S

Lamb Kofte Kebabs with Brent’s New Potato Masala and a Cucumber & Heirloom Tomato Salad with Cumin–Chile Vinaigrette

 

S

Bosc Pear Bread Pudding with Cinnamon Crème Anglaise

 

Three Courses, $34

 

 

S


Tonight’s menu features the following University Market
vendors and NW farmers & foragers
 


Nash Organics (celery root)
Foraged & Found (porcini mushrooms)
Anderson Ranch (lamb)
Olsen Farm (new potatoes)
King’s Garden (chile peppers, cucumbers)
Merv Dykstra (heirloom tomatoes)
Noor Orchard (bosc pears)

 

 

Seattle Restaurant Week ~ October 2013

October 16, 2013


October 13 ~ 17 & 20 ~ 24

3 course dinner for $28

seattlerestaurantweek.com

 

FIRSTS
Guanajuato Chicken Soup with Lentils and Cilantro†
Roasted Squash Tart with Walnut and Bleu d’Auvergne
Taylor Shellfish Mussels Steamed with Basque Cider†
Beet & Fennel Salad with Pistachio and Goat Cheese†

 


SECONDS
Roasted Quail with a Cornbread, Collard, & Ham Hock Stuffing and Apple Cider–Thyme Jus
Gnocchi with Pumpkin & Hazelnut Brown Butter and Chard
Pork Loin Chop with Potato–Parsnip Latkes and Apple–Sage Chutney
Pan–Roasted Oregon Ling Cod with Squash Polenta and a Pepitas–Mint–Feta Pesto†

 


AFTERS
Chocolate Almond Torte†
Banana Poppyseed Cake with Banana Rum Ice Cream
Pumpkin Cheesecake with Cinnamon Caramel

 

choose one item from each course
†recipe prepared without gluten

FareStart Dinner ~ June 6

May 12, 2013

FareStart_Logo_Raster
 


Join chef Amy McCray in supporting FareStart
 
Thursday, June 6 at the Farestart Restaurant
 
Only $29.95 for a three course dinner

Reservations

 

Starter
Grilled Columbia City Bakery Bread Salad with Grilled Spring Onions, Olives, and Feta

 

Entrée
Pea Risotto with a Salad of Wild Prawns, Fennel, and Lovage

 

Dessert
Walnut Blondie with Strawberry Mousse and Fresh Strawberries

 

 

 

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