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Seattle Restaurant Week ~ October 2013

October 16, 2013

October 13 ~ 17 & 20 ~ 24

3 course dinner for $28


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†


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†


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


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



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


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


Walnut Blondie with Strawberry Mousse and Fresh Strawberries




Valentine’s Day ~ 2012

February 5, 2013

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

On Thursday 2/14 and Friday 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

Thursday 2/14 and Friday 2/15

our a la carte dinner menu will also be available



Celery Root Soup with Ras el Hanout Wild Gulf Prawn
Baby Beet & Arugula Salad with Ricotta Salata and Horseradish Vinaigrette


Duck Confit with Braised Red Cabbage, Mashed Potatoes, and Mustard Jus
Pan Seared Sea Scallops with Gremolata Vinaigrette and Broccoli Rabe with Garlic, Chile & White Bean


Chocolate–Orange Pot de Crème with Caramel Mascarpone
Coconut Cream ‘Pie’ with Coconut Whipped Cream



Amy McCray, Chef/Owner
Mary Cortez, Sous Chef



New Year’s Eva 2012

December 6, 2012

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


Goat Cheese Mousse


Dungeness Crab Chowder


Roasted Fingerling Potatoes with Truffle Aïoli


Duck Breast, Blood Orange, and Fennel Salad


Peppered Scallops with Shallot–Parsnip Purée and Quince


Roasted Quail with Chestnut, Bacon, & Prune Stuffing and Thyme Jus


Sherry Braised Rabbit with Chorizo Bread Pudding


Pork Rib Chop with Porcini Gnocchi


Chocolate–Espresso Mousse with Chocolate Coffee Beans


Lemon Mascarpone Tart