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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

 

 

 

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
or
Baby Beet & Arugula Salad with Ricotta Salata and Horseradish Vinaigrette

~~~~~

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

~~~~~

Chocolate–Orange Pot de Crème with Caramel Mascarpone
or
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

or

Roasted Fingerling Potatoes with Truffle Aïoli

or

Duck Breast, Blood Orange, and Fennel Salad

~~~~~~~~

Peppered Scallops with Shallot–Parsnip Purée and Quince

or

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

or

Sherry Braised Rabbit with Chorizo Bread Pudding

or

Pork Rib Chop with Porcini Gnocchi

~~~~~~~~

Chocolate–Espresso Mousse with Chocolate Coffee Beans

or

Lemon Mascarpone Tart