EXPERIENCE SEATTLE
RESTAURANT WEEK
April 19 – May 2

Three‑Course | $50

First Course (Choice of)

New England Clam Chowder

Caesar Salad
Parmesan crisp · achiote sauce · sweet pepper

Second Course (Choice of)

Char‑Grilled Sirloin*
8 oz. · Yukon Gold mashed potatoes · asparagus

Bourbon Miso Salmon
Bourbon miso maple glaze · bok choy · sushi rice · togarashi

Dungeness Crab Stuffed Shrimp
Yukon Gold mashed potatoes · seasoned vegetables · beurre blanc

Third Course (Choice of)

Key Lime Pie
Nellie and Joe’s Famous Key Lime juice · graham cracker · whipped cream

Crème Brûlée
Rich vanilla custard with a caramelized sugar crust

Three‑Course | $65

First Course (Choice of)

New England Clam Chowder

Apple, Gorgonzola & Candied Walnuts
Baby greens · honey vanilla vinaigrette

Second Course (Choice of)

Herb Crusted Slow Roasted Prime Rib*
10 oz. · Yukon Gold mashed potatoes · asparagus

Oven Roasted Black Cod
Lobster risotto · roasted tomato · beurre blanc

Dungeness Crab Cake
Twin crab cakes · yellow pepper coulis · Yukon Gold potatoes · asparagus

Third Course (Choice of)

Key Lime Pie
Nellie and Joe’s Famous Key Lime juice · graham cracker · whipped cream

Crème Brûlée
Rich vanilla custard with a caramelized sugar crust

Featured Wine
Ethos Cabernet Sauvignon | Columbia Valley
Glass $14 · Bottle $55

 gf Prepared gluten‑free, but we are not a gluten‑free kitchen. *Consuming raw or undercooked meats, poultry, seafood, mollusk, or eggs may increase the risk of foodborne illness. Menu items and pricing subject to change.