Butcher Cut Series 2016
Our second annual Butcher Cut Series starts May 6th! We are teaming up with Washington Beef Commission and WA Ranchers. We are utilizing the best beef in the Northwest, St. Helen’s Premium Angus. It’s a delicious weekly offering designed to showcase Washington Premium Angus Beef, the best breed of cattle, noted for its flavor, tenderness and marbling.
Offered Friday evenings, May 6 through May 27 at the Capitol Hill and Ballard diners, Chef Nick Novello is presenting a different three-course savory tasting each week that focused on whole-animal use and highlights the superior flavor of Washington Premium Angus Beef. “The Washington Beef Premium Angus program is proof that genetic and lineage along with responsible farming produces a product with unbeatable flavor,” said Skillet Chef Nick Novello. “Washington Beef shares Skillet’s conviction for whole animal use and we are excited to share an amazing menu that highlights homegrown beef, supports our local ranchers, and ushers guests beyond the safe filet mignon and rib eye.”
Bottom line: whole-animal use, supporting local agriculture, and eating delicious food is the right thing to do. Join us as we showcase often over-looked cuts from local Washington Premium Angus Beef.
Butcher Cut Menu – Three course meal for $37
first course – chuck filet – red beet puree, frisee, kumquat
second course – blue seared coulotte – crispy shallots, tarragon pistou, baked pistachios
third course – bone-in short rib – lebanese couscous, foraged mushrooms, shaved french radish, braise reduction, charred leeks
first course – rare spinals – stinging nettle puree, golden beet pickles
second course – braised beef belly – rosemary cream, toasted brioche, tarragon pistou, shaved watermelon radish
third course – eye of rib filet – nettle pistou, white beans, english peas, demi glaze
first course – 3 muscle meat ball – toasted millet, meyer lemon, greek yogurt, cilantro
second course – sirloin filet tartare – compressed sirloin, dijon, nettle pesto, chicharron chips, cornichons, fresh herbs
third course – dry aged bone-in ny – whipped yukon gold potatoes, anchovy butter
first course – round steak carpaccio – dijon, arugula, pickled shallots, cornichons, sea salt
second course – grilled teres major – seared rainbow carrots, sunchoke puree, raw honeycomb
third course – eye of round – chicken fried steak, eye of round roulade, bacon sausage, sauce béarnaise, collard greens
Dinner begins at 5 p.m. each night and runs until closing or the meat runs out. Reservations are recommended, but not required. Space is limited. To make a reservation click below.
Cap Hill Reservation
Please let us know your coming for the Butcher Cut Series in the special requests section.