Seattle Restaurant Week runs April 2-6 & 9-13. Serving three items, one from each offering, for a fixed priced of $18 for lunch and $32 dinner.

Ballard Reservation
Cap Hill Reservation

SEATTLE RESTAURANT DINNER MENU
{appetizer}
skillet slaw – kale, shaved brussels, dried cherries, parmesan, pistachios, fennel, sweet lemon dressing {g}{v}
grilled pork satays – mustard marinade, baby greens, pickled shallots {g}
lemon garlic spot prawns – extra virgin, olive oil, parsley, kale, grilled baguette
{wine}
white – tiki sound sauvignon blanc 2015 – nz
red – diseño malbec 2014 – argentina
bubbles – domaine st michelle brut – wa
{entrée}
falafel cous cous – ginger carrot cream, wilted spinach, garlic, white wine, fresh herbs {v}
grilled steak salad – skirt steak, romaine, kale, tomato, roasted red bell pepper, fennel, avocado, crispy fried red onion, blue cheese dressing
pacific ling cod – rapini, roasted carrots, citrus celery root puree, lemon caper cream sauce {g}
{dessert}
berry butter cake – raspberries, huckleberry, pistachio oil whipped cream {v}
cheesecake in a jar – strawberry gelee, graham cracker crumble, assorted berries {v}
banana cream pie in a bowl – graham cracker crumble, whipped cream, bananas

SEATTLE RESTAURANT LUNCH MENU
{appetizer}
skillet slaw – kale, shaved brussels, dried cherries, parmesan, pistachios, fennel, sweet lemon dressing {g}{v}
crystal n’ coke wings – chili flake, blue cheese sauce {g}
poutine – fries, gravy, cheddar, fresh herbs {v}
{entrée}
the good burger – cherry wood smoked bacon, peppers caviar, aged white cheddar, crispy red onions, slamm’n sauce, tallow brioche roll {g*}
fried chicken sammy – fennel seed crust, pickled & charred jalapeno aioli, kale, potato roll
farro burger – farro, wild mushrooms, garlic aioli, parmesan cheese, pickled shallots, greens, potato roll
{dessert}
banana cream pie in a bowl – graham cracker crumble, whipped cream, bananas
diner milk shake – mukilteo mudd, danish vanilla bean or bold espresso
doughnut holes – powdered sugar {v}