Valentine's Day Dining
ESR Loves LOVE!
Book your Valentine's Day reservation at one of our cozy heated patios today! Heated patio reservations are available now at Mkt. (Green Lake), Rione XIII (Capitol Hill), Tavolàta (Capitol Hill & Stone Way), Staple & Fancy (Ballard), Red Cow (Madrona), How to Cook a Wolf (Queen Anne and Madison Park).
All locations will feature a multicourse feast for you and your special someone to enjoy while dining amidst a romantic setting of twinkle lights, music, and more. We love to celebrate love and make you look good too - all restaurants will be featuring optional supplements such as chocolates, bottles of bubbles, and flowers on the table should you wish to pamper your special guest.
Seatings are extremely limited, but these feasts will be available all three days this weekend so feel free to join us Friday the 12th, Saturday the 13th, or on Valentine's Day February 14th.
Staple & Fancy
Staple & Fancy’s four-course menu kicks off with a fancy-style smattering of four plates for the table including truffled potato soup, salmon tartare with dill & horseradish, and cacio pepe arancini with fontina. The following pasta and entree courses are guest choice from selections of three. Pasta options include a short rib risotto, bucatini with clams & pancetta, and winter squash gnocchi with celery root & sage. The entree course features filet mignon with poached prawn & calabrian chili butter, black cod with wild mushrooms, and a celery root steak with pommes purée and glazed carrots. End the evening with a dark chocolate ganache cake with raspberry.
Staple & Fancy : (206) 789-1200
Patio Dining Menu
$95 per person
FIRST COURSE (to share)
Truffled Potato Soup
Salmon Tartare dill, horseradish, crème fraîche, rye
Grilled Castelfranco cherry vinaigrete, hazelnut butter, bacon
Cacio e Pepe Arancini black pepper, fontina
PASTA COURSE (choose one per guest)
Risotto short rib, root vegetables, parmesan, truffle jus
Bucatini clams, pancetta, smokey tomato sauce, pangrattato
Gnocchi winter squash, celery root, sage, pecorino romano
MAIN COURSE (choose one per guest)
Filet Mignon calabrian chili butter, poached prawn, pommes purée, baby carrot
Black Cod wild mushroom, gigante bean, cavalo nero, fume
Celery Root Steak pommes purée, glazed carrot, vegetable demi glacé
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDitional items
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★
How To Cook a Wolf - Madison Park
In the heart of Madison Park, How To Cook a Wolf will be putting on a four-course dinner for you and your guest(s) to enjoy among a beautiful cozy ambiance. The meal starts with a medley of dishes for the table such as ahi tuna crudo with pomegranate granita, foie gras torchon with persimmon, and burrata with blood orange and fennel. The second course features a selection from dungeness crab tagliatelle, wagyu beef ragu strozzapretti, and black trumpet risotto with mascarpone & mint. The entree course follows a similar format with a guest choice of double cut lamb chop, fried panelle with roast vegetable, or sea scallops over cauliflower purée & trout roe beurre blanc. Optional supplements include white sturgeon caviar, kusshi oysters, prawn cocktail, dungeness crab and shaved winter black truffles.
HOW TO COOK A WOLF MADISON PARK RESERVATIONS
How To Cook a Wolf Madison Park : (206) 309-8700
Patio Dining Menu
$95 per person
FIRST COURSE (TO SHARE)
Castelfranco Salad huckleberry & prosecco vinaigrette, pecorino romano
Ahi Tuna Crudo pomegranate granita, trout roe
Foie Gras Torchon persimmon, 25yr aged balsamic, crostini
Burrata blood orange, taggiasca olive, fennel, black pepper cracker
PASTA COURSE (choose one per guest)
Strozzapreti wagyu beef ragu, oregano, parmesan
Tagliatelle dungeness crab, tomato, fennel, basil
Black Trumpet Risotto mascarpone, mint, smoked ricotta salata
MAIN COURSE (CHOOSE ONE PER GUEST)
Double Cut Lamb Chop black pepper dijon demi, capers, baby turnips
Fried Panelle roast vegetables, vegetable demi
Sea Scallops cauliflower purée, trout roe beurre blanc
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDITIONAL ITEMS
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Winter Black Truffles $15
California White Sturgeon Caviar potato blini, crème fraîche, mother of pearl spoon $70
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★
How To Cook a Wolf - Queen Anne
Up on the top of Queen Anne hill, How To Cook a Wolf will be offering a multi course meal for you to enjoy in their famed 'wolf dens'. The first course, for the table to share, features hamachi crudo with fried black trumpets, romanesco with fontina fonduta, and burrata with walnut & currants. The second course will see guests choose from a pasta selection including celery root risotto, conchiglie neri with Dungeness crab or braised lamb gnocchi. For the entree course guests will have a choice between wagyu zabuton with potato purée or sea scallops with sunchoke and endive. Finish the evening with a decadent dark chocolate ganache cake.
HOW TO COOK A WOLF QUEEN ANNE RESERVATIONS
How To Cook a Wolf Queen Anne : (206) 838-8090
Patio Dining Menu
$95 per person
FIRST COURSE (TO SHARE)
Hamachi Crudo moscatel gastrique, fried black trumpet, sorrel
Insalata Gem Lettuce daikon, grapefruit vinaigrette, granny smith apple, pine nut
Romanesco fontina fonduta, gremolata, pangrattato
Burrata walnut & currant sofrito, broccolini salad
PASTA COURSE (choose one per guest)
Risotto celery root, chestnut, fried sage
Conchiglie Neri dungeness crab, uni butter, smoked roe
Gnocchi braised lamb, mustard greens, pecorino
MAIN COURSE (choose one per guest)
Snake River Farms Wagyu Zabuton Steak sweet potato purée, brussels sprouts, saffron & tarragon butter
Sea Scallops sunchoke, belgian endive, pomegranate, salsa verde
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDITIONAL ITEMS
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★
Mkt.
Tangletown’s Mkt. has a four-course menu with options that include a lovely selection of dishes for the table such as cold smoked salmon with blood orange granita, walla walla onion soup with taleggio crouton, and foie gras and chicken liver tart with pear and celery. The pasta course includes a guest selection from short rib strozzapreti, conchiglie nero with clams and chili, or ricotta gnudi with hazelnuts & a porcini cream. Entrees feature New York striploin with rapini and a truffle red wine sauce, grilled scallops with baby kale and cara cara orange, or polenta cakes with baby mizuna and wild mushrooms. Optional upgrades include a dozen kusshi oysters, prawn cocktail or a half dungeness crab to your liking for an additional cost.
Mkt. : (206) 812-1580
Patio Dining Menu
$95 per person
FIRST COURSE (TO SHARE)
Crudite marinated olives, radish, white asparagus, belgian endive, persian cucumber, creamy bagna cauda
Cold Smoked Salmon blood orange granita, fennel pollen crème, pine nut
Walla Walla Onion Soup taleggio crouton
Foie Gras & Chicken Liver Tart pear, celery salad
PASTA COURSE (choose one per guest)
Strozzapreti braised short rib, sauce vierge, parsley, grana padano
Conchiglie Nero savory clams, celery, chili, citrus gremolata
Ricotta Gnudi porcini cream, pangrattato, hazelnut
MAIN COURSE (CHOOSE ONE per guest)
New York Striploin white bean purée, rapini, truffle red wine sauce
Grilled Scallops baby kale, cara cara orange, honey pine nut vinaigrette
Polenta Cakes caciocavallo, wild mushrooms, romesco sauce, baby mizuna
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDITIONAL ITEMS
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★
Red Cow
Madrona’s Red Cow has a lovely four-course evening in store, featuring a plethora of five dishes to start, including olives, pâté de campagne, gruyere gougères, and salt cod brandade. For the second course guests will choose from Lyonnaise or winter chicories salads. Finally, guests will get to enjoy their choice of a filet mignon with potato purée, spiced duck breast over beluga lentils and blood orange, or pan roasted scallops with black trumpets and parsnip purée. The meal is finished with a dark chocolate ganache cake with raspberry.
Red Cow : (206) 454-7932
Patio Dining Menu
$95 per person
FIRST COURSE (TO SHARE)
Provencal Olives orange, lavender, thyme
Pâté de Campagne tapenade, pickles, mustard, crostini
Gougères gruyere, winter truffle, chive
Brandade salt cod, whipped potato, garlic, baguette
second COURSE (choose one per guest)
Salad Lyonnaise bacon lardons, frisée, soft egg, red wine dressing
Winter Chicories vanilla poached pear, smokey bleu cheese, walnuts
MAIN COURSE (choose one per guest)
Filet Mignon potato purée, swiss chard, red wine sauce
Spiced Duck Breast beluga lentils, duck sausage, brussels sprouts, blood orange
Pan Roasted Scallops black trumpet mushrooms, parsnip purée, olive oil, lemon
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDITIONAL ITEMS
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★
Rione XIII
Capitol Hill’s Rione XIII will serve a four-course menu that begins with a selection of starters to share like duck proscuitto, cacio pepe truffle suppli, and burrata with blood orange. Guests will then choose from bucatini carbonara, lumache with sunchoke and kale, or strozzapretti with octopus bolognese and bone marrow pangrattato. For the entree guests will get to choose from a selection of zabuton steak with root vegetable gratin, scallops with romanesco and persimmon, or the baked classic gnocchi alla romana.
Rione XIII : (206) 838-2878
Patio Dining Menu
$95 per person
FIRST COURSE (TO SHARE)
Duck Prosciutto aged pecorino toscano
Suppli cacio e pepe, truffle
Burrata onion agrodolce, blood orange, pine nut
Chicory Salad apple, walnut, lemon
PASTA COURSE (choose one per guest)
Bucatini Carbonara pancetta, parmesan, egg yolk
Lumache sunchoke, kale, caramelized onion, caciocavallo
Strozzapreti octopus bolognese, tomato, sofrito, bone marrow pangrattato
MAIN COURSE (choose one per guest)
Snake River Farms Zabuton Steak root vegetable gratin, demi
Pan Seared Scallops romanesco, persimmon
Gnocchi alla Romana semolina dumplings, parmesan, mozzarella, tomato
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDITIONAL ITEMS
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★
Tavolàta (Capitol Hill & Stone way)
Both Tavolàta on Stoneway and on Capitol Hill will be serving a four-course meal with options for guests to enjoy. Dinner begins with a selection for the table including cirtus salad with ricotta, roasted beets with walnut & gorgonzola, octopus carpaccio and more. The pasta course features options such as cannelloni with short rib, potato gnocchi with wild mushrooms, or spaghetti nero with geoduck and preserved meyer lemon. For the entree guests will select from porchetta with polenta, stinging nettle risotto or soft shelled crab with tomoto and corona bean. The featured dessert is dark chocolate ganache cake with raspberry and macaroon.
TAVOLATA CAPITOL HILL RESERVATIONS
Tavolàta Capitol Hill : (206) 420-8355
TAVOLATA STONE WAY RESERVATIONS
Tavolàta Stone Way : (206) 456-2666
Patio Dining Menu
$95 per person
FIRST COURSE (TO SHARE)
Citrus Salad cara cara orange, red onion, taggiasca olive, ricotta
Roasted Beet walnut, gorgonzola, chicories, aged balsamic
Octopus Carpaccio lardo, fresno chili, fennel, olive oil
Brussels Sprouts pork cheek, pear, calabrian vinaigrette, pecorino
PASTA COURSE (choose one per guest)
Cannelloni short rib, taleggio, sage, bechamel
Potato Gnocchi wild mushroom, black garlic, egg, parmesan
Spaghetti Nero geoduck, preserved meyer lemon, chili, pangrattato
MAIN COURSE (choose one per guest)
Porchetta polenta, baby carrots, pine nut, demi
Risotto nettles, pecorino crema, brown butter crumble
Soft Shelled Crab bitter greens, tomato, sofrito, corona bean, chili
DESSERT
Dark Chocolate Ganache Cake raspberry, macaroon
ADDITIONAL ITEMS
Dozen Kusshi Oysters scallion mignonette, lemon $30
Prawn Cocktail cocktail sauce, lemon $15
Half Dungeness Crab mustard sauce $25
Box of Chocolates two Valrhona dark chocolate salted caramels & two gianduja hazelnut crisps $8
Love Bundle bouquet of flowers plus the above box of chocolates $30
★ ★ ★