Valentine’s Day is right around the corner, and the Ethan Stowell Restaurant chefs have put together some outstanding meals in honor of Friday, February 14—so many great choices, every night should be Valentine’s Day!

Mkt.

$70/person
Reservations 5pm – 11pm
206.812.1580
Learn More About Mkt.

Chef Joe Ritchie will be whipping up a wide-ranging four-course seasonal menu, including everything from fried oysters to lobster salad; beef tartare to herbed ricotta ravioli.

First:

Fried Pacific Oysters with lime, red chili, reposado aioli

Chive Flan with pickled Yellowfoot Mushrooms, mushroom sauce

Grilled Green Beans with fines herbs, Alaskan sea salt, and lemon

Poached Spot Prawns with cucumber consommé

Second (choose one):

Beef Tartare with quail egg, compressed cucumber, Jerusalem artichoke cracker

Goat Cheese Salad with roasted carrots, grilled spring onions, lemon croutons

Chilled Lobster Salad with citrus aioli, citron, Szechuan peppercorn, celery leaf 

Third (choose one):

Grilled Lamb Loin with wild mushroom popover and smoked onion compote

Herbed Ricotta Ravioli with roasted garlic-mushroom sauce

Seared Scallops with house made sausage, fennel confit, olives, braised cipollini onions

Chicken with truffles, herbed potatoes, baby turnips, pinot noir glaze 

Dessert (choose one):

Warm Walnut Cake with roasted pear, brandy sabayon

Chocolate Malted Budino with chocolate shortbread

Blood Orange Sorbetto with a salted shortbread cookie

Bar Cotto

Full Menu
Reservations 4pm – 11pm
206.838.8081
Learn More About Bar Cotto

Bar Cotto is celebrating its first birthday on the Friday, February 14! They’ll be pouring complimentary glasses of Lambrusco all night to celebrate, and serving their regular (and amazing) menu for guests to enjoy.

Rione XIII

$70/person
Reservations 5pm – 11pm
206.838.2878
Learn More About RioneXIII

Chef Savuthy “T” Dy will be creating a lovely meal with an array of options for guest to choose from.

First (choose one):

Ricotta and Onion Crostata with poached hen egg, toasted hazelnuts, arugula

Insalata di Patate with smoked sturgeon, watercress, cured salmon roe

Grilled Pacific Octopus with white bean ragu, tomato conserva, spicy aioli

Second (choose one):

Roasted Parsnip Ravioli with foraged mushrooms, Parmesan, chives

Chocolate Chestnut Gnocchetti with pancetta, tart cherries, arugula

Ricotta Gnudi with beef and prosciutto ragu, oregano, Pecorino

Main (choose one):

Grilled Rib Eye Steak with glazed baby carrots, Swiss chard gratin, horseradish

Thyme-Roasted Monkfish with passion root vegetables, Brussels sprouts, beet sauce

Red Wine Braised Duck Leg with potato puree, hen of the woods mushrooms, cipollini agrodolce

Dessert (choose one):

Tiramisu Shot

Warm Walnut Cake with roasted pear and brandy sabayon

Blood Orange Sorbetto with a salted vanilla shortbread cookie

Staple & Fancy Mercantile

$80/person
Reservations 5pm – 11pm
206.789.1200
Learn More About Staple & Fancy

Chef Branden Karow will create a “fancy” family-style first course with a feast of options on the following courses.

For The Table:

Smoked Mackerel Crostini

Smoked Ricotta with wildflower honey

Treviso with anchovy dressing, croutons, and Parmesan

Foie Gras Torchon with port-poached cherries

Chestnut Soup with Granny Smith apples and cream

Hamachi Crudo with avocado, chili, and lime

Second (choose one):

Potato Gnocchi with lamb ragu, marjoram, mint

Cauliflower and Parmesan Ravioli with brown butter, sage, pine nuts

Conchiglie with swordfish, olives, capers, lemon, and parsley

Third (choose one):

Seared Scallops with parsnip purée, braised endive, Meyer lemon, salsa verde

Beef Tenderloin with Maitake mushrooms, grilled spring onions, red wine sauce

Braised Pork Belly with Brussels sprouts, hazelnuts, and dates

Dessert (choose one):

Rosemary-Scented Ricotta Cheesecake with kumquat compote

Chocolate Torte with cassis and almond croccante

Blood Orange Sorbetto with a salted vanilla shortbread cookie

Anchovies & Olives

$75/person
Reservations 5pm – 11pm
206.838.8080
Learn More About Anchovies & Olives

Chef Zach Chambers has planned a celebratory seafood-centric meal for Valentine’s on 15th Avenue. Guests can choose from a diverse range of option over four courses; there’s everything from smoked mussels to hamachi to sea scallops to tempt you.

Amuse:

Smoked Mussel Salad

First (choose one):

Smoked Trout with grilled endive, salsify, hazelnuts, pickled cippolini onions

Hamachi Crudo with watercress, almond, poached quince

Cauliflower Soup with Manila clams, roasted cauliflower, chili oil

Second (choose one):

Mushroom Agnolotti with Maitake mushrooms, chives, Porcini brodo

Strozzapreti Neri with marinated cuttlefish, fresno chili, mint, parsley, pangrattato

Potato Gnocchi with beef Bolognese, oregano

Main (choose one):

Sea Scallops with foie gras, parsnip, crispy farro, currant agrodolce

Duck Breast with cannellini beans, duck meatballs, apple mostarda

Ahi Tuna with sunchokes, navel orange, black olive oil

Desserts (choose one):

Panna Cotta with roasted quince and cinnamon sugar pine nuts

Chocolate Torte with cassis, almond croccante

Blood Orange Sorbetto with a salted shortbread cookie

How to Cook a Wolf

$75/person
Reservations 5pm – 11pm
206.838.8090
Learn More About How To Cook A Wolf

Chef Michael Gifford has put together a lovely meal full of divine options to celebrate Valentine’s Day on the top of Queen Anne hill.

First (choose one):

Shaved Fennel Salad with blood orange, pomegranate, cured salmon

Burrata with speck, cipollini agrodolce, crostini

Escolar Crudo with Taggiasca olive, Cara Cara orange, radish

Pasta (choose one):

Ravioli with squash, sage, brown butter, amaretti

Potato Gnocchi with lamb bolognese, mint, oregano, Parmigiano-Reggiano

Entrée (choose one):

Duck Breast with fregola, baby artichoke, watercress, aged balsamic

Beef Short Rib with parsnip, roasted carrot, and braising jus

Scallops with Perline beans, roasted fennel, Castelvetrano olives

Dessert (choose one):

Coconut Cake with roasted quince, salted walnuts, mascarpone gelato

Chocolate Malted Budino with chocolate shortbread

Blood Orange Sorbetto with a salted vanilla shortbread cookie

Tavolàta

$65/person
Reservations 5pm – 11pm
206.838.8008
Learn More About Tavolàta

Chef Brian Clevenger will be cooking a sumptuous meal and offering supplemental fresh Perigord black truffle for $15 per item. Dishes that he recommends for the truffle addition are indicated with an asterisk.

Amuse:

Cauliflower Puree with black truffle crouton

First (choose one):

Barron Point Oysters with horseradish-grapefruit granita

Watercress Salad with fennel, blood orange, avocado, pickled radish

Celeriac Soup with smoked scallop, apple, fennel

Second (choose one):

Potato Gnocchi with braised rabbit, zucchini, crème fraîche

Ravioli with chestnut, brown butter, sage

Rigatoni with spicy Italian sausage, marjoram, tomato

Third (choose one):

Butter Braised Half-Lobster with risotto, tarragon, leek

New York Steak with baby carrots, Brussels sprouts, sunchokes, pancetta

Duck Breast with butternut squash, Lacinato kale, walnut

Dessert (choose one):

Zeppole with chocolate dipping sauce

Walnut Cake with roasted pear and brandy sabayon

Blood Orange Sorbetto with a salted vanilla shortbread cookie