Valentine's Day 2022 with ESR @ Home
Celebrate your love this Valentine's Day with a delicious takeout Valentine's Day feast from your favorite of the Ethan Stowell Restaurants! If your date night plan involves staying at home but you are still in the mood for a decadent feast for you and that special someone then look no further as all of the Ethan Stowell Restuarants are offering multi-course takeout menus. Looking to make the evening a little more interactive? The Pop-up team at Bramling Cross has you covered with a three course feast featuring prime rib roast, ahi tuna, crab cakes and more!
Supply of each menu is limited, but these feasts will be available all weekend and on Valentine's Day* so feel free to order takeout with us Friday the 11th, Saturday the 12th, Sunday the 13th or on Valentine's Day February 14th.
Online Ordering is now open for the ESR Pop-up at Bramling Cross. Online ordering for all other locations will open February 1st.
*Mkt. takeout menu will only be available on Valentine's Day though they will be offering Valentine's specials through out the weekend as a supplement to their regular menu.
ESR Pop-ups @ Bramling Cross
The ESR Pop-up is your Valentine's source for an extravagent feast for you to assemble and heat at home. The first course is five dishes to share and includes ahi crudo with fresno chili, dungeness crab cakes, and baby lettuces with chioggia beets, goat cheese, and pistachio. The main course features a 2lb St. Helens prime rib roast with au jus and horseradish cream accompanied by fingerling potatoes, and leek bread bread pudding with wild mushrooms and gruyere. For dessert you'll enjoy a burnt honey panna cotta with blood orange and streusel. There are also optional a la carte supplements and special cocktails available. The prime rib roast includeds a seasoning kit and cooking instructions. All sides and accompaniments also include reheating and assembly instructions.
ORDER ESR POP-UP VALENTINE'S MENU
Bramling Cross: (206) 445-7150
Deluxe Takeout Menu
$150 for 2 people
Pick up at Bramling Cross on Feb 12th from 1pm to 6pm
first course (all to share):
Ahi Crudo fresno chili, finger lime
Dungeness Crab Cakes calabrian aioli, lemon wedges
Baby Lettuces chioggia beets, red onion, goat cheese, pistachio
MAIN COURSE
2lb St. Helens Prime Rib Roast au jus, horseradish cream
Fingerling Potatoes cippolini onion, olive oil, sea salt, lemon
Leek Bread Pudding wild mushrooms, gruyère, cream
Dessert
Burnt Honey Panna Cotta fruit compote, oat streusel
OPTIONAL ADDITIONS
1 Dozen Fresh Kusshi Oysters you shuck'em (oyster knife included) mignonette, lemon $36
(12) Jumbo Old Bay Prawns spicy cocktail sauce, lemon $18
Caviar crème fraîche, lemon, toast points $75
Cocktail Add Ons
Martinez gin, vermouth rouge, maraschino, orange bitters, lemon zest $18
Manhattan rye, italian vermouth, bitters, cherry $18
★ ★ ★
Staple & Fancy
Staple & Fancy’s three-course menu kicks off with a fancy-style offering for guests to share including roasted beets with kumquats and calabrian vinaigrette, and burrata with a tapenade vinaigrette, radish and friseé. For the entree course, the options include a radiatore with italian sausage and grilled radicchio or a coulotte steak with crispy fingerlings, cippolini onion and an uni sauce choron. End the meal with a torta tenerina with salted caramel and dragée hazelnuts.
Staple & Fancy: (206) 789-1200
Takeout Menu
$65 per person
FIRST COURSE (to share)
Roasted Beets kumquat, smoked salmon roe, puffed amaranth, calabrian vinaigrette
Burrata tapenade vinaigrette, radish, friseé
SECOND COURSE (CHOOSE ONE PER GUEST)
Radiatore italitan sausage, grilled radicchio, aged balsamic, parmesan pangrattato
Coulotte Steak cripsy fingerlings, cippolini onion, uni sauce choron
DESSERT (ONE PER GUEST)
Torta Tenerina salted caramel, dragée hazelnuts
★ ★ ★
How To Cook a Wolf - Madison Park
Madison Park's How To Cook a Wolf will be featuring a four-course dinner for you and your special someone to enjoy at home. The meal starts with a guest selection of ahi tuna crudo with grapefruit juice, jalapeño and trout roe, a burrata with brussels sprouts and pickled cranberries, or yeasted polenta fritters with house-made ricotta and chestnut honey. The pasta course features a selection from potato gnocchi with wild boar to rigatoni amatriciana with guanciale and pecorino. The entree course follows a similar format with a guest choice of NY steak with herb goat cheese and romanesco, sea scallops over cauliflower purée & trout roe beurre blanc or a risotto with saffron, purple mustard, and smoked ricotta. Finish on a sweet note with your choice of either a frangipane pear tart or a spiced chocolate crémeux.
How To Cook a Wolf Madison Park: (206) 309-8700
Takeout Menu
$65 per person
FIRST COURSE (Choose one Per Guest)
Ahi Tuna Crudo grapefruit juice, jalapeño, trout roe
Yeasted Polenta Fritters house-made ricotta, chestnut honey
Mixed Baby Lettuce champagne vinegar, chioggia beets, parmigiano
Burrata brussels sprout, pickled cranberries, crispy prosciutto
PASTA COURSE (CHOOSE ONE PER GUEST)
Potato Gnocchi braised wild boar, pecorino, mint
Spaghetti Nero shrimp, sun dried tomatoes, capers, fresno chili
Rigatoni Amatriciana guanciale, pecorino, oregano
MAIN COURSE (CHOOSE ONE PER GUEST)
NY Steak herb goat cheese sauce, romanesco, king trumpet
Sea Scallops cauliflower purée, trout roe beurre blanc
Risotto saffron, purple mustard, smoked ricotta
DESSERT (CHOOSE ONE PER GUEST)
Frangipane Pear Tart coffee sable, orange curd
Spiced Chocolate Cremeux ginger, caramel, meringue
optional additions
Perigord Black Truffles $25
★ ★ ★
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 takeout meal for you to enjoy. For the first course, choose from dishes like smoked mussels and clams, foie gras mousse with a cherry mostarda, roasted cauliflower with pine nuts, currants, sumac yogurt and marjoram or baby lettuces with beets, goat cheese, pomegranate, hazelnut, and a blood orange vinaigrette. The second course will see guests choose from a pasta selection including risotto alla milanese with braised lamb shank, pappardelle with braised oxtail or tagliatelle with truffle butter and black trumpets. For the entree course, guests will have a choice between scallops with duck fat fingerlings or an artichoke gratin with yukon potato and ricotta. For dessert, guest options are a frangipane pear tart or a spiced chocolate cremeux.
How To Cook a Wolf Queen Anne: (206) 838-8090
Takeout Menu
$65 per person
FIRST COURSE (choose one per guest)
Smoked Mussels & Clams house pickle, calabrian aioli
Foie Gras Mousse cherry mostarda, toast
Roasted Cauliflower pine nuts, currants, sumac yogurt, marjoram
Baby Lettuces beet, goat cheese, pomegranate, hazelnut, blood orange vinaigrette
PASTA COURSE (CHOOSE ONE PER GUEST)
Risotto alla Milanese braised lamb shank, sultanas, agrumato
Pappardelle braised oxtail, orange zest, mint
Tagliatelle truffle butter, black trumpets, black pepper, pecorino
MAIN COURSE (CHOOSE ONE PER GUEST)
Scallops duck fat fingerlings, romanesco, sorrel
Artichoke Gratin yukon potato, ricotta, breadcrumbs, truffles
DESSERT (CHOOSE ONE PER GUEST)
Spiced Chocolate Cremeux ginger, caramel, meringue
OPTIONAL ADDITIONS
Perigord Truffles $15
Caviar with accoutrements $75
★ ★ ★
Mkt.
Tangletown’s Mkt. has a three-course menu on Valentine's Day only with options that include a lovely selection of dishes for the first course. Guests will choose between baby kale & treviso with a caesar vinaigrette, ahi tuna crudo with mandarin orange and calabrian chili, walla walla onion soup with 'grilled cheese' croutons or a foie liver mousse with pear, hazelnut and aged balsamic. The second course includes a guest selection of angel hair with lobster, ravioli with brown butter, apple, and butternut squash, a duck breast with grilled carrot, celeriac puree and an orange reduction, grilled king salmon with fried artichoke, marble potato, caper butter, or Anson Mills polenta with cabernet braised mushrooms, smoked olive oil, hazelnut, and grana padano. Finish on a sweet note with your choice of salted caramel gelato, raspberry sorbetto or a chocolate torte. While this menu is only available on Valentine's Day, Mkt. will have Valentine's specials all weekend in combiation with their regular menu.
Mkt.: (206) 812-1580
Takeout Menu
$65 per person
FIRST COURSE (CHOOSE ONE PER GUEST)
Baby Kale & Treviso caesar vinaigrette, black pepper, brioche croutons, lemon, pecorino
Ahi Tuna Crudo mandarin orange, taggiasca, fennel, calabrian chili
Walla Walla Onion Soup "grilled cheese" croutons, fine herbs
Foie Liver Mousse pear, hazelnut, aged balsamic, crostini
Entree or PASTA COURSE (CHOOSE ONE PER GUEST)
Angel Hair butter, lobster, chive, pangrattato
Ravioli brown butter, apple, butternut squash, pine nut, balsamic, sage
Duck Breast grilled carrot, celeriac puree, orange reduction
Grilled King Salmon fried artichoke, marble potato, caper butter
Anson Mills Polenta cabernet braised wild mushrooms, smoked olive oil, hazelnut, grana padano
DESSERT (CHOOSE ONE PER GUEST)
Salted Caramel Gelato shortbread cookies
Raspberry Sorbetto shortbread cookies
Chocolate Torte salted caramel, hazelnut
OPTIONAL ADDITIONS
Caviar (.5oz) crème fraîche, toast, chives, pearl spoon $45
★ ★ ★
Red Cow
Madrona’s Red Cow is offering two choices of meal packages for two. Select from Red Cow Burgers with gruyère and caramelized onions or hanger steak frites with horseradish cream. Both packages come with sides including a baguette, pâté de campagne, and salad vert. The packages also include macarons to share.
Red Cow: (206) 454-7932
Takeout Menu Options
OPTION ONE: RED COW BURGERS FOR TWO $55
Two Red Cow Burgers bacon, gruyere, caramelized onions, spicy aioli on a potato roll with pommes frites
With the following to share:
-Baguette butter
-Pate de Campagne armagnac prunes, pickles, crostini
-Salad Verte gem lettuce, haricot vert, radish, chive
-Macarons
OPTION TWO: HANGER STEAK FRITES FOR TWO $85
Hanger Steak Frites for Two pommes frites, horseradish cream
With the following to share:
-Baguette butter
-Pâté de Campagne armagnac prunes, pickles, crostini
-Salad Verte gem lettuce, haricot vert, radish, chive
-Macarons
★ ★ ★
Rione XIII
Capitol Hill’s Rione XIII will serve a three-course menu that begins with a selection of starters to choose from including prosciutto di parma with torta frita, burrata with persimmon, insalata mista, or suppli bianco. Guests will then choose from tonarelli cacio e pepe, bucatini alla amatriciana with guanciale, or tagliarini nero with uni butter, leeks and fresno chili, grilled king salmon with white bean, treviso, and king trumpets, braised pork shank with brussel sprouts and parsnips, or a wild mushroom risotto. Dessert options will include your choice of tiramisu, panna cotta, or a raspberry sorbetto.
Rione XIII: (206) 838-2878
Takeout Menu
$65 per person
starters (choose one per guest)
Salumi Board torta frita, prosciutto di parma, parmesan
Burrata persimmon, frisse, grilled bread
Insalata Mista champagne vinaigrettte, radish, hazelnut, pecorino romano
Suppli Bianco fried risotto, mozzarella, fonduta, truffle
PASTA/entree (CHOOSE ONE PER GUEST)
Tonarelli Cacio e Pepe cracked pepper, pecorino romano
Bucatini alla Amatriciana guanciale, red onion, tomato, chili, pecorino romano
Tagliarini Nero uni butter, leeks, fresno chili, pangrattato, smoked trout roe
Grilled King Salmon white bean, treviso, king trumpet mushrooms
Braised Pork Shank brussels sprouts, parsnip, pork jus
Wild Mushroom Risotto roasted mushrooms, parmesan, chive
DESSERT (CHOOSE ONE PER GUEST)
Tiramisu
Panna Cotta
Raspberry Sorbet
★ ★ ★
Tavolàta (Seattle Locations)
All of the Seattle Tavolàta locations will be offering a three-course meal with options for takeout. Dinner begins with a selection for guests to choose from including little gem with green beans and creamy vinaigrette, burrata with smoked grape and aged balsamic, tuna crudo with a citrus granita, or roasted carrots with a spiced honey and goat cheese. The pasta/entree course features options such as rigatoni with spicy sausage, potato gnocchi with artichoke and brown butter, a NY strip with a cippolini agrodolce or risotto with asparagus and preserved lemon. The dessert options include lemon zeppole with chocolate sauce or seasonal sorbetto or gelato served with a cocoa nib shortbread.
Tavolàta Capitol Hill: (206) 420-8355
Tavolàta Stone Way: (206) 456-2666
Tavolàta Belltown: (206) 838-8008
Takeout Menu
$65 per person
FIRST COURSE (Choose one per guest)
Little Gem green beans, radish, creamy vinaigrette
Burrata smoked grape, aged balsamic, water cress
Tuna Crudo citrus granita, scallion, aleppo
Roasted Carrots spiced honey, goat cheese, hazelnuts
PASTA or entree (CHOOSE ONE PER GUEST)
Rigatoni spicy sausage, marjoram, tomato, parmesan
Potato Gnocchi artichoke, brown butter, pine nut
NY Strip cipollini agrodolce, rosemary, red wine jus
Risotto asparagus, preserved lemon, parmesan
DESSERT (CHOOSE ONE PER GUEST)
Lemon Zeppole chocolate sauce, powdered sugar
Seasonal Sorbetto or Gelato cocoa nib shortbread cookie
OPTIONAL ADDITIONS
Foie Gras Bruschetta (2 pieces) brandy, smoked cherries $10
Beef Cheek Arancini (3 pieces) scamorza, sage, parmesan $12
★ ★ ★
Tavolàta (Spokane)
Tavolàta in Spokane will also be serving a three-course meal with options for guests to enjoy. Dinner begins with a selection of dishes to share including a baguette with aged balsamic and olive oil, prosciutto de parma, Belgian endive with a gorgonzola and blood orange, and bruschetta with whipped burrata, pear, speck ham and aged balsamic. For the pasta/entree course, guests will have a choice of a linguine with manilla clams, a beet pansotti with goat cheese, walnuts and pesto, a pappardelle with beef & pork ragu and grana padano, pork loin with salsa verde, and a butternut squash agrodolce, or beef short ribs with baby carrots, smoked grapes and creamy polenta. Guests will finish with a chef selected dessert.
Tavolàta Spokane: (509) 606-5600
Takeout Menu
$65 per person
FIRST COURSE (TO SHARE)
Baguette olive oil, aged balsamic
Prosciutto di Parma parmigiano reggiano
Belgium Endive gorgonzola, blood orange, almond
Bruschetta whipped burrata, pear, speck ham, aged balsamic
PASTA/Entree (CHOOSE ONE PER GUEST)
Linguine manilla clams, garlic, lemon, chili, pangrattato
Beet Pansotti goat cheese, walnut, pesto
Pappardelle beef and pork ragu, tomato, orange, mint, grana padno
Pork Loin salsa verde, butternut squash agrodolce
Beef Short Ribs baby carrots, smoked grape, creamy polenta
DESSERT (CHOOSE ONE PER GUEST)
Chef's Selection
★ ★ ★
The Victor Tavern
The newest addition to the ESR family, The Victor Tavern, will be serving a three-course takeout meal with options for guests to enjoy. Dinner begins with a lovely selection for quests to choose from including semolina fried oysters with preserved lemon, baby lettuces with a pomegranate vinaigrette and pickled fennel, culatello with ale mustard and gherkins, and a warm baguette with a buckwheat honey and citrus butter. The main course features options such as braised beef short rib with a red wine demi and roasted fingerlings, Parisian gnocchi with wild mushrooms and grana padano, or half rotisserie chicken with a lemon-rosemary dressing and brussels sprouts. There is also a supplement option of slow roasted prime rib with au jus, horseradish cream, and seasonal vegetables for an additional $15 per guest. Guest will end their meal with a selection from the dessert menu featuring a s'mores sundae with a pecan blondie, cinnamon apple cobbler, or warm chai spiced doughnuts with a peaty whisky caramel sauce.
The Victor Tavern: (206) 649-4040
Takeout Menu
$65 per person
FIRST COURSE (ONe per guest)
Semolina Fried Oysters preserved lemon, cocktail sauce
Baby Lettuces pomegranate vinaigrette, pickled fennel, radishes
Culatello ale mustard, gherkins, bagel chips
Warm Baguette buckwheat honey, citrus butter
MAIN COURSE (CHOOSE ONE PER GUEST)
Braised Beef Short Rib red wine demi, roasted fingerling potatoes
Parisian Gnocchi wild mushrooms, sherry vinegar, black truffle oil, grana padano
Half Rotisserie Chicken lemon-rosemary dressing, brussels sprouts
Optional Upgrade: Slow Roasted Prime Rib au jus, horseradish cream, and seasonal vegetables $15 per guest
DESSERT (CHOOSE ONE PER GUEST)
S'Mores Sundae pecan blondie, chocolate ice cream, toasted marshmallow
Cinnamon Apple Cobbler oat streusel, vanilla ice cream
Chai Spiced Warm Doughnuts peaty whisky caramel sauce
optional additions
Chocolate Covered Strawberries $5 each
★ ★ ★
Ballard/Frelard Pizza Co.
If you're looking for a more casual Valentine's Day meal or want to order in for the kids and babysitter, the pizza companies have you covered. They will be offering specials for select medium and large pizzas. They'll also be sending the pizza out with special pink strawberry krispie treats.
Ballard Pizza Co.: (206) 946-9960
Frelard Pizza Co.: (206) 946-9966
PIZZAS
Medium Cheese, Pepperoni, or Funghi $14
Large Cheese, Pepperoni, or Funghi $20
DESSERT
Strawberry Krispie Treat comes with all pizza orders
★ ★ ★
A Note:
A 4% surcharge will be added to your bill to help offset the rising cost of goods and non-labor-related expenses relating to the pandemic. 100% of this surcharge is retained by the restaurant.