Treat your sweetheart to dinner at one of our restaurants on Monday, February 14. All you have to do is pick the perfect spot for romance – and then invite your sweetie to join you. Easy enough, right?

Staple & Fancy Mercantile

$75/person
Reservations 5pm – 10pm
206.789.1200

Chef Ethan will create family style starters for the lovebirds at the table, who will then choose their individual pasta, main, and dessert courses.

For the table:
Marinated Beets with Oranges, Pistachio, and Pecorino Toscano
Burrata with Marinated Peppers
Soft Boiled Eggs with White Anchovy
Crostini with Smoked Tuna
Prosciutto di Parma with Parmigiano-Reggiano
Salmon Crudo with Red Radish and Watercress

Pasta:
Potato Gnocchi with Red Wine Braised Beef Short Rib
Tomato, Horseradish, Oregano
OR
Conchiglie with Swordfish Puttanesca
Tomato, Capers, Olives

Main:
Duck Breast with Almond and Salsify Puree
Thumbelina Carrots, Pearl Onions, Aged Balsamic
OR
Daurade with Artichokes
Meyer Lemon, Controne Beans

Dessert:
Chocolate Cake
Bourbon Ice Cream and Bourbon Caramel
OR
Ricotta Cheesecake
Vanilla Bean & Wild Huckleberry Sauce

 

 

Tavolàta

Regular Menu
Reservations 5pm – 11pm
206.838.8008

Chef Brandon Kirksey promises to invoke romance with his creative house-made pastas and seasonal Italian inspired dishes.

 

 

Anchovies & Olives

$75/person
Reservations 5pm – 11pm
206.838.8080

Chef Charles creates pure romance with his multi-course seafood focused menu giving guests a selection of options.

Amuse:
Kumamoto Oysters with Horseradish and Lime Ice

Primi:
Yellowfin Crudo with Crispy Farro, Green Apple, and Chilies
OR
Escolar Crudo with Avocado, Peperonata, and Hot Coppa
OR
Chioggia Beets with Charred Radicchio, Grapefruit, Pistachio, and Mascarpone

Secondi:
Lobster Risotto with Kabocha Squash and Mint
OR
Salt Cod Ravioli with Hedgehog Mushrooms and Sorrel Butter
OR
Gnocchetti with Cuttlefish Arrabiatta

Piatti:
Branzino for Two with Brussels sprouts, Sage, and Bagna Cauda
OR
Arctic Char with Walnut Agrodolce and Braised Red Cabbage
OR
Swordfish with Cauliflower, Capers, Hazelnuts, and Sultanas

Dolce:
Chocolate Cake with Walnut Ice Cream and Caramel Sauce
OR
Espresso Semifreddo with Passion Fruit Gelee

 

 

How to Cook a Wolf

$75/person
*Reservations 5pm – 11pm
206.838.8090

Chef Matt Fortner will be spreading the love with a multi-course menu with options for guests to enjoy. *This night only, How to Cook a Wolf will be accepting reservations.

Amuse:
Shigoku Oyster with Shaved Red Radish and Meyer Lemon

First Course:
Yellowfin Crudo with Grapefruit, Serrano Chili, and Merula Olive Oil
OR
Painted Hills Beef Tartare with Capers, Black Pepper, and Egg
OR
Roasted Beet Salad with Mandarin Orange, Pistachio, and Pecorino Toscano

Second Course:
Potato Gnocchi with Cauliflower, Taggiasca Olives, and Anchovy
OR
Cavatappi with Lamb Ragu, Oregano, and Mint
OR
Tagliarini with Mediterranean Mussels and Salsa Verde

Third Course:
Seared Arctic Char with Brown Butter, Kale, and Lemon
OR
Pork Belly with Brussels sprouts, Celery Root, and Thyme
OR
Veal Short Rib Agrodolce with Soft Polenta

Dessert Course:
Chocolate Cake with Orange Ice Cream and Vanilla Sauce
OR
Pear Tart with Caramel and Hazelnut Gelato