Seattle Restaurant Week How To Cook A Wolf - Queen Anne

Seattle Restaurant Week

Seven Days a Week 
$65 per person

ADDITIONS

Sea Wolf Sourdough fennal-honey butter, confit garlic, balsamic  $8

Marinated Olives castelvetrano, taggiasca, and gaeta olives with garlic, chili, citrus  $6

Marrow Bone shallot jam, sourdough toast  $14

FIRST COURSE (CHOOSE ONE PER GUEST)

Chicories pear, gorgonzola, hazelnut vinaigrette 

Smoked Oysters pickled sea beans, calabrian aioli

Roasted Cauliflower ricotta, currant, pine nut, urba biber

Venison Tartare prosecco vinaigrette, pickled cherry, black pepper crackers

Wild Mushroom Terrine goat cheese, endive, herbs

Delicata Squash arugula, grana, sea buckhorn berries, saba 

Duck Liver Mousse preserved apricot mostarda, semolina focaccia, balsamico

Ahi Crudo blood orange vinaigrette, pickled fresno, fennel, lemon agrumato

ENTREE (CHOOSE ONE PER GUEST)

Risotto saffron, oxtail, sultana, grana

Tagliatelle truffle, black pepper, grana 

Pappardelle wild boar bolognese, pecorino 

Root Vegetable Gratin ricotta, chard, fried leeks 

Scallops polenta, preserved tomatoes, basil, balsamica 

Elk Rib duck fat fingerlings, brussels sprouts, cipollini, agrodolce

DESSERT (CHOOSE ONE PER GUEST)

Pumpkin Tart creme fraiche whipped cream, cranberry compote

Chocolate Amaretto Cake vanilla pastry cream, graham sable, huckleberry compote 

Gelato with shortbread cookie