2940 SW Avalon Way, Seattle, WA 98126 206.957.0037

MenuMain Entrees


Chicken Marsala: Chicken Breast with a Mushroom, Shallots, and Marsala Wine Cream Sauce (6 oz.)

Roasted Chicken “Piccata”: Airline Chicken Breast with a Lemon and Caper Butter Sauce (6 oz.)

Rosemary Citrus Chicken: Grilled Chicken Breast with Rosemary, Garlic, Lemon, and Olive Oil (6 oz.)

Chicken ã l’Orange: Airline Chicken Breasts with an Orange-Brandy Glaze (6 oz.)

Riesling Chicken: Chicken Thighs braised in a Hempler’s Bacon, Washington Apples, and local Riesling Cream Sauce (10 oz.)

Chicken Braciole: Roulade of Chicken with Prosciutto, Spinach, Golden Raisins, and Toasted Pine Nuts (6 oz.)


Artichoke Salmon: Pan-seared Salmon with Artichoke Hearts, Piparra Peppers, and Red Onion in a Lemon-Caper Butter Sauce (6 oz.)

Cedar Plank Salmon: Northwest Salmon Roasted on Cedar Planks with a Cider Glaze (6 oz.)

Halibut Toscani: Potato Crusted Halibut with a Sun-Dried Tomato Buerre Blanc (6 oz.)

True Cod Oscar: Cod topped with Dungeness Crab and a Hollandaise Sauce (6 oz.)

Beef and Lamb

Beef Tri-Tip Au Jus: Tri-tip Steak with Caramelized Onion and Mushroom in Port Wine Au Jus (6 oz.)

Beef Tenderloin: Peppercorn crusted Petite Tenderloin Steak with a Reserved Summer Cherry Reduction (6 oz.)

Classic Baron of Beef
Your choice of Flank Steak, Tri-Tip, or Prime Rib carved table side; accompanied with Horseradish Sauce and Porcini Mushroom Au Jus (6 oz.)

Flat Iron and Chermoula: Marinated Beef Flank Steak with a Rustic Tomato and Herb Chermoula (6 oz.)

Seven Flavored Beef: Stir-fried Flank Steak with Pine Nuts, Thai Basil, and Charred Onion (6 oz.)

Lamb Skewer: Lamb Shoulder marinated and skewered with a Mint and roasted Tomato Salsa (6 oz.)


Pork Tenderloin: Roasted Tenderloin with a Cherry and Port Wine Reduction Sauce (6 oz.)

Apricot Pork Loin: Bacon-wrapped roasted Pork Loin with an Apricot-Ginger Glaze (6 oz.)

Roasted Pork: Slow roasted Pork Shoulder with a jarred Peach Reduction Sauce (8 oz.)

Stuffed Pork Chop: Pork Chops stuffed with an Apple and Bacon Cornbread in a Pan Sauce


Eggplant Involtini: Ricotta and Pecorino Cheese rolled in Eggplant and roasted in a Tomato Marinara

Gnocchi Ratatouille: Potato Gnocchi with Squash, Eggplant, and Tomatoes in a roasted Sweet Pepper Sauce with Thyme Sprig

Stuffed Tomato Cacciatore: Quinoa and braised Vegetables in a classic Tomato-Caper Sauce

Acorn Squash: Roasted Acorn with Israeli Couscous, Bell Peppers, Peas, and Chickpeas

Spinach Galette: Feta, Spinach, Pine Nuts, and Golden Raisins baked in Pastry with a Tomato Relish

Mushroom Risotto Cakes: Pan-Fried Wild Mushroom Risotto Cake with Mt. Townsend New Moon Jack Cheese, Mache Greens, and Porcini Reduction Sauce

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