Dinner Menu
STARTERS
MP
HALF DOZEN OYSTERS*
shallot mignonette
MP
18
CHICORY SALAD
dijon vinaigrette, guanciale, smoked provolone
18
16
POLENTA FRIES
calabrian chili aioli, chive, parmesan
16
22
WAGYU TARTARE*
beef tallow aioli, pear, mustard seed, parmesan, crostini
22
20
ROCKFISH CRUDO*
cantaloupe, tomatillo, radish, coffee oil, prosciutto
20
19
BURRATA
walnut vinaigrette, tarragon, pear, candied walnut, chicory
19
19
DELICATA SQUASH
radicchio, fermented honey, apple, taleggio
19
16
GH BREAD SERVICE
focaccia, sourdough baguette, light rye loaf, sun dried tomato butter
16
Pasta
31
SPAGHETTI
smoked rockfish, preserved lemon, rainbow chard, flying fish roe
31
29
LASAGNA
butternut squash puree, wild mushroom, sage, smoked provolone, ricotta
29
31
TAGLIATELLE
eggplant, plum tomato, basil, taleggio
31
32
CAMPANELLE
duck confit, green cream, herbs, parmesan
32
28
BUCATINI
pumpkin seed, pesto, breadcrumb, parmesan
28
Protein
41
BLACK COD
earl grey butter, ube puree, baby bok choy
41
59
WAGYU COULOTTE*
celery root puree, salsa verde, giardiniera
59
43
DUCK BREAST*
fermented plum sauce, radicchio, onion, mustard seed
43
22
AUTUMN BURGER*
wagyu, tomato jam, rainbow chard, smoked provolone brioche bun
22
CHEF'S TASTING MENU*
Four courses served family-style for $86 per person. Full table participation required and 2 guest minimum. Optional wine pairing available for +$45
*The King County Department of Health warns that consuming raw or undercooked foods increases your risk of foodborne illness
A 22% service charge will be added to all orders. 16% of this service charge will be distributed to our Front of the House and Back of the House team members. The other 6% will be retained by General Harvest to help cover employee benefits, offset operational costs, and maintain a safe and healthy work environment. Click here for more information.