SEATTLE RESTAURANT WEEK
October 26th - November 8th, Three courses, $50 per person
FIRST COURSE
(for the table)
POLENTA FRIES*
calabrian aioli, parmesan, chives
ROCKFISH CRUDO*
honeycrisp apple, fennel, blood orange
BRUSSEL SPROUTS
prosciutto, whipped ricotta, hazelnut brittle
SECOND COURSE
(choice of)
TAGLIATELLE
eggplant & tomato ragout, parmesan, basil
BLACK COD* (Substitute WILD SALMON* +15)
butternut squash puree, marbled potato, dill butter sauce
PORK TENDERLOIN* (Substitute AMERICAN WAGYU* +15)
celery root puree, chard, leek, pork jus
DESSERT
(choice of)
CHOCOLATE TORTE
earl grey caramel, honey brittle
ANJOU PEAR
mint
SUPPLEMENTS
MP
HALF DOZEN OYSTERS*
shallot mignonette
MP
16
G.H. BREAD SERVICE
sea salt focaccia, baguette, rye sourdough
16
19
DELICATA SQUASH
radicchio, fermented honey, apple, taleggio
19
28
BUCATINI
pumpkin seed, pesto, parmesan, breadcrumb
28
*AVAILABLE AT THE BAR ONLY*
STARTERS
MP
OYSTERS*
shallot mignonette
MP
19
BURRATA
walnut vinaigrette, tarragon, pear, chicory
19
16
POLENTA FRIES*
calabrian aioli, parmesan, chives
16
19
DELICATE SQUASH
radicchio, fermented honey, apple, taleggio
19
19
ROCKFISH CRUDO*
apple, fennel, blood orange
19
16
BRUSSELS SPROUTS
prosciutto, ricotta, hazelnut brittle
16
16
G.H. BREAD SERVICE
sea salt focaccia, baguette, rye sourdough
16
PASTA
28
BUCATINI
pumpkin seed, pesto, parmesan, breadcrumb
28
31
TAGLITELLE
eggplant tomato ragout, parmesan, basil
31
32
CAMPANELLE
duck confit, green cream, parmesan
32
PROTEIN
59
WAGYU COULETTE*
celery root, salsa verde, giardiniera
59
32
PORK TENDERLOIN*
celery root, chard, leek, pork jus
32
41
BLACK COD*
butternut squash, marbled potato, dill butter sauce
41
DESSERT
12
CHOCOLATE TORTE
earl grey caramel, honey toffee
12
9
ANJOU PEAR SORBET
mint
9
14
TIRAMISU
earl grey caramel, honeycomb
14
*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.