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Seattle Restaurant Week - April 2nd-7th & April 9th-13th

DINNER
3 COURSES FOR $32

April 2nd - April 7th and April 9th - April 13th


APPETIZERS
Young Kale – radish / mint / feta / sunflower seed dukkah (veg, GF)

Shaved Asparagus & Red Quinoa – arugula / spring onion / dill seed vinaigrette (veg, GF)

Grilled Sprouted Greens – Pistachio aillade / Mojama (GF)

ENTREES
Meatballs – vinegar greens / aged provolone

Togarashi Spaghettini – Hama Hama clams / ginger / green onion (*GF)

Asparagus Pizza – asparagus / leeks / taleggio / mozzarella / arugula (veg)

DESSERT
Mascarpone Cheesecake – vanilla crème anglaise, ginger whipped cream, rhubarb (GF)

Lemon Chamomile Tart – toasted meringue, coconut cookie, orange

Gorgonzola Dulce - fig preserve / warm ciabatta (*GF)

*GF - can be modified to be gluten-free, please ask your server

HOURS 

 

Happy Hours - Everyday 3:00 PM - 5:00 PM

Brunch - Saturday & Sunday 10:00 AM - 3:00 PM

Dinner - Sunday to Thursday 5:00 PM - 10:00 PM

Bar Open Late



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