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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 

Sunday-Tuesday- Closed

Happy Hour Wednesday-Saturday 

3:00 PM - 5:00 PM

Dinner - Wednesday & Thursday 5:00 PM - 9:00 PM
Friday & Saturday 5:00 PM - 9:30 PM

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