Our a la carte and tasting menus just got a massive springtime makeover thanks to the creativity and seasonal focus of chefs Taylor Thornhill and Justin Legaspi. Foraged ingredients can be found all over the menu, bringing a seasonal touch to dishes intended to complement our usual rich, beef-centric offerings.
Nothing showcases springtime in Seattle more than the Sidewalk Salad – comprised of foraged greens and herbs, pickled flowers, yacon, and cured egg yolk – a dish that changes constantly and is a hyper-local, hyper-seasonal version of a classic green salad. Nettles are another ingredient the kitchen has been excited to utilize lately; the addition of creamed stinging nettles on the a la carte menu and nettles as part of a beef consommé course on the tasting menu is a welcome one to say the least.