Seattle Restaurant Week kicks-off this Sunday, April 10 with Wallingford’s Joule, Tilth, and Ivar’s Salmon House serving three-course dinners for $28. You can make your reservations online by clicking here.
Restaurant Week takes a break on Friday and Saturday night, and resumes on Sunday, April 17 through Thursday, April 21. Here’s what you can expect from the three neighborhood restaurants (each menu has three choices for each course):
Tilth (1411 N. 45th St. )
Phone: 206-633-0801
Appetizers
Young Carrot Soup miner’s lettuce, rainbow carrot, ginger
Baby Lettuces feta, hazelnut, edible flower
Fraga Farms Goat Cheese Tart caramelized onion, nicoise olive, white anchovy
Entrée
Lamb Meatballs pine nut, capellinni, rosemary jus
Carnaroli Risotto english pea, basil, parmesan
St. Jude’s Albacore Tuna watercress, confit potato, green garlic
Dessert options
Rhubarb Cobbler struesel, vanilla, black pepper
Fromage Blanc Cheesecake fig walnut, port
Theo Chocolate Pudding toffee shaved chocolate, chantilly
Joule (1913 N. 45th St.)
Phone: 206-632-1913
Appetizers
Duck terrine mizuna, pickled ramp, ginger scallion
Grilled asparagus preserved lemon, walnut miso vinaigrette
Curried cauliflower soup spicy mussel, whipped coconut cream
Entrée
Grilled scallop charred bok choy, tapanade
Beef cheek pot au feu savory pickled root vegetable, mustard oil
Jasmine ricotta agnolotti pea vine, edamame
Dessert options
Chili panna cotta cinnamon chips, bittersweet chocolate
Lychee tart cardamom caramel, creme fraiche
Smoky lapsang ice cream soft hazelnut biscotti
Ivar’s Salmon House (401 NE. Northlake Way)
Phone: 206-632-0767
Appetizers
Ivar’s Famous Chowders Enjoy a cup of your favorite variety! Our traditional White Clam Chowder, original Red Clam Chowder or our award winning Wild Alaskan Smoke Salmon Chowder
Fresh Spinach Salad with Hazelnuts Featuring fresh tender spinach leaves tossed with Champagne vinegar vinaigrette, hand crafted Laurel Chennel goat cheese, fresh grapes and Oregon hazelnuts.
Grilled Prawns and Polenta Fresh Organic Mixed Greens with Northwest Pears. Tossed with a Sherry wine vinaigrette, fresh Anjou pears and delicious Humboldt Fog cheese
Entrée
Alder Smoked Sitka Sound Ivory King Salmon Filet Grilled over our open Alderwood fire, these white salmon filets are presented with fresh brussel sprouts tossed with roasted onions, organic red quinoa and finished with a tangy balsamic vinegar syrup reduction
Rotisserie Smoked Draper Valley Free Range Chicken Draper Valley chickens are a Northwest tradition since 1935. No antibiotics, no added hormones. Marinated with fresh sage, fresh rosemary, fresh thyme and lemon, we slowly roast these over our open alder fire and present with a fresh spring vegetable medley of carrots, celery, onion, fresh spring peas and fresh asparagus
Alder Barbecued Northwest Salmon Combo Enjoy a piece of Alaskan Coho Salmon filet along with a piece of Juan De Fuca Sockeye Salmon filet. Grilled over our Alderwood fire and served with lemon vanilla scented fresh pea vines and roasted fingerling potatoes
Dessert options
Chocolate Pot du Crème For the Chocolate lovers! Rich bittersweet chocolate blended with cream and vanilla bean. Served with fresh whipped cream
Salmon House Tiramisu House made. Layers of Lady fingers, sweet Mascarpone cheese, fresh espresso and shaved chocolate. Topped with fresh whipped cream
Traditional New York Style Cheesecake Prepared with a graham cracker crust. Served with a vanilla flavored custard sauce and passion fruit puree
If these three don’t float your boat, there are 150 participating King County Restaurants that will offer diners a three-course menu for $28, some offering three-course lunches for $15. You can view the full list of participating restaurants and make your reservations at www.theseattlerestaurantweek.com.