Menu for Anchovies & Olives

Dinner
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Seattle Restaurant Week

Dinner

Crudo‍

3 each Chelsea Petite Oyster /30Dz Meyer lemon‍ ice

3 each Penn Cove Select Oyster/30Doz Scallion mignonette

3 each Fanny Bay Oyster/30Doz Chili vinegar‍ & chives

3 each Big Cove Oyster /30Doz Pickled red onion & horseradish

14.00 Escolar Spicy giardinera, lime, carrot-cardamom puree

15.00 Ahi Tuna Kumquats, chili, tangerine oil

16.00 Yellowtail Grapefruit, pickled rhubarb, watercress

15.00 Fluke Ceviche Pickled serrano chili, lime, radish

15.00 Scallop Preserved lemon,‍ marjoram, lemon oil

15.00 Salmon Frisee, horseradish, citrus

Appetizers

5.00 Castelvetrano Olives Rosemary, citrus, chili

12.00 Marinated Cuttlefish Salad Escarole, frisee, puffed farro, controne chili

5.00 Fried Chickpeas Smoked paprika & lemon

14.00 Aspargus Salad Dungeness crab, frisee, mustard vinaigrette, grapefruit

11.00 Fried Oysters Napa cabbage, goat horn chili, tarragon aioli

9.00 Grilled Ramps Almonds, citrus, roasted red pepper

13.00 Grilled Octopus Salad Celery, pickled‍ red onions, controne beans, smoked chili oil

9.00 Soft Cooked Eggs Smoked fish, oil cured olives, capers, aioli, pangrattato

Pasta‍

14.00 Bigoli Anchovies, chili, garlic, mint, pangrattato

22.00 Fettuccine Dungeness crab, meyer lemon, black pepper, tarragon

16.00 Risotto Smoked mussels, english peas, mint, pecorino

15.00 Spaghetti Neri Calamari, pickled peppers, parsley

15.00 Linguine Manila clams, arugula, bottarga

15.00 Agnolotti Sweet onion primavera

Entrees

35.00 Beef Tenderloin Smoked eggplant, braised leeks, pan jus

25.00 Black Cod Pickled cippolini‍ onions, buttered turnips, hazelnuts

23.00 King Salmon Speck, chickpeas, watercress, sweet onion puree

32.00 Halibut Spring vegetable ragu, ramp pesto

29.00 Branzino Grilled fennel, taggiasca olives, olio nuovo

25.00 Sea Scallops Fava beans, spiced rhubarb, lardo

23.00 Bluefish Artichokes, navel orange, black olive tapenade

Seattle Restaurant Week

Appetizers‍

Salmon Crudo Horseradish, frisee,‍ citrus

Fried Oysters Celery root, capers, tarragon aioli

Baby Beet Salad Watercress, grapefruit,‍ pistachios, mustard vinaigrette

Entrées

Bigoli Anchovy, garlic, chili, mint, pangrattato

Grilled Mackerel Baby artichokes & oven dried tomato

Cioppino Manila clams, mussels, prawns, controne beans

Desserts‍

Buttermilk Panna Cotta, Fruit Compote

Seasonal Sorbet w/ Biscotti

Gianduia Chocolate Terrine w/ Rhubarb Coulis