Dahlia Dinner Menu

Little Tastes from the Sea Bar

Kanpachi, yuzu, nashi pear, shiso  
4.5ea / 24.half dozen

Dungeness crab, crispy capers, lemon aioli   5.ea / 25. half dozen

Dahlia smoked salmon, hot mustard   4.ea / 22. half dozen

Pacific octopus, Dezi’s kimchi, chili paste   4.5.ea / 24. half dozen

Albacore tuna, sesame~soy, seaweed   4.5.ea / 24. half dozen

Sea Bar Sampler ─ a selection of all of the above   21.

Oysters on the half shell   2.5ea / 14.half dozen
 

Appetizers

Smoked Idaho trout, sweet potato pancake, brown butter créme fraiche   12.

Bourbon braised pork cheeks, celery seed aioli, chow chow relish   12.

Seared sea scallops*, green garlic, wild snails, crispy potatoes, lemon   15.

Penn Cove manila clams, ham hock, roasted shallot, dijon   14.

Curried vegetable samosas, avocado with jicama, honey mango, cilantro
yogurt   9.

Shrimp ~ scallion potstickers, black vinegar ~ soy dipping sauce   9.5/13.5
 

Salads, savory, Soup, Cheese

Dahlia white salad, chicory, fennel, truffle oil, lemon   9.

Tuscan grilled bread salad, pesto, olives, mozzarella, spicy coppacola   10.

Vietnamese duck noodle soup, tofu, bean sprout, duck cracklin, basil   9.

Cougar Gold, fried green tomatoes, Bavarian beer vinegar, mustard   12.

Al Pimentino, Spanish goat cheese, braised green olives, cara cara
oranges   12.
 

Vegetable

Leek and parmesan arancine, fennel~eggplant caponata, fontina fonduta   23.

Spanish tortilla, Full Circle Farms potato, sherried onions, romesco, mushroom escabeche   22.
 

Fish

Sautéed Alaska halibut, roasted fingerling potatoes, green olive yogurt, artichoke relish   28.

Lemon ~ scallion Dungeness crab cakes, Market House pastrami hash, caraway aioli, homemade sauerkraut   32.

Wood grilled troll caught king salmon, curried cauliflower, black butter spinach, gingered cashews, currants   30.
 

Meats from the Grill & Rotisserie

Grilled Washington beef rib eye, sautéed broccoli raabe, crispy jojos, Beecher’s cheddar gremolata   38.

Spit roasted Berkshire pork rib loin, braised fennel, white bean soubise, caramelized ginger, verjus   28.

Braised rabbit, ricotta-carrot capeletti, hedgehog mushrooms, endive,
porcini salt   29.
 

On The Side

Fries with aioli and curry ketchup  
Sautéed pea vines
Garlic butter button mushrooms
Yellow curried fried rice
My kid’s favorite oodles of noodles

6. each