2001 4th Ave
Seattle, WA 98121
(206) 682-4142

Lunches: Mon-Fri: 11:30am-2:30pm | Brunch: Sat and Sun 9am-2pm | Dinners: Mon-Thurs: 5pm-10pm, Fri-Sat: 5pm-11pm, Sun: 5pm-9pm

Dinner MENU

Little Tastes From The Sea Bar

Hard smoked salmon hot mustard, sesame seed 5. ea / 28. half dozen*
Wild gulf shrimp yuzu mayo, tobiko, scallions  6 ea / 30. half dozen
Puget sound geoduck orange leaf, radish, lava salt 6.ea / 30. half dozen*
Ahi tuna tartare umeboshi, white soy, shiso leaf  6.ea / 30. half dozen*
Octopus cured tomato, parsley, aleppo  6. ea / 30. half dozen *
Sea bar sampler a selection of all of the above  26.*
Today's local oyster ponzu ice  3.ea/18. half dozen*

Appetizers 

Shrimp~scallion potstickers black vinegar~soy dipping sauce  10.5/15
Albacore carpaccio sweet mustard, tarragon,capers, walla walla onion rings 13.*
Mediterranean mussels spicy aji amarillo, pickled peppers, saffron butter, toast 14
Sheeps milk feta cheese poached bing cherry, shaved fennel, mint, pistachio 13.
Prosser farm greens
dressed with lemon, parmesan, goat cheese crostini 10.
Grilled bread salad pesto, olives, tomatoes, spicy coppacola 13.
Yakima peaches buffalo milk mozzarella, basil, pecan, chili flake  12.
Watermelon gazpacho avocado, cucumber, almond, sweet cicely 11.
Chirashi veggie bowl sishi rice, avocado, ginger, shimeji mushroom, baby prosser veggies 12.
Handmade carrot stuffed pasta chive sour cream, beet kraut, caraway 14.
Mongolian beef short rib soybean paste, vermicelli, peanut, jalapeno, pickled garlic 15.

main plates

Dungeness crab cakes
sriracha mac salad, brown rice, cucumber, furikake, teriyaki 34.
Neah bay king salmonwashington corn, foraged chanterelles, crawford blueberry, thyme*  32.
Zucchini fritters sweet peppers, tomato, basil, charred scallion ricotta  (vegetarian)  24.
Alaskan halibut summer squash, black beans, roasted tomato, cilantro, lime  34.
Pan roasted scallops parisian gnocchi, snap peas, mama lil's romesco, mint  34.

Meats From The Grill & Rotisserie

Prime beef sirloin steak fingerling potatoes, green beans, anchovy aioli, taggiasca olive, dill 38.*
Rotisserie roasted five spice duck broccoli, fermented black bean, shiitakes, stone fruit jelly  29.
Garlic crusted half rack of lamb handmade carrot agnolotti, roasted carrot, green sauce  33.*

Sides

Fries with aioli and curry ketchup  8.
Stir fried broccoli black bean sauce  8.
Oodles of noodles with butter and parmesan cheese  8.

Dahlia Bakery Bread ben jacobsen's flake salt, sweet cream butter  3.