LUNCH MENU wines by the glass zero ° | $5

EXECUTIVE CHEF
MICHAEL MINA'S
DAVID VARLEY
MODERN BISTRO
GENERAL MANAGER
LU NCH
RYAN CALLAHAN
SOMMELIER
JEFF LINDSAY-THORSEN
Signature ITems
zero ° | $5
A H I T U N A TA R TA R E *
CUCUMBER LIMEADE
Scotch Bonnet Peppers, Pine Nuts, Sesame Oil, Mint | $19
Cucumber, Thyme Simple Syrup, Lime
P O M E G R A N AT E C O O L E R
MUSHROOM TEMPURA
House Made Pomegranate Syrup, Lime, Basil
Citrus Mousseline, Scallions | $12
T O M AT O S O U P " F O N D U E "
Emmenthalar Grilled Cheese | $13
TAY L O R S H E L L F I S H OY S T E R S *
cocktails $12
PIMM'S 74
Horseradish, Beet, & Lemon | $3 ea
House-Made "Pimm's
#3," Ginger Beer
LUNCH MENU
D O W N TO W N D O N K E Y
$22 PER PERSON
(P LEAS E C H O O S E O N E ITE M F R O M EAC H S E CTI O N)
PIKE BREWING CO.
'NAUGHTY NELLIE'
GOLDEN ALE
Seattle, WA.
SCUTTLEBUTT
AMBER ALE
Belvedere Vodka, Muddled
Cucumber, Fresh Ginger,
Lime
Everett, WA.
ABSINTHE MINDED
Plzen, Czech Republic.
Bulliet Rye, Campari, Pinot
Noir Reduction, Lime,
Absinthe Rinse
APPETIZERS
Beer $6
P I LS N E R U R Q U E LL
S H OT & A B E E R
Whiskey & Rainier
"WALDORF SALAD"
Shaved Fennel, Toasted Walnuts, Stilton
H E R I TA G E B A C O N D E V I L E D E G G S
Pickled & Crispy Shallots
C R I S P Y F I N G E R L I N G P O TAT O E S
wines by the glass
Lardo, Pimentón, Aïoli, Hen Egg
K I N G ' S G A R D E N G A L E U X D ’ E YS I N E S P U M P K I N S O U P
Cinnamon Roll Croutons, Sage Crème Fraîche
ENTRÉES
JLT's Daily Selection White, Red or Rosé | $6 ea
S PA R K L I N G
G R I L L E D LO CA L A L BA C O R E SA L A D N I Ç O I S E *
Deviled Egg, Tomato Confit, Haricots Verts
L A C I N AT O K A L E C A E S A R
Grilled Chicken Breast, Parmesan, Garlic Streusel
Sparkling, Bichot Brut Reserve, Cremant de Bourgogne, FR. NV | $12
Champagne, Bereche Brut Reserve, FR. NV | $24
Champagne, Philippe Gonet Brut Blanc de Blancs, FR. NV | $22
M A R I N AT E D S T E A K S A L A D * ( $ 5 S U P P L E M E N T )
Fourme d'Ambert Blue Cheese, Tomatoes, Little Gems, Avocado
H E R I TA G E T U R K E Y B U R G E R
Guacamole, Pepper Jack Cheese, Harissa Aïoli
R N74 B I STR O B U R G E R*
WHITE
Sauvignon Blanc, Craggy Range 'Te Muna,' Martinborough, NZ. 2013 | $13
Riesling, Sparkman Birdie, Columbia Valley, WA. 2013 | $9
House-Ground Beef, Tillamook Cheddar, Fancy Sauce
Pinot Gris, Dusted Valley Boomtown, Columbia Valley, WA. 2012 | $8
MEDITERRANEAN LAMB BURGER*
Assyrtiko/Athiri, Domaine Sigalas, Santorini, GR. 2013 | $11
Tzatziki Aïoli, Oven Roasted Tomatoes, Mixed Lettuces
C R I S P Y A L A S K A N K I N G C R A B B LT
Chardonnay, Walter Scott, Willamette Valley, OR. 2013 | $16
Applewood-Smoked Bacon, Avocado Mousse
R A I N I E R B E E R B AT T E R E D F I S H & C H I P S
Malt Vinegar, House-Made Tartar Sauce
P O TAT O P I E R O G I E S
Beecher's Curds, Caramelized Onions, Honeycrisp Apples
ALAS K AN K I N G SALM O N ($6 S U P P LE M E NT)
Tamarind Brown Butter Sauce
STEAK F R ITE S AU P O IVR E* ($6 S U P P LE M E NT)
Tri Tip, Garlic Herb Butter, Rosemary Frites
D E S S E RTS
RED
Pinot Noir, Pascal Marchand Bourgogne Rouge, Burgundy, FR. 2010 | $11
Pinot Noir, Boedecker Athena, Willamette Valley, OR. 2011 | $13
Merlot, Beresan, Walla Walla Valley, WA. 2008 | $11
Syrah, Jamet, VDP Des Collines Rhodaniennes, FR. 2011 | $15
Cabernet Sauvignon, Amavi, Walla Walla Valley, WA. 2012 | $15
VA N I L L A B E I G N E T S
Sea Salt, Macallan 12yr Butterscotch
R O O T B E E R F L O AT
Sassafras Sorbet, Vanilla Ice Cream
LET R N74 B R I N G LU N C H TO YO U.
PLEASE ASK ABOUT OUR GOURMET
LU N C H B OX D E LIVE RY P R O G R AM.
I C E C R E A M O R S O R B E TS
Chef's Selection
A LA CARTE AVAI LAB LE U P ON R EQU E ST
*EATI NG RAW OR U N DE RC O OK E D F I S H, S H E LLF I S H, EGG S OR M EAT I NCR EAS E S TH E R I S K OF FO ODBOR N E I LLN E S S. P LEAS E ALE RT YOU R S E RVE R TO ANY FO OD ALLE RG I E S.