LUNCH MENU wines by the glass zero ° | $5
Transcription
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.