Menu for April 17-20, 2017
Operated by students in the Culinary Arts Program, call 425.640.1405 for reservations.
Open most Mondays through Thursdays
11:30 a.m.-2 p.m. | Last seating at 1 p.m.
A la Carte Menu
Includes your choice of soup or salad
Pommes Anna, Garlic Kale, Béarnaise Sauce
Grilled Asparagus, Olive Oil Poached Egg, Pork Belly
Butter Poached Prawns
Israeli Couscous, Cauliflower, Chermoula
Mushrooms, Asparagus, Spinach, Snap Pea Salad
Prix Fixe Menu
$11.95 per person
Phil’s Japanese Fusion Kaiseki
Appetizer: Yasai Tempura
Salad: Mixed Greens with Wasabi Vinaigrette
Flank Steak with Polenta, Grilled Asparagus, Curry Demi Glace*
Chicken Yakitori with Zarusoba
Dessert: Pear Sorbet
* Some foods may contain raw or under cooked animal product. Such items may increase your risk of food borne illness, especially if you have certain medical conditions.