Menu for April 25-27, 2016
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.
Cauliflower Pesto, Kale, Cured Olives and Pickled Peppers
Grilled Asparagus, Olive Oil Poached Egg, Sear Pork Belly
Steamed New Potatoes, Buerre Blanc, Green Bean Salad
Cod, Clams, Prawns, Grilled Bread, Rouille
Korean Fried Chicken
Broccolini Salad, Steamed Rice
*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.