Menu for April 23-25, 2019
Operated by students in the Culinary Arts Program, call 425.640.1405 for reservations.
Open most Tuesdays through Thursdays
11:30 a.m.-2 p.m. | Last seating at 1 p.m.
A la Carte Menu
Grilled Flank Steak*
Bearnaise sauce, grilled seasonal vegetables, roasted Yukon potatoes
Parmesan reggiano brodo, nettles, pine nuts, seasonal grilled vegetables
Grilled Chicken Salad
Baby greens, fried carrots, smoked beets, Parmesan cheese, hazelnut vinaigrette
Pan Seared Salmon*
Tomato pan sauce, cous cous, char-grilled fennel
Prix Fixe Menu - Dine in Only
$13.95 per person
Fried tempah, spicy sweet soy sauce
Gado- gado (mixed vegetables, peanut sauce)
Beef rendang, yellow rice, anchovy chili relish, spiced shredded coconut
Stir fried Egg noodles, chicken, prawns, cabbage, bok choy, carrot
Vanilla ice cream, raspberry compote, lace cookie
* 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.