This Easter, Chef Joe Ritchie and his culinary team celebrate the region with local seafood, meats and ingredients over a three-course brunch feast.
Begin with a bounty of appetizers at the buffet, from favorites like salmon tartare and oysters to tuna poke salad and cured meats and artisan cheese. Select one from the following brunch entrees: Dungeness crab cakes; grilled beef tenderloin; eggs Benedict; seared king salmon; fried chicken & waffle; or roasted leg of lamb. Finally, end with something sweet from the dessert buffet.
Pair your feast with a brunch beverage from our mixologists.
$65 per adult; $25 per child
Reservations are required by calling +1 (206) 749-7070. Credit card required for booking. 72-hour cancellation policy.
1/2 Shell Puget Sound Oysters, Cured Salmon Lox With Bagels, Sockeye Salmon Tartare, Tuna Poke Salad, Shrimp Cocktail, Smoked Salmon Deviled Eggs, Clam Chowder With Oyster Crackers, Marinated Beet & Goat Cheese Salad, Grilled Asparagus Salad, Classic Caesar Salad, Cured Meat Board, Artisan Cheese Board, Mushroom Cheese Tartlettes, Mini Croissant Sandwiches
Please select one of the following:
GRILLED BEEF TENDERLOIN rosemary crust, pan jus, potato-parsnip puree
SEARED KING SALMON spring salad, citrus butter sauce
ROASTED LEG OF LAMB Yukon gold hash, garlic greens, red wine sauce
EGGS BENEDICT English muffin, pork shoulder bacon, hollandaise
FRIED CHICKEN & WAFFLE brioche waffle, macerated strawberries,
DUNGENESS CRAB CAKE endive-cucumber salad, spring herb sauce
Seasonal selection of house-made favourites