It’s time for Restaurant Week again! Per usual and to our delight, several Queen Anne restaurants are participating in the fall Restaurant Week. Dinners are three courses for $28, and lunches (if offered) are three courses for $15. The restaurant ‘week’ is Sunday through Thursday both this week and next. Here are the Queen Anne restaurants participating this season, with their menus (if they have publicized them):
Betty Restaurant & Bar: Betty will have a prix-fixe dinner menu only for the Fall Restaurant Week. On the appetizer menu, choose from the soup du jour; Warm Red Cabbage Salad with apples, pancetta, and toasted hazelnuts; Potato & Cheese Croquettes with petite arugula salad; or Organic Mixed Greens with herbal vinaigrette and Parmesan. Entrée selections include Oven-Roasted Chicken with seasonal vegetables and roasted garlic; Wild Boar Ragout with spaghetti and pecorino cheese; Grilled Moroccan Lamb Skewers with herbed couscous and cucumber Raita; or Creamy Risotto with mixed mushrooms and a hint of truffle oil. Finish it off with your choice from all of Betty’s desserts.
Chinoise Café: Enjoy Agedashi tofu, two Maguro or salmon nigiri pieces, six-piece Chicken Gyoza, or a five-piece tempura platter for your appetizer selection. Dinner items include Honey Walnut Prawns, Mongolian Beef, Lemongrass Shrimp Stir Fry, a Sushi Combo (four nigiri, three sashimi, and tekka maki), or Sichuan Tofu. For dessert, you can have your choice of Fried Banana with Ice Cream, Coconut Sticky Rice and Mango, Coconut or Green Tea Ice Cream, a glass of house red or white wine, or a bottle of beer.
Collections Café: The Collections Café is offering both lunch and dinner for Restaurant Week, with a vegetarian, vegan, and/or gluten free option! Their prix-fixe dinner menu has the following appetizer options to start: Gambas (seared prawns, smoked paprika, garlic, chili flakes, sherry, and grilled sourdough), Gnocchi (with smoked pork shank and Parmigiano-Reggiano cheese), or Fried Oysters (with a frisee salad, pickled onions, and toasted fennel aioli). For the entrée menu, choose from Porchetta (a hearty fall stew with egg dumplings), Rigatoni (Chanterelle mushrooms, Mascarpone, mission figs, and Pecorino Romano cheese), or Grilled Hanger Steak ( with collard greens and vanilla butter-braised fingerling potatoes). Wrap up your third and final course with dessert: a Brownie (Snicker Brittle, Salted Caramel, or Banana brownie flavors served with vanilla ice cream), “Almond Joy” Coconut Panna Cotta (coco-almond powder with a vanilla garnish), or a Cookie (House made warm, served with Kentucky Bourbon ice cream, and drizzled in salted caramel).
How to Cook a Wolf: This Ethan Stowell eatery has been a neighborhood destination for quite some time. For restaurant week, there is a delicious lineup of menu options. In starters, choose from Escarole salad with preserved lemon, white anchovy vinaigrette, and grana padano; Roasted Beets with smoked ricotta, fennel, almond, and a Sherry vinaigrette; Escolar Crudo with an avocado puree, orange, coriander, and radish; or Bruschetta with smoked mackerel, capers, and 6-year aged balsamic. Entrée options are Scott’s Classic Meatloaf; Bucatini Black Pepper with butter and Pecorino Romano; Pork Chop Cameo with apple butter and an arugula-red onion salad; or Scallop Controne with bean, fennel, and a Calabrian olive tapenade. Desserts include Chocolate rose geranium Panna Cotta with a blackberry compote; Upside-down Plum Cake with coconut rum gelato; or a Seasonal Fruit Sorbetto with lavender shortbread.
Peso’s Kitchen & Lounge: Peso’s is offering both lunch and dinner options for Restaurant week:
- Lunch (3 courses for $15): For appetizers, choose from Chiogga Beets and Asparagus Spears with arugula and Oregon bleu cheese; Peso’s Chop Chop Salad; Mexico City Posole; Chicken and Lime Soup with avocado; or Chicken Tinga Tostada. Entrées include Red Chile Enchiladas with steak or chicken; Peso’s Almost Tradicional Torta; or a Ranchera Burrito with steak or chicken. Enjoy a Classic Créme Caramel Flan, an Ice Cream Sundae, or Chocolate Sundae for dessert!
- Dinner (3 courses for $28): On the appetizer menu, choose from Chiogga Beets and Asparagus Spears with arugula and Oregon bleu cheese; Peso’s Chop Chop Salad; Gulf Shrimp with poblano and corn chowder; Portobello ‘Rojas’ Chile Relleno; or Crispy Beef Picadillo Taquitos Dorados. The selection of entrées is Peso’s Signature Tradicional Carne Asada; Mexico City Rib Eye Steak Frites with a negra-modelo chile pan sauce; Dungeness Crab and Rock Shrimp Enchiladas with tomatillo-mascarpone cream; or Pan Seared Sea Scallops with pasilla chiles and black pepper over creamed corn and basil ‘humita. A Warm Brownie Sundae, Fried Banana-Chocolate Chimichangas, Fresh Apple Caramel Crisp, and Peso’s Classic Créme Caramel Flan are options for dessert.
Ponti Seafood Grill: Ponti is making Seattle Restaurant Week easy, where you can choose from any appetizer or salad, then any entrée, and any dessert on the menu for your fare. Some items will have a $10-15 upcharge, so beware of that, but otherwise, enjoy!
Portage: For Restaurant Week appetizers, you can enjoy Portage’s Delicata Squash Salad, Roasted Beets with Danish bleu cheese and hazelnuts, or Smoked Trout Tartine. Chicken with Vichy carrots, lardons, golden raisins, and sherry; Farro with escarole, roasted turnips and fennel; Braised Pork Cheeks with a parsnip pommes puree and pan sauce; or Seared Salmon with cauliflower, squash, pumpkin seeds, and brown butter are options for entrées. Finally, dessert selections include Chocolate Terrine, an Apple Almond Tart, Ice Cream or Sorbet.
Ten Mercer: At Ten Mercer, you can enjoy these appetizers for the week: Potato Leek Soup, the Ten Mercer House Salad or Wild Green Salad. The Restaurant Week entrées are Grilled Sturgeon, Parmesan Crusted Petrale Sole, Fresh Steelhead Trout, Garlic Crusted Pan-Roasted Washington Chicken, Seared Petite Tenderloin Medallions, Wild Boar and Venison Sugo, Eggplant Rollotini Linguine, or Wild Mushroom Risotto. For dessert, choose from Vanilla Bean Custard, Profiteroles, and a Chocolate Torten.
The Melting Pot: Enjoy some dipping at the Queen Anne location of The Melting Pot! Caesar Salad, the Melting Pot House Salad, or California Salad are options for appetizers. Entrée selections include the Melting Pot’s Triple Dip (Teriyaki marinated sirloin, all natural breast of chicken and tender white shrimp), their Signature Selection (All natural breast of chicken, citrus infused pork tenderloin, Atlantic salmon, chicken pot stickers), and a Vegetarian dipping option (Edamame or onion rings, artichoke hearts, Portobello mushrooms, thai peanut marinated tofu, asparagus, and ravioli). For dessert, choose from one of their chocolate fondues, with dark, milk, and white chocolate selections!
Toulouse Petit: Peso’s sister restaurant also has both lunch and dinner options for Restaurant Week…
- Lunch (3 courses for $15): Appetizer selections are Yellow Beets and Haricots Verts with toasted walnuts and stilton bleu cheese; a Bibb Lettuce and Wild Arugula Salad; French Onion Soup Lyonnaise; or Cauliflower Soup with Dungeness Crab. Lunch entrées are Creole Chicken and Shrimp Jambalaya; Wild Boar Bolognese; Fennel Braised Pork Shoulder Sugo with house-made ricotta gnocchi and sage; Prosciutto and Hot Coppa with house-made mozzarella, arugula and basil sandwich; The Toulouse Lamb Burger; or a Grilled Chicken Club with bacon and avocado. Indulge for dessert with a Valhrona Flourless Chocolate Torte, White Chocolate Bread Pudding, or Beignets with Chicory Anglaise.
- Dinner (3 courses for $28): Enjoy some of the same lunch appetizers for dinner, as well as some additions: Yellow Beets and Haricots Verts with toasted walnuts and stilton bleu cheese; Hearts of Romaine Salad with crispy hot coppa and shaved Grana Padano; Rustic Duck and Pistachio Terrine; Cauliflower Soup with Dungeness Crab; or House-made Wild Boar Boudin Blanc with a hot pepper ‘chow chow’ jelly. Entrée selections include Wild Boar Bolognese sage, thyme, pappardelle, grana padano; Blackened Pacific Yellow Eye Snapper with a Creole crawfish-tasso sauce; Fennel Braised Pork Shoulder Sugo with house-made ricotta gnocchi and sage; Oven Roasted Duck Confit with brussels sprouts and house-made tasso; Grilled Half Chicken in a Tuscan marinade with a grilled sweet onion ‘caponata’ and salsa verde; or Gulf Shrimp, Crawfish and house-made andouille over creamy corn grits. The same dessert options that were available for lunch will be on the dinner menu.
Triumph Bar: Appetizer options at Triumph Bar are Three Oysters, the West Coast
Salumi of the Day, Three Cheeses of the Chef’s selection, a Baby Kale Caesar salad with smoked trout, or Roasted Pumpkin Bisque with Dungeness crab, brown butter and sage. Choose from these entrées: Salmon Pastrami with fried pickles and a Dijon vinaigrette, Pork Belly Mac with truffle and chives, or a Short Rib with maple sweet potato puree and braised greens. Dessert options include Bread Pudding, Affogato, or Biscotti with Strawberry Jam.
Where are you headed for the fall round of Seattle Restaurant Week?
Featured photo from Thrillist.com.