Thirst Wine Bar & Bistro

artisanal olives from around the world marinated and roasted in house

two aged balsamic vinegars and three artisan olive oils

a generous platter of seattle's famed salumi cured meats and salamis

kalamata olives, roasted garlic, preserved lemon, fresh herbs served with goat cheese

cannellini beans, roasted mirepoix, white truffle oil, mascarpone

dungeness crab, brie, artichokes and leeks. served hot from the oven. crowd favorite

topped with an emmenthaler cheese house made crouton

with mixed greens tossed in a caper remoulade and hard cooked egg

tender sliced lamb loin lightly seared with paprika and cracked fennel with meyer lemon aioli, capers and pimenton oil

soft potato pillows baked with assorted wild mushrooms and cream. finished with manchego

emmenthaler cheese and riesling slowly melted with other assorted cheeses and served with baguette and sliced hood river apples

carnaroli rice and vegetable stock with soft melted chevre, braised kale and manchego cheese

with hazelnut sage brown butter and finished with manchego

served with braising greens, baked squash. finished with sherry and apple cider glace

marinated in sangiovese with roasted baby red potatoes and sauce robert glace

with makers mark caramel sauce

with candied pumpkin seeds, sugar cookies

pistachio, dark chocolate and caramel

cream cheese gelato with apple and almonds tuille, dark chocolate ice cream with white chocolate cookie, meyer lemon gelato with lavender short bread

nightly assortment of de paula confections chocolates, house made cookies and profiteroles