Pan seared halibut with fennel, watermelon radish, watercress and, strawberry vinaigrette, English pea risotto with basil and Reggiano parmesan cheese, grilled Angus new york steak with roasted Yukon, asparagus, yellow foot mushrooms and thyme jus, assorted cheeses with dried fruit compote and candied pecans, double chocolate cupcake with strawberry ice cream and strawberry sauce.

Served with hazelnut butter and Jerusalem artichoke chips.

Served with arugula, stilton, apple chips, walnuts and champagne vinaigrette.

Served with basil and reggiano parmesan cheese.

Served with duck confit, green garlic, cherry tomatoes and parmesan.

Served with warm brussels sprout salad, apples and juniper jus.

Served with goat cheese crostini and sherry vinaigrette.

Served with parsley salad, fried capers and aioli.

Served with creme fraiche and arbequina olive oil.

Served with quinoa, artichoke hearts, fiddlehead ferns and carrot-ginger coulis.

Served with Jerusalem artichokes, wild nettles and castelveltrano olive vinaigrette.

Served with asparagus, hearts of palm and pomegranate vinaigrette.

Served with gnocchi alla romano, sauteed escarole and kumquat jus.

Served with fingerling potatoes, roasted onions and balsamic jus.

Served with roasted cauliflower, haricots verts and Seville orange jus.

Served with french lentils, brussels sprouts and thyme jus.

Served with marble potatoes, rainbow carrots, rapini and peppercorn jus.

Served with dried fruit compote and candied pecans.

Served with rustic bread.

By seattle locals at lighthouse roasters.