Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This season’s dinner is to celebrate the bounty of seafood in the pacific northwest! Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

• Vermouth-Steamed Clams with Guanciale, Pine Nuts, and Lemon Parsley Breadcrumbs
  Fried Black Pepper and Fennel Seed Polenta with Anchovy Green Goddess
  “Tuna melts” with Capers, Herbs, and Grana Padano on Grilled Bread
• Steamed Dungeness Crab with Housemade Strangozzi
  Meyer Lemon Butter, Calabrian Chile, Bottarga, and Crispy Garlic
• Slow-Roasted Halibut with Caramelized Leeks and Green Olive Salsa Verde
  Braised Fennel with Cranberry beans
• Escarole with Fennel, Winter Citrus, and Caciocavallo Cheese
  Roasted Pistachio Garlic Dressing
• Hazelnut Pot De Creme with Sicilian Chocolate Spice Cookie
  Preserved Blood Orange and Vanilla Whipped Cream

The vegetarian menu will include Vermouth Braised King Oyster Mushrooms with Pine Nuts and Lemon Parsley Breadcrumbs to replace the clams. Wild mushroom melts with capers, herbs, and grana padano on Grilled Bread will replace the “tuna melts”. Housemade strangozzi with meyer lemon butter, Calabrian chile, and crispy garlic will replace the crab strangozzi. Marinated, grilled eggplant with caramelized leeks and green olive salsa verde with roasted fennel and cranberry beans will replace the Halibut.

The pescatarian menu will include clams without guanciale.