Enjoy Seattle Restaurant Week
From October 26 to November 8, you can enjoy Seattle Restaurant Week with Feedme! We’re serving special menus and dishes at participating restaurants.
Even better, your meal makes a difference. When you dine during SRW, you’ll help support Edmonds Food Bank and World Central Kitchen through our Donate a Meal program.
Plan ahead and grab your spot today at Bar Dojo, Salt & Iron, Fire & The Feast, and MARKET. Reservations are recommended.
Restaurant Week Menus
-
Bar Dojo’s Seattle Restaurant Week menu is available Sunday-Thursday.
FIRST COURSE
Tuna Tartare* wasabi kizami tuna tartare, umami black garlic kewpie, sweet & savory soy, crispy shallots, chive oil, tempura nori chips | gfo
Pork Belly Al Pastor Bao slow roasted pork belly al pastor, steamed bao buns, roasted pineapple relish, yuzukosho tomatillo salsa, micro cilantro, lime
Fall Salad (vegan) baby spinach, candied walnuts, roasted beets, figs, soy walnut vinaigrette | gf
SECOND COURSE
Kurobuta Pork Katsu Curry* crispy fried Snake River Farms pork cutlet, Japanese curry, pickled carrot & daikon, fried egg, steamed rice, crispy garlic, scallions, micro salad
Lemongrass Chicken Pipian Mary’s Organic roasted chicken leg quarter, green mole, toasted pepitas, crispy brussels sprouts, chive oil, fall garden petals | gf
Mushroom Dashi Ramen (vegan) kale noodles, rich smoked mushroom dashi broth, shiitake mushrooms, soy braised daikon, baby bok choy, scallions, nori, yam tempura
THIRD COURSE
Apple Pie Churro Wontons house made wontons filled with sweetened & spiced Washington apples, miso caramel, fresh berries, candied pecans, horchata whipped cream
Lilikoi Creme Brulee passion fruit infused custard, torched bourbon sugar, shortbread cookie, lilikoi pearls, raspberries | gfo
Mochi Trio (vegan) premium Chef’s choice flavors by Mochidoki, served with berry miso yuzu coulis, guava gelee, fresh berries | gf
-
FIRST COURSE
Charred Brussels Sprouts brussels sprouts, red wine agrodolce, balsamic vinegar, lemon juice, sultana, and toasted hazelnuts
Pork Belly seared pork belly, chestnut puree, honey braised onions, fennel apple salad, apple cider reduction
Caesar Salad romaine, crouton, caesar dressing, pecorino romano cheese, and crispy capers
SECOND COURSE
Bolognese Rigatoni beef, veal, pork, fresh rigatoni, tomato, calabrian chili, and parmesan cheese
Ricotta Gnocchi e Funghi house-made ricotta gnocchi, locally foraged mushrooms, lacinato kale, pecorino romano, olive oil, parmesan
Spicy Shrimp Bucatini bucatini, prawns, calabrian chili, garlic, shallot, capers, lemon, herb butter, and pangrattato
THIRD COURSE
Bourbon Chocolate Budino bourbon chocolate mousse, cherry chantilly cream, and pistachio olive oil cake crumble
Cannoli citrus mascarpone impastata, chocolate, pistachio, bada bing cherry
Gelato or Sorbetto olympic mountain seasonal gelato
Reserve Your Seat for Seattle Restaurant Week at Fire & the Feast
-
FIRST COURSE
Elk Tartare sumac · juniper · quail egg black garlic · douglas fir ranch · baguette crostini
Pacific Oyster Trio yuzu melon mignonette · sambal mignonette · pickled rhubarb mignonette
Red Gem Salad blue cheese dressing · bacon · cherry tomato · pickled shallot · fried chickpea
SECOND COURSE
Steak Frites buttermilk marinated prime hanger steak · shoestring fries · douglas fir ranch · chimichurri
King Salmon peperonata · yukon gold potato · lemongrass pesto
THIRD COURSE
Crème Caramel oat milk · vanilla bean · cardamom tuile
Affogato espresso · ice cream · biscotti
Reserve Your Seat for Seattle Restaurant Week at Salt & Iron
-
FIRST COURSE
Market Clam Chowder Clams, cream, potatoes, onion, celery, oyster crackers
SECOND COURSE
Fish & Chips Beer battered rockfish filet, lemon, tartar sauce, fries, minty peas
THIRD COURSE
Orange Custard Cream Puff Puff pastry, orange cream custard