Seattle Restaurant Week
April 19 - May 2, 2026
From April 19 to May 2, you can enjoy Seattle Restaurant Week with Feedme! We’re serving special menus and dishes at participating restaurants.
Plan ahead and visit us for Seattle Restaurant week at Bar Dojo, Fire & The Feast, Salt & Iron, SanKai, or Market. Reservations are recommended.
Seattle Restaurant Week Menus
Bar Dojo
Enjoy Seattle Restaurant Week with a three-course prix fixe menu at Bar Dojo. Menu coming soon. Select one from each course.
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Tuna Tartare Tostadas*
Wasabi kizami tuna tartare, umami sesame yuzukosho avocado aioli, raspada tostada salsa macha, crispy shallots, chives, micro cilantro, lime | gf
Birria Eggrolls
Fried slow braised beef birria eggrolls with queso Oaxaca, served with consome, micro cilantro, lime, & radish
Primavera Salad (vegan)
Spring mix, pickled strawberries, maple candied walnuts, purple sweet potato chips, honey yuzu herb vinaigrette | gf
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Umami Flank Steak Bibimbap*
Brown sugar soy marinated flank steak, steamed Japanese rice, kimchi, edamame, wilted sesame spinach, bean sprouts, fried sunny egg, spicy miso sauce, scallions, smoked mustard caviar | gf
Salmon Teriyaki*
Pan seared Ora king salmon, miso glazed baby carrots, Brussels sprout slaw, steamed rice soy gastrique, chives | gf
Mushroom Vegetable Ramen (vegan)
Kale noodles, rich smoked mushroom broth, shiitake mushrooms, soy braised daikon, baby bok choy, scallions, nori, yam tempura
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Chocolate Abuelita Mousse
Mexican chocolate mousse, tequila caramel, churro cookie crumble
Lilikoi Creme Brulee
Passionfruit infused custard, torched sugar, shortbread cookie, lilikoi pearls, raspberries | gfo
Mochi Trio (vegan)
Premium Chef’s choice flavors by Mochidoki served with passionfruit gelee, fresh berries | gf
Fire & The Feast
Savor Seattle Restaurant Week at Fire & The Feast with our three-course prix fixe menu. Select one from each course.
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Glazed Rainbow Carrots
Glazed rainbow carrots, snap peas citrus labneh, pisachio, pea tendrils, mint, basil, olive oil
Prawn Cocktail alla Puttanesca*
Spicy puttanesca cocktail sauce, prawn, capers, celery, pepperoncini, garlic, castelvatrano olives, parsley, toasted focaccia
Caesar Salad
Romaine, crouton, caesar dressing, pecorino romano cheese, crispy capers
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Bolognese Rigatoni
Beef, veal, pork, fresh rigatoni, tomato, calabrian chili, parmesan cheese
Manicotti Primavera
Hearth-roasted manicotti stuffed with citrus ricotta, spinach, and artichoke, pesto cream sauce, mozzarella, parmesan, basil, olive oil VE
Spicy Prawn Fra Diavolo
Prawns, linguine, spicy diavolo sauce, cream, fennel, castelvetrano olives, capers, pepperoncini, basil, parsley, pangrattato, olive oil
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Cannoli
citrus mascarpone impastata, chocolate, pistachio
Bourbon Chocolate Budino
bourbon chocolate mousse, cherry chantilly cream, and pistachio olive oil cake crumble
Tiramisu Trifle
Scratch coffee liqueur-soaked lady fingers, marsala zabaione cream, cocoa powder, chocolate espresso beans
Salt & Iron
Enjoy a three-course prix fixe menu for Seattle Restaurant Week at Salt & Iron. Select one from each course.
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Salmon & Hamachi Tartare
Furikake · preserved lemon · guava lemonade · baguette crostini
3 Pacific Oysters*
Pineapple-alleppo mignonette · tajin-melon mignonette · sriracha-tomato mignonette
Blue Cheese Wedge Salad
Romaine iceberg hybrid · bacon · cherry tomato · pickled shallot · fried chickpea
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Flat Iron Steak Frites*
Shoestring fries · sherry aioli · chimichurri
Mahi Mahi
Aqua pazza · yukon gold potato · chermoula
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Coffee Cake
Espresso mascarpone · chocolate covered espresso beans · feuilletine
Pistachio Affogato
Espresso · pistachio ice cream
SanKai
Enjoy a three-course prix fixe menu for Seattle Restaurant Week at SanKai.
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Salted Cabbage (GF) (V)
Taiwanese cabbage tossed in sesame oil, shio kombu and garlic chips.
Sesame Asparagus (GF) (V)
Blanched asparagus tossed in sweet black sesame sauce.
Renkon Mochi (GF) (V)
Fried lotus root cake served with soy-chili dipping.
Oysters on half (3)* (GF)
From Taylor shellfish farm. Served with ponzu, scallion and chili daikon.
Gochujang Hamachi *
Hamachi, pickled daikon and shiso served in yuzu-gochujang dressing.
Akame usuzukuri *(GF)
Thin-sliced Australian barramundi sashimi topped with plum sauce and shiso.
Sawara Confit
Miso-marinated king mackerel confit, topped with crispy rice chips
Hotate Butter Yaki (GF on request)
Pan sauteed scallop and assorted mushroom in butter, sake and soy.
Tako Kara-age (GF)
Deep fried octopus served with spicy tartar
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Kabocha Croquette (V)
Kabocha squash and potato croquettes. Side rice. And Miso Soup (miso soup has fish stock)
Sushi Combination * (GF)
7 pieces of nigiri and California roll
Salmon Kama Kasuzuke
Oven roasted Salmon collar marinated in sake lees. Served with rice and miso soup.
Chirashi Bowl * (GF)
8 pieces of sashimi, egg omelet and vegetables on a bed of sushi rice
Roast Beef Bowl (GF w/o miso soup)
Slow cooked roast beef served over rice. Served with miso soup
Omakase Sushi* (+15 dollars) (GF)
11 pieces of chef’s choice nigiri. Freshest of the day
Market
Enjoy Seattle Restaurant Week specials at Market. Choose one entree and one non-alcoholic drink for $20.
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Fish and Chips
Beer-battered rockfish, tartar, lemon, fries, side of minty peas
Market Spice Bag
Fried soft shell crab, jalapenos, fries, special spice mix, green onion, golden curry
Rockfish Tacos
Two corn tortillas, beer-battered rockfish, Napa cabbage, honey-chili aioli, mango salsa, queso fresco, cilantro sauce
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Acqua Panna 500 ml | San Pellegrino 500 ml | Unsweetened Ice Tea | Frostie Rootbeer | Lemmy Lemonade | Coca Cola | Diet Coca Cola | Sprite