Charcuterie Platter, image courtesy of Charity Lynne Burggraaf
For reservations, call 206.567.4628
Small Plates & Starters
Assorted house-made charcuterie & accoutrement 12.
Spring Salad Greens, New Radishes, Sunny-side up Farm Egg, & Rhubarb Vinaigrette 11.
Grilled Asparagus with Lemon & Anchovy Vinaigrette 9.
Assorted Sea Breeze Cheeses w/Chef’s Accompaniments 12.
Crispy Braised Pork Belly in Spicy Tomato Broth 10.
Tuscan-style Sausage & Runner Bean Soup 12.
Larger Plates & Entrees
Rustic Sausage, “Choucroute” 26.
grilled sausage on house made sauerkraut w/smoked pork & German butterball potatoes
Young Chicken, Two Ways 24.
roasted breast & crispy confit leg on chevre gnocchi with lemon butter
Bucantini all’ Carbonara 18.
farm eggs, house-cured guanciale, roman pasta & parmigiano reggiano
Beef & Red Wine Stew 22.
Tender beef w/ syrah and lardons over asparagus risotto
Braised Pork Rib Ragout 21.
Slow-braised in farm wine and tomatoes, served on chevre polenta
Pan-Seared Premium Pork Chop 27.
with leek and new potato saute, Syrah-braised rhubarb
~ Ask about our selection of sorbets & other deserts ~
Choucroute, image courtesy of Charity Lynne Burggraaf
I’ve been enjoying the blog and am considering taking the charcuterie course. A link back to your website from this blog (somewhere on the main frame, not buried in a post) would be helpful.
Thanks! I completely agree; we need to sync the blog and website. A friend has offered to help me figure this stuff out; I just need to make it happen. (The 1 Feb classes are sold out, by the way, but there is room on both 18 Jan and 15 Feb. If you’d like to register, just give the shop a call at 206.567.4628.) Thanks for the encouraging words. Hope to post soon –and more often…
The menu looks awesome, especially the “Osso Bucco”.
Also, there is a link to the Sea Breeze Farm website in the Blogroll on the home page of the blog…
Killer menu.
Yum (slurp)! You’ve hit one of my tender spots–I have a plum tree in my back yard, and I’m always on the lookout for plum recipes. Would you care to share your plum and shallot compote recipe?
Kudos to the photographer Charity, the photos are amazing! Very clean and elegant. We are booked to do a tasting menu on June 2, 2012 and very much looking forward to it!
Likewise!