Field to Table was created to spotlight the best of Seattle’s diverse restaurant culture. Working with local award-winning chefs and restaurateurs, the field will be transformed into an expansive open-air dining room. This dining series is exclusively 21+.

The Menu: Jason Wilson [The Lakehouse]

Harissa Carrot Hummus with Endive (V)

Beet Carpaccio, Black Truffle Chevre, Spicy Sauce Vert, Pistachios (V)

Creamy Anson Mills Grits with Jack Bacon & Spot Prawn Sugo, Kale Gremolatta, Preserved Lemon & Olive OR Plant-based Grits with Portobello Bolognese, Kale Gremolatta, Preserved Lemon & Olive (V)

Crispy Duck Confit, Green Curry Lentils, Braised Shiitakes, Hot-n-Sour Scallions, Yuzukoshu Turnips OR Buddha Bowl with Coconut Curried Bean Curd, Cauliflower, Green Curry Lentils, Braised Shiitakes, Hot-n-Sour Scallions, Yuzukoshu Turnips (V)

Chocolate Mousse, Huckleberry Compote, Almond Cookie & Salted Caramel

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