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+.
There will be two dinner times each night: 5:15PM and 8:30 PM.
Foraged Mushrooms / Black Trumpets / Hedgehogs / Hen of the Woods / Poached Pastured Chicken Egg / Douglas Fir Black Truffle Cream / Toasted Walnuts
Grilled Octopus / Flagoulets / Shisito Peppers / Fried Garlic / Herb Pistou / Citrus Jam OR Le Coin Legumes / Corona Beans / Flageolets / Shallot / Winter Squash / White Wine- Beurre Monté / Fried Garlic (V)
Preservation Beef Flight / Grilled New York / Seared Zabaton / Wagyu Tartare / Cured Wagyu / Smoked Baby Leeks / Tallow Potato Pave / Bone Marrow Sauce Espagnole OR Winter Vegetable Wellington / Celeriac / Red Kale / Roasted Radish Potato Puree / Pinon Pine Reduction (V)
Heirloom Citrus Tart / Swiss Meringue / Candied Almonds / Spruce Ice Cream
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