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.
Roasted Delicata Squash, Carrots, Cascadia Glacier Blue Cheese, Huitlacoche, Black Garlic + Carrot Top Chimichurri (V / NF)
King Salmon, Winter Radishes, Pickled Stone Fruit, Turmeric Yogurt, Dill and Jalapeño Chermoula + Puffed Grains (GF) OR Smoked Beets, Pickled Stone Fruit, Turmeric Yogurt, Dill and Jalapeño Chermoula + Puffed Grains (V / GF)
Duck Breast, Confit Pain Perdu, Coal Roasted Fennel Puree, Chicories, Orange, Pistachio + Guajillo Chile Jus OR Confit Fennel, Coal Roasted Fennel Puree, Chicories, Pistachio + Orange Guajillo Marmalade (V / GF)
Chocolate Tres Leches, Smoked Strawberry, Salted Nutella Cream, Dehydrated Lime + Candied Hazelnuts OR Arroz con Leche, Smoked Strawberry, Coconut, Dehydrated Lime + Candied Hazelnuts (Vegan / DF / GF)
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