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.
Contemporary Sashimi Trio - Salmon Belly, Fresno Relish, Chu-Toro, Crunchy Rayu, Hamachi, Daikon Wafu (DF) OR Candied Tomato Roll - Grilled Asparagus, Koji Smoked Pea Puree, Cilantro (V / GF / DF)
Matsutake Shoyu Pork Belly - Anson Mills Miso Grits, Crispy Baby Kale, Yuzu Cranberry Chutney (GF) OR Jackfruit “Krab” Cake - Corn Velouté, Fresno Corn Relish, Carrot Romesco (Vegan / DF)
Australian Wagyu Striploin - Triple Seared Fondant Potatoes, Blistered Shishitos, Miso Demi (GF) OR Miso Eggplant - Miso Ricotta, Carrot Ginger Puree, Heirloom Tomato, Garlic Chips (V / GF)
Magic Mushroom - Chocolate Pot De Créme, Matcha Shortbread, White Chocolate, Cherry Mousse (V)
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