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.
Prosciutto Cotto with Taleggio, Oranges and Chicories OR (Vegetarian option coming soon!)
Butternut Squash Ravioli with Sage and Amaretti Cookies (V)
Capunet (Beef and Pork stuffed in Swiss Chard) with Caramelized Honey Sauce and Roasted Carrots OR Vegetarian Capunet with Potatoes, Carrots, Crimini Mushrooms stuffed in Chard with Marinara (V)
Gianduja Mousse with Hazelnut Brutti ma Buoni, Vanilla Cream and Warm Caramel Sauce
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