The Restaurant Dinner Menu – Woodinville Restaurant

Dinner Menu

Available Wednesday – Sunday | 5 – 9 pm

Join us for dinner at The Restaurant, located in the heart of Woodinville wine country. Enjoy Pacific Northwest cuisine hand-crafted by Executive Chef Michael C. Toni and an extensive wine list featuring DeLille Cellars alongside wine from other regions.

MAKE A RESERVATION

GF – gluten free | GFA – gluten free available | V – vegetarian | VA – vegetarian available

Menu item availability and pricing subject to change. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Parties of 7 or more will be subject to a 20% automatic gratuity.

Starter Plates Soups & Salads Entrées Extruded Pastas

Starter Plates

Starter Plates Soups & Salads Entrées Extruded Pastas

Starter Plates

Roasted Mushroom Toast

Truffle Mascarpone, Sherry, Arugula | 16 | V

Tempura Brussel Sprouts

Maple Gastrique, Stoneground Mustard Aioli, Sage | 17 | V

Crispy Fingerling Potatoes

Bravas Sauce, Housemade Crème Fraîche,
Rosemary, Thyme, Pickled Pearl Onions | 16

House Made Bread Trio

Semolina, Rustic & Focaccia Breads, Tomato Conserva, Olive Oil Verde, Whipped Butter, Sea Salt | 14 | V

Soups & Salads

Broccoli Cheddar Soup

Cup | 9 Bowl | 13

Carrot, Balsalmic Cheddar

Radicchio & Spinach Salad

Glacier Bleu Cheese, Honeycrisp Apples, Green Olives, Fennel, Beet Coulis, Warm Apple Sage Vinaigrette | 17 | GF | V

Chicken +8 | Tuna* +12 | Prawns +12 | Steak* +14

Spring Greens Salad

English Cucumber, Asian Pear, Toasted Buckwheat, Bean Sprout, Cashew, Sesame Vinaigrette | 16

Chicken +8 | Tuna* +12 | Prawns +12 | Steak* +14

Red Butter Lettuce Salad

Pickled Asparagus, Feta, Herb Vinaigrette, Rainbow Radish, Candied Hazelnuts | 16 | GF | V

Chicken +8 | Tuna* +12 | Prawns +12 | Steak* +14

Entrées

Market Beef | MKT

Ask Server for Today’s Selection

Daily Market Fish | MKT

Ask Server for Today’s Selection

Grilled Beef Tenderloin

Potato Gnocchi, Applewood Smoked Bacon, Pearl Onion, Sweet & Sour Cabbage, Tempura King Mushroom | 54

Oscar Style Dungeness Crab +15

Suggested Wine Pairing: DeLille Cellars, Harrison Hill

Flat Iron Steak Frites

Chaleur Estate Maître d’ Butter, Pomme Frites, Broccolini, Jus | 38 | GF

Suggested Wine Pairing: DeLille Cellars, Shaw Cabernet

Whole Roasted Branzino

Sage Braised Farro, Golden Beet, Celeriac Soubise, Sherry Reduction, Olive Tapenade| 48 | GF

Suggested Wine Pairing: Twomey, Sauvignon Blanc

Pan Seared Muscovy Duck Breast

Crispy Couscous, Harissa Crème Fraîche, Rose Sultanas, Micro Cilantro, Carrot Ginger Puree | 43 | GF

Suggested Wine Pairing: E. Guigal, Côtes du Rhône Blanc

Salmon Creek Pork Chop

Root Vegetable Spaetzle, Crispy Delicata Rings, Madeira Jus, Pear & Apple Butter, Currant Mostarda | 46

Suggested Wine Pairing: DeLille Cellars, Le Dessein

Extruded Pastas

Fresh Spaghetti with Piccole Polpette

Basil Pomodoro, Mozzarella Pearls, Guanciale, Micro Basil| 32

Suggested Wine Pairing: E. Guigal, Côtes du Rhône Blanc

Dungeness Crab Pappardelle

Sweet Corn Cream, Scallions, Piment d’ Espelette | 35

Add Double Dungeness Crab +15

Suggested Wine Pairing: DeLille Cellars, Chaleur Blanc

Tagliatelle al’Limone

Leek, Spinach, Preserved Lemon Cream, 22-month Parmesan, Lemon Agrumato | 26

Chicken +8 | Tuna* +12 | Prawns +12 | Steak* +14

Suggested Wine Pairing: E. Guigal, Côtes du Rhône Blanc