We started our dinner service last fall. The goal was to supplement our regular menu with dishes inspired by Jewish cuisine from around the world and made with the freshest ingredients of the Pacific Northwest.

Now we are taking the next step in creating a dedicated dinner menu featuring six entrees that will change seasonally to take advantage of what’s fresh locally. All of our fish is wild, and we aim to get local, grass-fed meat wherever possible. Among the highlights of our new dinner menu:

Merguez (spicy lamb) Kebabs, served over a bed a spiced green lentils and accompanied by a creamy cucumber-tomato salad.

Pan-seared chicken breast. Deliciously crispy, the marvel of this dish is the chef’s invention of Jewish risotto: Israeli couscous (instead of rice), carrots and asparagus, and sautéed in chicken stock, and finished with a touch of mascarpone cheese.

Shlishkas. These are Jewish gnocchi, often found in the Ashkenazi kitchens of Hungary. Potato dumplings, which we serve with spring peas, roasted mushrooms, and top with fried shallots.

Grilled line-caught Chinook Salmon, served on our house-made tabbouleh and topped with our own charmoula (spicy Moroccan sauce)

Seared Hanger Steak topped with a morel sauce and accompanied by a pea-and-carrot kugel.

Download all our menus on the Details page.

Read the full write up in our Summer 2012 Newsletter.