Dinner

The chefs at ART Restaurant are committed to a Market-to-Table philosophy. We have nurtured relationships with our region's finest farmers, foragers and the vendors of Pike Place Market to bring you only the freshest seasonal produce. EAT. LOCAL.

Executive Chef Kerry Sear
Restaurant Chef Jelle Vandenbroucke

FIRST

WHIDBEY ISLAND CLAM, CRAB CHOWDER 12.

vegetables, pancetta, herb olive oil

WASHINGTON POTATO BISQUE 12.

duck confit, black oregon winter truffle

DUNGENESS CRAB CUCUMBER CANNELLONI 16.

champagne yoghurt, orange reduction

FULL CIRCLE FARMS BABY GEM LETTUCE 10.

crispy menlo wafer, endive, pistachio oil

CANADIAN FOIE GRAS TORCHON 21.

winter fruit chutney, brioche toast

ARUGULA AND ARTICHOKE SALAD 12.

korean king oyster mushrooms, katz olive oil

SIX RAW JUAN DE FUCA OYSTERS 24.

homemade flavored vinegars

RUSSET POTATO RICOTTA GNOCCHI 12./19.

parsnip purée, brussel sprouts

ALM HILL GARDEN HEIRLOOM BEETS 14.

“rolling stone” goat cheese
pickled raisins, candied walnuts

SECOND

SEARED INDIAN SPICED SALMON 35.

dungeness crab, skagit valley yukon gold potatoes
braised apple red cabbage

NEW BEDFORD DIVER SCALLOPS 29.

orzo radicchio ragout
oregon chanterelles

RED BEAN MISO GLAZED ALASKAN BLACK COD 30.

shiitake mushrooms
baby bok choy

RAINBOW TROUT CASSOULET 29.

glazed pearl onions
marbled pee wee potatoes

ROASTED CORNISH GAME HEN 27.

mount vernon fall root vegetables
walla walla onion mustard sauce

OREGON LAMB 3 WAYS 38.

sausage, rib, chop
alvarez farms ratatouille

BLACK TRUMPET CRUSTED VENISON 35.

mulled wine poached pear
celeriac purée

PAINTED HILLS ALL NATURAL BEEF STEAKS
BEEF TENDERLOIN 8 oz 42.
T-BONE 16 oz 39.
NEW YORK STRIPLOIN 10 oz 32.

beecher’s cheddar twice baked potato
full circle farms swiss chard
30 element butter

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Menu items and prices are subject to change at any time.