Tacoma Restaurant Week
APRIL 12th- 16th & APRIL 19th- 23rd
It’s Tacoma Restaurant Week and the perfect excuse to treat yourself to a meal with a view.
Executive Chef Rena Bailey has crafted special lunch and dinner menus that highlight both new creations and signature classics.
Enjoy featured dishes like our Sockeye Salmon, Vegetable Linguine, Beef Stroganoff and more!
View the menus below and secure your reservations.
LUNCH MENU
Two courses for $30 plus tax per person. (Choose starter or dessert and entree course.)
STARTER
NEW ENGLAND CLAM CHOWDER
Bacon, potato, celery, cream
CAESAR SALAD*
Romaine, herbed croutons, crispy capers, Caesar dressing GFO
ENTRÉES (Choose one)
VEGETABLE LINGUINI
Cremini mushrooms, zucchini, yellow squash, grape tomato, spinach, basil pesto, red chili flake, lemon, balsamic reduction, toasted pine V
SOCKEYE SALMON*
Maple glazed, roasted sweet potato, pecan butter, green beans, micro greens GF
BEEF STROGANOFF
Tender braised beef in a rich brown sauce served over egg noodles, sautéed wild mushrooms, sour cream, and chives
DESSERT
VANILLA CRÈME BRÛLÉE
Rich vanilla custard, crisp sugar topping, raspberries
FLOURLESS CHOCOLATE CAKE
Chocolate and caramel sauce, whipped cream GF
DINNER MENU
Three courses for $35 plus tax per person.
STARTER (Choose One)
NEW ENGLAND CLAM CHOWDER
Bacon, potato, celery, cream
CAESAR SALAD*
Romaine, herbed croutons, crispy capers, Caesar dressing GFO
ENTRÉES (Choose one)
VEGETABLE LINGUINI
Cremini mushrooms, zucchini, yellow squash, grape tomato, spinach, basil pesto, red chili flake, lemon, balsamic reduction, toasted pine V
SOCKEYE SALMON*
Maple glazed, roasted sweet potato, pecan butter, green beans, micro greens GF
BEEF STROGANOFF
Tender braised beef in a rich brown sauce served over egg noodles, sautéed wild mushrooms, sour cream, and chives
DESSERT
VANILLA CRÈME BRÛLÉE
Rich vanilla custard, crisp sugar topping, raspberries
FLOURLESS CHOCOLATE CAKE
Chocolate and caramel sauce, whipped cream GF