Taste America: Seattle

Menu

THREE-COURSE MEAL CREATED BY

James Beard Award winner
Jason Wilson
The Lakehouse, Bellevue

APPETIZER
Slow-Roasted King Salmon with Truffled Cauliflower, Peas, Mint, Smoked Roe, and Arugula
** Gluten-Free, Vegan Option: Roasted Cauliflower Steak

ENTRÉE
Grilled Prime Washington Beef Tenderloin with Glazed Walla Walla Onions, Wild Mushrooms, Potato Purée, Horseradish Parsley, and Cabernet Sauce
** Gluten-Free

Alternate Entrée
Roasted Summer Vegetable Potpie with Wild Mushrooms and Sage
** Vegan, Contains Cashew Nuts

DESSERT
Fresh Peach and Berry Shortcake Trifle with Vanilla Biscuits, Chantilly Cream, and Passionfruit Custard
** Gluten-Free (Almond–Olive Oil Cakes)

BEVERAGES
Wine Courtesy of
dough wines
dough Pinot Noir 2019

Whiskey Courtesy of
Rabbit Hole Distillery

*Menu is subject to change
*Please note your three-course meal will be packaged for pick-up so that you may enjoy it at home. Some heating or finishing may be required, instructions will be provided. Refrigeration recommended.
*Please note guests must be 21+ to order and pick up a meal kit.

Your three-course meal will be available to pick up on the afternoon of Sunday, October 18 at The Lakehouse (W Hotel Valet, 14055 NE 5^th Place Bellevue, WA, 98004).

Through our Open for Good campaign, the Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.

Food containers and packaging have been generously donated by Placon, located in Madison, Wisconsin.