Tacoma Restaurant Week
APRIL 14 – 18 & APRIL 21 – 25
It’s time to treat yourself and mark your calendar because Tacoma Restaurant Week is back. Executive Chef Rena Bailey has prepared special 3-course lunch and dinner menus for you to savor this spring, and Beverage Director Amanda Reed has curated an optional wine pairing for each course.
View the menus below and secure your reservations!
LUNCH MENU
Three courses for $30 plus tax and service charge per person.
Optional wine pairings for $25.
STARTERS (Choose one)
LOBSTER BISQUE
Lobster stock, sweet vermouth, sherry cream
HOUSE FIELD GREENS
Pears, blue cheese crumbles, candied pecans, Dijon vinaigrette
Tahbilk ‘Museum Release’, Marsanne, Central Victoria, Australia, 2015
ENTRÉES (Choose one)
MAINE LOBSTER ROLL
Chilled Maine lobster salad, toasted brioche roll, shoestring fries
CONNECTICUT LOBSTER ROLL
Warm buttered Maine lobster, toasted brioche roll, shoestring fries
Pazo das Bruxas, Albariño, Rías Baixas, Spain, 2022
FRENCH DIP*
Sliced Wagyu top round, caramelized onions, gruyere and rondelé cheese, french roll, au jus, shoestring fries
Among the Giants, Merlot, Goose Gap, Washington, 2021
SOUTHWEST CHOP SALAD
Chicken breast, romaine, avocado, jack cheese, black bean salsa, spicy Louie dressing, tortilla strips
Gilbert Cellars Rosé, Columbia Valley, Washington, 2021
DESSERTS (Choose one)
CRÈME BRÛLÉE
Rich vanilla custard, crispy sugar topping, seasonal fruit
OLYMPIC MOUNTAIN ICE CREAM
Choice of Madagascar Vanilla, Seasonal Ice Cream, or Seasonal Sorbet
Michele Chiarlo, Moscato d’Asti, Piedmont, Italy
DINNER MENU
Three courses for $50 plus tax and service charge per person.
Optional wine pairings for $25.
STARTERS (Choose one)
LOBSTER BISQUE
Lobster stock, sweet vermouth, sherry cream
HOUSE FIELD GREENS
Pears, blue cheese crumbles, candied pecans, Dijon vinaigrette
Tahbilk ‘Museum Release’, Marsanne, Central Victoria, Australia, 2015
ENTRÉES (Choose one)
SALMON*
Grilled, marinated vegetables, couscous, lemon herb vinaigrette
Lyrarakis, Assyrtiko, Crete, Greece, 2022
CHICKEN THIGH
Pan seared, rainbow baby carrots, shredded potato cake, blueberry-balsamic glaze
Maison Vincent Girardin ‘Cuvée Saint-Vincent’, Pinot Noir, Bourgogne, France, 2018
STEAK & LOBSTER*
8 oz. filet mignon and 5 oz. Maine lobster tail, pave potato, spring vegetables
Among the Giants, Merlot, Goose Gap, Washington, 2021
DESSERTS (Choose one)
CRÈME BRÛLÉE
Rich vanilla custard, crispy sugar topping, seasonal fruit
KEY LIME CHEESECAKE
Key lime glaze, graham cracker crust, whipped cream
Michele Chiarlo, Moscato d’Asti, Piedmont, Italy