Dining Specials

Friday Night Specials: October 9

Meals so rich and hearty you’ll surely be loosening the belt.

By Leah Kraus October 9, 2009

Forget that diet. Because tonight, chefs around town aren’t skimping on portions—meals are so rich and hearty you’ll surely be loosening the belt.

Four sumptuous meals await at Assaggio in Belltown. Choose from a risotto tossed with beef tenderloin strips, wild mushrooms, Fontina cheese, red wine Demi-glace, and truffle oil, or the linguini tossed with prawns, Dungeness crab meat, scallops, garlic, fresh tomato, and white wine marinara, both for $19. Twenty-eight dollars gets you fresh Halibut fillet with a classic Picatta sauce of lemon, white wine, butter, and capers, or sliced roasted lamb loin topped with Porcini mushrooms and red wine reduction.

At Kirkland’s Trellis munch on fresh harvested baby carrots straight from chef’s farm. They’re served with a house made blue cheese dressing and cost $5. The “two-hour salad” is made with greens from the garden picked—yup, you guessed it—two hours prior to serving. Fresh cow’s milk cheese, strawberries, and a white balsamic vinaigrette top it off. $10. Then dig into a $28 applewood-smoked salmon served with sautéed granny smith apples, beurre blanc, and a cider reduction. Or for $26 try the Cassoulet: flageolet beans, French-style sausage, con fit duck, and braised wild boar.

Downtown at Metropolitan Grill, try the Kurobuta Pork Tenderloin, grilled and topped with Yakima peaches basted in a Maker’s Mark glaze; Yukon Gold mashed potatoes are served on the side. $35. The chophouse is also offering Mesquite grilled tenderloin medallions topped with Maine lobster meat and finished with a classic béarnaise sauce and served with fresh asparagus and those delicious Yukon Gold mashed potatoes, $52. If you’re in the mood for fish, go for the Cedar Planked Alaskan King Salmon rubbed with house blended spices and brown sugar. It’s oven roasted and served with vegetables and fingerling potatoes, and finished with smoked tomato-onion buerre blanc. The seven ounce fillet is $28, while the 10 ounce is $39.


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