couldn’t put it any better way.
@ art of the table, chef dustin ronspies
[notes: absolutely incredible, intimate, casual and oh so charming & warm. an experience & art form that shouldn't be missed by those who love & appreciate; supper club on the date of 3 december 2011; recommend wine pairing. dining room holds 22 ppl. single seatings friday & saturday & 7pm for supper clubs - begins promptly. happy hour mondays 5-10ish. good for dates, small groups]
seasonal vegetables, sprouts – a treat
the gong chef dustin rings to chat & introduce his works of art
first. wild white shrimp, creamy grits, stewed peppers & onion, shrimp reduction, preserved lemon, paprika oil
wine. martinsancho verdejo ’10 – rueda
second. parnsip bisque, caramelized turnip, pancetta chip, pepitas, vanilla oil, chive
wine. schlumberger reisling grand cru ‘saerin’ – ’07 – alsace
third. pacific black cod, baby bok choy, cumin & coriander roasted carrots, celeriac-brisket jus, curry oil
wine. cooper hill pinot noir ’10 – williamette valley
palette cleanser. peach sorbet, pickled cherry
a small window to the kitchen allows guests to linger, watch & chat with chef dustin ronspies, sous chef phil lehmann, & server mitch
fourth. duck 3 way, duck leg confit, seared breast, duck cracklin’, celeriac puree, rainbow chard & kale, pickled cipollini onion, concord grape reduction
wine. hedges les gosses ‘red mountain’ syrah ’09 – columbia valley
last. almond-brown butter cake, orange muscat poached pear, candied walnut, caramel ice cream
wine. bodegas hidalgo triana pedro jimenez
@
1054 n. 39th street
seattle, wa 98103
www.artofthetable.net
