Supperclub @ Kingfisher
These dinners are our playground and the seat of our highest culinary ambitions—a return to the tasting-menu format that first defined our cooking more than a decade ago.
Up Next: By-the-Sea
By-the-Sea is our spring supperclub at Kingfisher, a pescatarian menu inspired by the coastal Mediterranean and filtered through the light, landscape, and ingredients of the Pacific Northwest. Expect bracingly-fresh seafood, olive oil, spring vegetables, foraged greens, fresh herbs, and desserts that feel sunlit and just a little festive. It is a dinner meant to evoke the feeling of an island by the sea: lush, bright, breezy, and quietly transportive.
Dates:
5/3, 5/17, 6/14
Dinner is $150 per person, excluding beverages. A $50 deposit is required per guest and will be refunded upon your arrival the evening of your reservation.
A 20% gratuity service charge will be added to all checks and is distributed to our hospitality team.
*by-the-sea
*by-the-sea
Menu:
By-the-Sea
Seafood & vegetables for the spring
Pissaladiere - yeasted dough, caramelized onion, salt-cured anchovies and moroccan olives
Crudités vegetables in crushed ice, green garlic & buttermilk dip
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Salmon tartare, lentil miso emulsion, sea vegetables, mirin sabayon, miso emulsion
Blanched asparagus, lemon vinaigrette, jammy egg, smoked scallop “bottarga”
Bucatini verde ai frutti di mare - clams, mussels, spot prawns steamed in kombucha, fresh parsley string pasta, butter, herbs, grilled bread
Salt-roast Neah Bay halibut, shaved fennel, capers, lemon, dill, confit potatoes
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Zeppole, yogurt, pistachio honey, orange blossom