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35th Street Bistro
Lunch & Dinner

Andaluca
Dinner

Art Restaurant & Lounge
Lunch and Dinner

Assaggio Ristorante
Lunch & Dinner

Bako
Dinner

Barking Frog
Lunch & Dinner

Barolo Ristorante
Lunch & Dinner

Barrio Mexican Kitchen and Bar
Lunch & Dinner

Betty Restaurant
Lunch & Dinner

Bin on the Lake
Dinner

Blueacre Seafood
Lunch & Dinner

BOKA Kitchen + Bar
Dinner

Carmelita Vegetarian Restaurant & Bar
Dinner

Chandler’s Crabhouse
Dinner

Chez Shea
Dinner

Chiso Sushi
Lunch & Dinner

Eva Restaurant
Dinner

Fresh Bistro
Dinner

Hunt Club
Dinner

Le Grand Bistro Americain
Lunch & Dinner

Lecosho
Lunch & Dinner

Local 360
Lunch & Dinner

Lot No. 3
Lunch and Dinner

Mamma Melina Ristorante & Pizzeria
Lunch & Dinner

Monsoon East
Lunch & Dinner

Monsoon Seattle
Lunch & Dinner

Nishino
Dinner

Palisade Waterfront Restaurant
Lunch & Dinner

Palomino- Bellevue
Dinner

Palomino- Seattle
Dinner

Peso’s Kitchen and Lounge
Lunch and Dinner

Ponti Seafood Grill
Dinner

Preservation Kitchen
Lunch & Dinner

Purple Cafe and Wine Bar- Bellevue
Lunch & Dinner

Purple Cafe and Wine Bar- Kirkland
Lunch & Dinner

Purple Cafe and Wine Bar- Woodinville
Lunch & Dinner

Ray’s Boathouse
Dinner

Ristorante Picolino’s
Lunch & Dinner

Shuckers
Lunch & Dinner

Spazzo Italian Grill & Wine Bar
Dinner

Steelhead Diner
Lunch & Dinner

SZMANIA’S Steakhouse
Dinner

Tango Restaurant
Dinner

The Scotch and Vine
Dinner

Toulouse Petit Kitchen & Lounge
Lunch & Dinner

Urbane
Lunch & Dinner

Volterra
Lunch & Dinner

November Recipes | Recipes Archive Print Recipe
Marinated OlivesMarinated Olives
Andaluca
Chef Wayne Johnson
These are great to put out for your cocktail party or serve as a sandwich garnish. This fast and easy recipe will leave you time for other things.
 
1 lb Oil Cured Olives
1 lb Sicilian Green Olives
1 lb Kalamata Olives
1 Tbsp Garlic, chopped
1 Tbsp Thyme, dry
1 Tbsp Rosemary, fresh
1 Tbsp Oregano, dry
Ľ tsp Red Chili Flakes
3 Tbsp Olive Oil
 
Toss all ingredients together and refrigerate.
CHEF’S RECIPES ARCHIVE

STARTERS

Oregon Lamb-Waterchestnut Potstickers with Black Vinegar-Ginger Dipping Sauce
Ponti Seafood Grill

Sour Cherry Mustarda
Restaurant Zoë

Venetian Marinated Mussels
Serafina Osteria and Enoteca


SOUPS / SALADS

Asparagus with Hard Cooked Aracauna Egg and Sauce Mousseline
Campagne

Butternut Squash Soup
Earth & Ocean

Cauliflower and Potato Soup
Serafina Osteria and Enoteca

Celery Root and Chestnut Soup
Eva Restaurant

Chilled Heirloom Tomato Soup with Dungeness Crab Panzanella
Earth & Ocean

Dandelion Green Salad with Lamb Bacon, Honey Vinaigrette
Art Restaurant & Lounge

Garlic Soup
Serafina Osteria and Enoteca

Goulash Soup "Mathilde"
SZMANIA’S Steakhouse

Marinated Olives
Andaluca

Pumpkin Risotto
Andaluca

Roasted Winter Squash Soup
Restaurant Zoë

Smoked Lobster Bisque
Barking Frog

Spaghetti Squash with Cranberries, Scallions, and Pistachios
Restaurant Zoë

Steelhead Diner Razor Clam Chowder
Steelhead Diner

Tom’s Favorite Tomato Soup with Brown Butter Croutons
Dahlia Lounge

Tom’s Tasty Sashimi Tuna Salad with Green Onion Pancakes
Etta’s

Wedges of Iceberg with Blue Cheese Dressing
Etta’s


SEAFOOD ENTRÉE

Bouillabaisse
Crémant

Cebiche de Pescado
Mixtura

Cebiche de pescado - Fresh fish "Cebiche"
Mixtura

Copper River Salmon with Lemon Risotto and Morel Mushrooms
Sazerac

Ebi Sunomono
Nishino

Etta’s New Dungeness Crab Cakes
Etta’s

Geoduck Batayaki- Sautéed Geoduck with Butter
Nishino

Grand Marnier Prawns
Barking Frog

Grilled Alaskan King Salmon with Pinot Noir Sauce and Sautéed Pea Vines
Ray’s Boathouse

Grilled Halibut with Miso Beurre Blanc
Ponti Seafood Grill

Grilled Wild Salmon with Tarragon Zinfandel Butter Shoestring Pommes Frites and Grilled Asparagus
Ponti Seafood Grill

Indian Spiced Wild King Salmon with Yukon Gold Mashed Potatoes
Art Restaurant & Lounge

Oven Roasted Alaskan Ling Cod with Calamari, Manila Clams, New Potatoes, Spanish Chorizo and Peppers
Ray’s Boathouse

Pan-roasted Striped Bass on Warm Tomato and Fennel Salad with Caper Persillade
Campagne

Piquillo Peppers with Salt Cod
The Oceanaire Seafood Room

Potato-crusted Salmon
SZMANIA’S Steakhouse

Quinoa & Cumin Crusted Ahi with Corn Risotto, Avocado and Tomatillo Tartare, Tomato Consommé
Market Street

Salmon Canton
Wild Ginger

Sautéed Salmon with Spring Sprout Salad On Wonton with Mango-Wasabi Coulis
Ponti Seafood Grill

Seared Alaskan Weathervane Scallops with Fennel, Swiss Chard, Artichokes and Black Olive Butter
Ray’s Boathouse

Seared Scallops with Corn Salsa
Ponti Seafood Grill

Seared Scallops with Salsa Verde
Serafina Osteria and Enoteca

Sesame Crusted Tuna Sashimi Salad with Wasabi Aioli
Nishino

Smoked Trout Salad
Restaurant Zoë

Spiced Wild King Salmon with Lobster Mashed Potatoes
Cascadia Restaurant

Steamed Salmon Cantonese Style
Wild Ginger

Tartara di Tonno
Barolo Ristorante

Thai Garlic Prawns
Yarrow Bay Grill

Thai Garlic Prawns
Yarrow Bay Grill

Thai Green Curry Mussels
Eva Restaurant

Totten Inlet Mussels with Lemongrass, Basil and Coconut Juice
The Oceanaire Seafood Room


MEAT ENTRÉE

Alsation Cheese Tart
SZMANIA’S Steakhouse

Braised Lamb Shank with Creamy Polenta, Wilted Greens, Jus
Chez Shea

Braised Lamb Shanks with Rosemary Polenta and Watercress Salad
Earth & Ocean

Braised Pork Short Ribs with Caramelized Onions and Peaches
Market Street

Faux Poutine, Braised Short Ribs, Roquefort, Crispy Potatoes
Yarrow Bay Grill

Lamb Shanks
Hunt Club

Pomegranate Glazed Rack of Lamb
Yarrow Bay Grill

Rack of Lamb with Fresh Corn Custard, Roasted Cipollinis and Blackberry Syrah Reduction
Ray’s Boathouse

Roasted Lamb Chops with Rioja & Dried Winter Fruits
Crush

Seared Lamb Loin with Cranberry Beans in a Rosemary Jus
Hunt Club

Vitello al Tartufo Nero - Veal with Truffles
Barolo Ristorante

Wild Boar Scallopine with Truffles
Barolo Ristorante

Young Mountain Lamb Satay
Wild Ginger


VEGGIE ENTRÉE

Champignons Sauvages with Parmesan Fondant and Crispy Celery Root
Campagne

German Potato Pancakes
SZMANIA’S Steakhouse

Onion Tart
Nell’s Restaurant

Organic Heirloom Tomato Napoleon, Arugula, Sherried Red Onions, Beecher’s Cheese Curds & Extra Virg
Chez Shea

Pasta with Market Eggplant, Sweet Pepper & Goat Cheese
Tulio Ristorante

Pommes Aligot
Café Campagne


SWEETS

Apple and Cherry Pie with Hazelnut Crumb
Eva Restaurant

Apple Tart with Blue Cheese, Walla Walla Onion & Smoked Bacon
Crush

Maple Panna Cotta with Cranberry Compote and Maple Candied Pecans
Restaurant Zoë

Shiso Sherbet
Nishino

Sweet Onion Tart
Nell’s Restaurant

Torta di Formaggio al Balsamico Invecchiato (Cheesecake with Aged Balsamic)
Barolo Ristorante


MISC

Lemon Shallot Herb Cream
Yarrow Bay Grill

Roasted Fingerlings and Spring Garlic
Café Campagne

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