Belltown Bistro Menu and Prices

pineapple-jicama relish and lime

flash fried tender pieces dunked in a buttermilk marinade and dusted with an ancho chili blend served with lemon chipotle aioli

pan-seared with fresh garlic, chili flakes, tossed with tomatoes kalamatas and pesto

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sauteed in white wine and garlic butter

flash seared steak tips with ginger, orange hoisin glaze

romaine hearts with garlic and anchovy lemon dressing, housemade garlic romano croutons

organic greens topped with tomatoes, red onion, sliced radish and sliced cucumbers. tossed with balsamic vinaigrette

baby spinach, creamy caper and balsamic vinaigrette, chopped egg, crispy bacon, sliced mushrooms

organic greens, blu cheese dressing, fresh pear, shaved red onions and smoked almonds

chopped romaine, feta cheese, kalamata olives, green bell peppers, red onions. cherry tomatoes, cucumbers and grilled chicken tossed in our oregano vinaigrette

prosciutto and fontina sandwiches battered and lightly fried served with roasted grapes and pepper jelly

made with potatoes, leeks, onions, roasted garlic and celery. finished with cream

traditional waldorf salad made with roasted chicken, yogurt, sour cream, tarragon, chopped walnuts, celery, apples, green onions and our mango chutney. served over spring greens and belgian endive

salmon, halibut, mahi mahi, tuna, bay scallops and prawns sauteed with garlic, capers, anchovies and kalamata olives in a spicy tomato sauce. tossed with penne pasta and served over a bed of fresh sp

salmon fillet stuffed with brie and toasted pine nuts. breaded, then pan fried. served with an israeli couscous pilaf. finished with a roasted grape beurre blanc we suggest a glass or bottle st. mich

7 oz escalope of turkey breast sauteed with artichoke hearts, capers and sliced mushrooms in a lemon butter sauce. served with spring vegetables and new potatoes we suggest a glass or bottle of menag

italian hot and kielbasa sausages skewered with apples then grilled. served with a german-style potato salad, sauerkraut and stone-ground mustard we suggest a glass or bottle of snoqualmie sangiovese

3/4 pound of prime ground sirloin stuffed with foie gras butter then grilled. served on a ciabatta roll from macrina bakery with arugula, caramelized shallots, fontina cheese and a berry aioli with w

usda house ground prime sirloin, smoked bacon, dijon mayo and tillamook cheese

made with fresh crab, cheddar and gruyere served au gratin

stuffed with herb-pecan dressing. baked apple, house mashers and seasonal vegetables

7 oz salmon filet covered in thin slices of lime, lemon, orange and grapefruit then oven-poached with white wine and garlic butter. served with asparagus and fried fingerling potatoes

served with a spicy vegetable ragout and roasted baby new potatoes

10 oz aged topped with grilled portabello mushrooms, red zinfandel demi-glace. garlic mashers and seasonal vegetables

topped with a big hunk of blu cheese. garlic mashers, seasonal vegetables and a touch of demi-glace

3 small tenderloin steaks, 3 styles. oscar with crab and beamaise, bacon wrapped and topped with danish bleu cheese and topped with portobella and zinfandel demi glace. served with garlic mashers and

10oz aged filet topped with maitre'd butter, drizzled with truffle essence. garlic mashers and seasonal vegetables