pace kitchen | snohomish

chefs' choice of meats & cheeses, honey, jam, ciabatta, arugula

thirty 

click here for current charcuterie offerings 

honey butter, balsamic, evoo

nine

mint cream, flake salt, evoo

ten

acorn squash, honey, guanciale, pickled shishito peppers, crushed chili flake, evoo, micro

fifteen 

kale, arugula, roasted brussels, house made creamy oregano & thyme dressing, focaccia croutons, golden raisin, pecorino romano, crushed chili flake, pepitas

fourteen

add burrata - six

mint cream, guanciale, pecorino, crushed chili flake, micro 

fourteen

wagyu beef, veal & lamb, creole sauce, mint cream, pickled shishito, pecorino romano, crushed chili flake, micro

nineteen

roasted brussels, marinated new potatoes, celeriac root purée, chimichurri, pickled shishito

twenty-one

marinated potatoes, celeriac root purée, chimichurri, pecorino romano, micro     

fourteen

seasonal mushrooms, pecorino, micro

fifteen

¼ pound shredded wagyu short-rib, seasonal mushrooms, white wine lemon cream sauce, pecorino romano, chili flake, micro

thirty-two

ricotta & gruyere filling, brown butter & sage sauce, acorn squash purée, pecorino romano, pepitas, guanciale, micro

twenty-five

snake river farms wagyu boneless short rib, seasonal mushroom risotto, demi, micro

fourty-five

seasonal mushroom risotto, oregano marinated sea bass, creole sauce, chimichurri, crushed chili, micro

sixty-five

seasonally rotating

four

seasonally rotating

four