pace kitchen | snohomish

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

click here for current charcuterie offerings 

your choice of sourdough or focaccia. both come with honey butter, e.v.o.o, balsamic reduction.

nine 

add a side of roasted garlic, marinated red peppers, greek olives, boqerones

seven

roasted beets, arugula, evoo, chili flake, pepitas 

fifteen

cucumber, tomato, pickled shallot, feta, kalamata olive, oregano extra virgin olive oil dressing, balsamic reduction

fifteen

lime aioli, pecorino romano

fifteen

wagyu beef, veal & lamb, sauce vasca de pina, mint cream, pickled shallot, pecorino romano, crushed chili flake, micro

twenty-one

 guinness braised ossobuco style st. helens oxtail, sauce vasca de pina, chimichurri fingerling potatoes,

pickled shallot, mint cream

twenty-three

 chimichurri fingerlings, pickled shallot, mint cream, pecorino romano, evoo, crushed chili flake, micro

fourteen

seasonal mushrooms, pecorino, micro

fifteen

white wine cream reduction sauce, seasonal mushrooms, leek, kale, guanciale, micro

twenty-seven

wagyu beef, veal & lamb bolognese, blush sauce, pecorino romano, crushed chili, micro

thirty-one

add burrata - six

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

fourty-six

10oz coho salmon, chimichurri fingerling potatoes, sauce vasca de pina, pickled shallot, 

mint cream, micro

thirty-eight

seasonally rotating

four

seasonally rotating

four