pace kitchen | snohomish

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

thirty 

click here for current charcuterie offerings 

honey butter, balsamic, evoo

nine

roasted beets, arugula, evoo, chili flake, pepitas 

fifteen 

 house made dressing, roasted garlic, fried capers, focaccia croutons, boquerón’s, pecorino romano

fifteen

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

fourteen

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

forty-six

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

mint cream, micro

thirty-eight

seasonally rotating

four

seasonally rotating

four