Daniel’s Broiler – Lake Union: Today’s Dinner Features

STARTERS

ROASTED BEET SALAD

Red and yellow beets, Laura Chenel's chèvre, wild mushrooms, chopped pistachios, Sitka sea salt

12

OYSTERS ROCKEFELLER*

Classic-style, spinach, Gruyère, Pernod, hollandaise

20

ENTRÉES

ŌRA KING SALMON*

Grilled, fig glaze, Swiss chard, brown beech mushrooms, red peppers, balsamic-charred carrots, green onions, quinoa blend

44

NEW BEDFORD SEA SCALLOPS*

Cumin-seared, romesco butter sauce, saffron fingerling potatoes, romano beans, grilled red peppers and red onions, micro cilantro

36

STEAK FEATURES

WAGYU FILET MIGNON*

8 oz. domestic wagyu, hand-cut, exceptionally marbled, naturally raised without hormones or antibiotics; our most tender steak exudes a rich and buttery flavor

110

CERTIFIED PIEDMONTESE FILET MIGNON*

8 oz., grilled, grass-fed, hormone- and antibiotic-free; extremely lean and tender

80

USDA PRIME BONE-IN RIB-EYE*

30 oz., specially cut from selected Prime rib; our most flavorful steak

79

FLIGHT OF FILET MIGNON*

4 oz. of each, pan-seared: Wagyu Filet Mignon, USDA Prime Filet Mignon, Certified Piedmontese Filet Mignon

120

DESSERT

WARM BREAD PUDDING

House-made bourbon-caramel sauce, candied walnuts, whipped cream, fresh mint

10

General Manager: Stephen Nogler | Chef: Ayhan Barlas

*Consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of foodborne illness.

Daniel’s Broiler – Lake Union includes a 20% service charge on each guest check. Daniel’s Broiler retains the full service charge and distributes funds to team members in the form of wages, commissions and benefits.