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Bateau Spring Menu Spotlight

Our a la carte and tasting menus just got a massive springtime makeover thanks to the creativity and seasonal focus of chefs Taylor Thornhill and Justin Legaspi. Foraged ingredients can be found all over the menu, bringing a seasonal touch to dishes intended to complement our usual rich, beef-centric offerings.

Nothing showcases springtime in Seattle more than the Sidewalk Salad – comprised of foraged greens and herbs, pickled flowers, yacon, and cured egg yolk – a dish that changes constantly and is a hyper-local, hyper-seasonal version of a classic green salad. Nettles are another ingredient the kitchen has been excited to utilize lately; the addition of creamed stinging nettles on the a la carte menu and nettles as part of a beef consommé course on the tasting menu is a welcome one to say the least.

foraged fennel and purple dead nettles
foraged fennel and purple dead nettles
stinging nettle powder and puree to accompany beef tongue, spring onion, and beef consommé | pc: Justin Legaspi
stinging nettle powder and puree to accompany beef tongue, spring onion, and beef consommé | pc: Justin Legaspi

Our approach to whole animal butchery is on full display within the spring menu. Chefs Thornhill and Legaspi are dedicated to using as much of the animal as possible, and to this end, are featuring banana heel, heart, tongue, and sweetbreads on the menu right now. The brined and braised beef tongue escabeche features capers, currants, sherry vinegar and carrots; it’s a tender, flavorful take on tongue that is not to be missed on your next visit. Sautéed beef heart is being served with fermented mushrooms, rowan, brown butter and wood sorrel, and is another inspired addition to the spring menu.

We look so forward to serving you all kinds of seasonal fare to accompany your choice of steak on your next visit!