Spring has sprung, Seattle! At Bateau we’re delighted to showcase spring’s bounty of herbs, greens, berries, and flowers, and our kitchen is always dedicated to foraging and using preservation techniques to create a range of nuanced flavors and textures on our menu.
Currants, capers, carrots, & caviar find a home on our spring menu
Some standout items on the menu include beef tongue escabeche, a dish that features brined and braised, super-tender beef tongue with capers, currants, carrots and sherry vinegar. Our steak tartare is being garnished with light and crisp tapioca crackers, as well as paddlefish caviar and egg yolk. The creamed stinging nettles, a limited side dish that is comforting and rich, is available alongside classic side dishes like our beef fat fried frites and buttery mashed potatoes.
We can’t wait for you to try one of these new dishes on your next visit to Bateau!