The Edgewater | Six Seven Fall Flipbook

EXECUTIVE CHEF JESSE SOUZA Noble House Hotels & Resorts proudly introduces you to Jesse Souza, Executive Chef to The Edgewater Hotel – Seattle’s only luxury waterfront hotel. In this role, Souza oversees all culinary operations for the hotel and its signature restaurant, Six Seven, which features seasonally inspired cuisine crafted with only the freshest and finest organic and naturally raised ingredients.

“We’re extremely excited about the unique blend of creativity and passion for cuisine that Chef Jesse Souza brings to Six Seven,” said Dave Cocks, vice president and regional managing director at The Edgewater.

With more than 20 years of professional cooking and kitchen management experience, Chef Jesse Souza has an established history of success in numerous hotel and resort restaurants. He joined Noble House Hotels & Resorts in 2002, working at the exclusive Little Palm Island Resort & Spa in the Florida Keys. In 2007, Souza took the lead at BALEENmiami at The Grove Isle Hotel & Spa, soon moving to BALEENnaples at LaPlaya Beach & Golf Resort in 2008, followed by a move to Riviera Palm Springs in 2012.

Named one of the “World’s Best Places to Stay” by Conde Nast Traveler, The Edgewater floats on a dock over Elliott Bay as the only waterfront hotel in Seattle, offering panoramic views of the Olympic Mountains and the Seattle skyline. The iconic property offers an authentic Pacific Northwest experience with river-rock fireplaces and handcrafted furniture in every room and seasonally inspired, “locally grown” (most likely caught) cuisine served at famed, water’s edge Six Seven restaurant.

With a philosophy that emphasizes “location, distinction and soul,” Noble House Hotels & Resorts reflects the importance of individuality. Identifying each property for its culture and appeal, Noble House is unwavering in its dedication to create and manage unique, quality properties that reflect and make profound contributions to their communities, staying true to the local history, culture and ambiance that defines each region.

FOOD Six Seven features seasonally inspired cuisine crafted with only the freshest and finest organic and naturally raised ingredients.

CEDAR PLANKED KING SALMON rainbow potatoes, mushroom ragout, smoked bacon, asparagus, tomato, truffle cream, west seattle honey DUNGENESS CRAB & SHRIMP CAKE crab & lemongrass reduction, tomato jam BLT SALAD candied bacon, green chile ranch, vine-ripened tomato, chilled iceberg, sherry & bacon vinaigrette FILET MIGNON blue cheese crusted, mushroom ragout, whipped potato, roasted tomato, asparagus, red wine jus HERITAGE PORK LOIN & CRISPY BELLY root vegetable hash, roasted brussels sprouts, washington apple & mustard glaze MISO-GLAZED PACIFIC COD roasted eggplant, shiitake mushroom, seared bok choy, fermented black bean relish, soy butter

BEVERAGE Six Seven features a combination of the best seasonally rotating classic cocktails, house concoctions, and barrel-aged recipes that will delight all palatial senses. Using only the highest quality spirits, juices, and house made syrups, the bar team prides themselves on putting the best product in front of each and every one of our guests. We strive to feature the best produce each growing season has to offer in carefully, yet skillfully crafting our menu to surpass all expectations.

Stop into Six Seven and enjoy some of our featured cocktails, perfect for warming you up from the inside with seasonally rotated classics or one of our housemade concoctions!

BOBBIE SAMMIE / 14 nolet’s silver gin, cranberry marmalade gomme, llme, peach bitters HOLIDAY DELIGHT / 13 tanqueray no. 10 gin, rosemary syrup, lemon, prosecco, doug fir eau de vie spritz GRAZIN’ ON THE PRAIRIE / 12 sobieski bizon grass vodka, pear liqueur, lemon ALLSPICE’D UP / 13 rittenhouse rye, allspice dram, sweet vermouth, cinnamon syrup, nutmeg APPLEJACK SAZERAC / 12 laird’s apple brandy, maple syrup, peychaud’s bitters, absinthe spritz

THANKSGIVING MENU N O V E M B E R 2 4 T H, 1 2 - 8 P M

75 per person

APPETIZER

ENTRÉE

FORAGED MUSHROOM RISOTTO ricotta & parmesan, truffle coulis, soft egg, sea salt

ROASTED NATURAL TURKEY sage & walnut stuffing, whipped potato, glazed vegetables, cranberry chutney & brown butter gravy

BUTTERNUT SQUASH & APPLE BISQUE peppered crème fraiche, roasted walnut, maple DUNGENESS CRAB CAKE lemongrass sauce, tomato-ginger jam

SALAD SPINACH SALAD beets, smoked blue cheese, roasted pear, spiced pecans, cider vinaigrette

GRILLED FILET OF BEEF crispy yukon potato, root vegetable fondue, roasted brussels sprouts, red wine jus CEDAR PLANKED KING SALMON rainbow potatoes, foraged mushrooms, smoked bacon, tomato, asparagus, truffle cream, west seattle honey

CLASSIC CAESAR SALAD herbed crouton, parmesan, lemon

SEARED TOFU barley & roasted vegetable ragout, sauteed spinach, slow roasted tomato, kale pesto

SWEET TRADITIONAL PUMPKIN PIE cinnamon whipped cream & spiced rum anglaise FLOURLESS CHOCOLATE TORTE raspberry sauce & chantilly cream VANILLA & CITRUS CRÈME BRULEE fresh berries Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please alert your server of any food allergy concerns prior to ordering.

THANKSGIVING KIDS MENU NOVEMBER 24TH

FIRSTS CLASSIC CAESAR SALAD / 6 crouton & parmesan FRESH SEASONAL FRUIT CUP / 6 BUTTERNUT SQUASH & APPLE BISQUE / 6

ENTRÉE ROASTED NATURAL TURKEY / 22 sage & walnut stuffing, whipped potato, glazed vegetables, cranberry chutney & brown butter gravy GRILLED SIRLOIN STEAK / 22 french fries & asparagus CRISPY CHICKEN FINGERS & FRENCH FRIES / 10 KID’S MAC & CHEESE / 10

SWEET TRADITIONAL PUMPKIN PIE / 8 cinnamon whipped cream

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please alert your server of any food allergy concerns prior to ordering.

CHRISTMAS CHRISTMAS EVE | 5:30 PM – 9:30 PM C H R I S T M A S D AY | 1 2 P M – 8 P M

75 per person

APPETIZERS ROASTED PUMPKIN SOUP maple sugar, caramelized yogurt, toasted hazelnut GNOCCHI duck confit, butternut squash, cippolini, brown butter, sage, braised greens DUNGENESS CRAB CAKE lemongrass sauce, tomato & ginger jam

SALAD CLASSIC CAESAR SALAD herbed crouton, parmesan, lemon BURRATA & WINTER GREENS pear, pomegranate, walnut relish, cider vinaigrette BUTTER LETTUCE bacon wrapped dates, grilled red onion, toasted pepitas, sheep’s milk feta, green goddess dressing

ENTRÉE PAN ROASTED HERITAGE PORK LOIN chestnut & pancetta stuffing, vanilla parsnip puree, quince mostarda, apple & bourbon glaze HORSERADISH GLAZED FILET OF BEEF short rib & root vegetable hash, roasted brussels sprouts, madeira jus CEDAR PLANKED KING SALMON baby potatoes, mushroom ragout, smoked bacon, asparagus, tomato, truffle cream, west seattle honey WINTER MUSHROOM RISOTTO foraged & cultivated mushrooms, kale, butternut, ricotta, parmesan, chive

SWEETS WARM APPLE TART vanilla bean ice cream, brown sugar caramel FLOURLESS CHOCOLATE TORTE raspberry sauce, chantilly cream VANILLA & CITRUS CRÈME BRULEE fresh berries

ENTERTAINMENT NOVEMBER

DECEMBER

FRIDAY 11/4 Shaggy Sweet

FRIDAY 12/2 Shaggy Sweet

SATURDAY 11/5 Caety Sagoian

SATURDAY 12/3 Caety Sagoian

FRIDAY 11/11 Shaggy Sweet

FRIDAY 12/9 Shaggy Sweet

SATURDAY 11/12 Sunshine Junkies

SATURDAY 12/10 Sunshine Junkies

FRIDAY 11/18 Elena Maque

FRIDAY 12/16 Elena Maque

SATURDAY 11/19 Caety Sagoian

SATURDAY 12/17 Caety Sagoian

FRIDAY 11/25 Leah T & The Baked Goods

FRIDAY 12/30 The Unoriginals

SATURDAY 11/26 Papa Josh

SATURDAY 12/31 Mycle Wastman

Six Seven Lounge, where everyday hip meets Seattle. Six Seven features the best in Seattle entertainment.

Live every Friday and Saturday.

HAPPY HOUR ON THE EDGE Seductive and sexy, the comfortable Six Seven lounge is the perfect place to unwind and enjoy gorgeous vistas while sipping on fun and classic cocktails.

HAPPY HOUR Sunday – Thursday | 3:00pm - 6:00pm Inside Six Seven Lounge - BITES -

- LIBATIONS -

SPICY TUNA TACOS* / 8 avocado, sriracha aioli

PINEAPPLE INFUSION MARTINI / 8

TRUFFLE FRIES / 6 parmesan, chive, aioli WAGYU BEEF SLIDERS / 7 animal style TEMPURA ASPARAGUS FRIES / 8 miso aioli FLATBREAD / 9 kale pesto, heirloom tomato, goat cheese, parmesan, virgin olive oil LENTIL HUMMUS / 8 olives, feta, marinated vegetables, grilled pita

MOSCOW MULE / 8 PIMM’S CUP / 8 BROKEN BRANCH / 9 HELL ON WHEELS / 10 DRAUGHT BEER / 5 HOUSE WINE / 6

AWARDS USA TODAY Best Waterfront Restaurant in Seattle FOOD & WINE MAGAZINE Best Hotel Bars in the US SEATTLE MAGAZINE Reader’s Choice Best Seafood Restaurant Best for Washington State Wines Best for Outdoor Dining Best Happy Hour Best Brunch GAYOT.COM Top 10 Brunch Hotels in the US Top 10 Seattle Seafood Restaurants OPEN TABLE Top 10 Best Outdoor Dinning

SOCIAL MEDIA FACEBOOK TheEdgewater TWITTER @six_seven @chefjsouza INSTAGRAM @sixsevenrestaurant @chefjsouza

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