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edgewaterhotel.com | 800.624.0670 2411 Alaskan Way, Pier 67. Seattle, WA


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 Bob Peckenpaugh, General Manager 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.


F I R S T TA S T E S

DINNER MENU

Mushroom Bisque / 12

Burrata / 16

roasted mushroom relish, crispy fried leeks, crème fraiche

citrus, roasted beets, beet purée, hazelnut, lemon olive oil, griddled fig-hazelnut bread

Marinated Lacinato Kale Salad / 14

Dungeness Crab & Shrimp Cake / 19

shaved brussels sprouts, washington apple, pepitas, citrus breadcrumb, ricotta salata, cider vinaigrette

F I R S T TA S T E S

Arugula & Endive Salad / 14

washington pear, medjool dates, candied pecans, rogue smoked blue cheese, white balsamic vinaigrette

tomato, garlic, coconut, calabrian chile, lime, cilantro, grilled bread

Mushroom Bisque / 12 BLT Salad / 15 chilled iceberg, candied bacon,Kale vine-ripened Marinated Lacinato Salad tomato, / 14

Burrata / 16

roasted mushroom relish, crispy fried leeks, crème fraiche

citrus, roasted beets, beet purée, hazelnut, Gnocchi / 16* lemon olive oil, griddled fig-hazelnut bread goat cheese & winter squash fondue, foraged mushrooms, roasted delicata squash, reggiano, fried kale

green chile ranch, sherry & bacon vinaigrette shaved brussels sprouts, washington apple, pepitas, citrus breadcrumb, ricotta salata, cider vinaigrette

Dungeness Crab & Shrimp Cake / 19 crab & lemongrass reduction, tomato jams Artisan Breads / 4 sea salted butter Pan-Roasted Clams & Mussels / 16

Caesar Salad / 14* baby romaine, pecorino romano, herbed Arugula & Endive Salad / croutons, 14

classic dressing washington pear, medjool dates, candied pecans, rogue smoked blue cheese, white balsamic vinaigrette

BLT Salad / 15

chilled iceberg, candied bacon, vine-ripened tomato, green chile ranch, sherry & bacon vinaigrette

Caesar Salad / 14*

crab & lemongrass reduction, tomato jams

Pan-Roasted Clams & Mussels / 16

S I M P LY P U T

tomato, garlic, coconut, calabrian chile, lime, cilantro, grilled bread

Gnocchi / 16* roasted tomato, chimichurri goat cheese & winter squash fondue, foraged mushrooms, roasted delicata squash, reggiano, fried kale

Sautéed King Salmon / 36*

Sautéed Diver Scallops / 36*

baby romaine, pecorino romano, herbed croutons, classic dressing

Artisan Breads / 4 sea salted butter

8 oz. Filet Mignon / 42* oz.P Ribeye 52* S18I M LY P/ U T roasted tomato, chimichurri

Sautéed King Salmon / 36* Sautéed Diver Scallops / 36* 8 oz. Filet Mignon / 42* 18 oz. Ribeye / 52*

A D D T O A N Y P L AT E Prawns / 12 | Scallops / 14 | Dungeness Crab / 14 | King Crab / 16 sautéed with citrus herb butter

Oscar-Style / 12

dungeness crab, asparagus, béarnaise

A D D T O A N Y P L AT E Gluten Free Prawns / 12 | Scallops / 14 | Dungeness Crab / 14 | King Crab / 16 *Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. sautéed with citrus herb butter The Edgewater dining facility is an "over-the-water" experience that is unique to the Seattle waterfront. The minimal 3.5% fee Oscar-Style / 12 assessment is intended to assist ownership in the extremely high cost of maintaining the character and integrity of the facility, dungeness crab,our asparagus, béarnaise so that we are able to continue to provide dining guests with an unparalleled experience.


BY L AND Roasted Skagit Valley Half Chicken / 32 sautéed vegetables, thyme jus, grilled lemon

Slow-Roasted Pork Pappardelle / 35 foraged mushroom, chard, pecorino romano, rich mushroom jus, roasted hazelnut & parsley gremolata

BY S EA

Braised Colorado Lamb Shank / 39

Cedar Plank King Salmon /42*

charred cauliflower, cauliflower purée, dried apricot-citrus-pine nut relish, sumac, greek yogurt, smoked chile braising jus

rainbow potatoes, mushroom ragout, smoked bacon, asparagus, tomato, truffle cream, west seattle honey

Bouillabaisse / 44

Roquefort-Crusted Filet Mignon / 48*

mussel, prawn, scallop, king crab, cod, saffron-seafood broth, grilled bread, aioli

mushroom ragout, silky potato purée, roasted tomato, asparagus, cabernet demi glace

Miso-Glazed Black Cod / 46

Slow-Roasted Beef Short Rib / 39

crispy enoki mushroom, sticky rice cake, wilted spinach, fermented cucumber & radish salad, black sesame butter

parsnip purée, caramelized carrots & brussels sprouts, whiskey- bacon pan sauce, crispy shallots

Seared Maine Diver Scallops / 42*

smoked leek & potato cream, confit potato, celeriac, fried pancetta, lemon brown butter

Alaskan King Crab Legs / 65

sautéed vegetables, thyme beurre blanc, garlic-roasted spinach, grilled lemon

SHAREABLES Silky Potato Purée / 9 Roasted Spinach / 9 garlic, lemon

Maine Lobster Mac & Cheese / 22 Foraged & Cultivated Mushroom Ragout / 12 Roasted Asparagus / 11 olive oil, sea salt

Classic Baked Potato / 10 bacon, cheddar, sour cream

Gluten Free *Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. The Edgewater dining facility is an "over-the-water" experience that is unique to the Seattle waterfront. The minimal 3.5% fee assessment is intended to assist ownership in the extremely high cost of maintaining the character and integrity of the facility, so that we are able to continue to provide our dining guests with an unparalleled experience.


Featured Winery Six Seven Restaurant and Lounge is proud to partner with the finest wineries. Every season Six Seven will showcase extraordinary wines from around the Pacific Northwest. For spring, we present Chateau Ste. Michelle Family of Wines to enjoy by the glass or by the bottle.

2017 ”Le Fervent” Rose, Costieres de Nimes, France 13 glass /52 bottle The term “Fervent” is defined as “having intensity of spirit, feeling and enthusiasm,” in apt description of winemakers Michel Gassier’s passion for Syrah. Le Fervent is produced in Costieres de Nimes, the southern-most appellation of the Rhone Valley nestled on the shores of the Mediterranean, and is sourced from some of the coolest vineyard sites of the southern Rhone, thanks to the strong maritime influence.

2016 “Borne of Fire” Cabernet Sauvignon, Columbia Valley 15 glass/60 bottle Like a phoenix rising from the ashes, Borne of Fire has laid claim to a new land affectionately referred to as “The Burn.” From a rugged terrain where agriculture was scarce to where present Cabernet Sauvignon grapes grow mighty, Borne of Fire plows ahead and defies the odds.

2016 “Intrinsic” Red Blend, Columbia Valley 16 glass/64 bottle This wine opens with refined notes of raspberry, white tea leaves, a hint of fresh mint and lavender. The flavors are layered with milk chocolate, fig reduction, dark plum and licorice root, and the texture is angular, yet sophisticated, with chocolate ganache details in the finish.


Stop into Six Seven Enjoy some of our featured cocktails from our seasonally rotated classics or choose one of our housemade concoctions!

WHISKEY Kentucky, meet Washington! Woodinville Whiskey Co. meet Six Seven Restaurant & Lounge Whiskey is only as good as the ingredients that make it, and as third generation family farmers, the Omlin family knows a thing or two about growing the best corn, rye, and wheat in Washington State. Woodinville Whiskey Co. brings the grains back to their Woodinville distillery where they are milled, mashed, fermented and distilled entirely by hand. It takes time. But most good things do. Join us for a very special evening featuring the Whiskey’s of Woodinville Whiskey Co., April 22nd, 6pm. The award winning selected spirits will be perfectly paired with our exclusive reception menu created by Executive Chef Jesse Souza. For more information and reservations contact 206269-4575. Seating is limited, reservations and deposit required.


Entertainment APRIL Friday 4/6�����������������������������������������������Marina Christopher Trio Saturday 4/7 �������������������������������������������������������� Caety Sagoian Sunday 4/13 ��������������������������������������������������� Alex Britton Band Monday 4/14 ��������������������������������������������������������������� Cody Ray Tuesday 4/20������������������������������������������������������� Caety Sagoian Wednesday 4/21���������������������������� Leah T & The Baked Goods Thursday 4/27 ������������������������������������������������Alex Britton Band Saturday 4/28������������������������������������������������������ Generally Mojo M AY Friday 5/4 �������������������������������������������������������������������� Cody Ray Saturday 5/5 ��������������������������������������������������������������� Papa Josh Sunday 5/11 ������������������������������������������������������� Caety Sagoian Monday 5/12 ��������������������������������������������������Alex Britton Band Tuesday 5/18��������������������������������������� Marina Christopher Trio Wednesday 5/19���������������������������� Leah T & The Baked Goods Thursday 5/25������������������������������������������������ Alex Britton Band Friday 5/26 ����������������������������������������������������������� Caety Sagoian JUNE Friday 6/1��������������������������������������������������������������������� Papa Josh Saturday 6/2 ������������������������������������������������������� Caety Sagoian Sunday 6/8 ������������������������������������������������������Alex Britton Band Monday 6/9������������������������������������� Leah T & The Baked Goods Tuesday 6/15 ������������������������������������������������������� Caety Sagoian Wednesday 6/16 ���������������������������������������������� Generally Mojos Thursday 6/22 ����������������������������������������������� Alex Britton Band Friday 6/23 ����������������������������������������������������������������� Papa Josh Saturday 6/29 ���������������������������������������������������������������������� TBD Sunday 6/30 ���������������������������������������������������� Generally Mojos


Mother's Day Brunch 11:00am-3:00pm | Adults / 80 | Children 5-12 / 40

Cold Kitchen

Hot Kitchen

Classic Caesar Salad

Classic Eggs Benedict

herbed croutons, parmesan

smoked pork loin & lemon hollandaise

Roasted Beet, Citrus & Fennel

Smoked Bacon

smokey blue cheese, hazelnuts, maple vinaigrette

Sage & Garlic Sausage

Heirloom Tomato & Fresh Mozzarella

Thyme Roasted Spring Potatoes

kale pesto & sherry vinegar

Cinnamon & Sugar French Toast

Roasted Asparagus

strawberries & whipped cream

truffle vinaigrette

Herbed Gnocchi

Iced Local Seafood

wild mushrooms, leeks, madeira cream, roasted tomato

oysters, king crab legs, tuna poke, jumbo prawns, cocktail & mignonette sauces

Maple Glazed King Salmon spring vegetables & herb butter

Smoked Wild Salmon

Whipped Yukon Gold Potatoes

roasted tomatoes, pickled red onion, capers, lemon, scallion cream cheese, crisp flatbreads

Cheeses & Charcuterie

Carving & Omelet

fig jam, roasted nuts, fruit mostarda, crostini & crackers

Salt Crusted Prime Rib of Beef

Chilled Melon, Berries & Citrus

fresh horseradish cream & cabernet demi glace

maple yogurt & granola

Omelets Made to Order

Freshly Baked Croissant & Pastries

ham, smoked salmon, mushroom, scallion, tomato, spinach, cheddar, mozzarella

local honey, jams, and jellies

Sweets Pastry Chef’s Assortment of Sweet Bites


Happy Hour ON THE ED GE

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. Sunday – Thursday | 3:00pm - 6:00pm Inside Six Seven Lounge

BITES Spicy Tuna Tacos* / 9

avocado, sriracha aioli

Lentil Hummus / 8

olives, feta, marinated vegetables, grilled pita

Wagyu Beef Sliders / 8 animal style

Truffle Fries / 6

parmesan, chive, aioli

Tempura Asparagus / 8 miso aioli

Flatbread / 9

kale pesto, heirloom tomato, goat cheese, parmesan, virgin olive oil

L I BAT I O N S Pineapple Infusion Martini / 8 Moscow Mule / 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.CO M Top 10 Brunch Hotels in the US Top 10 Seattle Seafood Restaurants OPEN TABLE Top 10 Best Outdoor Dining Loved For – Outdoor Dining, Scenic Views and Seafood

SOCIAL MEDIA @TheEdgewater @six_seven | @chefjsouza @sixsevenrestaurant


With the Kentucky Derby making its rounds again, it’s time to indulge in everyone’s favorite – Magnolia Mint Julep. Originating in the South during the 18th Century, this drink has been the forefront of celebrating the infamous Kentucky Derby each and every year. Break out your best hats and harness that inner Southern Belle.

Magnolia Mint Julep / $15 orange peel-infused Bulleit bourbon, mint, simple syrup


DESSERTS Triple Chocolate Mousse / 8

bing cherry confiture, cherry-brandy reduction

Key Lime Pie / 8

cashew-graham cracker crust, chantilly cream

Honey-Lavender Crème Brulee / 8 classic preparation

Warm Spiced Apple Tart / 8

vanilla bean ice cream, brown sugar caramel

New York Cheesecake / 8 strawberry curd, fresh berries

Rosemary Panna Cotta / 8

chianti huckleberries, chantilly cream, biscotti

Ice Creams & Sorbets / 6 today’s chef selection


BEVERAGE Stop into Six Seven and enjoy some of our featured cocktails. They’ll leave you Refreshed – enjoy a seasonally rotated classic or one of our housemade concoctions! The Last Word / 13

pear-infused tanqueray gin, green chartreuse, luxardo “maraschino”, lime juice

Hemingway Daiquiri / 12

bacardi “superior” rum, luxardo maraschino, lime, grapefruit, simple syrup

Grazin’ On The Prairie / 12

sobieski bizon grass vodka, pear liqueur, lemon

Six Seven Paloma / 12

don julio reposado tequila, hibiscus & grapefruit syrup, soda

Twisted Sister / 13

tangueray gin, aperol, lillet

F E AT U R E D S P R I N G C O C K TA I L Break off of winter and jump into spring with a house concoction from our talented Six Seven Bar team. Broken Branch

knob creek bourbon, cinzano “1757” sweet vermouth, luxardo maraschino, bebedictine, orange bitter, angostra bitters


edgewaterhotel.com | 800.624.0670 | 2411 Alaskan Way, Pier 67. Seattle, WA

The Edgewater | 67 Fall 2017  
The Edgewater | 67 Fall 2017