Seattle Restaurant Week

The image shows a modern restaurant interior with wooden beams, tables, chairs, and a bar area, creating a cozy dining atmosphere.

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October 26 - November 8

Seattle Restaurant Week returns for Fall 2025 and Barking Frog is pleased to feature a multi-course lunch and dinner menu, available Monday - Friday during the two week promotion. Chef Lyle Kaku and his culinary team have curated some delicious menus utilizing the freshest fare from the Pacific Northwest.

Lunch - $35 per person
Dinner - $65 per person

RESERVE NOW

Select a Menu:

First Course

3-Course Lunch Menu - $35 per person
We politely decline substitutions.

Choice of:

Harvest Bloom Cauliflower Soup

crisp cauliflower florets, extra virgin olive oil

Foraged King Oyster Mushroom

frisée, puree of carrot, chickpea fritter, hummus drizzle

Second Course

Choice of:

Duck Leg Confit

black garlic pommes purée, balsamic pearl onions, carrot parisiennes, cascadia creamery sleeping beauty, red russian kale, cabernet-red onion jus

Butternut Squash Risotto

brown butter-butternut, shallots, sultanas, ecolibrium fennel, lemon oil

Dessert

Choice of:

Muscovado Sugar Pecan Tart

woodinville bourbon chantilly, cinnamon crème anglaise

Dark Chocolate Panna Cotta

peanut butter cocoa crunch, candied peanuts, banana cream

A Scoop

a scoop of housemade ice cream
First Course

3-Course Dinner Menu - $65 per person
We politely decline substitutions.

The Forager's Path
Choice of:

Scallop Crudo Autumn Tide

charred cucumber essence, umeboshi pickled apple, toasted wild rice crackle, shiso oil

Matsutake & Chanterelle Velouté

wild foragers sunchoke, smoked huckleberry oil, spruce-toasted seed crisp

Charred Beet & Orchard Pear

fromage blanc, plum & pear mostarda, hazelnut praline, douglas fir vinegar

Second Course

Inspirations of Forest, Sea and Hearth
Choice of:

Braised Pork Belly & Wild Gatherings

heritage pork belly, foraged walnut gremolata, parsnip silk, black garlic-cacao jus

Cedar Smoked Strugeon

fennel pollen lacquer, chanterelle conserva, ember roasted squash, pumpkin seed romesco

Harvest Hearth Kabocha

cider braised kale, fermented apple skin gel, wild rice puff, maple toasted pepitas

Dessert

The Orchards Harvest
Choice of:

Pumpkin Bread Pudding

orange toffee sauce, cranberry compote, white chocolate

Dark Chocolate Coffee Ganache

crispy praline base, caramelia cremeux, chocolate cracker

A Scoop

selection of housemade ice creams & sorbets

Select a Menu:

First Course

Harvest Bloom Cauliflower Soup

Foraged King Oyster Mushroom

Second Course

Duck Leg Confit

Butternut Squash Risotto

Dessert

Muscovado Sugar Pecan Tart

Dark Chocolate Panna Cotta

A Scoop

First Course

Scallop Crudo Autumn Tide

Matsutake & Chanterelle Velouté

Charred Beet & Orchard Pear

Second Course

Braised Pork Belly & Wild Gatherings

Cedar Smoked Strugeon

Harvest Hearth Kabocha

Dessert

Pumpkin Bread Pudding

Dark Chocolate Coffee Ganache

A Scoop

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