Two couples toast with wine glasses at a warmly lit restaurant table, enjoying a dinner date and conversation.

Item 1

Seattle Restaurant Week

April 19 - May 2

Seattle Restaurant Week returns for Spring 2026 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 are working to curate some delicious menus utilizing the freshest fare from the Pacific Northwest.

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

RESERVE A TABLE

Select a Menu:

First Course

3-Course Lunch Menu - $35 per person
We politely decline substitutions. Menu items subject to change.

Choice of:

Rhubarb and Burrata

compressed rhubarb, cardamom cashews, orange-ginger reduction, red watercress, sea salt, lemon oil

Smoked Ham Hock Arancini

brioche breadcrumbs, pickled carrot, english pea puree, mint, pea shoots

Second Course

Choice of:

Confit of Spring Lamb Crepinette

fennel tarte tatin, tarragon espuma, espelette pepper

Crispy Shimeji Mushroom Sando

ciabatta bun, cherry tomato jam, tarragon aioli, cabbage slaw

Dessert

Choice of:

Blueberry Cream Cheese Bread Pudding

blueberry compote, lemon curd, crème fraiche chantilly

“Snickers” Chocolate Tart

candied peanuts, soft caramel

A Scoop

a scoop of housemade ice cream or sorbet
First Course

3-Course Dinner Menu - $65 per person
We politely decline substitutions. Menu items subject to change.

First Arrival
Choice of:

Field of Ecolibrium Dreams

spring mixed greens, radish, turnip, carrot, hot honey cashews, bleu cheese, WA apple glass

Dungeness Crab Cakes

creole cream sauce, grilled okra, shaved asparagus

Foie Gras Torchon*

peanut butter powder, shiso-sake and green strawberry “jelly,” butter mochi, puffed sorghum praline

Second Course

The Main Harvest
Choice of:

Slow Butter Poached King Salmon*

sorrel sabayon, agnolotti, sugar snaps, morels, hakurei turnips

Anderson Lamb Lollipops

rosemary & mint, demi, modernist carrot puree, rutabaga fondant

Potato Gnocchi

english spring peas, nasturtium pesto, pine nut praline, pea tendrils

Dessert

Delightful Ending
Choice of:

Key Lime Pie

speculoos crust, blackberry coulis, toasted meringue

Devil's Food Cake

chocolate mousse, cocoa cracker, white chocolate chantilly

A Scoop

selection of housemade ice creams & sorbet

* Washington State Department of Health would like us to inform you that consuming raw or undercooked foods may pose a health risk.

RESERVE NOW

Select a Menu:

First Course

Rhubarb and Burrata

Smoked Ham Hock Arancini

Second Course

Confit of Spring Lamb Crepinette

Crispy Shimeji Mushroom Sando

Dessert

Blueberry Cream Cheese Bread Pudding

“Snickers” Chocolate Tart

A Scoop

First Course

Field of Ecolibrium Dreams

Dungeness Crab Cakes

Foie Gras Torchon*

Second Course

Slow Butter Poached King Salmon*

Anderson Lamb Lollipops

Potato Gnocchi

Dessert

Key Lime Pie

Devil's Food Cake

A Scoop

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