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

Item 1

Seattle Restaurant Week

October 19-30

Seattle Restaurant Week returns for Fall 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:

Sweet Potato and Chile Soup

fermented ground cherries, olive oil, potato crisp

Fig and Radicchio

grilled radicchio, shallots, pickled mustard seeds, blue cheese dressing

Second Course

Choice of:

Roasted Pork Belly

apple-chile glaze, celeriac, potato espuma, fall five spice velouté

Smoked Kohlrabi

green apple, fennel, celery leaves, hazelnuts, charred grape, verjus dressing

Dessert

Choice of:

Pecan Pie

brown sugar anglaise, bourbon white chocolate whip

Devil's Food Cake

milk chocolate cremeux, salted caramel sauce

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.

Beginnings
Choice of:

Warmth of Autumn

jb family farms pumpkins, delicata squash, aerated pumpkin,
pepitas, chai spices

Fall Field Lettuces

whipped ricotta, sprouted grains, pumpernickel, cocoa nib crumble, winter citrus

Sweet Onion Soup

barking frog take on a classic, caramelized onions, veal broth, bellsong creamery, sourdough

Second Course

Mains
Choice of:

Diver Sea Scallops*

acquerello rice, popcorn infusion, sweet tea gastrique, brussels sprouts, sorghum, pickled red onion

Smoked Black Cod Bone Congee*

neah bay black cod, roasted hamachi collar, manila clams, scallop XO, coastal sea vegetables

Hand-Rolled Potato Gnocchi

wild and foraged mushrooms, red bor kale, gremolata, pine nut praline

Wagyu Zabuton Steak*

$12.00

applications of potato, pommes dauphine, yukon puree, herb “chips”, classical peppercorn | add 12

Dessert

Delightful Ending
Choice of:

Pumpkin Pie Bread Pudding

cinnamon stick creme, anglaise, pumpkin spice, chantilly, candied pepitas

Chocolate Coffee Ganache Bar

crunchy praline crust, milk chocolate cremeux, salted caramel sauce

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

Sweet Potato and Chile Soup

Fig and Radicchio

Second Course

Roasted Pork Belly

Smoked Kohlrabi

Dessert

Pecan Pie

Devil's Food Cake

A Scoop

First Course

Warmth of Autumn

Fall Field Lettuces

Sweet Onion Soup

Second Course

Diver Sea Scallops*

Smoked Black Cod Bone Congee*

Hand-Rolled Potato Gnocchi

Wagyu Zabuton Steak*

Dessert

Pumpkin Pie Bread Pudding

Chocolate Coffee Ganache Bar

A Scoop

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