Palace Kitchen

A Palace Kitchen classic. Apple wood grilled Magic Valley bone-in rainbow trout served with grilled lemon, Yukon gold mashed potatoes, and seasonal veggies.

Royale Hour everyday 5pm-6pm & 11pm-midnight

All Royale Hour chalices are served with free fries.

is nearing its close
Through May 2nd, our medieval-inspired three course menu offers a journey from the King’s larder to the great hearth and into the pastry kitchen, all for $50.
A final chance to experience the full table before it’s gone. Walk-ins welcome, reservations recommended.

“Plin,” a Piedmontese style ravioli, filled with milk braised pork, chard, and alpine Swiss cheese
Small, delicate parcels with a rich, savory center, made in the traditional style.

is here until May 2nd
We’re serving a three course $50 menu inspired by the scenes of our mural, moving from the King’s larder to the great hearth and finishing in the pastry kitchen.
A limited-time offering shaped by season and a sense of old world indulgence. Walk-ins welcome, reservations recommended.

A medieval feast for Seattle Restaurant Week
From April 19th-May 2nd, join us for a three course $50 menu drawn from the King’s larder, the great hearth, and the pastry kitchen, with dishes like spring pottage, wild woodland boar, and a final course of something sweet.
A short run menu built around story and season.
Click the link in our bio to make your reservation

Weathervane Scallop Crudo served with hibiscus rhubarb aqua chili, avocado, jalapeños, and tortilla chips.

Chef | Ron Anderson

From the great hearth to the pastry kitchen
April 19th-May 2nd, brings a three course $50 menu inspired by our mural, with a progression through rich, savory dishes and a sweet finish.
A limited-time experience with a touch of medieval influence. Walk-ins welcome, reservations recommended.
Click the link in our bio to reserve your table

April 19th-May 2nd, Seattle Restaurant Week takes on a medieval spirit
A three course menu for $50, inspired by our mural and built from the King’s larder, the great hearth, and the pastry kitchen
A limited-time menu rooted in season and storytelling.
Click the link in our bio to make a reservation

April 19th-May 2nd, arrives with a medieval feast inspired by our mural
A three course menu for $50, drawn from the King’s larder, the great hearth, and the pastry kitchen. Dishes range from forager’s spring pottage and apple salad to wild woodland boar, field and forest pie, and salmon of northern waters, followed by date cake with toffee sauce or rhubarb sorbet.
A limited-time menu shaped by season, story, and a sense of occasion.
Walk-ins welcome, reservations recommended.
Click the link in our bio to reserve your table.