Wednesday, November 11, 2009

"4for48" Promo Showcases Four Eastside Eateries

“4for48” is the brainchild of Seattle chef Jason Wilson who ran this promotion at his own restaurant Crush with such great success, he wanted to share the concept with 12 of his fellow comrades.

Held Sunday through Thursday evenings during the month of November (excluding Turkey Day), 13 restaurants in the Seattle area will offer 4-courses for $48.

Of the 13 restaurants participating we are lucky enough to have 4 of them on our side of the Lake: Seastar & Pearl in Bellevue along with Trellis & bin on the lake in Kirkland.

It appears that Pearl and Trellis do(es) not have their 4for48 menus available, but here are bin on the lake, Seastar and Trellis':

Seastar's Sample Menu:

First Course (Choose one)
Deviled Eggs…Two with Salmon Gravlox Wasabi Tobiko & Two with Truffled Ahi
Scallop Ceviche with Mango-Kiwi Relish
Sesame-Peppercorn Crusted Ahi with Ginger-Soy Reduction
Fresh Shucked Oysters with Pomegranate-Citrus Relish

Second Course (Choose one)
Hot-n-Sour Thai Shrimp Soup with Kaffir Lime Leaf
Dungeness Crab and Sweet Corn Bisque with Port-Madeira Reduction
Spinach and Golden Beet Salad with Maple Vinaigrette
Thai Seafood Salad with Sweet Onion, Mint, Lime & Cilantro

Entrée Course (Choose one)
Grilled Escolar with Acini de Pepe, Sweet Grilled Peppers and Balsamic Reduction
Chef’s Choice Sushi Platter – 16 Pieces
Including Nigiri and Maki Style
Roasted Jidori Chicken with Herbed Chevre, Fingerling Potatoes, Spinach , Sun Dried Tomato
Pumpkin Seed Crusted Diver Scallops with Sweet Basil Mashed and Tomato Coulis

Dessert Course (Choose one)
Classic Vanilla Bean Crème Brulè
Semi-Sweet Chocolate Cake with Chocolate Crème and Raspberry
White Chocolate Coconut Cream Pie with Caramel

** Two different wine flights will be offered with this dinner as 3 for $13.

bin on the lake's Sample Menu - (looks more like 5 courses to me, though!) - changes weekly

Fig & Prosciutto Balsamic Reduction, Blue Cheese, Grilled Baguette

Lamb Spring Roll
Pears, Currants, Apple, Quince Sauce

Idaho Rainbow Trout
Beluga Lentils, Wilted Escarole, Garlic Butter


Pork Loin
Pearl Onions, Arugula, Bourbon Jelly, Pear‐ Orange Sauce

Chocolate Caramel Mousse
Banana Brûlée

**Update: I have received a a sample menu for Trellis from Sarah Whitfield at Wilson Public Relations (the company promoting the 4for48). She promises to also send me Pearl's shortly.

Winter Salad
Persimmons, Ruby Red grapefruit, pomegranate seeds & watercress with frisée & grapefruit vinaigrette

Dog Point Sauvignon Blanc ’08 Marlborough, NZ

Wild Mushroom Tart
Wild foraged mushrooms & fines herbes with a Pinot essence

Potel-Aviron Fleurie ’07 Burgundy, France

Ellensburg Lamb
Martinez Ranch lamb, sautéed chard & kale, Syrah demi-glace

Amavi Syrah ’06 Walla Walla, WA

Winter Blues
Rogue River Gorgonzola, Classic English Stilton, Point Reyes Farmstead Bleu with fig jam & onion marmalade; sweet pear, hazelnut crostini

Haut Charmes Sauternes ’05 Bordeaux, France

2oz tasting per course (at an extra charge, I assume)

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