The Latest Nautical News

Dear Friends,

Two new brunches, two fundraisers, two wine dinners, two days in Walla Walla, and one book dinner with hopefully two James Beard Award winners will be keeping SeaCreatures pretty busy in the next two months! Make sure to get those Easter Brunch reservations in! We hope to see you all soon. Cause everything's better with you.

Much love,
Your Sea Creatures

B R U N C H N E W S

T H E W H A L E W I N S B R U N C H

Exciting news! Join us on April 15th from 10AM-2PM for the launch of The Whale Win's Brunch.

Here's a sneak peak of our upcoming menu:

Sea Wolf croissant, house preserves, butter
Fermin Paleta Serrano Ham, whipped butter
Sea Wolf Toast, ricotta, asparagus, chili oil

Lettuce, soft herbs, pistachio, Parmesan
Cured salmon, smoked potato, crème fraîche, chive
Leek, pistachio aïllade, Serrano, lime
Beet, green goddess, preserved lemon, sprouts

Smoked chicken salad croissant sandwich, house pickles
Braised spring greens, chickpeas, nettle pesto, soft cooked eggs
Chorizo, roasted onion, olive, feta, mint, soft cooked eggs
Braised pork belly, radish, raab, spring garlic aioli

Oven roasted zucchini bread, crème fraîche
Rice pudding, poached rhubarb

Make a reservation HERE or speak to us directly at (206) 632-9425.

B A R M E L U S I N E B R U N C H

Weekend mornings and afternoons on Capitol Hill just got more interesting! Great for large group celebrations or unwinding after your long week. We are here for all your needs.

Come try all our classic favorites including our Sweet and Savory Buckwheat Crepes, Salmon Salad, Croque Madame with Sea Wolf Bakery bread, and Oysters.. of course!

Also featuring a special Brunch cocktail list:

Bellini

"The classic drink involves a peach puree with bubbles. We are making minor adjustments by using a dry and savory manzanilla sherry paired with Giffard peche liquor finishing with bubbles. The drink is vibrant with peach and yet light and savory enough to go with oysters."

Bloody Mary
"Our Bloody Mary starts with the tomato. We use Roma tomatoes as our base and smoke them before we create our juice. We then add Creole spices, horseradish juice, olive brine, worcestershire, peppered tomato oil, and a blend of dill aquavit and Islay scotch. The tomato is very vibrant throughout and the addition of the smokey scotch and dill aquavit continue to lengthen the savory flavors offered up from the spices and tomato."

Make a reservation HERE or speak to us directly at (206) 900-8808.

4 / 1 8 G R E E K I S L E S & T H E W H A L E

Join The Whale Wins and Ted Diamantis of Diamond Wine Importers on Tuesday, April 18th 5-8 PM! Ted Diamantis will be on site to feature a selection of wines from Greece.

Volcanic, island wines by the taste, glass and bottle matched with plates from The Whale wood fired oven and stories from the importer.

This is an open to all event and we encourage guests to walk in on the day of, make a reservation HERE or speak to us directly at (206) 632-9425.

4 / 2 7 D I N E O U T F O R L I F E

Bar Melusine is honored to join over 100 Seattle restaurants to help raise money for Lifelong. On Thursday, April 27th, proceeds from dinner sales will benefit Lifelong’s vital programs that support people facing serious illness and poverty in our community. Help celebrate everyone in our community and Dine out for Life! Reservations can be made by visiting Bar Melusine or calling 206.900.8808.

5 / 7 G O O D O L E B A R N R A I S I N G

Join Matt Dillon and Renee Erickson, on Sunday, May 7th, to raise money for Willowood farm. After a devastating fire, Georgie could use some help from the community to re-build her barn and business. From 4-7pm, Matt and Renee will team up to for a fun cocktail hour with pizzas, oysters, and snacks for 100 patrons at Upper Bar Ferdinand. It's a new style, but still good ol' barn raising.

Tickets available here

Can't join us? You can still donate to Georgie at her GoFund Me Campaign - Never Finished Farming.

5 / 9 A V A G E N E ' S D I N N E R

Bar Melusine welcomes chef Joshua McFadden of Portland's wildly popular Ava Gene's, to celebrate his first cookbook, Six Seasons: A New Way With Vegetables.

After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, McFadden managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. He now shares his perspective of farmer and chef with his brand new book.

On Tuesday, May 9th, Chef Bobby Palmquist and the team at Bar Melusine will craft a three course menu inspired by Six Seasons. Enjoy a fabulous meal, meet one of the country's brightest young chefs, and take home a signed copy of Six Seasons.

Visit B OOK LARDER for tickets.

6 / 2 W E E K E N D I N W A L L A W A L L A

Join SeaCreatures and àMaurice the weekend of June 2nd in beautiful Walla Walla, Washington.

The weekend begins Friday night with an al fresco cocktail hour under the pergola at the Boyer House in Walla Walla. Mingle with your fellow diners, catch up with the Schafer family, and taste the spring releases from àMaurice Cellars. 6:00-7:30PM Friday June 2nd.

Saturday night’s dinner will be held in the vineyard at àMaurice. At 5pm, stroll through the vineyard, sip the 2016 Estate rose on the crush pad, and enjoy an intimate multi-course family style dinner created by Renee Erickson with estate wine pairings from àMaurice Cellars.

Details and Tickets Here