Dahlia Lounge

2001 4th Avenue Seattle
Seattle
206-682-4142
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Starting with the acclaimed Café Sport in 1984, Tom’s cuisine helped define the Northwest style. After many successful years at Café Sport, Tom and Jackie opened the Dahlia Lounge, which soon became one of the Northwest’s premiere restaurants, winning wide acclaim both regionally and internationally from the Seattle Times, Post-Intelligencer, L.A. Times, New York Times, and Gourmet Magazine, to name just a few. The James Beard Foundation Award for Best Northwest Chef was awarded to Douglas in 1994 and Food and Wine named Dahlia Lounge the "Quintessential Seattle" restaurant in 1999.

In May of 2000, shortly after celebrating its ten-year anniversary, the Dahlia moved to 4th and Virginia, to a larger, beautifully renovated space with dark red walls and Chinese hanging lanterns. The Dahlia now boasts a full bar, open kitchen, applewood grill, and a 50-seat private dining room.

Here's a sample menu:

Little Tastes from the Sea Bar
Pacific bacalao, romesco and allioli 4.5 ea/24. half dozen

Dungeness crab, Meyer lemon vinaigrette 5. ea/25. half dozen

Dahlia smoked salmon and hot mustard 4. ea/22. half dozen

Sea scallop sashimi, salmon caviar, chili paste
4.5. ea/24. half dozen

Albacore tuna, olive relish, parsley oil 4.5 ea/24. half dozen

Sea Bar Sampler-a selection of all of the above 21.

Appetizers
Roasted mussels, pancetta ~ fennel chowder, olive oil, toasted baguette 12.

Curried vegetable samosas, avocado with jicama, honey mango,
cilantro yogurt 9.

Shrimp ~ scallion potstickers, black vinegar~soy dipping sauce 9.5/13.5

Wood charred octopus, smoked paprika potato, olive oil, sea salt, parsley 10.

Roasted Sunleaf Farms squab, wheatberry porridge, Dr. Pescia's chestnut honey,
toasted Ladd Hill Orchard chestnuts 12.

Twice baked Stellar Bay oysters, Razor clam crepinette, malt vinegar dip 13.

GReens, Savory Soup and Cheese

Dahlia white salad, shaved fennel, chicory, cucumber, truffle oil 9.

Tuscan grilled bread salad, pesto, olives, mozzarella, spicy coppacola 10.

Duck shao mai soup, five spice broth, roasted shiitake mushrooms,
Chinese parsley 9.

Colorouge soft ripened cow's milk cheese, savory apple dumpling, crab apple jelly, local arugula 10.

Warm cow's milk raclette, butter toasted potato bread, caramelized rye onions,
pickled Yakima Gala apple 10.

Vegetable
Fallen garnet yam soufflé, caramelized Gala apple with ginger, warm Fourme D'Ambert blue cheese, Holmquist hazelnuts 22.

Miso roasted eggplant, braised shiitake mushrooms, Japanese rice porridge,
green tea 22.

Fish
Sauteéd Pacific Black cod, smoked Manila clam panzanella, lemon, olive oil mashed celery root 26.

Lemon ~ scallion Dungeness crab cakes, pumpkin ~ black bean hash, smoked pepper hollandaise, fig molasses 27.

Wood grilled Alaska troll caught king salmon, crispy skin with fennel salt, caramelized fennel, green olive ~ fennel frond verjusnette 26.

Meats from the Grill & Rotisserie
Naturally raised rib steak, lacinato kale, twice baked Yukon, blue cheese,
bacon 36.

Anderson Valley wood roasted lamb rack, smoky lamb sausage, Full Circle Farms white eggplant and lemon, Thumbelina carrots, chick peas 38.

Rotisserie roasted five spice Peking duck, baozi bun, Chinese broccoli, Szechuan garlic sauce, peanuts 28.

Jerk Spiced Berkshire pork loin, pineapple quince, mustard greens, roasted delicata squash 26.

On The Side
Fries with aioli and curry ketchup
Roasted cauliflower, anchovy
Garlic butter button mushrooms
Roasted hard shell squash
Brussels sprouts , Sultana raisins
My kid's favorite oodles of noodles

6. each