Dinner Menu












Preservation Kitchen Bothell, WA

Dinner Menu

Vegetarian Dinner Menu
Gluten Free Menu

*Served daily 5 - 9 p.m.  Our menus change freguently. Menu subject to change

Plates to Start

Cheese Plate.  Two artisan cheeses, apple, local-raw-dark honey, spiced & sweet nuts    12

Artichoke & Feta Cakes.  Artichoke hearts, cabbage & carrot slaw, creamed feta & oregano    9

Pork & Blue.  Carlton Farms crispy pork belly, frisee, organic Fuji apples, Oregonzola, champagne vinaigrette    8

House Cured Salmon.  Red onion, chive mascarpone, crispy capers, crostini    9

Hazelnuts.  House roasted, rosemary, sweet and spicy    5

Olives.  Infused with extra virgin olive oil, garlic, toasted fennel, orange peel    5

Crispy Brussels Sprouts & Panna Cotta.  Goat cheese & buttermilk panna cotta, white balsamic glazed brussels sprouts    9

Steamed Mussels.  Penn Cove mussels, white wine, butter, garlic, fin herbs, crusty bread    12

Salads and Soup

Dark green Caesar.  Kale, chard, anchovy dressing, fennel, crispy capers, Parmigiano Reggiano   9

Roasted Beet & Farro.  Organic beets, Bluebird farms Emmer farro, olive oil, lemon juice & basil    9

Spinach & Beet Salad.  Candied walnuts, chèvre, lemon vinaigrette, balsamic glaze   

Greens & Pears. Organic greens, Oregonzola, crushed hazelnuts, strawberry dressing    9

Soup of the day.    8

Main Courses

Red Snapper.  Seared snapper with Mediterranean seasonings, Israeli cous cous, wilted organic spinach, lemon beurre blanc    20

Duck Leg Confit.  Duck leg and thigh, roasted yams, braised greens, cranberry & Morello cherry chutney, Grand Marnier gastrique    21

Filet Mignon.  Double R choice tenderloin, winter vegetable, mushrom risotto, herb & gorgonzola butter  37

Seafood Cioppino.  Tomato fennel broth, shrimp, mussels, scallops, market fish, crispy string potatoes    26

Seared Chicken.  Green beans, rainbow carrots, mashed potatoes, garlic duck jus    20

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmesan Reggiano    20

Caramelized Short Ribs.   Harris Farms Angus beef, mashed potatoes, horseradish sour cream, winter vegetable    26

Farro Risotto.  Medley of winter roasted & sauteed vegetables, Bluebird Emmer farro, creamy herb sauce, Parmigiano Reggiano    20

Ravioli Puttanesca.  Olive and caper stuffed pasta, tomato concasse, wilted spinach, Parmigiano Reggiano    19

Chef Raney Enga
Sous Chef Henry Cardona