We’re starting off 2014 with a big change to the menu: starting next week, we’ll be dropping down to just 15 items on the menu each night. Each item will be a specialty dish that Chef Sam Crannell is inspired to make. We’ve kind of always intended to be a little off-the-beaten-path with our food, but the Chef is taking things to a whole new level.
“We’ll be taking more food risks,” he says. Stay tuned, because we’ll be updating this post next week with some of the exciting types of things to enjoy at LloydMartin.
In other news, we’ve updated and extended our wine list (particularly the wines available as glass pours). Some of the new wines by the glass include two Pacific Northwest selections: Ott & Murphy L’entente Blanc from the Yakima Valley and Lachini Vineyards’ 2008 ‘Cuvee Giselle’. There is also an amazing Varaldo 2003 ‘Bricco Libero’ Barbaresco from Italy. You should definitely come in to try our new glass pours!
The Boss Hog rye whisky from Whistle Pig is still here for your enjoyment, as is Balvenie’s Caribbean Cask single malt – both of which we mentioned last month. We also now have Macallan 18 in the house, and a nice cognac from Maison de Cognac A.E. Dor.
We’re now using the amazing olive oils and vinegars from Queen Anne Olive Oil up the street from us! Their grapefruit white vinegar is a particular favorite right now at LloydMartin.
EVENTS COMING SOON:
Chef Sam’s Spaghetti & Meatball Birthday Dinner: It’s Chef Sam’s birthday, and he wants you to celebrate with him! On January 28th, we’re serving delicious spaghetti & meatballs with garlic bread (which we call ‘crack bread’, because it’s so damn good) and Jersey Salad. That’s all for the menu that night, so come ready to enjoy this classic meal! The cost is $40 per person, which includes Chianti alongside your meal. Alternate beverages will be available for purchase as well.
Valentine’s Dinner at LloydMartin: We haven’t decided on the menu for Valentine’s Day yet, but it’s sure to be fantastic in typical LloydMartin style! The cost is $180 per couple for a three-course dinner that includes wine and an additional shared dessert course at the end. We will be doing an early seating between 5 – 5:45 p.m. and then a late seating starting at 7:30 p.m. on Friday, February 14th.
Seating for both events is still available, so call 206-420-7602 to make your reservation. Remember, your reservation is not confirmed until you speak with a LloydMartin reservationist, so please call back later if we miss your call the first time. The best time to make your reservation is between 2 – 5 p.m. Tuesday through Saturday.
Featured photo from here, labeled for commercial reuse.