Belgian Frites

Hand-cut Belgian-style frites, drizzled with truffle oil and served with black garlic aioli.

Cheese Steak Sliders

Smoky, velvety mozzarella soubise topped with slow-roasted bell peppers and caramelized onions. Finished with house-made fermented black garlic aioli and crisp fresh arugula.

Roasted Baby Carrots

Fire-roasted heirloom carrots, accented by a verdant, herb-forward salsa verde and cider-pickled shallots.

Bruschetta Dip

Whipped citrus-herb ricotta topped with roasted tomatoes, olive oil, and aged balsamic. Served with warm homemade focaccia.

Fried Calamaria

Crispy buttermilk calamari paired with golden potatoes and pickled shallots, served with warm homemade focaccia.

Yellowfin Aguachile Crudo

House-macerated strawberry and jalépeño reduction, sun-ripened mandarin, shaved heirloom radish, compressed cucumber, wild cilantro, and Aji Amarillo emulsion.

Seafood Tower

Chilled Alaskan King Crab, butter-poached cold-water lobster, wild-caught jumbo prawns, and seasonal Pacific Northwest oysters. House cocktail, Gala apple mignonette, and botanical hog wash.

Caesar

Crisp romaine hearts, shaved parmesan, house-made croutons, Classic Creamy Caesar Dressing. Add Chicken +9 · Shrimp +11 · Salmon +18

Chop Chop

Locally sourced chopped salad of romaine, fresh basil, smoked mozzarella, garbanzo beans, salami, smoked chicken breast, and tomatoes, finished with a balsamic vinaigrette.

Seared Ahi Tuna

Premium Yellowfin Ahi in a toasted sesame crust. Served over ribboned garden vegetables and crisp Napa cabbage, finished with toasted almonds and charred ginger-sesame vinaigrette.

Cioppino

A seasonal medley of fresh caught PNW fish simmered in a tomato–leek broth with lemon and herbs, served with grilled Bianco bread.

Tomato Bisque

Silky, creamy tomato bisque topped with homemade focaccia–parmesan croutons and a drizzle of basil oil.

Cream of Asparagus

A silken purée of seasonal asparagus, accompanied by Parmesan-crusted focaccia croutons and a vibrant basil oil infusion.

Gazpachio

Chilled expression of sun-ripened heirloom tomatoes and garden cucumber, balanced with micro-herbs and hand-torn sourdough crisps, finished with cold-pressed extra virgin olive oil.

Fonte Wagyu Burger

Premium Wagyu beef, house-smoked mozzarella soubise, black garlic aioli, thick-cut bacon, vine-ripened tomato, bourbon-infused caramelized onions, house-crafted pickles on a toasted artisanal bun.

Coffee Brined Grilled Pork Chop

Brined in our signature Fonté roast and grilled to a finish. Served over silken parsnip and leek purée with charred asparagus, apple-pear gastrique, smoky leek ash, and fresh chives.

Springtime Orecchiette

Italian sausage and snap-fresh asparagus, deglazed with white wine reduction. Finished with lemon zest and aromatic basil.

Steak Sando

Grilled seasoned steak, caramelized onions, roasted peppers, garlic aioli, fresh arugula, and bright salsa verde. Served with hand cut fries.

Crispy Skin Salmon

Pan-seared Pacific King Salmon, sautéed Swiss chard, slow-roasted heirloom cherry tomato confit, finished with vibrant salsa verde.

Tuscan Chicken Gnocchi

Pillowy gnocchi in sun-dried tomato and roasted garlic cream, mixed with Gigante beans, Tuscan kale, roasted chicken, and parmesan.

Chicken Bacon Club

Grilled chicken, avocado pesto, ripe tomato, romaine, fresh mozzarella, and peppered bacon on toasted Bianco bread, drizzled with balsamic reduction. Served with hand cut fries.

Linguini Bolognese

Slow-simmered ragu of Italian sausage and prime beef, hand-folded into silken wide-ribboned pappardelle. Finished with Parmigiano-Reggiano.

Affogato

Vanilla ice cream, topped with a fresh pour of F2 espresso and served with a house cookie.

Strawberry Rhubarb Crisp

Hand-macerated strawberries and garden-tart rhubarb, baked beneath a golden oat-flecked artisan crumble. Served warm with Tahitian vanilla bean glace.

Affogato Espresso Martini

A luxurious Fonte espresso martini poured over velvety ice cream.

Dark Chocolate Espresso Tarte

Dark chocolate ganache infused with our signature Uptown Espresso, layered over a salted caramel reduction. Finished with hand-whisked cream.