Rosebud Restaurant & Bar

Name: Rosebud Restaurant & Bar
Address: 719 E. Pike St., 98122, WA, 98122
Telephone: 206-323-6636

719 E. Pike St., Seattle, WA 98122, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 9:00AM-10:00PM •Sunday: 9:00AM-10:00PM •

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Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH

eggs

eggs blackstone

bacon, tomato, poached eggs, black peppercorn sauce on an english muffin

eggs benedict

canadian bacon, poached eggs, hollandaise sauce on an english muffin

eggs florentine

spinach, tomato, poached eggs, hollandaise sauce on an english muffin

veggie omelette

ingredients vary

fuji omelette

fuji apples, caramelized onions, brie

granada omelette

black forest ham, almonds, smoked gouda, spinach, roasted garlic

goat cheese scramble

seasonal herbs, goat cheese, asparagus

tenderloin fryer

natural beef tenderloin, leeks, basil, seasonal mushrooms, pecorino romano

andouille scramble

cascioppo brothers andouille sausage, spinach, tomatoes, fresh mozzarella

your basic breakfast

two eggs scrambled, poached or fried with your choice of canadian bacon, sausage or thick-sliced bacon

specialties

pork chop and eggs

six ounce pork chop, red potatoes, eggs any style

lavender lambchetta dutch baby

house-cured, with fennel, apple, shallot, spinach, in a roasted garlic-brie sauce

rosebud monte cristo

sourdough bread, ham, swiss cheese and dijon mustard dipped in an egg batter and lightly baked; with roasted red potatoes

huevos rancheros

a flour tortilla topped with black beans, cheddar, eggs, pico de gallo and sour cream; with roasted red potatoes

stuffed french toast

house-baked brioche, cherries, cream cheese, vanilla, almond batter; served with real maple syrup

pancakes

three buttermilk pancakes with strawberry compote; served with real maple syrup

bagel & house-made lox

with cream cheese, capers, house-made pickles and pickled red onion

morning pasta

pasta italiano

bacon, asparagus, caramelized onions, goat cheese, scrambled eggs

exotic mushroom pasta

assorted seasonal mushrooms, ennel, sorrel, mascarpone, scrambled eggs

DINNER

salads

mixed greens

with candied pecans, frech sliced pear, manchego cheese and an apricot vinaigrette

chilled roasted baby beets

with shredded endive, house-made cracked coriander pickles, chevre cheese with sage and a champagne vinaigrette

lime caesar

with house-made croutons, white anchovies and parmesan reggiano

grilled and marinated eggplant

with shaved parmesan cheese, capers and a balsamic reduction

duck confit

shredded and tosses with napa cabbage, mixed greens, toasted hazelnuts and a sesame-ginger vinaigrette

starters

smoked mackerel spread atop crostini

with pear preserves, accompanied by an artisan greek olive and sun-dried tomato tapenade

scallop florentine in a potato nest

with a pomegranate reduction

mac and cheese

with penne pasta, smoked gouda, mild coppa

house-cured meats and artisan cheeses

with crostini

roasted quail

with a sourdough, apple and sherried cherry stuffing and cognac-sautéed wild mushrooms

entrées

rosebud cassoulet

with beef, pork, lambchetta and white beans in a red wine-tomato sauce with a bread crumb topping

fettuccini and sautéed wild mushrooms

with an herbed cream cognac-porcini broth

seared duck breast

with herbed french lentils, sautéed chard and finished with a birch juice-cherry reduction

grilled local korobuta pork loin

rubbed with cumin and coriander; served with tamarind risotto, sautéed chard and an apricot-pear chutney

anderson valley roasted lamb chops

with purple mashed potatoes, chayote squash and apple salad with mint-roasted shallot cream

sake-marinated center-cut washington state rib eye steak

with wasabi-ginger mashed potatoes and oolong tea-roasted zucchini

desserts

chocolate cake

with dulce de leche icing, vanilla ice cream and a berry coulis

dark chocolate cointreau mousse

ginger-pumpkin bread pudding

with hot buttered rum sauce