Aerlume Seattle

Creamy risotto with fresh Dungeness crab, saffron, and Meyer lemon zest.

Flaky puff pastry filled with sautéed wild mushrooms, goat cheese, and fresh herbs.

Pan-seared elk loin with an espresso rub, parsnip puree, and huckleberry reduction.

Thinly sliced Pacific geoduck clam with pickled ginger, yuzu, and a hint of chili oil.

Wild-caught Pacific salmon roasted on a cedar plank with a maple-bourbon glaze and seasonal vegetables.

Silky panna cotta infused with lavender, topped with a fresh blackberry compote.