field photo FTT.jpg

We build An epic dining room on professional sports fields.

Every night features a different chef and menu.

Field to Table was created to spotlight the best of a region’s diverse restaurant culture, working with local award-winning chefs and restaurateurs. Reservations begin at $149 per person + service charge + tax.

RESERVATIONS INCLUDE:

  • Every night features a new chef and menu.

    Each dish is handcrafted by the chef, highlighting their specialty cuisine.

  • Our chef partners walk the dining room each night, taking the time explain their menu, where their ingredients are sourced from and introduce themselves to guests.

  • You’ll be dining where the players play.

    Walk the field and experience a view that only professional athletes have seen.

  • Commemorate the experience with a printed photo.

    Enjoy complimentary physical and digital prints in front of our Field To Table back drop.

  • Parking is included in the price of your reservation.

PAST DINNERS

SEATTLE, WA

LUMEN FIELD
FEBRUARY 3-18, 2023

STUART LANE

SPINASSE

  • 5:15 PM

    8:30 PM

  • Poached Scallops Served Chilled with Citrus and Frisee OR Frisee with Citrus

    Cavatelli with Beef and Pork Ragu and Parmigiano OR Cavatelli with Carrots and Rage and Parmigiano

    Roasted Rabbit Meatballs with Pomegranate Condimento and Potato Puree OR Brussel Sprouts and Mushrooms with a Potato Puree

    Warm Polenta Pudding with Mascarpone Sorbetto Rolled In CornFlake Crunch, Huckleberry Sauce, and Green Cardamom Cookie

aaron verzosa

archipelago

  • 5:15 PM

    8:30 PM

  • Archipelago’s menu will be built around the current Filipino American History Curriculum currently being offered in Seattle Public schools. It’s the first endeavor of its kind in the country, and as a community partner to the program, Chef Aaron will showcase over a series of four courses how our everyday PNW food systems, small farms, producers, and local heros are all inherently linked to the Filipino culture. Expect to see such dishes as our handmade Miki noodle with Dungeness crab fat and heirloom chilies, pork belly lechon stuffed with local lemongrass, PNW rices in a charred sunchoke and winter truffle Talong sauce, and finally—a decadent dessert drawing influence from the Lunar New Year celebrated throughout the Philippines. This will not just be simply a dinner, but a multi-sensory experience that will engage guests in the history, art, and influence of Filipino Americans in our region.

    The Jenkins (Course one)

    anak ni bet / ginataan kalabasa / PNW bagoong / pandesal

    The Cordovas (Course two)

    hand made miki / kaldareta / aligue (Contains shellfish, and wheat) OR hand made miki / kaldareta / lion’s mane (Vegetarian option)

    The Alaskeros (Course three)

    lechon baboy / Orosa / adobong itim / laing (contains pork) OR relyenong delicata / Orosa / adobong itim / lain (Vegetarian option)

    Igorot Village (Course four)

    sara sara / pinipig / wild huckleberry (Contains wheat & dairy)

mel miranda

musang

  • 5:15 PM

    8:30 PM

  • Ginataang Alimango, Dungeness Crab, Ginger, Coconut Milk, Scallions, Rice Cracker (GF, DF, SF, NF) OR Kabocha Squash, Ginger, Coconut Milk, Scallions, Rice Cracker (V, GF, DF, SF, NF)

    Bangus + Munggo, Mung Bean Stew, Tomatoes, Onion, Garlic, Malunggay, Fried Milkfish (GF, DF, SF, NF) OR Mung Bean Stew, Tomatoes, Onion, Garlic, Malunggay, Fried Leeks (Vegan, GF, DF, SF, NF)

    Bobotu - Filipino Tamales, Annatto Chicken, Salted Duck Egg, Rice Flour, Corn Grits, Shiitake Mushrooms, Coconut milk, Banana Leaf (GF, DF, SF, NF) OR Annatto Shiitake Mushrooms, Rice Flour, Corn Grits, Coconut Milk, Banana Leaf (GF, DF, SF, NF)

    Banana Cake with Jackfruit

josh delgado

le coin

  • 5:15 PM

    8:30 PM

  • Northwest Tidal Pool Bisque, Penn Cove Mussels, Savoy Clams, Candied Salmon Belly Winged Kelp, Lavash, Caviar & Roe Cream (GF Available) OR Apple & Rutabaga Soup, Spiced Honey, Apple & Herbs (V, GF)

    Savory Winter Root Tart, Foie Gras, Washington Truffles, Chicory, B&B Shallot (V Available Minus Foie Gras)

    Pacific Rogue Wagyu, Duo of Wagyu, Seared Coulotte, Smoked Wagyu Bacon, Marrow Marinated King Oyster, Vegetable Gratin, Bordelaise Gastrique (GF) OR Winter Vegetable Wellington, Potato Puree, Red Wine Syrup (V)

    Rosehip Toffee Pudding, Cardamom Anglaise, Almond Bark, Spiced Caramel (V)

Jason Wilson & MAXIMILLIAN PETTY

the lakehouse & EDEN HILL

  • 5:15 PM

    8:30 PM

  • Charred Beet Salad, Vadouvan Curry, Goat Cheese, Mint

    Torched Trout Mi Cuit, Fermented Wild Garlic Tartar, Trout Skin Tuile, Sorrel Salad OR Miso Charred Baby Cabbage, Wild Garlic Tartar, Comte Tuile, Sorrel (V)

    72 Hour Niman Ranch Beef Short Rib, Miso Glazed Cabbage, Yuzu, Peppercorn Sauce, Toasted Rice & Truffle OR Wild Mushroom Bolognese with Potato Gnocchi & Pecorino (V)

    Sticky Coffee Toffee Cake, Tonka Bean Crème Diplomate, 24 Karat Pecan Candy

cody castiglia

della terra

  • 5:15 PM

    8:30 PM

  • Creamy Celery Root + Apple Soup: Gold Leaf, Brown Butter Hazelnuts, Crispy Celeriac, Beet Pickled Apples (V)

    Leek + Mushroom Farro Risotto: Fresh + Foraged Mushrooms, Arugula + Basil Pesto, Parmigiano (V)

    Pork Osso Buco: Cider Braised Duroc Pork Shank, Butternut Squash Polenta, Red Cabbage Agrodolce, Pickled Shallot (GF) OR Butternut Squash Ravioli: Pimenton Roasted Delicata Squash, Sage Brown Butter, Chevre, Baby Spinach (V)

    Tart of Chantilly Cream: Orange Curd, Pine Nut + Sea Salt Dark Chocolate Bark

matt lewis

where ya at matt

  • 5:15 PM

    8:30 PM

  • Crispy Goat Cheese, Winter Greens, Baby beets, hazelnuts and Tarragon Vinaigrette (V)

    Loaded Seafood Gumbo with Dungeness Crab, Gulf Shrimp, and Louisiana Crawfish Tails OR Loaded Vegetarian Gumbo with a Selection of Vegetables (V)

    Cider Braised Pork Cheeks with Parmesan Grits, Baby Turnip and Tops, Braising Liquids OR Cider Braised Cauliflower with Parmesan Grits, Baby Turnip and Tops, Braising Liquids (V)

    Apple Cobbler Crumble, Praline Ice cream and Chicory whip

trey lamont

jerk shack

  • 5:15 PM

    8:30 PM

  • Jamaican Curry Goat & Chive Potsticker with Seasoned Soy, Vinegar, Sesame Dipping Sauce OR Beyond Meat & Chive Potsticker with Seasoned Soy, Vinegar, Sesame Dipping Sauce (V)

    Spicy Mango & Crunchy Unripe Green Papaya Salad Dressed with Chili, Lime, and Fresh Herbs (V)

    Oxtail Ragu with Creamy Yellow Corn Grits and Jerk Seasoned Ghee OR Mushroom with Creamy Yellow Corn Grits and Jerk Seasoned Ghee (V)

    Big Mamas Sweet Potato Pie with Passion Fruit Crème Anglaise, Nuff said!

wes yoo

WERO

  • 5:15 PM

    8:30 PM

  • Hweh Dup Bop - Raw Yellowtail Hweh with Chogochujang Sauce and Gamtae Over Veg and Rice (GF) OR Seared Tofu with Chogochujang Sauce with Gamtae Over Veg and Rice (GF)

    Duck Jook - Korean Style Rice Porridge with Duck Breast and Pickled Veg (GF) OR Korean Style Rice Porridge with Poached Black Trumpet Mushrooms and Pickled Veg (GF)

    Galbi Jjim - Braised Beef Short Ribs with Potatoes, Rice Cakes, and Veg (GF) OR Danhobak Jjim - Kabocha Squash with Veg Filling (GF)

    (A collaboration with One Bite Cafe) - Croffle with Double Chocolate Cream and Chocolate Dipped Mandarins

DAVID NICHOLS

EIGHT ROW

  • 5:15 PM

    8:30 PM

  • Beet Confit, Blood Orange, Puffed Grains, Hoja Santa Yogurt + Cured Salmon Roe (GF) OR Beet Confit, Blood Orange, Puffed Grains, Hoja Santa Yogurt

    Jerrada Carrots, Mayacoba bean hummus, Banana Vinegar Caramel + Fried Herbs (Vegan)

    Klingman Farm Dry Aged Top Sirloin, Celeriac, Black Trumpet Mushrooms, Chimichurri + Leek Ash OR Whole Roasted Celery Root, Celeriac Puree, Black Trumpet Mushrooms + Chimichurri

    Chocolate Ginger Cake, Poached Pear, Coffee Cream + Candied Walnuts

brandon muehl

ascend PRIME STEAK & SUSHI

  • 5:15 PM

    8:30 PM

  • Akami Tartar – Sweet Kimchi | Negi | Smoked Shoyu Gel OR “Unagi Style” Eggplant Roll – Lemongrass Tofu | Butternut Squash | Carrot Romesco (Vegan)

    Roasted Heirloom Carrots – Miso Ricotta | Shiso Gremolata | Nasturtium (V)

    Shinshu A5 Striploin – Miso Pave | Bone Marrow Demi | Braised Hakurei OR Mushroom Wellington – Celeriac Puree | Parmesan Snow | Porcini Jus (V)

    Sonoma Foie Gras – Foie Ice Cream | Foie Powder | Candy Cap Mushrooms (Contains: Dairy, Gluten) OR Mango Tart – Dates | Mango Curd | Walnuts (V)

Dre Neeley

Gravy ON VASHON

  • 5:15 PM

    8:30 PM

  • Pickled Shrimp, Cucumber, Celery Seeds (GF, DF)

    Smoked Butternut Squash Soup: Local Crispy Mushroom Relish, Coconut Creme Fraiche (V, GF, DF)

    Buttermilk Fried Chicken / Breast & Leg, Red Beans & Rice, Mustard Greens, Pimento Cheese (GF) OR Pickled Brined Fried Tofu, Red Beans & Rice, Mustard Greens, Pimento Cheese (GF)

    Chocolate Terrine, Vanilla-Bay Whip, Olive Oil, Sea Salt

MUTSUKO SOMA & kaleena bliss

KAMONEGI & PRIVATE CHEF

  • 5:15 PM

    8:30 PM

  • Mi Cuit Coffee Salmon Tartare, Chive Cream Cheese Whip, Everything Pork Floss Furikake OR Golden Beets Tartar, Yuzu Miso Vin, Toasted Sesame Seaweed Furikake

    Braised Duck, Duck Fat Polenta, Pickled Hedgehog Mushroom, Fennel, Sultana Relish OR Roasted Wild Mushrooms, Polenta, Pickled Hedgehogs, Fennel, Sultana Relish

    Kurobuta Pork Katsu, Braised Buckwheat, SB Curry Sauce OR Fried Eggplant, Braised Buckwheat, SB Curry Sauce

    Dried Morel and Dark Chocolate Budino, Warm Bourbon Caramel, Sea Salt, Creme Fraiche