Six Seven Fall Menu

I was invited to try out a few items from Six Seven at the Edgewater Hotel’s new Fall menu. I arrived just as the sun was setting and a couple of us went out on the deck to get a few pictures. It was a cold evening but it actually felt pretty nice on the deck since Six Seven has outdoor heaters that were nice and warm. I even spotted a couple sitting outside enjoying the view with their dinner. 
Puget Sound Sunset

Before we started on the tasting menu, we were treated with three appetizers. I don’t believe these are on their main menu but are on the catering menu so you might not be able to try them yourself. All three were great but my favorite was probably the breaded shrimp. The breading was unique and I asked what it was made with but all I could get was something about rice krispies so it might be a secret. The Moroccan chicken pops were the favorite among most of the others around me and the third was a plate full of spanakopita which I really liked but they are best eaten when they’re fresh from the oven. Every dish that came out during the meal was exquisitely plated. It was super dark in the restaurant so all of my photos had a little help with my McGizmo Mule flashlight. It’s been well worth the obscene amount of money it cost.
Spanakopita and Breaded Shrimp Moroccan Chicken Pops


The first course was the best course. Before I moved to Washington, the thought of raw fish was appalling. I’ve been here over 13 years now and sushi no longer freaks me out and I will eat raw fish and like it. Under the thinly sliced fresh salmon was a puree of sweet chile pepper and it was topped with apple salsa, avocado and yellow curry oil. Yum!

Salmon Crudo
Salmon Crudo with sweet chile pepper puree, washington apple salsa, avocado and yellow curry oil


The second course was a sweet potato & Leek soup garnished with kale, prosciutto, pine nuts, chanterelles, and charred onion crème fraîche. I love it when soups are garnished with fun stuff like this. They had me with pine nuts, I love pine nuts. This was like a vichyssoise (potato and leek soup) but with sweet potato. I’ve made potato and leek soup a few times before and love it but never thought of making it with sweet potato. It works! I might have to try making some myself.

Sweet Potato and Leek Soup
Sweet Potato and Leek Soup with sauteed kale, prosciutto, pine nuts,
chanterelles and charred onion crème fraîche 


I love a good salad and I got it. The endives in the golden beet salad were so crisp and crunchy. I don’t really eat endive very often and have never bought it myself. When I saw it in the grocery store the other day, I had to get some. I haven’t decided what kind of salad to make with it yet but this dish inspired me. I’ve become a big fan of golden beets over the last couple of years. I even tried to grow some in my garden this year but I think I planted them too late. Will have to try again next year. I’m not sure what kind of black pepper they use but wow is it strong. I like black pepper but not everyone does so if you opt for the fresh ground pepper you may want to go easy on it. A little bit of this stuff goes a long way.

Golden Beet and Endive Salad
Golden Beets, belgium endive, candied pecans, craisins, oranges,
blue cheese, fujui apples, and sherry reduction


I love these little sorbet palette cleansers in the middle of meals. It’s a good way to prepare us for the main dishes that were to come. This was an apple granita and Basil Hayden. If you don’t know, that’s a whiskey. I like whiskeys but have never had this one before. It went really well with the apple. The slice of apple was like a whiskey sponge.

Apple Granita and Basil Hayden
Apple Granita and Basil Hayden

By Sea

The first main course was a seafood dish of halibut with saffron risotto, grilled green onion, cherry tomatoes, arugula, mussels and saffron broth. Even though there were a lot of saffron components in the dish it wasn’t really very noticeable. It was a nice light dish.

Pan Roasted Halibut
Pan Roasted Halibut with saffron risotto, grilled green onion, cherry tomatoes.
arugula, mussels and saffron broth

By Land

They like their lamb at Six Seven as we also got to try a lamb dish in the Spring. This time it was prepared on the rack and served with my favorite pasta, gnocchi. The lamb was cooked perfectly, nice and pink and juicy. I used to only eat well done meats and didn’t like to see any pink but that’s another thing that has changed since moving here. You just don’t get that tenderness when meat is cooked well done.

Roasted Rack of Lamb
Roasted Rack of Lamb with rosemary roasted vegetables, gnocchi,
carrot crisps and stone mustard lamb reduction 


I was really looking forward to seeing what they were going to have for dessert. I thought it might be something with pumpkin or pears in it and I was right. It was a pear and frangipane tart. It had a brandy caramel sauce but I couldn’t really taste much of the brandy. It didn’t look like a typical dessert tart. It looked more like a pot pie but it tasted like a tart and I love tarts so I really enjoyed it. The center was kind of like a thick jelly. It was served on vanilla sour cream, kind of like a crème fraîche and you can never go wrong with that in a dessert!

Pear and Frangipane Tart
Pear and Frangipane Tart with vanilla sour cream and brandy caramel

Six Seven: 2411 Alaskan Way Pier 67 SeattleWA 98121 (206) 269-4575    

Six Seven on Urbanspoon

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