HAPPY HOUR
Happy Hour is available Tuesday – Saturday 4-6pm
HOUSE & MARKET CHARCUTERIE BOARD 17
grilled bread, with house made pickles, mustard and preserves
FARM GREENS 10
peas, radishes, carrots, cucumber, honey balsamic vinaigrette
CHICKEN LIVER MOUSSE* 10
candied pecans, mulled apples,pickled berries
CITRUS MARINATED BEETS 10
roquette, lemon thyme chèvre, pistachios, shaved horseradish
CRISPY CAULIFLOWER 12
golden raisin-caper salsa verde, fresh herbs, red curry yogurt
BUTTERMILK FRIED CHICKEN TENDERS 12
house made pickles and kimchi aioli
AERLUME BURGER* 16
niman ranch 8oz beef patty, beechers white cheddar, heirloom tomato, gem lettuce, coffee flour bun, served with bone marrow aioli and hand cut fries
HAND CUT FRIES 6
DINNER MENU
DELICIOUS INGREDIENTS PREPARED WITH CARE
Inspired by deeply-rooted connections with local farmers and providers, our menu showcases the signature flavors found in the seasonal bounty of the Pacific Northwest. Aerlume proudly partners with local farms and providers, including a custom farming program at Fall City Farms managed by Amanda Marino, as well as Sound Sustainable Farms, Tonnemaker Farms, Frog Hollow Farms in Walla Walla and many more.
SNACKS + STARTERS
GRILLED MACRINA BREAD & BUTTER 5
KING SALMON GRAVLAX & ROE* 18
tarragon crème fraîche, radish, citrus pickled mustard
CHICKEN LIVER MOUSSE* 15
candied pecans, mulled apples, pickled berries
DUNGENESS CRAB LETTUCE WRAPS* 24
crispy shallots, fresno chiles, thai red curry citrus vinaigrette
PRIME BEEF TARTARE* 18
truffled olive basil tapenade, cured egg yolk, bone marrow aioli
CRISPY CAULIFLOWER 17
golden raisin-caper salsa verde, fresh herbs, red curry yogurt
SMALL PLATES + SALADS
FARM GREENS 14
peas, radishes, carrots, cucumber, honey balsamic vinaigrette
CITRUS MARINATED BEETS 14
roquette, lemon thyme chevre, pistachios, shaved horseradish
SWEET CORN SOUP* 16
dungeness crab toast, basil pesto
GRILLED SPANISH OCTOPUS* 24
green hummus, merguez lamb sausage, citrus-chili chimichurri
GRILLED ASPARAGUS 17
tasso ham, citrus ricotta, poached egg, maple mustard
CHICKEN & POTATO GNOCCHI* 23
mushrooms, peas, carrots, turnips, pak choi, poached egg, rich chicken broth
LARGE PLATES
WILD ALASKAN BLACK COD* 46
lemon chile spinach, hen of the woods mushrooms, smoked pepper sauce
SEARED JUMBO SEA SCALLOPS* 46
summer squash and sweet corn relish, wild mushrooms, truffled corn pudding
GRILLED NIMAN RANCH BONE-IN RIB EYE 74
roquette, handcut french fries, bone marrow aioli
NIMAN RANCH FILET MIGNON* 60
asparagus, mashed potatoes, wild mushroom demi glace
PASTRAMI SPICED SHORT RIB* 47
kimchi & farm greens, mashed potatoes, cabernet demi glace
BUTTERMILK FRIED CHICKEN* 36
green beans with stone fruit and tasso ham, beecher’s ancient grain risotto, herb buttermilk crème fraîche
SIDES
SAUTÉED SPINACH 10
LOCAL FORAGED & CULTIVATED MUSHROOMS 15
MASHED POTATOES 10
BEECHER’S ANCIENT GRAIN RISOTTO 12
HAND CUT FRIES 8
DESSERTS
GOAT’S MILK CHEESECAKE 13
coffee flour granola, marcona almonds, strawberry sorbet, basil
WARM CHOCOLATE CAKE 12
salted caramel, blueberry compote, candied cocoa nibs, espresso ice cream
BUTTERSCOTCH PUDDING 13
banana bread, chantilly cream, banana caramel, hazelnut crumble, blackberry sorbet
CARROT CAKE 12
cream cheese frosting, pecan ice cream
Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. Aerlume retains 100% of the service charge. For more information on our service charge, please read here.
*State law requires us to inform you that consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.