Frolik Kitchen + Cocktails

Indulge in a celebratory three-course Christmas dinner featuring our chef's hand-selected seasonal favorites, designed to make your holiday dining unforgettable.

A rich and comforting PNW specialty loaded with savory sofrito, sweet corn, tender potatoes, fresh salmon roe, and crisp leeks.

Velvety vegan butternut squash bisque enhanced with tart pomegranate arils, candied pecans, and a delicate coconut milk creme fraiche swirl.

Fresh ruby-red roasted beets tossed with candied pecans, sweet Rainier cherries, mustard greens, and a luxurious roasted coconut cream.

Plump mussels and tender clams simmered in a vibrant garlic, tomato, and basil chili butter broth, served with grilled artisan baguette.

Warm, artisan bread from Macrina Bakery served alongside whipped citrus butter and creamy house-made ricotta cheese.

Crispy chicken wings glazed in savory soy and garlic, topped with fresh chopped chives.

Fresh yellowfin tuna tartare served in crispy wonton shells with diced cucumbers and a glossy soy glaze.

Mixed field greens tossed with sweet roasted grapes, crunchy focaccia croutons, goat cheese, and a champagne vinaigrette.

Crisp hearts of romaine, shaved parmesan, savory boquerones, and herbed croutons tossed in a rich basil Caesar dressing.

A wholesome chopped blend of romaine and kale, cucumber, sunflower seeds, dried cherries, feta cheese, avocado, and watermelon radish with tarragon-balsamic vinaigrette.

Crisp baby wedge lettuce topped with creamy Humboldt Fog goat cheese, roasted tomatoes, hard-boiled egg, and mustard greens.

Delicate frisée and endive greens tossed with Whatcom blue cheese, spicy candied walnuts, and a bright bing cherry vinaigrette.

Grand Central rustic baguette served fresh with whipped butter, flaky sea salt, and olives.

An artisan cheese board featuring seasonal fruit jam, Marcona almonds, and crisp seeded crackers.

A curated PNW charcuterie board with whole grain mustard, local cured meats, chili tangerine olives, and seeded crackers.

Smooth green garbanzo hummus topped with crumbled feta, mint and serrano relish, market vegetables, and warm flatbread.

Tender shawarma grilled chicken in crisp bibb lettuce leaves with cucumber, pickled red onion, and creamy white sauce.

Warm flatbread topped with roasted wild mushrooms, savory pesto, melted mozzarella, melted leeks, and a luxurious drizzle of truffle oil.

Warm, bubbling artichoke and smoked gouda dip served with crunchy house-made potato chips.

A large golden-baked Bavarian soft pretzel served with warm green chili beer cheese and honey mustard dip.

Tender, slow-roasted prime rib served with velvety potato puree, herb-roasted root vegetables, and rich red wine jus.

Crispy-skinned roasted airline chicken breast served over smooth potato puree and tender carrots, drizzled with bing cherry gastrique.

Fall-off-the-bone braised lamb shank served over creamy polenta with heirloom carrots and sweet cipollini onions.

Perfectly seared filet mignon accompanied by layered potato pavé, carrots, and a rich herb compound butter béarnaise.

Generous chunks of buttered lobster meat tossed with fresh dill, lemon, and green goddess dressing in a toasted bun.

Smashed beef patty topped with rich Gruyere cheese, melted leeks, grainy mustard-citrus aioli, and baby greens on a potato bun.

Grand Central sourdough grilled with blackberry thyme compote, chevre, mozzarella cheese, and pickled red onion.

Towering sandwich with shaved turkey, bacon, grainy-mustard citrus aioli, heirloom tomato, and bibb lettuce on sourdough.

Refreshing side salad featuring heirloom tomato, cucumber, radish, and balsamic vinaigrette.

Golden side basket of truffle-infused fries dusted with Flagship cheese and served with garlic special sauce.

Bright green asparagus spears with a gentle char, lemon zest, garlic, and a side of béarnaise.

Pan-sautéed Brussels sprouts caramelized with shallots, garlic, and rich butter in a rustic skillet.

Decadent hazelnut toffee dessert drizzled with warm caramel sauce and topped with candied pecans.

Smooth dulce de leche mousse topped with crunchy, golden caramelized nuts.

Multi-layered chocolate trilogy dessert garnished with intricate chocolate decorations and a swirl of raspberry coulis.

An amber-hued rye whiskey cocktail with apple brandy, Dopo Teatro Cocchi, Benedictine, and Angostura bitters.

Tropical tiki cocktail featuring Bacardi, americano amaro, crème de banana, and rich orgeat.

A creamy, comforting cocktail crafted with vodka, bourbon cream, cold brew coffee, and a pumpkin spice blend.

Rich, smoky mezcal old fashioned prepared with artisanal agave and mole bitters.

Crystal-clear, elegant cocktail crafted with Absolut pear, Canton ginger, Earl Grey tea, and fresh lemon.

Spiced autumn cocktail featuring Cazadores reposado, Disaronno, lime, fresh apple, and cinnamon.

Dark and moody Manhattan cocktail made with old log cabin bourbon, amaro mele, and black walnut bitters.

Botanical gin and tonic garnished with dehydrated citrus, Castelvetrano olives, and fresh rosemary.

Refreshing Moscow mule variation featuring forest gin, amari cano amaro, Italicus, fresh lime, and ginger.

Classic old fashioned cocktail crafted with Buffalo Trace bourbon, simple syrup, and Angostura bitters.

Vibrant margarita made with Código 1530 Blanco tequila, agave nectar, touch of habanero, fresh lime, and Tajín rim.

Regional negroni with local gin, Italicus, dry vermouth, orange, and a velvety citrus bergamot foam.

Crisp, alcohol-free highball garnished with fragrant fresh rosemary, lime, and grapefruit soda.

Sophisticated non-alcoholic amaretto cocktail featuring Lyre's amaretti, Pathfinder hemp and root, orgeat, and orange.

Vibrant blue-tinted non-alcoholic cocktail made with Clean Co N/A vodka, M&R Floreale, and fresh blueberry.