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Awesome Autumn at Ivar’s Full Serves

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Fall provides a sensory feast across the Pacific Northwest, and we are in the thick of an awesome autumn: fiery sunsets, gold-to-red-to-burgundy hues splashed across maples lining our roads, crisp north winds, and the pine scent rising from fallen needles underfoot. October also brings seasonal wonder into our chefs’ full-serve kitchens. Hefty winter squash across all varieties are harvested from area farms bound for our fresh sheet menus, cranberries slip into our buttery sauces, apples and pears make fabulous salads, chutneys and desserts. All make flavorful, satisfying plate-mates for Ivar’s Northwest Coho and Sockeye salmon, Washington oysters and Alaska halibut, among others.

October is also National Breast Cancer Awaeness Month. In support of this cause, Ivar's will donate $2 per featured alcoholic beverage and $1 per featured non-alcoholic beverage to Susan G. Komen of Puget Sound for breast cancer research. Choose from “Cause-mopolitan with Vodka,” Triple Sec, sweet hibiscus purée, fresh lemon juice, soda or the “Cure Royale” (Sparkling wine and Chambord) along with many more unique, full-serve-specific benefit beverages. Raise a glass and ‘cheers’ to a cure with delicious, signature sips, and to fall dining at Ivar’s!

Ivar’s Acres of Clams

Chef Chris Garr is definitely “carving pumpkins” (squash, that is) and other fall fare for pure deliciousness. Start with his Port-Poached Anjou Pear Salad, featuring roasted grape vinaigrette, hazelnut crusted herb goat cheese, and baby arugula, or the Roasted Sound Sustainable Farms Butternut Squash Soup with maple-and-chili-roasted pecans, apple syrup, topped with sour cream.

Smoky flavors come through in the Grilled Fresh Alaska Halibut entrée, with smoked local organic tomato sauce, ancho chili-roasted Sound Sustainable Farms delicata squash (yes, you can eat the skin!), with a house-smoked bacon risotto cake. Grilled Fresh Wild Coho Salmon is an all-star with preserved huckleberry vinaigrette, brown sugar-roasted acorn squash, sautéed spinach, and garlic-roasted baby Yukon Gold potatoes. Bring your appetite!

Mukilteo Landing 

Chef Craig Breeden draws plenty of fall inspiration for his fresh sheet! Start with Fresh Shucked Oysters on the Half Shell with cranberry mignonette, a Prosciutto & Pear Salad with romaine hearts, goat cheese gremolata, toasted almonds, spiralized beets, and mandarin-white balsamic vinaigrette, or the Dungeness Crab & Shrimp-Stuffed Chayote Squash with cranberry butter sauce. The Chayote is a mild flavored, green squash native to Mexico; it is used raw or cooked, ideal for the adventurous eater!

Equally enticing entrees include the Pepita-Encrusted Alaska Halibut Cheeks with a Dungeness crab and delicata squash risotto; the Sweet Potato-Crusted Coho Salmon with cranberry beurre rouge, delicata squash risotto, and a seasonal vegetable; and the Maple-Bourbon Glazed Sockeye Salmon with pear chutney and root vegetable-pork belly hash. But save room for dessert: Pear Cream Pie with crème Anglaise makes crisp autumn evenings oh so sweet!

Ivar’s Salmon House

Chef James Somerville takes one’s palate from savory to sweet with the best of the bounty. Start by sharing juicy Pan-Seared Fresh New Bedford Scallops with a roasted butternut squash purée, Granny Smith apple and fennel chutney. Or, just jump straight to terrific entrées!

SH-Sockey SmokedChanterelle web
Select entrées include the Alder Grilled Wild Alaska Sockeye Salmon (a signature salmon preparation) with smoked chanterelle mushroom relish, rosemary roasted butternut squash, and sautéed spinach; the Seafood Linguine, rich with salmon croquettes, Penn Cove mussels and Manila clams, shrimp, spicy San Marzano tomato cream sauce, and grilled garlic baguette; and the Poached Alaska Halibut in Court bouillon, with shallot-roasted fingerling potatoes, artichoke hearts, sweet peas, heirloom cherry tomatoes and chive crème fraiche . Crown this fabulous fall feast with dessert: Washington Apple Fritters served with salted cider caramel, butterscotch budino (a rich creamy Italian custard), whipped cream, and toffee crackle for the ultimate fall indulgence.

Now that salivation has undoubtedly commenced, let that appetite lead you to your favorite Ivar’s for hearty autumn dining. Enjoy!