Copperleaf Restaurant Welcomes Spring


Copperleaf Restaurant has announced its new spring menu.

The restaurant, at Cedarbrook Lodge, a quintessentially Northwest farm-to-table restaurant located on 18 acres of restored wetlands in Seattle, is highlighting the best flavors and textures of the season from local farmers, ranchers, artisans and its very own chef’s garden.

With a focus on locally sourced, natural and organic cuisine, culinary director Roy Breiman and executive chef Mark Bodinet continue to showcase their culinary creativity on the seasonal menus of the award-winning 30-seat restaurant.

New menu items include:

  • handcrafted cherry-pistachio sausagewith blue bird farm lentils, house-cured bacon, grilled scallions and fried egg
  • hand-cut basil agnolottiwith white polenta, young turnips, radish and caramelized onion crème
  • Alaskan wild king salmonwith salmon bacon hash, young leeks, sweet garlic and lemon-thyme emulsion
  • Anderson Valley lambwith Parisian gnocchi, baby carrots, green garlic and artichokes berigoule
  • Waterwheel Farm veal shoulderwith Full Circle Farm beets, fava beans, roasted cabbage pierogi, and caraway sauce.

“Spring is such an exciting season at Copperleaf,” says Breiman. “This new menu captures the essence of the season with chef’s new preparations of local favorites. Each dish highlights a different seasonal flavor in a creative way.”

In addition to new menu selections, the culinary team has also brought back local seasonal favorites including Yakima Valley asparagus, Kodiak Island halibut and Nash Family Farm rabbit.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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