We're gearing up for yet another delicious seasonal feast on Monday, October 9th!
With the cooler weather quickly approaching and the bounty of autumn ingredients filling our menu, we're dishing out some fall harvest fare, all-American style, to welcome the season's changes. Princess of Porc, Nicole Gajahdar, and longtime crown holder, Prince of Porc, Brad Farmerie, will be roasting up a whole piggie with all the fixin’s (think roasted butternut-squash, warm heirloom-carrot salad, and pumpkin cheesecake), cracking open unlimited cans from Other Half Brewery, and cranking the tunes while we enjoy a casual family-style gathering in our exclusive underground lair – a.k.a all-you-can-eat and drink (beer)! Tickets go fast, so be sure to snag a seat (or three!) before they're gone.
Chef Brad and the dynamic team here at S+P have some exciting aquatic creations hitting the menu during a fun time we like to call Apéritif Hour. Skip out of work just a tad early and take a load off as you bask in the summer sun, sip rosé, and nosh on a few briny beauties, prepared table side just to your liking: raw, smoked or fried. Our main men behind the bar are also shaking up a few specialty-crafted cocktails to perfectly compliment those after-work snacks, for just $10!
RAW OYSTERS chef’s selection ½ dozen for $10 Served with Saxon + Parole’s house-made mignonette + sriracha cocktail sauce FRIED OYSTERS 3 for $10 Buttermilk-battered Puget Sound oysters, ramp and yogurt ranch, pickled chili CHILLED MAYAN PRAWNS $4 per piece Sriracha cocktail sauce BLISTERED SHISHITO PEPPERS $9 Lime, sea salt BAR DELIGHTS | $10 SBAGLIATO Campari, vermouth, bubbles MIMOZA Suze, lillet blanc, orange-mint sherbet, blood orange, bubbles BAMBOO Martini & Rossi vermouth, manzanilla bitters SOMMELIER'S SELECTION Chêne Bleu Rosé 2016 Ventoux, France $10 per glass
It’s a burger five years in the making and Chef Farmerie has joined Chris Cosentino, Traci Des Jardin, Tal Ronnen, and David Chang as one of the few chefs in America to offer the Impossible Burger (and the first Michelin-star restaurant to debut it on its menu!)
The team behind this simple, all-natural patty made entirely from plants is on a mission to make the global food system more sustainable, but aims to do so without compromising that burger 'experience' meat lovers crave. The look, smell, textures, tastes and flavors of the Impossible Burger are changing the burger game and we're excited to be a part of this global transformation.
(available on a first-come, first-served basis)
Join us for our next ‘Page One’ wine list release party, as we taste and talk about the newbies on the list while snacking on delicious creations from our kitchen. We introduce some great additions to the wine list with master winemakers and professionals from the industry to share their insight and experiences!
We’re very excited to announce that we’ve partnered up with JetBlue on their brand new ‘MINT’ experience, and it officially launched on June 15th. This new elevated experience on select cross-continental flights features food inspired by Saxon + Parole. Positive reviews about the food are already flying in! To see what folks are saying, click here. More information on the ‘MINT’ experience here.