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Restaurant Bea

From stints at Fuller’s, the Barking Frog, and now as chef and co-owner of his new Madrona restaurant, Chef Tom has accumulated a vast knowledge of the flavors that Northwesterners crave. The seafood menu that he has devised will wow you with its simple yet sophisticated interplay of ingredients. Along with samples of wine, you’ll taste Arugula Salad with Honey Shallot Dressing, Seared Scallops and Pickled Celery; Sole Roulade with Israeli Couscous and Red Pepper Jus; and Wild Mushroom Risotto Cakes on Baby Greens with Crème Fraîche Vinaigrette. With seafood, dairy and eggs.

Members: $50, Non-members: $55
TWENTY-ONE AND OVER; PHOTO ID REQUIRED FOR WINE SAMPLING.