Lunch

....Monday-Friday 11am - 4:30pm

SMALL PLATES

Mushroom Bruschetta – 12
Brown Butter Mushrooms, Samish Bay Vache

Steamed Manila Clams – 14
Half Pound Local Clams, Served with House Bread

Crab Cakes – 15
Two Fresh Dungeness Crab Cakes,
Romesco, Carrot Top Salsa Verde

Swinomish Shellfish Oysters* – 16
Half Dozen Pacific Oysters. Pan Fried, Baked,
or On the Half Shell (GF)

Brussels Sprouts – 12
               Fresh Lime, Cumin, Sea Salt (GF)

 Beets By Jay – 9
Roasted Beets, Local Apple, Winter Squash,
Pepitas, Burrata, Cara-Cara Orange Vinaigrette

 Baked Brie – 12
Acme Farms Brie, Bee Works Farm Raw Honey,
Served with Crackers

Duck Poutine – 14
Confit Duck Leg, Duck Gravy, Golden Glen Cheese
Curds, Mama Lils Pickled Peppers Handcut Fries

 

BOWLS & WEEDS

House made dressing options: Creamy gorgonzola, wasabi ranch,
balsamic vinaigrette, rhubarb vinaigrette

Daily Soup – 6/9
Cup or bowl of
Chef Inspired, Hand-Crafted Soup

Seeds Weeds – 8
Mixed Greens, Chefs Selection of Seasonal Vegetables,
Sunflower Seeds, Choice of Dressing (GF)

Seeds Special – 13.5
Bowl of Soup or Chowder, Seeds Weeds and Fresh Bread
Gluten Free add 1.5

Tillies Lunch – 13.5
Half Sandwich with a Cup of Soup, Chowder OR Seeds Weeds Salad
Choice of Turkey Club, Ham & Brie OR Vegan Gyro
Gluten Free add 1.5

Clam Chowder – 7.5/10
Clams, Red Potatoes, Pepper Bacon, Cream (GF)

The Wedge – 10
Baby Iceberg Lettuce, Chopped Peppered Bacon, Cherry Tomato,
Avocado, Chive, Blue Cheese Dressing

Painted Hills Steak Salad – 18

6 oz Top Sirloin, Confit Cascadia Mushrooms, Cherry Tomato,
Gorgonzola, Radish, Fried Shallot, Balsamic Vinaigrette

Quiche of the Day – 13
Chefs Selection of Seasonal Ingredients
Served with Soup, Chowder OR Salad

SANDWICHES & BURGERS

Served with House-Made Coleslaw, Potato Salad OR Hand Cut Bistro Fries
Substitute Small Seeds Weeds, Soup OR Chowder – 3
Substitute Gluten Free Bread – 1.5

Turkey Club – 14
Oven Roasted Turkey, Pepper Bacon, Lettuce,
Tomato, Avocado, Mayo, on Wheat

Corned Beef Sandwich – 13
House-made Corned Beef, OLYkraut, Swiss Cheese,
Russian Dressing, on Grilled Sourdough

 Lummi Island Wild Tuna Melt – 16
Olive Oil Poached Albacore Tuna Loin, Tomato,
Tillamook Cheddar, House Pickles, on Grilled Wheat

 Ham & Brie – 13
Hickory Smoked Ham, Creamy Brie, Local Apples,
Mustard Aioli, on Grilled Sourdough

 

Beet Down – 12
Slow Roasted Beets, OLYkraut, Swiss Cheese,
Russian Dressing, on Grilled Sourdough

 

Veggie Burger – 15
House-made Chickpea Burger, Lemon Aioli, Lettuce,
Tomato, Onion, Avocado, on a Brioche Bun

 

Bistro Burger* – 13
7 oz Chuck-Brisket Patty, Lettuce, Tomato, Pickle, Onion, Mayo, on a Brioche Bun
Make it your own: Add Cheese 1.5, Bacon 3.5, Egg 1.5, Avocado 2

 

ENTREES

 

Mac and Cheese – 15
Beechers & Tillamook Cheddar Bechamel, Orecchette,
Served w/ Cup of Soup, Chowder, OR Seeds Weeds
Gluten Free add 1.5

Boldly Grown Farm Squash Ravioli – 17
House Made Squash Ravioli, Sage Cream,
Holmquist Hazelnut Gremolata

 

Wild Boar Meatloaf – 16
Bacon Wrapped Wild Boar,
Hand Cut Fries,
 Mushroom Gravy.

 Fish Tacos – MP
Two Pieces of Market Fish, Blackened, OR Baked, Flour Tortillas,
Cabbage, Pepperjack, Tarter, Salsa, Avocado
Gluten Free add 1.5

 

 

Location

623 Morris Street,

LaConner Wa, 98257

Hours

Summer hours:
Everyday, from 11am - 9pm

Contact

(360)466-3280

contact@seedsbistro.com