Heartwood Provisions Debuts Summer Menu

Photo of Executive Chef Kimberley Cosway and Beverage Director Amanda Reed, courtesy of Suzi Pratt.

Featuring Seared Halibut, Heirloom Tomato-Plum Salad, Foie Gras Pâté, and Jamón Ibérico de Bellota, Heartwood Provisions’ seasonally inspired summer menu is here!

The food program, with Executive Chef Kimberley Cosway at the helm, features contemporary and thoughtful cooking methods inspired by the concept of “what grows together, goes together.” Meant to accentuate the dishes and act as a garnish, menu items are perfectly paired with beverages designed by award-winning Beverage Director Amanda Reed.

During a recent visit to try out the new menu, we couldn’t stop asking ourselves, “how is this our first time at Heartwood Provisions?” The vibrant dishes, ambiance, and Reed’s drink pairings, made for a dinner we won’t soon forget.

Foie Gras Pâté. Photo credit: Suzi Pratt

We started the evening with a couple starters. The Ahi Tuna with pear, basil, lime, crispy quinoa, and spicy yellow pepper dressing was a fresh and well balanced dish. The cocktail pairing was perfect, featuring Pisco, Lacuesta Blanco, and lime bitters. 

The second starter was The Original Provision, a wagyu beef jerky with sesame and a spicy chili preserve. The heat of the dish was offset nicely with the drink pairing, which featured a pFriem Pilsner, Mancino Secco, Verjus, and Saline. Alongside the starters we enjoyed the Brussels Sprouts with tallow, pickled chili, white anchovies, and preserved lemon aioli.

For our main dish, we ordered the Roasted Scallops with fregola, fermented greens, bean sprout, crispy ramen, and spicy laksa curry. This was my favorite dish, and the drink pairing with dark rum, aged Aquavit, Thai-Palm infusion, and lime, complimented the curry’s spice.  

Roasted Scallops. Photo credit: Alec Pesola
To round out the evening, we finished with the Smoked Caramel Panna Cotta with brown butter apple, hazelnut crumbs, and vanilla ice cream. This rich dessert was (again) perfectly paired with a pour of Bourbon and Licor 43. We also enjoyed the Shuksan Strawberry Shortcake with roasted white chocolate, basil, cheesecake mousse, and rhubarb sorbet. The drink pairing for this dessert was a delightful Chateau Grillon, Sauternes, Bordeaux, France, 2015.

Chef Cosway and Reed’s collaboration on Heartwood Provisions’ newest menu brings the flavors of both the dishes and the drinks to a new level. I wholeheartedly agree with Reed when she says that “it truly is just what summer tastes like!”

Heartwood Provisions      | 1103 1st Ave, Seattle    | (206) 582-3505