Brine & Bubbles

Chef Eric Donnelly is popping up at Cuvée with oysters and a special seafood menu, along with special pours of Champagne and bubbles. 2pm-Sellout! the event Seattle chef Eric Donnelly, founder of RockCreek Seafood & Spirits, is popping up at Cuvée with a short, seafood-forward menu. Bubbles are the point, so we’re pairing it all with special pours of Champagne and sparkling wine. No reservations and no event fees. You pay for what you eat and drink. Walk in, find a spot and stay a while! Menu items are available until they sell out, so earlier is safer than later. the menu (subject to change) raw oysters on the half shell. shucking Virginicas, Shigoku, and Olympias, as available. Served with pink peppercorn mignonette and lemon. hamachi sashimi. Silky yellowtail with Walla Walla sweet onion vinaigrette, bonito-pickled Persian cucumbers, and shiso. smoked trout rillettes. Smoky and creamy, with capers, celery, and tart apple. Crème fraîche, Dijon, and tarragon spread on top, plus a pickled shallot and radish salad for crunch. special pours of Champagne and bubbles. Crisp fizz and briny food is one of the best pairings out there. Never had a raw oyster? This is a low-stakes place to try one!