Bright, quaint space with sustainable seafood, natural wine & French-inspired dishes.
L’Oursin is open Thursday-Sunday. Our market opens at noon, with dinner service from 5-9pm. As of Thursday, August 5th, a vaccination card with matching ID will be required to dine with us. Masks are still required of anyone not seated at a table. No exceptions! Thanks for keeping our staff and community safe.
4.6 – 290 reviews $$$ • French restaurant
Menu
| Dessert | |
| Mousse Au Chocolat With candied nuts |
$10.00 |
| Crème Brûlée | $10.00 |
| Tarte A La Rhubarbe With swiss meringue |
$10.00 |
| Fromage | |
| Fromage Du Jour Ask about our rotating selection |
$6.00 |
| Assiette De Fromage A sampling of all of our cheeses |
$15.00 |
| Café Et The | |
| Express | $3.00 |
| Café Allongé | $3.00 |
| Noisette | $4.00 |
| Café Crème | $5.00 |
| Earl Grey | $4.00 |
| English Breakfast | $4.00 |
| Peppermint | $4.00 |
| Chamomile | $4.00 |
| Hors D’oeuvres | |
| Pain Et Beurre Bread and butter |
$6.00 |
| Jardinière Fermented vegetables and herbs |
$3.00 |
| Mi-Mento Cheese Fermented vegetables and herbs |
$8.00 |
| Poissons Fumés Et Marinés Fermented vegetables and herbs |
$15.00 |
| Gambas À L’ail Grilled garlic butter prawns |
$17.00 |
| Huîtres Gratineés Broiled oysters with breadcrumbs |
$14.00 |
| Steak Tartare | $16.00 |
| Veau Toné Veal loin, tuna sauce and caper berries |
$15.00 |
| Boudin Aux Pommes Housemade blood sausage, petite salade |
$15.00 |
| Salades Et Soupe | |
| Salade Fermière Greens, radishes, sunflower seeds, herbs, crouton au fromage de chèvre |
$16.00 |
| Salade Lyonnaise Fresh shaved bacon, frisée, soft egg and croutons a l’ail |
$16.00 |
| Soupe A L’oignon Caramelized onions, veal stock, gruyère crouton |
$20.00 |
| Dessert Et Fromage | |
| Mousse Au Chocolat Lait Candied nuts, fleur de sel |
$8.00 |
| Crème Brûlée | $10.00 |
| Glaces Maison Housemade ice creams and sorbets ea |
|
| Fromage Ask about today’s selections ea |
|
| Charcuterie | |
| Mousse De Foie De Canard Duck liver mousse |
$12.00 |
| Jambon De Bayonne Ham from southwest france |
$15.00 |
| Paté De Campagne Rustic pork and duck paté |
$14.00 |
| Terrine De Foie Gras With brioche and jam |
$16.00 |
| La Planche All of the above et beaucoup plus |
$40.00 |
| Fruits De Mer | |
| Huîtres Oysters on the half shell ea |
$3.00 |
| Thon Raw pacific albacore tuna loin with preserved tomato, capers, anchovy and pinenuts |
$15.00 |
| Cocktail De Crevettes | $16.00 |
| St Jacques Raw alaskan scallops with matsutake, chestnut and endive with grilled geoduck vinaigrette |
$17.00 |
| Le Plateau Royal All of the chilled shellfish and crustaceans limited quantities |
$115.00 |
| Plats | |
| Saumon Mi-Cuit Barely poached coho salmon with wild mushroom cream |
$32.00 |
| Flétan Au Saveurs De L’automne Grilled halibut with squash velouté, sunchokes and brussels sprouts |
$34.00 |
| Squab Au Vin Grilled squab with root vegetables, cipollinis, lardons and red wine |
$36.00 |
| Steak-Frites Grilled 21 day dry-aged bistro cut with sauce au poivre |
$32.00 |
| Jarret D’agneau Basquaise Slow-braised lamb shank with polenta and piperade pepper gravy |
$42.00 |
| À La Carte – Charcuterie Maison | |
| Mousse Chicken and duck liver |
$10.00 |
| Boudin Noir With pear butter |
$10.00 |
| Venison Terrine Toast and mustards |
$13.00 |
| Planche De Charcuterie All the meats |
$30.00 |
| À La Carte – Petits Plats | |
| Poached Albacore Capers and choucroute |
$14.00 |
| Lentil Salad Crème fraîche, fennel, celery, dandelion |
$14.00 |
| Vichyssoise Leek and potato soup |
$12.00 |
| Chicory Salad Pears, rosemary, roquefort, walnuts |
$15.00 |
| Gratin Of Squashes Nutmeg béchamel |
$14.00 |
| Cabbage Roll Veal, caraway, tomato gravy |
$15.00 |
| Pâtes Fraîches Tagliatelle with clams, urchin and mussels |
$18.00 |
| À La Carte – Plats Principaux | |
| Cod Parmentier Braised oxtail ragoût and potatoes |
$27.00 |
| Braised Brisket Yellowfoot chanterelles, cippolinis, parsnips, celeriac, sauce vin rouge |
$27.00 |
| Poached Arctic Char Sunchokes, maitake mushrooms, dungeness crab cream |
$28.00 |
| 1/2 Chicken Vin Jaune Potato mousseline and mustard greens |
$28.00 |
| Menu Dégustatio – Un | |
| St. Jacques D’alaska Marinated alaskan scallops with fennel, seaweed and verbena oyster river winegrowers “morphos” pét nat, cayuga/seval, warren, maine, 2017 |
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| Menu Dégustatio – Deux | |
| Calamars À L’oseille Grilled and chilled oregon squid, sorrel and mizuna les têtes “tête rose”, grolleau/gamay, touraine, france, 2016 |
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| Menu Dégustatio – Trois | |
| Potage De Printemps A chilled soup of leeks and asparagus with crème fraîche pirouettes “saveurs de julien”, pinot auxerrois/sylvaner, alsace, france, 2015 |
|
| Menu Dégustatio – Quatre | |
| Omble Chevalier Poché Aux Crabe, Asperges Et Crème Morilles Poached arctic char with dungeness crab, asparagus, salmon eggs and morel cream béatrice & pascal lambert “les perruches”, cabernet franc, chinon, france, 2013 |
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| Menu Dégustatio – Cinq | |
| Sorbet Au Citron Lemon and spruce tip sorbet with spruce tip sable pierre huet poire demi-sec, normandy, france, nv |
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| Vins Pétillants | |
| Barth René Crémant D’alsace Brut Pinot blanc/pinot noir, alsace, france, nv like falling face first in a fluffy pillow at a fancy hotel, knowing that your room service french fries will be there soon. Full and starchy, warm and clean. |
|
| Est. Pétillant Naturel Sauvignon blanc, willamette valley, oregon 2017 like watching a chick hatch from the egg. Its introduction to the world is so dramatic, from a perfect little shell-dweller into a staggering. goopy, feathery little beak-breather. |
|
| Jousset “Exile” Rosé Pétillant Gamay noir, montlouis sur loire, france, nv daughter of a dairy farmer meets son a of butcher, rehabilitates 30 hectares of abandon vineyards across the river from vouvray. Textured and earthy minimal intervention pét nat from 70 year old vines. |
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| Vins Blancs | |
| Pirouettes “Saveurs De Julien” Pinot auxerrois/sylvaner, alsace, france, 2015 single white wine seeks slice of pork for eternal companionship. Please write back with saltiness and just enough fat to keep things interesting. My calcareous soil glows for you in the moonlight. |
|
| Luneau-Papin “Terre De Pierre” Melon de bourgogne, muscadet, france, 2015 9th generation winemaker, pierre-marie luneau had a pallet case for a crib! This vintage is clean and fat like cherub cheeks, vegetal like sunchokes, hearts of palm and avocado leaf, all smattered with sea breeze. |
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| Le Fay D’homme “La Part Du Colibri” Folle blanche, gros plant du pays nantais, france, 2015 esoteric grapes carefully flourishing in a new aoc. Ripping acidity and notes of iodine ask to be paired with shellfish, urchin and all the little fishies |
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| Champ Divin “Cuvée Castor” Chardonnay/savagnin, cotes du jura, france, 2011 soil scientists expertly use the ouille method to coax out gentle yet assertive wine. A little restrained, a little feral and very curious, like a raccoon at a dinner party. |
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| Vins On The Skins | |
| Les Têtes “Tête Rose” Grodleau/canay touraine france 2016 unfiltered funky fruity freshness. Cherry blossom pink with a contagious laugh. That one friend you’re always happy to see |
|
| Jean Paul Brun “Le Rosé D’folie” Gamay noir beaujolais, france, 2016 from limestone-driven soil of southern beaujolais, falling on the mineral-driven and herbaceous side of the rose rainbow. Aslobberknocker of joy. Summer vacation every day! We’re fine, everything’s fine! |
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| Viola Ramato Pinot grigio, columbia gorge, oregon, 2017 a true orange wine stomped and pressed by your friendly neighborhood sommelier. Perspiration on the nose saline in the glass with blood orange acidity. |
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| Vins Rouges | |
| Pierre Jacques Druet “Grand Mont” | |
| Guillaume Chanudet “La Madone” Gamay noir, fleurie, france, 2016 can’t i just get a lovely perfectly tempered beaujolais by the glass these days? Answer: yes! In the totem pole of light bodied reds, this emblazoned dewdrop lives on the beak of the thunderbird. |
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| Les Deux Terres “Siléne” Merlot, ardéche, france 2015 untamed and free merlot from the hot pot of rock ‘n roll that is the ardéche. A mixtape of trampled hay dim sum plum old t-shirts and cloves with a loti tannin. Perfect pairing with your next stick n’ poke. |
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| Domaine Des 2 Nes “Fontanilles” Carignan/syrah/grenache, corbières, france, 2016 biodynamie lady winemaker committed to lowering donkey unemployment in corbieres creates a heady fruit forward red with healthy tannin on the back end.you could say she’s an ass man. |
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| Vins Doux | |
| Lullaby “Morning Light” Viognier, wella walla/port townsend, washington, 2009 a gift, the most important offering we have for you while it lasts. Sherry-like and throbbing with the emergence of puget sound terroir |
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| Léon Boesch “Zinnkoeptle” Grand Cru Gewürztraminer, alsace, france, 2015 like tina turner says simply the best. From the only grand cru gewürztraminer vineyard in alsace comes this late harvest nerd’s delight. Neeeeerds! |
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… View more
Order and Reservations
Reservations: resy.com
Contact L’Oursin
Address: 1315 E Jefferson St, Seattle, WA 98122
Phone: (206) 485-7173
Website: http://www.loursinseattle.com/
Hours
| Thursday | 5–10PM |
| Friday | 5–10PM |
| Saturday | 5–10PM |
| Sunday | 5–10PM |
| Monday | Closed |
| Tuesday | 5–10PM |
| Wednesday | 5–10PM |
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L’Oursin Seattle
1315 E Jefferson St. Seattle, WA 98122. [email protected]. Tél. 206.485.7173.
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