The Well & Table

The Loco Moco is back on our lunch menu!

🤙Royal Ranch burger patty over white rice smothered in house made gravy, topped with a Sky Valley Family Farm sunny side up egg & green onions (GF)

We are still thinking about this dish that whipped up as a special last week:
pan-seared halibut with squash purée, sautéed kale, and cranberry gastrique…
Join us sometime this week & treat yourself to these delicious, seasonal flavors! 🍂🍁🍃
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New menu items to cozy up for fall 🍁

APRICOT PORK SHOULDER- Slow braised Carlton pork shoulder in a rich apricot sauce with kale & caramelized onions over mashed potatoes (GF | DF available upon request)

OKTOBERFEST SPECIAL- Caraway sausage patties served with a German-style potato salad, greens, pickled shallots, and a side of dijon (GF | DF)

This menu is going to be SO delicious!
We collaborated with one of our new amazing partners and one of the coolest breweries around, by creating an Oktoberfest Beer Dinner — a six-course dinner paired with specialty beers from Stoup!!
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Oktoberfest is a longstanding tradition that originated in Munich, Germany in 1810. Though it has evolved from its humble origins, we agree with its core value of celebrating the turning of the seasons & the fall harvest. Let’s celebrate together & support our community for all its hard work this year to provide us with such abundance.
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Please join us for a soul enriching, heavenly delectable & FUN dining experience like no other...
EMAIL us at [email protected]

We have new wines hitting the list today! (And a couple of restocks on your favorites!)
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Martin Woods | Jessie James Vineyard | Pinot Noir | 2021:
🍷 a big, delicious Pinot with black & red fruits! Perfect for fall!
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Martin Woods | Cabernet Franc | 2022:
🍷 our favorite grape & such a fantastic expression of that Loire Valley style on the palate!
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Grochau Cellars | “Convivial” Barbera | 2021:
🍷 bright, fresh, energetic, bursting with fruit, & begging you to pair it with our Sausage Linguine!
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Need a fun way to celebrate the changing seasons? Are you as excited about fall as we are? 🍂🍁
OKTOBERFEST BEER DINNER at The Well & Table in collaboration with Stoup Brewing! 🍻
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Join us on Thursday, October 10th at 6:00pm to enjoy a six-course dinner paired with beer! Want to reserve one of the limited spots? Email us at [email protected] with your name and how many in your party. That’s it—you’re on your way to hoppy, malty, autumnal bliss.
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Featured beers:
🍺 MARZEN
🍺 BAVARIAN HEFEWEIZEN
🍺 GERMAN STYLE PILSNER
🍺 NW RED
🍺 CITRA IPA
🍺 PORTER
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Look what’s hitting our cheese boards for Septembers “Eat Local Month”

Courtesy of who we are proud to do business with in our joint mission of bringing local ingredients to you!

Tag your favorite farms in the comments below!

How it’s going vs. how it started. ⁣
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We are celebrating 3 years this month- look at us go! We couldn’t have done it without our amazing staff and you! 👈⁣
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Swipe to the end to see our bar then vs. now! ⁣
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What is your favorite memory from The Well & Table?

Summer fun with these beautiful new dishes. ⁣
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𝗦𝗢𝗖𝗞𝗘𝗬𝗘 𝗦𝗔𝗟𝗠𝗢𝗡⁣
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Crispy-skinned Resurrection Bay sockeye salmon, wild rice pilaf, cherry salsa cruda & orange gastrique (GF & DF) ⁣
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𝗟𝗜𝗧𝗧𝗟𝗘 𝗚𝗘𝗠 𝗪𝗘𝗗𝗚𝗘 𝗦𝗔𝗟𝗔𝗗⁣
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Frisky Girl Farm little gem lettuce, bacon, green onion, Jenamin Farms egg, radish, ranch dressing (GF)

Have fun out there! 😎🎇

Wanna join? Send us your resume! 🏅💪⁣
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We are hiring for several positions at The Well & Table!

Please send any inquiries or resumes to [email protected]

New menu item 😎☀️🍾⁣
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✨𝗣𝗥𝗔𝗪𝗡 𝗔𝗡𝗗 𝗙𝗔𝗩𝗔 𝗕𝗘𝗔𝗡 𝗟𝗜𝗡𝗚𝗨𝗜𝗡𝗘 ⁣
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Linguine in a dill cream sauce with Patagonia Prawns, shallot & green garlic, lemon juice & parmesan

New wine special…🥂🍾👀⁣
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Get your bubbles on this weekend on our patio and celebrate! 🏳️‍🌈⁣
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Chateau NoElle: ‘La Perlage’
Estate Sparkling Rose of Pinot Noir
Puget Sound 2021 $15 l $54⁣
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Get a spot while it’s hot! First come, first served on our patio. ⛱️

New HH item! Come get ‘em all day in the bar on Mondays! ⁣
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𝗖𝗿𝗶𝘀𝗽𝘆 𝗧𝘂𝗿𝗸𝗲𝘆 𝗪𝗶𝗻𝗴𝘀⁣
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Confit, fried turkey wing, hot honey, celery & carrots (GF)

Today’s rotating happy hour crostini!

Herbed Cream cheese with sliced radish from High & Dry Farm!

Do you have plans for happy hour? Come down to The Well & Table and try one of .zold crostinis today! Herbed goat cheese, cucumber & radish.
Maybe try new duck mac & cheese!

Exciting news! The Well & Table is opening for lunch and dinner on Mondays! We will be offering happy hour all day in our cocktail lounge. Come and see what Chef Marcos has added to our happy hour selections. We look forward to seeing you!

Happy Spring 💐! Here are a few favorites from our new menu: ⁣
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𝗕𝗘𝗘𝗧 & 𝗙𝗘𝗡𝗡𝗘𝗟 𝗦𝗔𝗟𝗔𝗗- sliced beet, roasted fennel, arugula, shaved radish, toasted hazelnut, citrus vinaigrette, goat cheese mousse (GF) 👨🏼‍🌾 🐻🚀⁣
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𝗣𝗔𝗜𝗡𝗧𝗘𝗗 𝗛𝗜𝗟𝗟𝗦 𝗦𝗛𝗢𝗥𝗧 𝗥𝗜𝗕𝗦-parsnip purée, potato confit, microgreens (GF) ⁣
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𝗖𝗔𝗥𝗟𝗧𝗢𝗡 𝗙𝗔𝗥𝗠𝗦 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗣𝗢𝗥𝗞 𝗦𝗛𝗢𝗨𝗟𝗗𝗘𝗥-ragu, creamy polenta, arugula, shallots (GF) 🥘⁣
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𝗚𝗡𝗢𝗖𝗖𝗜 𝗣𝗥𝗜𝗠𝗔𝗩𝗘𝗥𝗔-house made gnocchi, creamed nettle sauce, grilled onions, ricotta, microgreens (GF) 🌿⁣

We love being in Gilman Village!

This burger at The Well & Table deserved a close up. 👏

We love that this Village restaurant focuses on utilizing fresh + locally sourced ingredients and this handheld is living proof. Prepared with a juicy beef patty from Central Washington’s Royal Ranch, where exceptional beef is born from meticulous care, top-notch nutrition, and serene surroundings, helping deliver a truly elevated taste.

📸 The Well & Table

New Menu Item!!

✨WILD -CAUGHT ALASKAN SALMON

Crispy, skin-on, wild-caught salmon with mayocoba beans, roasted fennel, leeks, butter & lemon sauce (GF)

The Well & Table is excited to support ‘s open house today at their Seattle office.

If you are curious about how all good ideas start for Jaynie have a listen to this episode of the Voice4Chefs podcast!

65: Fields to Flavor: Culinary Treasures at The Well & Table - The Voice4Chefs Podcast Episode Summary:In this episode of the Voice4Chefs podcast, host Michael Dugan sits down with Jaynie Wetherbee a seasoned veteran in the restaurant industry with a deep-rooted passion for the farm-to-table movement. shares insights into her culina...