March 29-April 9 Sunday-Thursday Three course dinner for $35

1ST COURSE | Choice of:

Carrot Coconut Soup honey roasted nuts, kentucky bourbon honey

Danish Blue Cheese Salad smoked applewood bacon, sliced granny smith apples, candied walnuts

Pure Country Pork And Potato Croquette charred onion mustard

2ND COURSE | Choice of:

CAB Filet Mignon grilled asparagus, black garlic truffle butter

Pure Country Farms Pork Loin cheddar grits, blue cheese, maple roasted apples and sweet onions

Tagliatelle Pasta grilled artichoke, parmesan cream

3RD COURSE | Choice of:

Mini Crème Brulee fresh berries

Chocolate Peanut Tart espresso whip cream, caramel seasonal sorbet

Chef Kirin Chun grew up in a family of cooks and began his culinary career at age 16 for restaurants in the Pacific Northwest, gaining experience and accolades along the way. He joined the El Gaucho Seattle team in 2014 as a pantry cook, and was quickly promoted to Executive Sous Chef.

In late 2017, Kirin was selected to join Miller’s Guild as the Chef de Cuisine and was quickly promoted to Executive Chef. His mastery with the Infierno grill and signature Korean-inspired flavors have transformed the menu at Miller’s Guild, while his positive demeanor guides the culture. He particularly enjoys the interactions he has with the guests seated at the chef’s counter and says that open dynamic creates a warm and relaxed atmosphere.

Kirin stays on top of new cooking trends through a lot of Instagram, cookbooks, and going out to eat whenever possible. In his free time, Kirin enjoys working on cars and motorcycles, fixing anything, drawing and writing.

Treat yourself and your love to Chef’s Valentine’s 5-Course Tasting Menu

$310 per couple, plus service charge and tax

Experience includes exclusive booth seating for Valentine’s Dinner, a bouquet of flowers, sparkling wine to toast, and full white-tablecloth service.

Only six packages are available for this special tasting menu, on Friday the 14th only.

Two times available: 5:30pm or 8:00pm only

Make a Reservation

Course 1: Oysters and Caviar Sturgeon Caviar & Onion Potato Cake, Kumamoto Oysters, Kimchi Vinaigrette 

Course 2: Grilled Drake Duck Breast & Scallops Crispy Prosciutto, Sweet Corn Puree, Bourbon Honey Gastrique, Honeynut Squash

Course 3:  Ricotta Pasta Gnudi Tableside Shaved Winter Truffles, Kale Pesto, Parmesan Cream, Foraged Mushrooms, Black Garlic Pistou

Course 4: 35 Day Dry Aged Meyer Prime Ribeye to Share Foie Gras Fluffed Baked Potato with Beef Fat Pancetta Bits, Crème Fraiche, and Scallions – Infierno Roasted Broccolini

Course 5:  Smoked Chocolate Beignets Vanilla Marscapone, Strawberry Jam and Berries, Sea Salt

Our regular menu also available for Valentine’s Day

Make a Reservation

February 15th and 16th

Grab your friends and enjoy our regular brunch menu and these drink specials:

Overloaded Bloody Mary

House made Bloody Mary mix, bacon-wrapped shrimp, beef slider, house pickled veggies  $18

Moet Mini Bottles

with sippers  $18

MAKE A RESERVATION

Treat yourself to the perfect date night in Seattle

Our winter Dine and Stay package includes a 3-course dinner for two with a bottle of wine, and one night stay at the ultra-hip boutique Hotel Max, right in the heart of downtown Seattle.

As low as $399 through March 31, 2020.*

*Dinner and overnight must be redeemed on the same day.

BOOK YOUR EXPERIENCE »

MENU

APPETIZER choose from

Prime Steak Tartare

Grilled Spanish Octopus

Charcuterie And Cheese

SALAD choose from

Grilled Caesar

Danish Blue Cheese Wedge Salad

Seasonal Soup

ENTRÉE

20oz Meyer Prime New York Striploin for two

grilled moroccan carrots, yukon gold mash potato purée, carmelized onion

Vegetarian or Fish option available upon request

DESSERT choose one

Peanut Butter and Chocolate

Bread Pudding

Creme Brûlée

Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path. To make that possible, a 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. For more information on our service charge, please read here.

Thursday, Nov. 28 • 11am-9pm

Three courses $89; $48 for children 12 and under

plus 20% service charge and tax

STARTERS

crispy pork pate croquettes | charred onion mustard

deviled eggs | white truffle, smoked salmon roe

roasted butternut soup | candied pumpkin seeds, herb goat cheese

charcuterie & cheese | house made pickles and mustards

SALADS

roasted squash salad | autumn greens, pumpkin seeds, sage 18

apples & pears with autumn herbs | smoked blue cheese, walnuts, endive 18

ENTREES

organic turkey classically roasted with sage brown butter gravy | mashed potatoes, green bean casserole, cranberry chutney, apple brioche stuffing

meyer prime eye of rib | mashed potatoes, foraged mushrooms, creamed horseradish

DESSERTS

pecan & pumpkin pie

MAKE A RESERVATION »

October 27 – November 7 • Sunday through Thursday

Dinner: 3 courses for $35

MENU

First Course

Choice of

Pure Country Pork Belly

Corn Puree, House Fermented Kimchi, Apple Bourbon Glaze

Squash Soup

Blood Orange Balsamic, Goat Cheese

Blue Cheese Wedge Salad

Applewood Smoked Bacon, Candied Walnuts

Second Course

Choice of

Pure Country Farms Pork Loin And Grits

Honey Roasted Squash and Ash Roasted Apples, Danish Blue Cheese

Meyer Prime Grilled Top Sirloin

Yukon Gold Potato Puree, Black Garlic Truffle Butter

PrawnAnd Pumpkin Spiced Cous Cous

Kale Pesto, Curried Squash

(Ask Your Server About A Veg Option)

Dessert Course

Choice of

Crème Brulee

Fresh Berries

Peanut Butter and Chocolate Bar

Goat Milk Caramel Sauce, Espresso Whipped Cream

Seasonal Sorbet

A 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, 401K, and extensive education and training for a successful career path.

Service charge and tax not included. Seattle Restaurant Week menu is subject to change based on availability and may not be combined with other offers or discounts. Splitting and substitutions will be politely declined.

August 13

We love any reason to celebrate, and why not steak? On Tuesday, August 13 only, we are offering a 4-course menu for two featuring filet mignon for $145/couple, plus 20% service charge and tax. Please reference Filet Mignon Day when making your reservation.

STARTER – Choose one

Roasted Heirloom Carrots

Cucumber and Tomatillo Gazpacho

Prime Steak Tartare

SALAD – Choose one

Blue Cheese Wedge Salad

Heirloom Tomato Salad

Grilled Caesar Salad

ENTRÉE

Two –  6oz Filets

Yukon gold mash, black summer truffle butter & demi glacé

DESSERT

Your choice from menu selections

WINE

Sommelier’s Selection

Monday, July 15 • 7pm

$150/person plus service charge and tax

Join us along with Saké Nomi owners Johnnie and Taiko, as they share their passion for premium saké, and introduce us to the romance and traditions of the saké brewing craft, all paired with a 5-course dinner by Executive Chef Kirin Chun.

Make a Reservation

MENU

APPETIZER TRIO

-King Salmon Nigiri & Summer Truffle

-Chips and Caviar

-Wagyu and Heirloom Tomato Tartare

Saké: Daishichi Yukishibori Honjozo (sparkling nigori)

COURSE 1

-Beet and Spanish Octopus Carpaccio

Saké: Suigei Koiku No. 54 Junmai Ginjo

COURSE 2

-Lobster Agnolotti and Uni

Saké: Wataribune “55” Junmai Ginjo

COURSE 3

-Dry aged Pork Tonkatsu & Congee

Saké: Mana 1751 “True Vision” Tokubetsu Junmai

COURSE 4

-Mishima Wagyu Striploin, Satsuma Potato Salad

Saké: Shiokawa Cowboy Yamahai Junmai Ginjo

DESSERT

Green Tea Tiramisu

Saké: Sawanotsuru Koshu Jikomi Umeshu (aged plum saké)

Saké (pronounced “sa-kay”): an alcoholic beverage brewed using water, rice, and koji mold as its main ingredients.

Nomi (pronounced “noh-mee): Japanese word meaning “only.” When paired with the word saké it also means “one who likes to drink.”

This light and refreshing wine is a great summer sipper

We are celebrating the arrival of long sunny days with the release of a new summer sipper.  Fire & Vine Rosé is now available by the glass, bottle or retail at each of our Fire & Vine Hospitality locations.  The 2017 blend of California Chenin Blanc with a touch of Syrah was selected for its light, refreshing nature and beautiful bouquet. 

Lee Spires, director of the Fire & Vine Hospitality Wine Syndicate, is always looking for special vintages to include as a private label for our restaurants.  “We started this program with the El Gaucho 20 year anniversary blend in 2017 and then added the Revelers Red in 2018. I wanted to add something special for the summer and this Rosé fits beautifully with the flavors of the season.”

Lee recommends pairing the Fire & Vine Rosé with fresh summer dishes including Dungeness crab, oysters and ahi poke but says it is also just perfect for sipping while sitting on the porch enjoying these beautiful Pacific Northwest summer days. #Roséallday!

Available at:

AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s Guild

As the Maitre’D at Miller’s Guild, Jonny’s unique style, warmth and dedication to providing a high level of hospitality to our guests makes him a valuable member of our team.

Executive Chef Jason Wilson has created a new dish for summer: Crispy Hama Hama Oysters with Heirloom Tomatoes, Mustard Green Pesto & Grilled Romaine

Try out our chef’s recipe and post a photo of your creation to our Facebook page, or tag Jason on Instagram!

Serves 4

Ingredients:

• 16-20 shucked medium sized Hama Hama Oysters, with the juice form shucking
• 2 heads Romaine lettuce
• 10 leaves basil
• 3 tbsp extra virgin olive oil
• 1 tbsp minced garlic
• 1 tbsp minced shallots
• 1 bunch mustard greens, blanched, chopped , wrung dry
• 2 tbsp kosher salt
• ¼ cup rice flour
• 1 egg white
• ¼ cup good ipa (drink the rest while you cook)
• 1 preserved lemon, all rough chopped
• 4 large Heirloom Tomatoes
• 1 tsp black pepper
• Vegetable oil for pan or deep frying
• Verjus or lemon juice to finish

Procedure:

1. Remove large leaves of romaine and anything brown to get to a “heart” with ½ the head remaining. Dress with a little extra virgin olive oil and season with salt, grill really quickly or char in a cast iron pan on medium high heat until the inside of the head is brown. Allow at least 10 minutes to cool., cut the core off and remove leaves, reserving for plating.

2. Large Dice or chunk the heirloom tomatoes using a serrated knife, toss with salt and black pepper and marinate in a bowl.

3. Sweat the garlic and shallots in extra virgin olive oil with salt until translucent and fragrant. Blend the mustard greens with preserved lemon, garlic and shallots until smooth.

4. Mix some salt, oyster juice, rice flour, egg whites and beer into a little batter. Dip the oysters into the batter and deep fry or pan fry until crisp and cooked.

5. Plate the tomatoes, lettuce, oysters and pesto together as a salad and enjoy!

Easter Brunch

Mules Your Way

Four different tequilas from Corazon were each aged in Barrels that were previously used to age Bourbon. This process infuses the tequilas with smoky notes, and hints of caramel and cedar. When you taste the different tequilas side by side, it is fascinating to see the difference the barrel makes.

Rescue Bourbon

These are three Super Premium bourbons. It’s a real treat to sample each one side by side and see the different roads the bourbon can take. Look for hints of vanilla, smoke, char and molasses.

Flavor of the Gods

Glenmorangie is famous for a variety of different scotches aged in old wine, sherry, madeira, and port casks. While aged for a similar time, they all express extremely different characters. There are levels of sweet, smoke, peat, charcoal, tar with hints of the keg’s previous resident.

Sunday, January 29, is our third anniversary and we want to celebrate – YOU! Our guest for your continued support by hosting a special Cocktail Brunch from noon-6pm. Bring the whole family to what will be a fun afternoon for everyone. While you’re enjoying our Mimosa or Bloody Mary Bar and the $5 Dirty French 75s, draft Manhattans and wines by the glass, the kids can watch the DJ spinning tunes.

Don’t’ forget to come hungry! Our kitchen will be whipping up $6 dishes, including Deviled Eggs, Fritto Misto and wood-fired Suckling Pig Sliders. Enjoy this informal party by reserving your complimentary spot.

Pasta Swimming in Brodo

Christmas Eve Tasting Menu

Four-Course New Year’s Eve Menu 

Start the New Year with Us!

Exclusive Miller’s Guild Syrah 

Mark Your Calendars

Ingredients are the essence of cooking. There is nothing more important in great cooking than finding the best ingredients that you can, then applying the best technique to present the ingredients so that they can shine brightest. Sometimes the technique is simple, sometime it is complex, but at the heart of our work, chefs should show truly GREAT ingredients and find pride and passion in searching out the very best products to work with. Greatness begets itself, thus, I proudly enjoy the relationships I have with Farmers, Fishers, Foragers, Ranchers and all the amazing people that produce the food I create with.

Amy Dietrich owns Frog Hollow Farms in Walla Walla, WA. She is as passionate about what she grows and the land she works on as anyone I have ever met. A year ago, I returned from a trip to New York, dining at Blue Hill Farm and Betony, where I tasted a small, beautiful, sweet and dense version of butternut squash, called a honeynut. I called Amy and told her how sweet and amazing it was and she knew immediately why I wanted a local version. A year later, Amy presented us with Walla Walla grown honeynut squash! They are thin-skinned, sugary, dense in texture and have an absolutely beautiful flavor. We were off to the Infierno in moments, charring, ash roasting, smoking, pan roasting in butter, slow roasting above coals and herbs – you name it. We decided to play with popped grains, custards, and ash roasting the whole squash and slicing it into wedges. What an experience and what a flavor!

~Chef Jason

This weekend Miller’s Guild chefs will be out and about supporting great causes in the community and sharing our wood-fired craft cooking from Seattle to the Eastside.

On Friday, Chef Jason Wilson will be manning the grill at
The Bite of Seattle’s The Alley to benefit Food Lifeline. He’s created a special dish of charred eggplant, garden summer vegetables and spicy peppers as part of The Alley, which benefits hunger relief through Food Lifeline. Support a great cause and enjoy seasonal summer vegetables wood grilled to perfection by our award-winning chef.

Savory and sweet – that’s Chef Sam Mardis! As our sous chef and pastry chef, Sam will be utilizing every cooking technique, tool and his creative approach to food when he competes against the highly regarded World Cup of Baking Champion, William Leaman of Bakery Nouveau in The Bite of Seattle Mystery Ingredient Cook-off competition. Each chef will have 30 minutes to create a dish that will impress the judges and audience. The Bite Cooks throws a culinary wrench into the cooking equation with three mystery ingredients revealed at the beginning of the competition. Cheer on Sam and taste his creation on Saturday, 2 p.m.

This weekend the Eastside also boasts a three-day event with Kirkland Uncorked, featuring over 70 Washington wineries at Kirkland’s beautiful waterfront Marina Park. Chef Jason Wilson will be grilling up first of the season peaches for his Grilled Peach Salad with ham, ricotta and pistachios. The event benefits one of the state’s leading non-profit, no-kill animal shelters, Homeward Pet Adoption Center. Sip your way through Kirkland Uncorked and be sure to check out Chef Jason at the outdoor waterfront grill at 3 p.m. on Saturday.

Enjoy the sun, our original cocktails, and our wood-fired Seattle craft cooking on our patio all weekend long. We’re serving up Geoduck Ceviche with Loquat, Tomato, Cucumber, Cilantro and Sorghum; house-made charcuterie such as Berkshire Pork Terrine and Beef Bresaola; and Aspen Hollow Grilled Lamb with House Made Merguez, Romesco.