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Allium, Latin for the lily family, includes onions and their allies.  Our menu changes frequently to keep in stride with the growing season while concentrating on the bounty of simple, fresh Pacific Northwest flavors sourced from local farms.

Please join us. We would love to meet you.

Please call (360) 376-4904 for reservations.  We regretfully do not accept reservations via email to ensure accuracy.  Thank you.

DINNER

Thursdays through Saturdays starting at 5:30.

Closed on Sundays, Mondays, Tuesdays and Wednesdays.

BRUNCH

Saturdays

10 am to 2 pm

Special Openings in February: Brunch and Dinner on Sunday, February 12 and 19. Brunch only on February 20. Special openings are at our usual hours.

How Low Can It Go? Try our drink and small plate special in the bar only. Price for the combo is based on the lowest temperature of the day. For example, if the low temperature was 32 degrees, then the price is $3.20. Available from 5:30 to 6 pm in the bar every day we are open. Temperature in Fahrenheit only. Not available on Fridays because…..

Aloha Fridays in February are here! Come in for Blue Hawaiis, Mai Tais and ono-kine pupus! Wear your favorite aloha shirt or bikini top and get $2 off our Hawaiian style drinks!

February 13 is Industry Night! If you work in restaurants on Orcas, join us for free food and door prizes. There will be a no-host bar. Tell your friends, bring ‘em along! RSVP so we know how many of you planning to attend, thanks!

Treat your love to a wonderful dinner with us on Valentine’s Day, February 14.

Valentine’s Menu

Tea-infused Scallop Carpaccio
Shaved Fennel and Smoked Salmon Salad

Dungeness Crab Ravioli with Roasted Garlic Cream and Caviar
Or
Roasted Painted Hill Beef Tenderloin with Truffle Potato Puree and Cabernet Demi Glace

Chocolate, Passion Fruit and Strawberries
Passion Fruit Chiffon Cake filled with Strawberries, served with Chocolate Ganache
$49 per person, not included, beverages, tax or gratuity.

We will also have Sweetheart Deals on great bottles of wine.

Lily is closed for the season.

We accept Visa, Mastercard, American Express and of course, American dollars.  Thanks!

Cinderella Pumpkin Soup

Cinderella Pumpkin Soup with Homemade Ricotta and Pickled Apples

For the soup

Makes eight portions

2 lbs Cinderella pumpkin (these pumpkins can be around 20 lbs when mature, so see if your grocer will
cut them into sections for you), skinned, seeded and cut into 1 inch chunks

1 medium yellow onion, thinly sliced

1 sprig thyme

2 leaves sage

1 bay leaf

1 stick of cinnamon

1 cup white wine

1 T brown sugar

2 cups cream

Salt and pepper to taste

1 T butter

In a large heavy non-reactive pot, melt the butter. Add the onion slices and cook them slowly with the
thyme, sage and bay leaves until translucent. (This step is key in producing good soup, it helps coax out
more flavors.)

Add the pumpkin and white wine (use a dry white table wine for cooking, save your fancy white wine for
drinking) and cook until the wine has evaporated. Add enough water to cover the pieces of pumpkin
and season with salt and pepper. When the pumpkin pieces are tender, add the cream and the sugar.
Bring up the boil, remove the cinnamon stick and bay leaf, and then carefully puree in a blender until
smooth. Strain the soup though a fine sieve. Correct the seasoning as needed.

If the soup is still too thick, thin it out with a little more water and adjust the seasonings as needed.

You may also use chicken or vegetable stock in place of water. I find it changes the taste a little, and
takes away some of the pumpkin flavor intensity. If you use store-bought stock, make sure to purchase
the low sodium version and watch how much salt you add as you cook the soup.

Homemade Ricotta

Make four cups ricotta

½ gallon whole milk

½ gallon cream

1/3 cup + 1 t distilled vinegar

¼ t salt

Instant read thermometer

cheesecloth

In a clean non-reactive pot, heat the milk and cream together until it reaches 100 degrees Fahrenheit.

Stir in the salt and vinegar and bring the combination to 175 degrees (just under the boiling point). Let
the mixture stand undisturbed for ten minutes. Carefully strain the curds into a cheesecloth-lined
colander over the sink or a large bowl to catch the whey. Cover the curds and let them continue to
drain in the colander overnight.

The next day, scrape the curds away from the cheesecloth and store in an air-tight container.

You may use this ricotta in savory or sweet applications.

Many recipes call for just whole milk. I like to use cream and milk, as it results in a richer finished
product.

Pickled Apples

Yields approximately two cups

Use tart firm apples, such as Granny Smith, cut into 1’4 inch dice

1 cup rice wine vinegar

¾ cup sugar

2 T salt

½ vanilla bean

1 sprig of thyme

In a non-reactive pot, bring the vinegar, sugar, and salt to a boil. Stir until all the sugar is dissolved.
Remove from the heat and add the vanilla bean and thyme sprig. Cool to room temperature. Add the
apple dice. Let the apples marinate in the pickling liquid at least overnight.

All recipes copyright by Lisa K Nakamura, Allium Restaurant