House made ravioli stuffed with soft Calabrian salami, ricotta and parmesan in Pomodoro sauce served with a small shaved fennel & arugula salad.
Grilled Gaelic Steak
8 oz skirt steak, boxty potato cakes, grilled spring onions, Portobello mushroom saute, Jamesons Irish whiskey-mustard cream sauce.
1/2 crispy skinned roast chicken in white wine butter pan sauce with roasted fingerling potatoes, asparagus & baby carrots.
5 Spot take on a classic preparation from the famed DeJonghe Hotel. Wild American gulf shrimp tossed with fettuccini, Colatura di Alici butter, asparagus, thyme, chili flake, olive oil & seasoned bread
House made corned beef, sauerkraut & Jarlsberg stacked on rye with Russian dressing and served with fries.
SANTA FE CHICKEN SANDWICH
Ancho rubbed & grilled chicken breast with roasted Anaheim pepper, bacon, pepper jack cheese and frizzled onions.
WEST COAST LAMB BURGER
with roasted garlic, bacon & tutto Calabria peppers. Served on ciabatta with pickled red onion, arugula and goat cheese spread.
5 SPOT CHEESE BURGER
6 oz. burger with lettuce, tomato & onion. gf
BREAKFAST FOR DINNER
ENCHILADA DE DESAYUNO
Cast iron bake of layered corn tortillas, guajillo salsa, black beans, pepper jack and Oaxaca cheese. Topped with 2 eggs over easy and served with crispy potatoes. Add smoked pork for added deliciousness—$3.
Chicken & Waffle
Cheddar-scallion Belgian waffle with fried chicken breast. Served with bacon braised collards, hot sauce butter & maple syrup.
All Day—All Night Breakfast*
Choice of Eaton-Wright ham steak, sausage patty or bacon, three eggs, crispy taters & toast. gf
*The health department would like for you to know that undercooked eggs and meat may cause food-bourne illness.
Macaroni & Cheese
creamy mac & cheese with a chunk of grilled bread.
The 5 Spot on Queen Anne explores the breadth of American regional foods, while Endolyne Joe's menus wander the Americas, from the frigid Klondike to the southernmost reaches of South America. If you're in the mood for seasonal Northwest dishes try the Hi-Life, which spotlights the in-house wood-fired grill and oven. With this menu program, we effectively open a new restaurant every three months so our neighborhood residents have a brand new set of menu selections from which to choose. Labeled by local press as "boredom-defying menus," we strive to keep it fresh for our customers and staff alike.