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Please note: Items and prices are subject to availability & seasonality.

Dinner Menu

Salades

Salade Verte - 9: Mixed greens in champagne vinaigrette with crushed hazelnuts.
During the growing season, we mix our own rooftop garden greens with locally sourced ingredients, and this is as local as it gets.
Salade de Crabe & Endive - 14: Endive, Frisée & Dungeness crab in suédoise dressing with honeycrisp apples.
Salade au Fourme D'Ambert - 12: Blue cheese, butter lettuce hearts with almond butter & toasted almonds.
Salade de Coeurs de Palmier - 13: Thin-shaved hearts of palm tossed with dates in curry vinaigrette, with toasted pistachio & chives.

Sandwiches

Falafel - 9: Goat's milk yoghurt, tahini, house-made harissa & seasonal condiments in lavash.
In the heart of the Marais, three joints vie for the title, “Best Falafel in Paris.” Not thought of by most visitors as quintessentially French food, these places have become a de rigueur destination for serious falafel aficionados from all over the world. True to form, Bastille humbly offers ours at table.
Burger D'Agneau* - 13: Lamb burger with lavash sesame bun, harissa aïoli, arugula, pickled shallot & frites.
Add feta - 2
Croque Monsieur - 9: Parisian ham, Gruyère, & sauce Mornay on pain de mie
Add a fried egg* - 2
Sandwich au Confit de Porc - 10: Brick-pressed sandwich with Carlton Farms pork, gruyère & dijon mustard with cornichons & aioli

Petits Plats

Grand Central Baguette - 3: With Plugrá butter & sea salt
Semolina baguette with a classic crust served with European-style creamery butter. We’re happy to refill the basket at no additional cost.
Oysters - AQ: Daily selection from Taylor Shellfish Farms, served with mignonette
PETITE SOUPE À L’OIGNO - 11: Gratinéed French onion soup with cave-aged Gruyère
SOCCA AU THON POCHÉ - 13: Olive oil poached tuna on socca galette with sauce persillade & cured olives
SUNCHOKE GRATIN: Roasted sunchokes with sunchoke cream & comté cheese
RABBIT RILLETT - 14: Braised Mad Hatcher rabbit with wild mushroom & dijon purée
GÂTEAU AUX FOIES DE VOLAILL - 12: Chicken liver pâté with prune confiture & peasant bread
POITRINE DE PORC CONFIT - 11: Crispy pork belly with cider-poached apple, pickled onions & thyme
PÂTES AUX TRUFFE - 13: Tagliarini pasta with truffle butter & parmesan

Entrées

MOULES FRITES - 19: Taylor Shellfish Farms mussels steamed in house made curry. Served with pommes frites.
POISSON DU JOUR - AQ: Market fresh fish prepared daily
LOUP DE ME - 19: Filet of branzino with roasted beets & citrus, pistachio & shallot garnish
FRICASSÉE DE POULE - 22: Pan-roasted Mad Hatcher Farms chicken with caramelized cabbage & roasted pearl onions, mustard & rich poultry jus
STEAK FRITES AU ROQUEFORT* - 23: Grilled flat iron steak with red wine poached shallots & Roquefort butter. Served with pommes frites.
PLAT DE CÔTE BRAISÉE - 24: Red wine braised beef short ribs with with roasted golden turnips & horseradish crème frâiche
CONFIT DE CANARD* - 24: Crispy duck leg with red wine braised cabbage & lardons
JOUES DE PORC BRAISÉE - 23: Braised Carlton Farms pork cheeks with brown butter potato purée & celery root pavé
CASSOULE - 22: White bean stew, duck confit, Toulouse sausage & pork shoulder

Plats Du Jour

(Check out the mirrors or ask your server)

À la Carte

FRITES & AÏOLI* - 5: Kennebec potato fries
Add truffle aioli - 2
GRATIN DE CARDON - 6: Chard gratin with fennel cream & comté cheese
CHAMPIGNONS RÔTIE - 5: Mushrooms roasted with garlic confit
LENTILLES DU PUY BRAISÉE - 5: Puy lentils braised in Burgundy and beef stock
ALSATIAN SPAETZL - 6: Crispy buttermilk & whole-grain mustard spaetzle

Cocktails

FRENCH 75 - 9: Gin, Champagne, lemon & sugar
ROSEMARY LEMONADE - 8: Abosult Citron, garden rosemary & fresh lemon
LA MUSE - 9.5: Vodka, grapefruit & Cassis with a splash of Crémant, served on the rocks
DUBON DUBONNET - 9: Dubonnet & Cointreau, Crémant & rhubarb bitters
LA RIVE GAUCHE - 8: St.-Germain elderflower liqueur, Crémant & Cassis
SALE PARISIEN - 8.5: Vodka & cornichon
LA GUILLOTINE - 12: Cognac, Fernet Branca & orange bitters
BEE’S KNEES - 10: Gin, fresh lemon & clover hone
LA BICYCLETTE - 9: Gin, sweet vermouth, St. Germain & peach bitters
DARJEELING EXPRESS - 10: Wild Turkey rye, Antica Formula, Averna, angostura & cardamom bitters
RED LIGHT - 8: Dutch Genever, Cherry Heering, OJ & Angostura bitters
JACK ROSÉ - 10: Calvados, lime & housemade Grenadine
MONK’S HABIT - 10: Calvados, Aquavit, Benedictine & Antica Formula

Shannon Galusha, Executive Chef

20% gratuity added to parties of 6 or more, no separate checks, S.V.P.

No personal checks, S.V.P.

*Our friends at the King County Health Department would like to remind you that eating raw or undercooked food may be bad for your health.

Brunch Menu

Brunch

LAVENDER-SCENTED BRIOCHE FRENCH TOAST - 9: Toasted hazelnuts & Vermont maple syrup
OATMEAL - 7: Medjool dates, apricots & spiced cashews
BUTTERED CRÊPE - 9: Seasonal fruits & whipped mascarpone cheese .
CROQUE MONSIEU - 9: Parisian ham, Gruyère, & sauce Mornay
Add a fried egg or sliced tomato - 2
FARMER’S PLAT DU JOUR - 15: Saucisson sec, potted pork, artisan cheese & cornichons
SALADE VERTE - 9: Mixed greens in hazelnut vinaigrette
FALAFEL - 9: Goat’s milk yoghurt, tahini & seasonal garnishes in lavash
LEEK & ONION TART - 11: Served warm with endive salad & buttermilk dressing
CURED WILD SALMON - 9: Red onion crème fraiche & baguette crôute
OMELETTE PROVENÇAL - 12: Sautéed prawns, chevre, tomato confit & sautéed potatoes
EGGS EN COCOTTE - 12: Baked eggs white beans, pulled ham & sauce Mornay
AMERICAN BREAKFAST - 9: Two eggs, breakfast potatoes & bacon, ham or sausage
SMOKED SALMON OR CLASSIC BENEDICT - 14: Hollandaise sauce & poached eggs with wild watercress & fennel salad
GARDEN HERB OMELETTE - 12: Soft herbs & sautéed potatoes
Add Gruyère, tomato or mushroom - 3
DUCK CONFIT HASH - 15: Sautéed potatoes, caramelized onions, fresh thyme & poached eggs
BRICK-PRESSED PORK CONFIT SANDWICH - 10: Carlton Farms pork, gruyère & dijon mustard with cornichons and aioli
GRILLED LAMB BURGER - 12: Lavash sesame bun, harissa aïoli, arugula, pickled shallot, & frites
Add feta - 2
MOULES FRITES* - 17: Mussels steamed in Crémant with leeks & thyme

A La Carte

Baguette with Sweet Butter - 3
Eggs - 2: Prepared any style
Le Porc - 4: Bacon, Ham Steak or Sausage
Potatoes - 4: Caramelized onions and rooftop herbs
Market Fruit & Granola Bar - 7

Brunch Cocktails

LA MUSE - 9.5: Vodka, grapefruit & Cassis with a splash of Crémant, served on the rocks
ROSEMARY LEMONADE - 8: Vodka, garden rosemary & fresh lemon
FRENCH 75 - 9: Gin, Champagne, lemon & sugar
MIMOSA - 8: 1 liter carafe - 55
CLASSIC BLOODY MARY - 8

Fresh Juices

BASTILLE BLEND - 4: Tangerine, Orange, Pomegranate & Soda Water
MOROCCAN JUICE - 4: Pineapple, Cane Sugar Juice & Lime
ORANGE, GRAPEFRUIT, TOMATO, OR CIDER - 4

Coffee/Teas

CAFFÉ FIORE COFFEE OR DECAF - 2
CAFÉ LATTE - 4
TEA SELECTIONS - 3

18% gratuity added to parties of 6 or more, no separate checks, S.V.P.

No personal checks, S.V.P.

*Our friends at the King County Health Department would like to remind you that eating raw or undercooked food may be bad for your health.

After Dinner

Les Desserts

PEAR CLAFOUTIS - 8: Alvarez Farms pears baked in crêpe batter with vanilla pear butter
MILLE CRÊPE CAKE - 8: With sauce Suzette pastry cream & citrus
POACHED MERINGUE - 8: With coconut crème anglaise & exotic fruits
HAZELNUT DARIOLE CAKE - 8: Chocolate olive oil cake with hazelnut ganache & caramelized banana
SALTED PEANUT BUTTER CRÈME GLACÉE - 8: Cocoa nib feuilletine & Jivara crèmeux
TARTE TATIN - 9: Apples baked with caramel & puffed pastry. Served with crème frâiche ice cream.

Les Fromages

THREE 1oz PORTIONS - 12: Served with our rooftop honey
HUMBOLT FOG: Goat’s Milk
Cypress Grove
QUESO MANCHEGO ORO: Sheep’s Milk
Spain
CAMEMBERT: Cow’s Milk
Yellow Buck

WINTER WARMTH IN A GLASS

THREE TASTING PORTIONS OF RÉMY MARTIN COGNAC - 19: VS, VSOP & XO

Cognac

RÉMY MARTIN VS - 8
HENNESSEY VS - 9
COURVOISIER VSOP - 10
MARTELL VSOP - 10
RÉMY MARTIN VSOP - 10
PAUL GIRAUD VSOP - 12
MAISON SURRENNE - 14
RÉMY MARTIN XO - 33

Armagnac

FRANCIS DARROZE BAS-ARMAGNAC RÉSERVE SPECIALE - 16
TARIQUET BAS-ARMAGNAC XO - 16

Calvados

CARDINAL CALVADOS - 9
BOULARD CALVADOS PAYS D’AUGE - 10
COEUR DE LION VSOP - 16

Clear Creek Distillery

APPLE - 11
BLUE PLUM - 10
PEAR - 16

Dessert Wine

2007 BEAUMALRIC MUSCAT DE BEAUMES DE VENISE - 8: Rhône
2005 LOUPIAC-GAUDIET LOUPIAC - 9: Bordeaux
2007 TIRECUL LA GRAVIÈRE LES PINS - 11: Monbazillac
2005 PRIEURÉ D’ARCHE, SAUTERNES - 14: Bordeaux
1988 DOMAINE PICQUEMAL RIVESALTES AMBRÉS - 10: Roussillon
NV KOPKE 10 YEAR OLD TAWNY - 12: Douro, Portugal
1996 DOW’S "QUINTA DO BOMFIM", VINTAGE PORT - 16: Douro, Portugal

Digestif

AMARO NONINO - 9
BENEDICTINE - 8
GREEN CHARTREUSE - 9
YELLOW CHARTREUSE - 9
CHARTREUSE V.E.P. - 19

Coffe/Teas

CAFFÉ FIORE COFFEE OR DECAF - 2
CAFÉ LATTE - 4
TEA SELECTIONS - 3

*Our friends at the King County Health Department would like to remind you that eating raw or undercooked food may be bad for your health.

Hours of Operation

Dinner

Sunday – Thursday	5:30pm – 10pm
Friday & Saturday	5:30pm – 11pm

Happy Hour

Sunday – Thursday	4:30pm – 6pm 10pm – 12am
Fri – Saturday	10pm – 1am

Sunday Brunch

Sunday

10am – 3pm

Back Bar

Sunday – Thursday	4:30pm – 12am
Friday & Saturday	4:30pm – 2am

Our Story

THE SPACE: BASTILLE CAFÉ & BAR

Ballard has been called “the most soulful” neighborhood in Seattle. We think of it as the 21st arrondissement of Paris: the Farmers Market, the boutiques, the little coffee bars and boîtes. And now, Bastille—a neighborhood café that transports you to the City of Light.

A dramatic space of white tile, black ironwork, and a 45-foot zinc-topped bar; light fixtures discovered at the Clignancourt flea market; a back bar that once graced a Seattle mansion; a clock that adorned a Paris metro station; and the hood that used to vent a furnace in Obermaier Machine Works, the family-owned business that formerly occupied the space that now hosts Bastille.

Everywhere your eye falls in Bastille, there’s a visual feast: 19th century sconces from a church in the French countryside; pendants from a school in Seattle; a cozy “hearth” around which to gather on cool evenings; a host stand that once serviced a small hotel.

It’s all about reinvention, rediscovery, restoration. In fact, that’s our aim—and the source of the word “restaurant”—to restore our guests to a condition of comfort and pleasure amidst the hubbub of urban life.

Back Bar

The words we most often hear when people walk into Back Bar are, “Wow!” “Gorgeous!” “Yummy!” Painted a rich dark chocolate, you feel as if you’ve entered a boîte à bijoux, a jewel box of delicious details: a crystal chandelier hangs from an arch salvaged from a French church; amber light glows from behind reclaimed grillwork; Art Deco sconces adorn the walls. And above it all preside two paintings recreated from the originals by French symbolist painter Pierre Puvis de Chavennes, figures representing both the terror and inspiration of the French Revolution.

Discover for yourself why people are calling Back Bar the sexiest new place in town.

Rooftop Garden

Bastille’s commitment to organic, sustainable agriculture is unstinting. We source our product from local farmers and purveyors whenever possible. Nowhere is this commitment more evident than on our own roof: we’ve installed a 4,500 square foot garden of raised-bed planter boxes where we grow our own lettuces and herbs.

Installed and maintained by Colin McCrate of Seattle Urban Farm Company, the boxes are irrigated and heated to keep us in fresh greens throughout the year.

You can find our produce in the Salade du Toit, a rooftop version of a salade verte; in the Roasted Beet & Arugula salad; in the Herb-Encrusted Pan-Seared Salmon; and in our homemade Rosemary Lemonade.

Bios

Deming Maclise & James Weimann
Owners

Deming Maclise and James Weimann love café culture. They shared a vision of creating a neighborhood hangout where people could gather to eat, drink, talk and enjoy life. Inspired by their favorite places in Paris, they scoured the Marchés aux Puces, French for “flea markets,” to find the marvelous fixtures that now adorn Bastille Café & Bar.

Shannon Galusha
Executive Chef

A native of the Pacific Northwest, Chef Shannon Galusha applies his philosophy of “eliminating the unnecessary to obtain simplicity” resulting in exquisite culinary magic. Galusha’s cuisine is inspired by the seasonal, prolific bounty of seafood, artisan products and local farmers from the region.

Galusha polished his culinary skills at the New England Culinary Institute, and upon graduating, took on residency for three years at the world-renowned French Laundry in Yountville, California.

In addition, Shannon has traveled such places as France, Germany, Switzerland, Spain, and Italy; working with various chefs while enjoying a six month gastronomic tour. In Paris, Galusha had the honor of working under two-star Michelin chef, Michel Rostand. His impressive local résumé includes serving as executive Sous Chef at Fullers in the Seattle Sheraton, Executive Sous Chef at Campagne and Café Campagne, Executive Chef at 727 Pine (formerly in the Seattle Grand Hyatt) and Chef/Partner at Veil restaurant.

Jason Stoneburner
Chef de Cuisine

ason Stoneburner brings years of experience and immense creativity to his position. Stoneburner, a self-taught cook, began his culinary career in Boulder, Colorado, first as a pastry chef at the famed Flagstaff House Restaurant and then as Chef de Cuisine under chef James Mazzio at 15°. In 1998, Stoneburner came to Seattle to work at Stars under James Beard award-winning chef Jeremiah Tower and then spent three years cultivating his culinary skills at Campagne. In 2003, Stoneburner took the position of Pastry Chef at Union under Food & Wine’s Rising Star chef Ethan Stowell, where in 2005 he was named Chef de Cuisine. He went on to serve as a Chef at How to Cook a Wolf.

More importantly, in April of 2007 Stoneburner married his longtime sweetheart, Vanessa.

James Lechner
Dining Room Manager, Wine Nut

James Lechner has been involved with restaurants for over 15 years, most recently as the Manager of Cafe Campagne. James has studied wine through the Court of Master Sommeliers and the International Sommelier Guild, and although he is sincere about his studies, he believes that wine should bring pleasure above all else. He lives in Ballard with his wife and son.

10 or More

Three-Course Family-Style Meal
Whole Beast Feast
Cocktail Party/Receptions

BASTILLE LARGE PARTY OPTIONS

Bastille offers three formats for large parties. We are able to accommodate parties of up to 18 people in the dining room on our Community Table and parties of up to 60 on the Patio and in the Back Bar. We can accommodate as many as 100 guests for a reception-style event.

PLEASE NOTE: We ask that you give us five days advance notice to prepare for your event, 7 days for the Whole Beast Feast. Upon booking, we will ask for a deposit of $500, which is refundable so long as, in the event that cancellation is necessary, we are given 72 hours advance notice. Significant decreases in the number of guests attending the event may also be subject to a decrease in the amount refunded.

The Back Bar and the Patio are available for private events. If you would like to book the exclusive use of either space, the following minimums apply:

Sunday – Thursday

$2000 minimum (plus tax & gratuity) and a $500 room fee*

Friday & Saturday

$3000 minimum (plus tax & gratuity) and a $500 room fee*

*Add $1,000 for June – September room fees.

10 or More

Three-Course Family-Style Meal

This format is designed for parties of up to 60 people, with a minimum of $50 per person. Dishes are served family-style, in the tradition of all great dinner parties! Due to the spacial constraints of our kitchen, we are not able to offer individual plating.

Menu options for the Three-Course Family-Style dinner can be downloaded here. Please choose 2 items from each of the categories. Side dishes are available for an additional $7 per person.

Wine and/or beverage pairings are available upon request. Please let us know of your interest upon booking, and we will have our Wine Director and/or our Bar Manager contact you once your menu has been determined.

To book, or for more information, please call our Private Party Manager at 206.861.5199 or email us.

10 or More

Whole Beast Feast

The Whole Beast Feast is an extraordinary dining experience built on the age-old premise that whole is better than parts. This style of dining is best for groups of between 6 and 16. Whole Beast menus start at $60 per person. Due to the nature of sourcing a whole beast, we require 7 days advance notice.

Menu options for the Whole Beast Feast can be downloaded here. Please choose a maximum of 2 side dishes and 2 starters, in addition to the beast (or foul, or fish) of your choice. All beasts, fish and foul are market price: our chefs will be able to give you a distinct price upon the booking of your party.

Wine and/or beverage pairings are available upon request. Please let us know of your interest upon booking, and we will have our Wine Director and/or our Bar Manager contact you once your menu has been determined.

To book, or for more information, please call our Private Party Manager at 206.861.5199 or email us.

10 or More

Appetizer & Cocktail Reception

This option is for parties of up to 100 people and offers a “mix and mingle” format, with seating and stand-up, bar height tables. The minimum amount for an event such as this is $3000 (plus tax and gratuity), or $2000 (plus tax and gratuity) for an event after 10pm.

Menu options for the Cocktail Party / Reception format can be downloaded here. Wine and/or beverage pairings are available upon request. Please let us know of your interest upon booking, and we will have our Wine Director and/or our Bar Manager contact you once your menu has been determined.

To book, or for more information, please call our Private Party Manager at 206.861.5199 or email us.