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Stumbling Goat Bistro Restaurant Review: The menu features seasonally inspired American favorites prepared with locally sourced ingredients. Chef Joshua Theilen, formerly executive sous chef at Trellis restaurant at Kirkland's Heathman Hotel, mans the kitchen. His menu, though limited, is broad in creativity, as in a corn and chanterelle bisque topped with truffle oil, duck liver terrine, oxtail tagliatelle, pan-roasted chicken and wild Alaska king salmon. Ricotta-filled blintzes and a mocha ice cream sandwich may be among sweet bites. The thoughtful wine list focuses on Northwest varietals, with some California labels in the mix.