CHOW Newsletters

 

The Hi-Life Menus

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8:00am-10pm
  • 8:00am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday - Bar Only
  • Tuesdays- All Night Happy Hour
  • Mon-Fri, 8:00am-11am
  • 3-6:30pm & 10pm-close
  • 3pm-close
 
5 Spot

Dining Room Hours

  • Weekdays
  • Sat - Sun
  • 8:00am-11pm
  • 8:00am-3pm & 5pm-12am
  • Closed 3-5pm

Happy Hours

  • Not-so-Early-Bird
  • Mon - Fri
  • Mon-Fri, 8:00-11am
  • 3pm-6pm & 10pm-close
 
Endolyne Joe's

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8am-10pm
  • 8am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday
  • Tuesdays- All Night
  • Mon-Fri, 8am-11am
  • 3pm-6pm & 9pm-close
  • 3pm-close
 
TnT exterior

Operating Hours

  • Daily
  • 8am - 10pm
 

Pages

Dinner

5PM-close

Small Plates

Meant for Sharing
Winter Coins
8.75
Three squash & coastal cheddar fritters with sauce vert & a tiny arugula salad in white balsamic. v
Grilled Mushroom & Spaetzle
11.00
Portobello stuffed with sweet pepper salsa & mozzarella served over spinach spaetzle with balsamic redux. v
Local Clams
15.50
10 oz of clams, house sausage, leeks & roasted garlic in white wine cream. Macrina Guiseppe for dipping.
Hi-Life Onion Rings
7.50
Thick cut rings quick fried & served with Mama Lil's aioli. v
Northwest Pear & Goat Cheese Salad
8.50
with mixed greens, kale, pickled red onions & candied pecans tossed in white balsamic vinaigrette. v, gf
BBQ Suicide Sliders
7.00
House smoked pork in Kansas City BBQ sauce on pepper jacked buns with cherry bomb slaw.
Potato Gnocchi
12.50
Pan-seared with pancetta, chard, braised fennel & roasted garlic In Rogue Creamery smokey bleu cheese sauce with fried shallots.
Macaroni & Cheese
7.00
Roasted Anaheims & four cheeses baked en casserole. v

Soups & Salads

House Salad
6.75
Red wine vinaigrette, green goddess, Orange-Balsamic or Hi-Life bleu. gf v
Caesar Salad
7.50
Romaine with Parmesan. gf
The Roasted Beet
9.00
Peppery greens, Pt. Reyes bleu, orange balsamic & salted walnuts. v gf
French Onion Soup
9.75
Brick oven baked with crouton & Gruyere.
Butcher Cut Steak Salad*
17.50
Grilled 5 oz Bavette, lacinato kale, chickory, acorn squash & rutabagas with smoked bleu cheese in roasted shallot vinaigrette. gf
Daily Soup
4.00/6.50
Check the blackboard!

Main Dishes

Braised Pork Shoulder *
18.50
Served over bacony butterbeans & leeks in pork jus with slow cooked collards.
Winter Garden
16.50
Fregola Sarda pasta, Tutto Calabria grilled eggplant, pepperade, confit elephant garlic, pickled butternut squash & shaved endive salad. v
Blackened Pork & Grits
17.00
Anaheim pepper & cotija grits, blackened pork medallions, & collard greens with smokey Guajillo salsa & two up eggs! gf
Seared Black Cod
22.50
Served over spinach spaetzle with roasted tomatoes, capers & sunchokes. Finished with olive tapenade.
Grilled Angus New York Steak
29.00
10 oz. Nebraska Angus strip with garlic-parsley batutto, h.t.g. mashed potatoes & grilled asparagus. gf
Kansas City Spareribs
19.50
House smoked & glazed ribs from Lan-Roc Farms with bodacious BBQ sauce, steak fries & salacious slaw.
Roast Chicken
19.50
1/2 of a citrus & sage roasted big bird, mashed potatoes, green beans. gf
Butcher Cut Steak
24.00
10 oz. Grilled Bavette over a tumble of Yukon golds, parsnips, sunchokes & chard. Finished with bordelaise & crisped shallots.
Nighthawk
14.00
Eggs any style with choice of Carlton Farms sausage patty, Lan-Roc ham steak, or bacon. Served with crushed red potatoes & fancy toast. For a no pork option, sub a seasonal scramble with sugar snap peas, fresno chiles, charred onion & cotija. v gf

Sandwiches

BBQ Pulled Pork Sandwich
15.00
10 hour hickory smoked pork shoulder in bodacious BBQ topped with cherry bomb slaw on a big bun. Served with fries. gf
Tutto Calabria Lamb Burger
16.50
Grilled house ground lamb with Tutto Calabria peppers, roasted garlic & bacon. Served on Ciabatta with pickled red onion, arugula & goat cheese spread. Served with steak fries. gf
Hamburger*
15.00
Char-grilled 7 oz. burger served with fries. Add sharp cheddar or bleu cheese for a buck. gf
Quinoa & Black Bean Burger
14.00
Goat cheese schmeared Ciabatta with a quick fried victory burger topped with caramelized onions & mushrooms. v

Brick Oven Pizzas

Margherita
13.00
Mozzarella, fresh basil, pomodoro sauce. v
Butternut Squash
14.00
Butternut squash, goat cheese, pancetta, Tutto Calabria peppers.
Forestierre
14.50
roasted mushrooms, caramelized onions, chevre, mozzarella, rosemary-garlic oil, herbs. v
Pepperoni
13.50
Molinari pepperoni, mozzarella, pomodoro sauce.

Sides

honest-to-goodness mashed potatoes
5.00
hi-life garlic bread
5.00
slow cooked collard greens
5.50
seared broccolini, garlic, lemon
5.50
spinach spaetzle, roast tomato
6.00
roasted winter roots
5.50
bacony butterbeans
5.00
anaheim chile & cotija grits
6.50

Neighborhood Notes

Hi-Life NEW Winter menu!

New Year. New resolutions.  New winter season. New winter menu. See what we did there? There are, however, a couple things that stay the same: Seatte's mood swings from sun to rain to just straight up cold AND the consistent deliciousness that comes out of the Hi-Life’s kitchen. Our new winter menu offers fresh local ingredients with a winter twist. A couple of the staff's favorites include: Appetizer- Potato Gnocchi, Main Dish-Butcher Cut Steak & Breakfast- House Hot Smoked Salmon Benedict!

'Tis the season for GIFT CARDS!

Puchase $100 CHOWcards, get a $20 CHOWcheck for yourself! Order online www.chowfoods.com/shop or at the restaurant! 

(Promotion goes until 1-1-17)

Winter Coins
Butcher Cut Steak

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