October 9, 2014 – Nothing says fall more than Monkfish Bourgogne with lobster mushrooms, bacon lardons, cippolini onions, parsnip puree, and red wine jus, right? Right!

Chef Eric Donnelly has a slew of new items on his fall menu that showcase fin fish from near and far alongside the abundance of early fall produce. He’s come up with creative, savory dishes that transition these beautiful fish from summer to fall.

Recent menu items include Blackened Carolina Bluefish with Anson Mills heirloom grits and brown butter meunière; Icelandic Char with beluga lentil salad, grilled pea vines, poached egg, and Dijon Beurre fondue; Hawaiian Ono with garlic, lemon, escarole, medjool date mostarda, Marcona almonds, and aleppo pepper; Rhode Island Bonita with matsutake-dashi broth, shaved radish, matsutakes, pistachio, and soy vinaigrette; Grilled Monterey Bay Sardine in Saor with pickled shallots, currants, pine nuts, and celery; Chili-Barbequed Alaskan Octopus with cannellini beans, capers, oil cured olives, and chili vinaigrette; and of course, the Casco Bay Monkfish Bourgogne.

Opened in July of 2013, RockCreek Seafood & Spirits is a located in Seattle’s Fremont neighborhood. Chef Eric Donnelly prepares an ever-changing menu of globally sourced seafood from well-managed fisheries—everything from Northwest crab to Hawaiian Ono show up in innovate dishes that showcase the freshest ingredients. The two-story restaurant, named for Donnelly’s favorite Montana fishing hole, is open and industrial, warmed by reclaimed wood and wrought iron elements. Dinner is served daily from 4pm until midnight, and brunch is available from 9am to 3pm on Saturdays and Sundays. Happy hour is daily in the bar from 4pm to 6pm, and again from 10pm to 12am. For more information and reservations, please call 206.557.7532 or visit www.rockcreekseattle.com.