As an urban neighborhood restaurant, you'll find both traditional comfort food and more contemporary seasonal cooking at St. Clouds. The "Home for Dinner" portion of the menu is generally the more safe and comforting meals, ones you might make yourself at home if only you had more time. "Out for Dinner" features more exciting and/or edgy meals that sparkle on the palate.
Throughout our menu, we look to local producers where we can to provide bounty directly from the Northwest. We are particularly proud of our long relationship with Full Circle Farm in Woodinville, which provides all of our salad greens and braising greens, as well as many specialties vegetables.
Full Circle is s a local farm that supplies organic food to homes, businesses and restaurants through a Farm-to-table and organic grocery delivery program. Full Circle’s agricultural operations take place on three farms just thirty miles east of Seattle, in the Snoqualmie and Sammamish River valleys. Griffin Creek and Ames Creek are situated on either side of the town of Carnation, and Willows Farm is in unincorporated King County near Redmond. Between the three, they farm approximately 450 acres of rich bottomland. Full Circle grows 60 different crops and about 150 varieties, many of them year-round in our mild Northwest climate. Like so much of Western Washington farmland, all of Full Circle's locations were previously dairy pasture. They strive to maintain the unique historical character of each farm, while preserving the agricultural heritage for future generation.
We also love the Cascioppo Brothers from Ballard who are our butchers and provide most of our meat. We also love our fresh local mussels from Taylor Shellfish farm and our farro from Bluebird Grain Farms.
We make modest changes to the menu each season, keeping the core the same but always striving to include new, exciting, seasonally inspired dishes to keep you wondering, "What's new?" at St. Clouds. At , you'll find the menu consistent, but each week we do a seasonally-inspired Veg Omelette and a chef-inspired Special of the Week.
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