Holiday Inspired Menu Makes Annual Debut with New Additions

Holiday Inspired Menu Makes Annual Debut with New Additions
icon Grill Embraces the Christmas Spirit with Seasonal Menu and Décor

SEATTLE, Wash.—(October 27, 2009)—icon Grill’s ambiance and satisfying menu make it a destination year-round. During the Christmas season, though, Chef Nick Musser infuses the menu with a special holiday spirit.

“The holidays just aren’t the holidays without a meal at icon Grill,” explains Chef Nick, “I am a huge Christmas nerd. I always go over the top with decorations and sweets. I’m lucky enough to be able to dedicate an entire menu to my obsession!”

November 27th, the Friday after Thanksgiving, icon Grill pulls out all the decorating stops: Wrapped presents are heaped beneath numerous lushly decorated trees in a dining room festooned with ornaments, garlands, wreaths and lights. The surroundings are echoed in themed dishes, such as:

The Grinch’s Roast Beast
An individual version of the grand finale roast beef from the “Grinch Who Stole Christmas,” our
roast beef is marinated overnight with fresh herbs, cranberries and red wine; then roasted to order, hand sliced by the chef and served with our “Who” holiday potato smash and ”Who” jus ($20.95)

Holiday Wreath Salad
The original edible holiday decoration, with smoked chicken, toasted hazelnuts, dried cranberries, blue cheese and apples in a pomegranate vinaigrette. ($14.95)

Partridge in a Pear Tree
Sherry and fresh thyme-marinated game hen, oven-roasted with a ginger cranberry glaze, served with winter root puree and roasted pears ($19.95)

Candy Cane Cake
Alternate layers of red velvet and white chocolate cakes, spiked with Rumplemintz and finished with a creamy white chocolate icing ($8.95)

“Build Your Own” Holiday Cookie Plate
Rich, buttery sugar cookies and gingerbread men served with a variety of colorful and tasty toppings ($7.95)

icon Grill delivers a unique yuletide experience that’s sure to be a new Christmas tradition.

icon Grill, open since 1998, is located at 1933 Fifth Ave. in Seattle, Wash. Open Monday—Thursday 11:30 a.m. to 11 p.m., bar until midnight; Friday 11:30 a.m. to midnight and Saturday 5 p.m. to midnight, bar until 1 a.m.; and Sunday 5 to 11 p.m., bar until midnight. Executive Chef Nick Musser’s cookbook, Aroused Americana, includes recipes for his highly regarded Ultimate Mac and Cheese and Texas Funeral Fudge Cake. Call (206) 441-6330 or visit www.icongrill.net for more information.

icon Grill celebrates Christmas each year with a dedicated Christmas menu, Santa brunches, Christmas cookie decorating classes for little ones as well as over-the-top, icon-esque decorations.

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Ho Ho Ho!

Media Contact: Kelsey Simmons
Randall PR / (206) 624-5757