Chelsea Asplund April 8, 2016 5:33am

This month Seattle Restaurant Week returns with a vengeance, where for two weeks (April 10-14, 17-24) dine at more than 165 restaurants as they serve up specially-priced three-course dinners ($30) and two-course lunches ($15).   Seattle Restaurant Week is a great opportunity to get out and try new places and – lucky for us – there’s about five participating restaurants near and around Green Lake.

Here’s a quick cheat-sheet as you map out your week (reservations recommended):

Ravenna/Roosevelt 

• Frank’s Oyster House & Champagne Parlor
  About: East Coast inspired spot features oysters and surf ‘n’ turf in a retro-styled setting. Vegetarian options.
  Address: 2616 NE 55th St.
  Appetizers: Choose from Kale & cara cara salad with pickled shishito peppers and cojita cheese; Chorizo and scallop potsticker in a green peppercorn curry sauce; Cornmeal fried oysters with a watercress salad.
  Entrees: Washington halibut with a nettle risotto; Fried free-range Mad Hatcher chicken and potato puree; Painted Hills new york strip steak and a cauliflower soubise.
  Desserts: Grapefruit campari sorbert and almond biscotti; Whiskey cake, chocolate ganache, praline and whipped cream; Cracker Jack ice cream sundae, popcon infused peanut brittle ice cream, sea salt, caramel.

Green Lake 

• Kisaku Sushi Japanese Restaurant 
  About: Contemporary sushi and Japanese cuisine in popular Tangletown spot. Vegetarian and gluten free options are available.
  Address: 2101 N. 55th St., #100
  Appetizers: Choose from salmon tartare with wasabi aioloi; Crab and asparagus salad with miso citrus dressing; breaded and deep-fired oysters or sauteed mushroom salad.
  Entrees: Omakase sushi; Omakase sashimi; Flame-broiled black cod kasuzuke or assorted vegetable tempura.
  Desserts: Cheesecake; Nata de coco anmitsu or Mochi ice cream.

• Nell’s
  About: European inspired dishes with a Northwest twist,  award-winning wine list.
  Address: 6804 East Green Lake Way N
  Appetizers: Rutabaga soup with pumpkin seed oil and mint; Taylor Mussels with white wine and nettles; Apasaragus Salad with smoky bacon and shaved fennel.
  Entrees: Milk poached Pacific Cod with roasted garlic mashed potatoes; Grilled leg of lamb with parsnip puree; Pan roasted chicken breast with roasted root vegetables or wild nettle risotto with spring onions.
  Desserts: Strawberry rhubarb crisp with sour cream ice cream; Pineapple and pink grapefruit with vanilla yogurt panna cotta and honey; chocolate cup cake with coconut ice cream.

• Stumbling Goat Bistro
  About: Neighborhood bistro offering seasonal Pacific Northwest menu in a relaxed setting. Vegan, vegetarian and gluten-free options are available.
  Address: 6722 Greenwood Ave N.
  Appetizers: Baby greens salad with shaved speck, cherries and bourbon barrel-aged sherry vinaigrette; Artichoke Parmesan bisque or grilled asparagus.
  Entrees: Seasonal risotto with mascarpone and grana padano; Braised beef cheeks with spring vegetables and creamy polenta; Manchester Farms Confit Quail with Beluga Lentils and Poached Rhubarb; Pan Seared Idaho Trou with artichokes and English peas.
  Desserts: Strawberry coconut tres leches; Chocolate caramel mousse with single malt butterscotch and hot fudge; Rhubarb brown butter crumble with cardamon ice cream; Selection of house-made ice cream or sorbets.

Greenwood/Phinney 

• The Olive & Grape
  About: Vibrant Greenwood eatery, simple menu of Turkish, Greek and Italian fare plus cocktails and wine. Vegetarian, vegan and gluten free options.
  Address: 8516 Greenwood Ave. N.
  Appetizers: Choose from a Turkish Platter; Polpettini-Mini Italian-style meatballs with homemade tomato sauce and Parmigiano cheese; Zucchini Frittes; Grilled shrimp marinated in Mediterranean spices; Salad of your choice – Greek, strawberry and goat or caprese.
  Entrees: Lamb Shank – braised and simmered in a rosemary aus jus; Tavuk Tava Chicken with crimini mushrooms, green and red peppers; Kebab Trio, choice of two Sirloin, Chicken, Adana (hand-minced lamb); Seafood duo Mediterran-style salmon with choice of grilled octopus leg or grileld shrimp skewer; Smoked Salmon ravioli; polenta vegetariano.
  Desserts: Nonna’s Tiramisu, cake dipped in Turkish coffee and layered with whipped egg yolks and mascarpone; Mamma’s Baklava, made of Filo dough filled with chopped walnuts; Strawbery Panna Cotta; Strawberry sorbet.

Okay, now we’re hungry. For more information and a full list of participating restaurants, visit http://srw.seattletimes.com.