In May the Bastille wine team, led by Sommeliers Kristen Young and Alex Smith, will focus on the mineral-laden marvels of Chablis—wines that scream spring with notes of tree blossoms and fresh citrus.

 

Chablis wines also pair beautifully with mussels, a perfect match for “Moules May” at Bastille: Sunday through Thursdays chef Jason Stoneburner and the kitchen team will be serving bowls of mussels for $10, made with a variety of daily preparations.

Every Sunday through Thursday in May, chef Jason Stoneburner and his team will be offering bowls of moules for $10 from 5:30pm to 10pm. The mussels—sourced from three Puget Sound bivalve purveyors: Taylor Shellfish, Penn Cove Shellfish, and Kamilche Sea Farm--sourced from three Puget Sound bivalve purveyors: Taylor Shellfish, Penn Cove Shellfish, and Kamilche Sea Farmed Anglet peppers and celeriac velouté.

Beginning Sunday, April 7th, Bastille will offer 3 courses for $28 in conjunction with Seattle Restaurant Week. The promotion runs Sunday through Thursday, the 7th through the 18th. Bastille's Lead Sommelier, Kristen Young, has prepared optional wine pairings for each course.  Menu below!