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Tacoma Restaurant Week!

April 12 – April 16  •  April 19 – April 23

Stanley’s invites you to savor Seattle Restaurant Week with a thoughtfully crafted, three‑course dining experience.

$45

First Course

(Choice of)
Cup of New England Clam Chowder
Romaine Caesar
Parmesan, artisan crouton, house‑made dressing, lemon

Second Course

(Choice of)
Char‑Grilled 8oz Sirloin*
Yukon Gold mashed potatoes, grilled asparagus
Pan‑Seared Sesame Salmon*
Sushi rice, sesame radish slaw, shishito peppers, ginger soy butter, togarashi
Seafood Fettuccini*
Shrimp, scallops, garlic cream, tomato, spinach, chili flakes, Parmesan
Grilled Pork Chop with Apricot Chutney*
Herb brine, roasted fingerling potatoes, market fresh vegetables

Third Course

(Choice of)
Key Lime Pie
Nellie & Joe’s Famous Key Lime Juice, graham cracker crust, whipped cream
Crème Brûlée (GF Prepared)
Rich vanilla custard with a caramelized sugar crust

Featured Wine

Ethos Cabernet Sauvignon
Columbia Valley

Focused flavors of ripe blackberries, spiced chocolate, and black cherry with lean tannins and a long velvety finish.

Glass: $14  |  Bottle: $55

*Items may be served raw, undercooked or cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

GF Prepared items are made without gluten ingredients, but our kitchen is not gluten‑free and cross‑contamination may occur.

Vegetarian items may contain eggs and/or dairy. A suggested gratuity of 18% is customary. Prices and menu items subject to change.

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