Psst Seattle: Get in on our secret menu

Your favorite restaurant’s secret dishes — only on Caviar.

So this is cool: We got together with restaurants all over Seattle to create a Caviar Secret Menu. Get in on the Buffalo Skins from Mean Sandwich, Fried Sandwich from Poulet Galore, Head Lion Fried Rice from Lionhead, Roasted Garlic Pizza from Humble Pie, and lots more — available only on Caviar. Hungry yet? Check out some highlights below, and head to our site or app to order from the full menu.

Spicy Chicken Milanesa Torta

By Barrio

Challenged with the creation of a new dish, Barrio’s Chef Omar decided to embrace his love of tortas. A slab of juicy buttermilk fried chicken stars in this dish, noted by the Barrio team as their favorite piece. It’s laid on a bed of shredded lettuce, chopped tomatoes, and guacamole, then topped with pickled jalepeños and chipotle bacon ranch, all sandwiched with a ciabatta roll. Take your pick of fries or a side-salad to round out this meal.

NY Steak Flatbread


For those times where you find yourself hunting for “classier” versions of your normal pub eats, STOUT is here for you. Flatbreads are a staple in this space, and the team at STOUT ventured for a twist with this one. Chimichurri, red sauce, queso fresco, beer braised onions, roasted mini bell peppers, and salsa fresca are rounded out with chunks of grilled NY steak.

The Raindrop

By Japonessa

Take Japanese cooking fundamentals, combine them with a touch of Latin influence, and you’ll get Japonessa. The name itself translates to “Japanese woman” in Spanish, with the restaurant specializing in beautiful (and tasty) sushi creations. The Raindrop features wild Alaskan snow crab wrapped with seared Atlantic king salmon and drizzled with coconut mango glaze, teriyaki, and raspberry soy glaze. The garnish consists of toasted coconut flakes and tobiko. We can recommend any number of dishes from this downtown eatery, but delivery is only available via Caviar.

Head Lion Fried Rice

By Lionhead

This dish is a treasure trove. On the inspiration behind it, Lionhead’s Chef Jerry Traunfeld set out to make use of all the good bits that normally don’t have a home in existing dishes, including crispy chicken skin and chunks of duck. It’s all mixed up with chinese bacon, maitake mushroom, yam, pickled mustard greens, egg, crispy garlic, and XO sauce. Yum.

Roasted Garlic Pizza

By Humble Pie

Humanely raised chicken, locally sourced, organic ingredients wherever possible, and wood fired artisanal pizzas are at the heart of Humble Pie, rolling up into a philosophy of “People, Planet, Pizza”. The Roasted Garlic pizza was built to showcase three ingredients, Uli’s 100% chicken sausage, roasted garlic, and gorgonzola. The ingredients are each stars in their own right, but achieve a perfect harmony joined together on this pie.

Fried Chicken Sandwich

By Poulet Galore

The concept of Poulet Galore? Succulent, juicy, rotisserie chicken — all ready to be spiced to order. And while this fried chicken sandwich may be a slight diversion from that original concept, it doesn’t fail to deliver on the flavor. Free range dark meat chicken is fried in a spice buttermilk coat, and topped with habañero hot sauce, red cabbage slaw, crispy chicken skins, and pickle relish. Insider tip: This one is available in house, just show up during the Friday lunch hour.

Buffalo Skins

By Mean Sandwich

This next one from Mean Sandwich isn’t quite a sandwich, but was designed with the goal of invoking joy. Chicken “skins & ins” are topped with buffalo sauce, white sauce, fried onions, and chives. This dish was inspired by buffalo wings, and much like the fried rice from Lionhead, aimed to use the extra skins from other creations. It’s a great add on to any of their five sandwiches that we *ahem* exclusively deliver.

La Bamba Burger

By Feed Co. Burgers

Tasty burgers made with all natural, hormone and antibiotic-free beef is at the forefront of Feed Co. Burgers, and the La Bamba Burger is no exception. A beef and pork chorizo patty is topped with avocado spread, pico de gallo, jack cheese, and a fried egg, all piled into a brioche bun.