LUNCH Mon-Fri 11:00am-2:00pm
DINNER Mon-Sat 5:00pm-10:00pm
2010 4th Ave · Seattle, WA 98121
TEL 206 441-1399 · FAX 206 441-0603
Good food and good wine are a way of life in Italy. As a restaurateur, I travel four times a year to Italy's wine regions searching for the perfect wines to complement Assaggio's menu. Each of these wines has been carefully chosen to bring a very Italian taste to your table. We invite you to experiment and taste these wines again and again. Of course, if you need a recommendation, you can trust my staff to assist you in choosing a wine. We hope you will join us soon at Assaggio.
— Mauro Golmarvi
LUNCH
APPETIZERS
Barbabietole con Pistachio 5Roasted beets with pistachios. Fagioli con Tonno 6Cannellini beans with preserved tuna. Brodetto 11Mixed seafood saffron cream soup. Minestrone 5/8Classic Italian vegetable soup. Arancini 6Rice balls with fontina, prociutto and peas. Carta Musica 7Baked flat bread, olive oil, pecorino romano. Add prosciutto. 10 Insalata di Stefano 6/9Fennel, green apples, pecorino romano, truffle oil. Eggplant Parmigiana 10Classic eggplant parmesan. Insalata di Panzanella 8Fresh mozzarella, cherry tomatoes, grilled bread, olive oil. Vongole 10Clams, garlic, oregano, white wine. Insalata Barbabietole 6/9Field greens, roasted beets & almonds, goat cheese . Cozze 10 Sauteed local mussels with garlic, white wine and fresh tomato Olivi Assortiti 5Mixed olives. Fagioli 5/8Tuscan style white bean soup with pancetta. Insalata Mista 5/7Field greens, vinaigrette. Calamari 9Sautéed in balsamic, marinara. Insalata di Cesare 6/8Classic Caesar salad. Insalata di Francesca 6/9Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette. Funghi al Balsamico 6Balsamic marinated mushrooms. Radicchio 10Pancetta wrapped radicchio. Affettati Misto 15Cured Italian meats with pecorino romano and olives. Cavolini Bruxelles 8Sauteed Brussels sprouts, garlic and pecorino romano. Spinaci 8Sauteed spinach, onion, lemon, pine nuts, dijon mustard. Prosciutto e Melone 10Prosciutto with fresh melon.
PASTA/PIZZA
Pizza Quattro Staggione 16 Italian sausage, mushrooms, kalamata olives, artichoke hearts. Rigatoni Pepperonata 10/14Italian sausage, roasted red bell peppers, tomato cream. Fettucini con Carne e Funghi 12/16Tenderloin of beef, wild mushrooms, rosemary marinara. Capellini Marechiaro 12/16Angel hair, wild gulf prawns, white wine marinara. Penne Veneziana 10/14Classic meat sauce, fresh spinach. Pizza Genovese 15Pesto with artichoke hearts and chicken. Pizza Salsiccia 14Tomatoes, fresh mozzarella, Italian sausage. Ravioli con Pollo e Noci 11/15Roasted chicken, mushrooms, walnuts, marsala cream. Gnocchi Burro e Salvia 10/14Homemade ricotta gnocci, sage brown butter. Linguine Anconetano 11/15Fresh seafood, olive oil, garlic.. Pizza Margherita 13Tomatoes, basil, fresh mozzarella. Papparadelle Cinghiale 11/15Wide pasta with wild boar ragu. Spaghetti Carbonara 10/14Pancetta, egg, pecorino romano..
ENTREES
Vitella Piccata 17Sautéed veal, lemon, capers, white wine butter sauce. Pollo Blu 16Sauteed chicken breast, gorgonzola cream sauce. Insalata di Pesce 17Classic Caesar salad topped with fresh fish of the day and fried capers. Insalata Contadina 16Field greens, chicken, artichokes, tomatoes and olives..
Mauro Golmarvi , Executive Chef