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LUNCH: Mon-Fri 11:30am-2:30pm
DINNER: Mon-Sat 5:00pm-10:00pm
BAR HAPPY HOUR: Mon-Fri 4:00pm-6:30pm
2010 4th Ave · Seattle, WA 98121
TEL 206 441-1399 · FAX 206 441-0603
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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 |
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Lunch Menu
Appetizers
Barbabietole con Pistachio 6
Roasted beets with pistachios.
Fagioli con Tonno 6
Cannellini beans with preserved tuna.
Brodetto 10
Mixed seafood saffron cream soup.
Minestrone 7
Classic Italian vegetable soup.
Arancini 8
Rice ball with fontina, prociutto and peas.
Carta Musica 6
Baked flat bread, olive oil, pecorino romano.
Caprese 9
Fresh mozzarella, tomato, basil
Cozze e Vongole 11
Fresh local mussels and Manilla clams, garlic white wine.
Insalata Barbabietole 8
Field greens, roasted beets & almonds, goat cheese.
Finocchio 9
Layered stack of fennel, green apples, and parmesan cheese with truffle oil and truffle salt
Olivi Assortiti 6
Mixed olives.
Fagioli 7
Tuscan style white bean soup with pancetta. |  | Insalata Mista 7
Field greens, vinaigrette.
Calamari 10
Sauteed with capers, calamata olives and fresh tomato
Insalata di Cesare 8
Classic Caesar salad.
Insalata di Francesca 8
Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette.
Funghi al Balsamico 6
Balsamic marinated mushrooms.
Radicchio alla Griglia 10
Grilled pancetta wrapped radicchio
Affettati Misto 13
Cured Italian meats with pecorino romano and olives.
Cavolini Bruxelles 6
Sauteed Brussels sprouts, garlic and pecorino romano.
Spinaci 7
Sauteed spinach, onion, lemon, pine nuts, dijon mustard.
Prosciutto con Melone 10
Fresh seasonal melon with prosciutto
Porri e Patate Zuppe 9
Creamy leek and potato soup with pancetta and trufle oil |
Pasta/Pizza
Pizza Quattro Staggione 14
Italian sausage, mushrooms, kalamata olives, artichoke hearts.
Fusilli Zafferano 15
Italian sausage, currants, pinenuts arugula saffron cream.
Gnocchi Gorgonzola 15
Potato dumplings, hazelnuts, gorgonzola cream sauce.
Cappelletti Mauro 16
Large cheese filled pasta, prawns, eggplant, tomato cream.
Ravioli Bolognese 15
Classic meat sauce
Pizza Del Giorno 15
Changes daily
Pizza Salsiccia 14
Tomatoes, fresh mozzarella, Italian sausage.
Spaghetti Agrodolce 16
Seared sea scallops, pinenuts, currants, red onion, lemon, white wine butter
| | Tagliatelle Boscaiola 16
Wide pasta, pancetta, wild mushrooms, green onion, marsala, red wine cream
Linguine Porto Nuovo 15
Fresh seafood,marinara.
Pizza Margherita 13
Tomatoes, basil, fresh mozzarella.
Papparadelle Cinghiale 15
Wide pasta with wild boar ragu.
Cappellini Donato 13
Angel hair, sun-dried tomatoes, capers, green onion, pinenuts, garlic white wine
Rigatoni Pepperonata 13
Italian sausage, roasted red peppers, tomato cream.
Penne Vodka 14
Pancetta, peppercorns, green onions, vodka tomato cream sauce
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Entrees
Melanzana al Forno 16
Oven baked eggplant with parmesan and breadcrumbs
Vitella Piccata 18
Sautéed veal, lemon, capers, white wine butter sauce.
Pollo Pizzaiola 17
Sauteed chicken breast, kalamata olives, capers, garlic, marinara.. | | Insalata con Salmone 18
Classic Caesar salad topped with fresh Alaskan King Salmon and fried capers.
Insalata di Tonno 14
Arugula, preserved tuna, cannellini beans, tomato, hardboiled egg, lemon olive oil
Insalata con Carne 17
Romaine, grilled marinated flank steak, red onion, gorgonzola, fresh tomato
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Mauro Golmarvi, Executive Chef
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