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. Cannellini beans with preserved tuna. Mixed seafood saffron cream soup. Classic Italian vegetable soup. Rice balls with fontina, prociutto and peas. Baked flat bread, olive oil, pecorino romano. Add prosciutto. 10 Fennel, green apples, pecorino romano, truffle oil. Classic eggplant parmesan. Fresh mozzarella, cherry tomatoes, grilled bread, olive oil. Clams, garlic, oregano, white wine. Field greens, roasted beets & almonds, goat cheese . Olivi Assortiti 5Mixed olives. Tuscan style white bean soup with pancetta. Field greens, vinaigrette. Sautéed in balsamic, marinara. Classic Caesar salad. Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette. Balsamic marinated mushrooms. Pancetta wrapped radicchio. Cured Italian meats with pecorino romano and olives. Sauteed Brussels sprouts, garlic and pecorino romano. Sauteed spinach, onion, lemon, pine nuts, dijon mustard. Prosciutto with fresh melon.
PASTA/PIZZA
Pizza Quattro Staggione 16 Italian sausage, mushrooms, kalamata olives, artichoke hearts. Italian sausage, roasted red bell peppers, tomato cream. Tenderloin of beef, wild mushrooms, rosemary marinara. Angel hair, wild gulf prawns, white wine marinara. Classic meat sauce, fresh spinach. Pesto with artichoke hearts and chicken. Tomatoes, fresh mozzarella, Italian sausage. Ravioli con Pollo e Noci 11/15Roasted chicken, mushrooms, walnuts, marsala cream. Homemade ricotta gnocci, sage brown butter. Fresh seafood, olive oil, garlic.. Tomatoes, basil, fresh mozzarella. Wide pasta with wild boar ragu. Pancetta, egg, pecorino romano..
ENTREES
Vitella Piccata 17Sautéed veal, lemon, capers, white wine butter sauce. Sauteed chicken breast, gorgonzola cream sauce. Insalata di Pesce 17Classic Caesar salad topped with fresh fish of the day and fried capers. Field greens, chicken, artichokes, tomatoes and olives..
Mauro Golmarvi , Executive Chef
