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 ball with fontina, prociutto and peas. Baked flat bread, olive oil, pecorino romano. Fresh mozzarella, tomato, basil Clams, garlic, oregano, white wine. Field greens, roasted beets & almonds, goat cheese .Sauteed local mussels with garlic, white wine and fresh tomato Mixed olives. Fagioli 6Tuscan style white bean soup with pancetta. Field greens, vinaigrette. Choice of preparation Classic Caesar salad. Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette. Balsamic marinated mushrooms. Grilled polenta with mushrooms, balsamic. Cured Italian meats with pecorino romano and olives. Sauteed Brussels sprouts, garlic and pecorino romano. Sauteed spinach, onion, lemon, pine nuts, dijon mustard.
PASTA/PIZZA
Pizza Quattro Staggione 14 Italian sausage, mushrooms, kalamata olives, artichoke hearts. Italian sausage, currants, pinenuts arugula saffron cream. Spiral pasta, prosciutto, peas, gorgonzola cream sauce. Large cheese filled pasta, prawns, eggplant, tomato cream. Classic meat sauce Prosciutto, mozzarella, arugula. Tomatoes, fresh mozzarella, Italian sausage. Cheese filled ravioli, sea scallops, green onion, saffron cream Gnocchi Burro e Salvia 13Homemade ricotta gnocci, sage brown butter. Fresh seafood,marinara. Tomatoes, basil, fresh mozzarella. Wide pasta with wild boar ragu. Pancetta, egg, pecorino romano.. Italian sausage, roasted red peppers, tomato cream .Pancetta, peppercorns, green onions, vodka tomato cream sauce Angel hair pasta, mushrooms, sun-dried tomatoes, pinenuts .
ENTREES
Melanzana al Forno 16Oven baked eggplant with parmesan and breadcrumbs Sautéed veal, lemon, capers, white wine butter sauce. Sauteed chicken breast, kalamata olives, capers, garlic, marinara.. Insalata di Pesce 17Classic Caesar salad topped with fresh fish of the day and fried capers. Arugula, preserved tuna, cannellini beans, tomato, hardboiled egg, lemon olive oil Pan fried breaded veal, arugula, tomato.
Mauro Golmarvi , Executive Chef
