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Lunch
Dinner
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
Our Menu
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 5
Roasted beets with pistachios.

Fagioli con Tonno 5
Cannellini beans with preserved tuna.

Brodetto 9
Mixed seafood saffron cream soup.

Minestrone 6
Classic Italian vegetable soup.

Arancino 5
Rice ball with fontina, prociutto and peas.

Carta Musica 5
Baked flat bread, olive oil, pecorino romano.




Caprese 8
Fresh mozzarella, tomato, basil


Vongole 9
Clams, garlic, oregano, white wine.

Insalata Barbabietole 7
Field greens, roasted beets & almonds, goat cheese.

Cozze 9
Sauteed local mussels with garlic, white wine and fresh tomato

Olivi Assortiti 5
Mixed olives.
Fagioli 6
Tuscan style white bean soup with pancetta.

Insalata Mista 6
Field greens, vinaigrette.

Calamari 9
Choice of preparation
Sautéed in balsamic, marinara or fried with lemon and parsley.


Insalata di Cesare 7
Classic Caesar salad.

Insalata di Francesca 7
Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette.

Funghi al Balsamico 5
Balsamic marinated mushrooms.     

Polenta 9
Grilled polenta with mushrooms, balsamic.


Affettati Misto 12
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.


PASTA/PIZZA
Pizza Quattro Staggione 14
 Italian sausage, mushrooms, kalamata olives, artichoke hearts.

Fusilli Zafferano 13
Italian sausage, currants, pinenuts arugula saffron cream.


Gemelli Sienese 14
Spiral pasta, prosciutto, peas, gorgonzola cream sauce.


Cappelletti Mauro 16
Large cheese filled pasta, prawns, eggplant, tomato cream.

Spaghetti Bolognese 13
Classic meat sauce 

Pizza Prosciutto e Rucola 14
Prosciutto, mozzarella, arugula.

Pizza Salsiccia 14
Tomatoes, fresh mozzarella, Italian sausage.

Ravioli Cappesante 16
Cheese filled ravioli, sea scallops, green onion, saffron cream
Gnocchi Burro e Salvia 13
Homemade ricotta gnocci, sage brown butter.

Linguine Porto Nuovo 14
Fresh seafood,marinara.

Pizza Margherita 13
Tomatoes, basil, fresh mozzarella.

Papparadelle Cinghiale 14
Wide pasta with wild boar ragu.

Spaghetti Carbonara 14
Pancetta, egg, pecorino romano..

Rigatoni Pepperonata 13
Italian sausage, roasted red peppers, tomato cream.


Penne Vodka 14
Pancetta, peppercorns, green onions, vodka tomato cream sauce


Capellini Moglie 14
Angel hair pasta, mushrooms, sun-dried tomatoes, pinenuts.


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 di Pesce 17
Classic Caesar salad  topped with fresh fish of the day and fried capers.

Insalata di Tonno 13
Arugula, preserved tuna, cannellini beans, tomato, hardboiled egg, lemon olive oil


Vitello Milanese 18
Pan fried breaded veal, arugula, tomato.


Mauro Golmarvi, Executive Chef