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
I try to educate people about what real Italian cooking is like. Our food is exactly like what we eat in Italy — we haven't changed anything for American tastes. The best compliment I've gotten is that the salt and pepper never get touched. My dream is to remove them from the table completely.
— Mauro Golmarvi
DINNER
APPETIZERS
Cavolini Bruxelles 8Sauteed Brussels sprouts, garlic and pecorino romano. Calamari sauteed in balsamic, marinara. Pancetta wrapped radicchio. Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette. Baked flat bread, olive oil, pecorino romano. Local mussels in a light garlic sauce. Cured Italian meats with Italian cheese and olives. Classic Caesar salad. Field greens, vinaigrette. Prosciutto with fresh melon. Sautéed spinach, onion, lemon, pine nuts, dijon mustard. Classic Italian vegetable soup. Mixed seafood saffron cream soup. Fagioli 5/8Tuscan style white bean soup. Mixed olives. Balsamic marinated mushrooms. Roasted red bell peppers with capers. Clams, garlic, oregano, white wine. Classic eggplant parmesan. Field greens, roasted beets & almonds, goat cheese. Rice balls with fontina, prociutto and peas. Fresh mozzarella, cherry tomatoes, grilled bread, olive oil. Roasted beets with pistachios. Cannellini beans with preserved tuna. Fennel, green apples, pecorino romano, truffle oil.
PASTA/PIZZA
Gnocchi Burro e Salvia 10/14Homemade ricotta gnocchi, sage brown butter. Classi c meat sauce, fresh spinach. Italian sausage, roasted bell peppers, tomato cream. Pancetta, egg, pecorino romano. roasted chicken, mushrooms, walnuts, marsala cream. Papparadelle Cinghiale 11/15Wide pasta, wild boar ragu, kalamata olives, roasted red pepper. tenderloin of beef, wild mushrooms, rosemary marinara. Fresh seafood, olive oil, garlic. Angel hair, wild gulf prawns, white wine marinara.
ENTREES
Spiedini di Mare 22Skewered wild gulf prawns and sea scallops. Grilled beef tenderloin, gorgonzola, red wine sauce. Braised lamb shank, fresh herbs, Italian plum tomatoes. Braised pork shoulder with roasted root vegetables. Osso Buco 24Braised veal shank, aromatic vegetables. Sautéed veal, prosciutto, sage, white wine & butter sauce. Roasted half Washington organic chicken with fresh herbs.
Mauro Golmarvi , Executive Chef
