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 9Calamari sauteed in balsamic, marinara. Radicchio 10Pancetta wrapped radicchio. Insalata di Francesca 6/9Field greens, apples, pears, gorgonzola, candied pistachios, vinaigrette. Carta Musica 7Baked flat bread, olive oil, pecorino romano. Add prosciutto. 10 Cozze 10Local mussels in a light garlic sauce. Affettati Misto 15Cured Italian meats with Italian cheese and olives. Insalata di Cesare 6/8Classic Caesar salad. Insalata Mista 5/7Field greens, vinaigrette. Prosciutto e Melone 10Prosciutto with fresh melon. Spinaci 8Sautéed spinach, onion, lemon, pine nuts, dijon mustard. Minestrone 5/8Classic Italian vegetable soup. Brodetto 11Mixed seafood saffron cream soup. Fagioli 5/8Tuscan style white bean soup. Olivi Assortiti 5Mixed olives. Funghi al Balsamico 6Balsamic marinated mushrooms. Pepperoni Arrostiti con Caperi 5Roasted red bell peppers with capers. Vongole 10Clams, garlic, oregano, white wine. Eggplant Parmigiana 10Classic eggplant parmesan. Insalata Barbabietole 6/9Field greens, roasted beets & almonds, goat cheese. Arancini 6Rice balls with fontina, prociutto and peas. Insalata di Panzanella 8Fresh mozzarella, cherry tomatoes, grilled bread, olive oil. Barbabietole con Pistachio 5Roasted beets with pistachios. Fagioli con Tonno 6Cannellini beans with preserved tuna. Insalata di Stefano 6/9Fennel, green apples, pecorino romano, truffle oil.
PASTA/PIZZA
Gnocchi Burro e Salvia 10/14Homemade ricotta gnocchi, sage brown butter. Penne Veneziana 10/14Classi c meat sauce, fresh spinach. Rigatoni Pepperonata 10/14Italian sausage, roasted bell peppers, tomato cream. Spaghetti Carbonara 10/14Pancetta, egg, pecorino romano. Ravioli con Pollo e Noci 11/15roasted chicken, mushrooms, walnuts, marsala cream. Papparadelle Cinghiale 11/15Wide pasta, wild boar ragu, kalamata olives, roasted red pepper. Fettucini con Carne e Funghi 12/16tenderloin of beef, wild mushrooms, rosemary marinara. Linguine Anconetano 11/15Fresh seafood, olive oil, garlic. Capellini Marechiaro 12/16Angel hair, wild gulf prawns, white wine marinara.
ENTREES
Spiedini di Mare 22Skewered wild gulf prawns and sea scallops. Filetto di Manzo 28Grilled beef tenderloin, gorgonzola, red wine sauce. Agnello Marchigiana 23Braised lamb shank, fresh herbs, Italian plum tomatoes. Spalla di Maile 18Braised pork shoulder with roasted root vegetables. Osso Buco 24Braised veal shank, aromatic vegetables. Vitello Saltimbocca 19Sautéed veal, prosciutto, sage, white wine & butter sauce. Pollo Mattone 18Roasted half Washington organic chicken with fresh herbs.
Mauro Golmarvi , Executive Chef