SEATTLE RESTAURANT WEEK
$65 per person for 3 courses (tax and gratuity are not included)
I
Spaniard Octopus GFO
char-broiled octopus tentacle, lemon beurre blanc, pickled onions, and rosemary bread
(377 CAL)
*Half Dozen on Half Shell GF,DF
fresh local market oysters, pomegranate mignonette sauce
(340 CAL)
*American Wagyu Bites GFO
imperial american wagyu beef, sautéed steak bites, spicy cream sauce & grilled rosemary bread
(650 CAL)
*Charcuterie Board GFO
d’parma prosciutto, salami, goat cheese, brie cheese, graviera cheese, house-made crostini, grapes & fig jam
(597 CAL)
II
Seafood Risotto GF
arborio italian rice w/ smoked salmon, prawns, cream, and parmesan on top of our homemade lobster bisque
(1341 CAL)
Zucchini Linguine VGN, GF
organic zucchini noodles, tomatoes, marinated artichokes, kalamata olives, basil, chili flakes
(375 CAL)
prawns +14
chicken +12
Spicy Sausage Rigatoni VGTO
italian spicy sausage, onions, mushrooms, vodka cream sauce
(772 CAL)
Lamb Osso Bucco GF, DF
braised lamb shank, served w/ roasted baby potatoes, house-made lamb reduction sauce
(675 CAL)
Chicken Marsala GFO, VGTO
seasonal handpicked organic mushrooms, pappardelle, cream, garlic, onions, parmesan
(875 CAL)
sub gluten-free spaghetti +3
III
Mama’s Tiramisu
ladyfingers soaked in baileys & kahlua, topped w/ whipped mascarpone, cocoa
(600 CAL)
Flourless Chocolate Cake GF
rich, decadent, fudge like, served w/ house-made raspberry sauce
(423 CAL)
Pumpkin Panna Cotta GF
(637 CAL)
*consuming raw or undercooked meats/eggs might increase your risk of foodborne illness
VGN = VEGAN
VGT = VEGETARIAN
DF = DAIRY FREE
GF = GLUTEN FREE
VGNO = VEGAN OPTIONAL
VGTO = VEGETARIAN OPTIONAL
GFO = GLUTEN FREE OPTIONAL
