Dinner at Grappa, a Mediterranean restaurant in Queen Anne, Seattle

Food Menu

From Our Family to Your Table

On weekdays, join us for lunch from 11 AM — order from this menu or our weekday brunch menu.

Summer '26

APPETIZERS

Spaniard Octopus gf
32

char-broiled octopus tentacle, lemon beurre blanc, pickled onions
(377 CAL)

Saganaki VGT, GFO​​
19

pan-seared imported graviera sheep cheese, ouzo, lemon juice, and grilled pita​
(559 CAL)

El Diablo Prawns GF
29

sauteed in a spicy cream sauce
(650 CAL)

Pesto Mussels GF
19

fresh pacific mussels, white wine, homemade pesto
(459 CAL)

Creamy Burrata Pesto VGT, GFO
21

homemade pesto, arugula, cherry tomatoes, balsamic glaze, extra virgin olive oil, crostini, roasted pinenuts
(494 CAL)

*Wagyu Bites gf
39

imperial american wagyu beef, spicy cream sauce ​
(650 CAL)

Our Hummus VGT, GFO, VGNO ​​
16

house-made red bell pepper hummus, tzatziki, mixed olives, topped with tomatillo salad​
(365 CAL)

Sicilian Meatballs
19

house-made beef and pork meatballs, marinara, mozzarella, parmesan
(684 CAL)​​

*Charcuterie Board GFO ​​
29

d’parma prosciutto, salami, goat cheese, brie cheese, graviera cheese, house-made crostini, grapes & fig jam
(597 CAL)

SOUP AND SALAD

Watermelon Gazpacho GF, VGN​
11/17

all organic watermelon, tomatoes, cucumber, mint, lime juice
(253 CAL)

Mediterranean Salad VGT, GF, VGNO​
12 / 18

all organic produce and house-made greek dressing with feta
(374 CAL)

Dungeness Crab & Shrimp Salad GF, DF​
24/36

butter lettuce, avocado, heirloom tomatoes, roasted corn, cucumbers, lemon oregano dressing, oregon bay shrimp
(595 CAL)

*Caesar Salad GFO
12 / 18

all organic romaine, parmesan, lemon, crostini
(365 CAL)
anchovies +4
grilled chicken +12​

ENTREES

*American Wagyu Steaks GF, DFO

imperial american wagyu beef, all-natural, grilled over charbroil. served w/ mashed potatoes
4 oz Petite Filet $49
8 oz Filet Mignon $76
asparagus +8 – oscar style +18 – roasted veggies +8​

Summer Salmon Gnocchi VGTO
46

pan seared house-made gnocchi, wild king salmon, sauteed w/ cream, asparagus, cherry tomatoes, pea vines, parmesan, fresh dill
(1065 CAL) ​

Grappa’s Famous Paella GF, DF
39

fresh-caught mussels, bay scallops, prawns, calamari, free-range chicken, sausage, peppers, tomatoes, onions, spicy saffron rice.
(1001 CAL)

*Wild King Salmon GF
56

grilled king salmon, mashed potatoes, sauteed pea vines, lemon beurre blanc
(885 CAL)

*Wild Alaskan Halibut GF, DF​
56

freshly shipped from alaska, pan seared, arugula, fennel, citrus heirloom tomatoes, pickled onions, lemon oregano dressing
(598 CAL)

Seafood Risotto GF
37

arborio italian rice w/ smoked salmon, prawns, cream, and parmesan on top of our homemade lobster bisque
(1341 CAL)

Roasted Lemon Chicken GF
46

all-natural free-range half chicken, roasted baby potatoes, lemon pan sauce, feta cheese​
(1272 CAL)

Italian Branzino GF​
49

oven roasted whole fish fresh caught in mediterranean, lemon butter caper sauce, served with parmesan risotto and broccolini​
(695 CAL)

FRESH HANDMADE PASTAS

Lasagna
35

house-made pasta sheets, lamb & beef ragu, ricotta, mozzarella
(695 CAL)

*Spaghetti Carbonara GFO
32​

premium bacon, onions, zucchini, organic egg, parmesan
(550 CAL)

*Pan Seared Scallop Piccata GFO
56

squid ink noodles, fresh caught sea scallops, garlic, cream, lemon, white wine, chili flakes, capers & parmesan
(985 CAL)

Primavera Pasta VGT, GFO
29

rigatoni, asparagus, green peas, cherry tomatoes, pea vines, cream, parmesan
(875 CAL)

Spicy Sausage Rigatoni VGTO, GFO
33

italian spicy sausage, onions, mushrooms, vodka cream sauce​
(772 CAL)

Pappardelle Bolognese GFO
34

house-made lamb & beef ragu, cream & goat cheese​
(655 CAL)

Zucchini Linguine VGN, GF
28

organic tomatoes, marinated artichokes, olives, basil, chili flakes​ ​
(375 CAL)

grilled chicken +12
prawns +14
crab +14
sausage +8 ​
sub gluten free spaghetti +3

SIDES

Parmesan Risotto VGT, GF
16

arborio italian rice w/ butter, garlic, cream, parmesan
(795CAL)

Broccolini VGN, GF
12

sautéed in extra virgin olive oil, lemon oregano dressing, pickled onions, lemon zest
(325 CAL)

Grilled Asparagus VGN,GF
12

yakima asparagus, rosemary, garlic, extra virgin olive oil
(395 CAL)

Sautéed Veggies VGN, GF
12

all organic mix of assorted market vegetables
(325 CAL)

DESSERTS

Flourless Chocolate Cake GF, VGT
12

rich, decadent, fudge like, served w/ house-made raspberry sauce ​ ​
(423 CAL)

Mama's Tiramisu VGT
14

ladyfingers soaked in baileys & kahlua, topped w/ whipped mascarpone, cocoa
(600 CAL)

Vanilla Bean Panna Cotta GF, VGT
12

sweet cooked cream, seasonal berries
(637 CAL)

Gelato / Sorbet VGT / VGN, GF
9

a scoop of gelato or sorbet from olympic mountain creamery​
(275 CAL)

KIDS MENU

Kids Meatballs
10
Kids Grilled Cheese
8
Kids Spaghetti
12
Kids Pita Quesadilla
10

*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​

​

Catering by Grappa

Hosting an office lunch, party, or holiday gathering? We cater — Mediterranean trays for pickup or delivery across Seattle. See catering & request a quote →

Grappa Seattle
2 Boston St Seattle, WA 98109
‪(206) 705-3438

⊹ ❦ ⊹ Grappa Mediterranean Cuisine From Our Family
to Your Table
~ ~ ~
When most kitchens reach for a can, we call a farm. Every ingredient here was chosen on purpose.— We Source —
Imperial American Wagyu, graded at a marbling score of 9 to 12 under Japanese beef standards; traced to authentic Japanese Wagyu bloodlines and raised to an elevated standard at every step. Certified Humane, air-chilled pasture-raised chicken from the Pitman family, farming since 1954, now run by Mary's grandchildren. Old-world Italian sausage & Sicilian meatballs, hand-crafted by the Cascioppo family in Ballard since 1947. Italian Branzino, flown in fresh from the Mediterranean. Spanish octopus, fresh from the Atlantic shores of Galicia. Imported Greek graviera, aged sheep's-milk cheese from Greece. Wild Alaskan halibut, freshly shipped from Alaskan waters. Wild-caught oysters, mussels & Dungeness crab, from cold Pacific Northwest waters. Fresh pasta, hand-crafted daily from scratch by the Baiocchi family, drawn through traditional bronze dies. House-made gnocchi, rolled by hand and shaped one by one in our kitchen, daily. Heirloom tomatoes & organic produce, grown by Washington family farms we have a relationship with, picked in season. Small-batch gelato & sorbet, handmade by the Black family in the Olympic foothills for over 40 years.
These are just a few of the many steps we take. Our goal is simple: to deliver something truly special to your table.
— We Never Use — No junk. No chemicals. No preservatives. No shortcuts. Ever.
—MSG or hidden flavor enhancers
—Artificial colors, dyes, or synthetic flavors
—Sodium nitrites, nitrates, or chemical preservatives
—High-fructose corn syrup or hydrogenated oils
—Canned stocks or pre-made sauces
—Added growth hormones or antibiotics
Please inform us of any food-related allergies We cook the way your grandmother did,
from ingredients, not from packages.