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