SEATTLE RESTAURANT WEEK
$65 per person for 3 courses (tax and gratuity are not included)
I
Brussels Bacon & Brie GF
extra virgin olive oil, honey balsamic vinaigrette
Braised Tomatoes & Burrata VGT, GFO
basil, balsamic glaze, served over sizzling cast iron, homemade rosemary focaccia
El Diablo Prawns GFO
sautéed in a silky cream sauce with a devilish kick. homemade rosemary focaccia
Sicilian Meatballs
house-made beef and pork meatballs, marinara, mozzarella, parmesan. homemade rosemary focaccia
II
Seafood Risotto GF
arborio italian rice w/ smoked salmon, prawns, cream, and parmesan on top of our homemade lobster bisque
Italian Sausage Gnocchi VGTO
pan seared house-made gnocchi, creamy butternut squash puree, spinach, goat cheese, black truffle oil
Spicy Sausage Rigatoni VGTO
italian spicy sausage, onions, mushrooms, vodka cream sauce
Cioppino GFO, DF
pacific prawns, scallops, alaskan halibut, mussels, calamari, spicy tomato-shellfish broth, homemade rosemary focaccia
Lamb Osso Bucco GF, DF
braised lamb shank, served w/ roasted baby potatoes, house-made lamb reduction sauce
Squid Ink Pasta & Calamari GFO
full 8oz portion squid ink egg vermicelli, tender calamari, crème fraîche, scallions
*15g osetra caviar +35
III
Mama’s Tiramisu VGT
ladyfingers soaked in baileys & kahlua, topped w/ whipped mascarpone, cocoa
Flourless Chocolate Cake GF, VGT
rich, decadent, fudge like, served w/ house-made raspberry sauce
Pumpkin Crème Brulé
*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
