Seattle Restaurant Week
April 7-18th, Dinner Sunday-Thursday
Guest chooses, 1 app, 1 pasta or entrée and 1 dessert
APPETIZERS
Grand Central Baguette
marinated caciocavallo, aged balsamic, olive oil
Castelvetrano Olives
calabrian chili, confit garlic, citrus
Salumi Board
prosciutto di parma, hot coppa, finnochiona, speck, mortadella with pistachio
Chickpeas
celery, golden raisin, lemon
Roasted Beets
ricotta, pistachio, basil, sherry vinegar
Bruschetta
smoked fish, pickled onion, aioli
Foie Gras Mousse Bruschetta
smoked cherry, black pepper
Little Gem Salad
champagne vinaigrette, radish, chive, parmesan
Burrata
rhubarb, hazelnut, crostini
Beef Carpaccio
arugula, parmesan, lemon
Grilled Asparagus
parmesan fonduta, saba, garlic
Pea Vines
Calabrian chili, pinenut, radish
EXTRUDED PASTA
Tonnarelli
cracked pepper, butter, pecorino
Spaghetti
anchovy, garlic, chili or tomato & basil, parmesan
add Chicken and Ricotta Meatballs +6
Rigatoni
spicy sausage, tomato, marjoram, parmesan
Paccheri Nero
prawn, n'duja, soffritto, gremolata
Bucatini Carbonara
house made guanciale, parmesan, garlic, egg yolk
SHEETED PASTA
Carrot Ravioli
mascarpone, carrot green pesto, shallot
Pappardelle
beef and pork ragu, tomato, mint, chili, orange, grana padano
GNOCCHI
Gnocchi alla Romana
semolina, mozzarella, tomato
Potato Gnocchi
Dungeness crab, charred scallion, preserved lemon
ENTRÉES
New York Strip
root vegetable, swiss chard, balsamic jus
Pork Chop
apple, treviso, prosciutto, hazelnut pangrattato
Whole Grilled Fish
brown butter, caper, fried herbs
Risotto
octopus, shrimp, lobster, clams, boquerones
Lamb T-Bone
porcini, polenta, spring onion
DESSERT
Lemon Zeppole
Chocolate dipping sauce
Buttermilk Panna Cotta with Rhubarb
Seasonal Sorbetto