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

Little Gem Salad
champagne vinaigrette, radish, chive, parmesan

Burrata
rhubarb, hazelnut, crostini

Grilled Asparagus
parmesan fonduta, saba, garlic

Corona Beans
N'duja, Sofrito, Chili,  Pangrattato

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