Al Bar - Spinasse
Transcript
Al Bar - Spinasse
Al Bar Punt e Mes Vermut 6 Cinzano Vermut Rosso / Vermut Bianco 5 Campari 7 Aperol 6 Cynar 7 Granier Pastis 6 Lillet Blanc 7 Aviation Gin 8 360 Vodka 8 Aniversario Rum 8 Bulleit Bourbon 8 Glenlivet Scotch 9 Menabrea Birra Bionda 5 Lurisia Still/Sparking Water 1L - Piemonte 7 Executive Chef: Jason Stratton Chef de Cuisine: Stuart Lane Sous Chef: Sasha Rosenfeld Kitchen: Martín Islas Guardado, Minerva Cortes Dolores, José Cortes Dolores, Abraham Camacho Cortez, Josh Hart, Silvano Reyes, Getulio Reyes, Katie Gallego, Eric Doyea, Nico Borzee & Takeshiro Nishimura. Pastaioli: Martín Islas Guardado and Abraham Camacho Cortez. Business Manager: Michael Galloway Wine Director: Michele Balkwill General Manager: Jamie Irene Floor: Shane James, Jason King, Lauren Acheson, Frank Mazzeo, Van Ly, Laura Myerson, Caitlynn Flynn, Meg Viera, Shauna Reith, Rochelle Nelson, Tim Freeman, Brian Knecht, Kirk Netherton & Brian Jackson. 1531 14th Avenue, Seattle, WA 98122 Reservations: 206-251-7673 Menu PRIMI all pastas are handmade in house Tajarin al ragù o burro e salvia $12/22 Fine hand cut egg pasta with ragù or butter and sage. Caramelle di capretto $13 / 24 Candy wrapper shaped pasta filled with braised young goat; with marjoram butter. Tagliatelle di zucchini $13/23 Cavatelli with zucchini, basil and ricotta. APERITIVI Campari and Soda Cynar and Soda Cinzano Vermut Punt e Mes Vermut Carpano Antica Cocchi Americano Granier Pastis Lillet Blanc Lillet Rose *** SECONDI Tagliata di manzo con melanzane $32* Sliced local steak with anchovy and honey glazed eggplant and gorgonzola. Menu Degustazione: $125 per person A family style tasting of every antipasto, primo and secondo on the menu - Stracotto di coniglio $28 Stuffed, braised rabbit with roasted baby turnips. Pancetta al forno con fagiolini verdi $19 Roasted pork belly with braised romano beans, pancetta and cherry tomatoes. *** CONTORNI Broccoli al forno $10 Roasted broccoli with bagna caoda. Carrote al forno $10 Roasted young carrots with sage and Acetorium vinegar. Polenta ‘Anson Mills’ $10 Anson Mills’ stone ground polenta with roasted corn and our own crème fraiche butter. ANTIPASTI Insalata di ciccoria e coniglio $13 Local chicory salad with marinated rabbit, parmigianoreggiano and balsamico. Insalata capricciosa $13 Prosciutto cotto, fennel and cherry tomato salad. Melone con farro e acciughe $11 Canteloupe with green farro, purple barley, and anchovy. Salumi misti $12/18 Salumi from Olympic Provisions and Fra’mani with plum mostarda. Antipasto misto della casa $26* A taste of all our house antipasti. *** Sformatino di porri con peperonata $14 Leek flan with peperonata and marinated albacore. Items marked with an asterisk may be raw or under-cooked and may be dangerous to one's health. A gratuity of 20% automatically added for parties of six or more. We serve Columbia City Bakery filone. Casina Rossa olive oil upon request. Trippa alla piemontese $15 Tripe with cherry tomatoes and bone marrow.