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.