Front |
Previous | 1 of 2 | Next |
|
small (250x250 max)
medium (500x500 max)
large ( > 500x500)
Full Resolution
All (PDF)
|
Loading content ...
ANTIPASTI
Cappesante - seared scallops with field greens. 10
GamDeroni - grilled prawns with goat cheese, lemon, mint. 10
Carpaccio - think) s iced beef tenderloin, parmesan, capers, dijon mustard. 10
Calamari - sauteed in balsamic, marinara. 8
Caprese - tomatoes, basil, buffalo mozzarella, olive oil. 8
Cozze Isola - local mussels in a light garlic sauce. <? \
Bruscnetta - toasted bread, tomato, basil, olive oil. 6
Pungpi ai Perri - grilled, marinated portobello, walnuts, gorgonzola. 10
Antipasto Misto - cured Italian meat platter. $
Polenta -grilled with wild mushrooms, balsamic. J
Prosciutto con ArugLila - prosciutto, baby arugula, parmesan cheese. 10
Vongole Oreganato - clams, garlic, oregano, white wine. $
Eggplant Parmiejana - classic eggplant parmesan. $
INSALATE-ZUPPE
Insalata di Prancesca - fieldgreens, apples, pears, gorgonzola, pistachios, vinaigrette. 8
Insalata di Sterano - fennel, green apples, parmesan cheese, truffle salt. 8
Insalata Mista - field greens, vinaigrette. 6
Insalata ai Cesare - classic Caesar salad. J
Spinaci - sauteed spinach, onion, lemon, pine nuts. /
Brodetto - fresh mixed seafood saffron cream soup. $
Pagf'oli - Tuscan style white bean soup. J
Minestrone - classic Italian vegetable soup. 7
PRIMI
Ravioli Cappesante - seared scallops, saffron, cream. \6
Cappelletti Mauro - cheese-filled pasta, prawns, eggplant, tomato, cream. \6
Tagfiatelle al Ragti Bolognese - wide pasta, classic meat sauce. Yy
Pusilli Zafrerano - sausage, pine nuts, arugula, currants, saffron, cream. Yy
Gnoccni Gorgonzola - potato dumplings, gorgonzola, hazelnuts, cream. 14
Penne Vodka - pancetta, peppercorns, vodka, tomato, cream. Yy
Linguine Porto Nuovo - fresh seafood, tomato sauce. Yy
Capellini Mogjie - angel-hair pasta, wild mushrooms, sun-dried tomatoes, pine nuts. 14
Rigatoni Pepperonata - Italian sausage, red bell peppers, tomato, cream. 14
GemelliSienese - spiral pasta, prosciutto, peas, Rogue Creamery Oregonzola, cream. Yy
SECONDI
Parmigana - classic veal parmesan. 20
Piletto ai Manzo - grilled tenderloin, gorgonzola, red wine sauce. 26
Polio Grigjia -grilled chicken breast, roasted vegetables. \$
Agpello Marcnig/ana - braised lamb shanks, fresh herbs, Italian plum tomatoes. 25
Polio Tnfolati - chicken breast, mushrooms, cognac, dijon cream sauce. \f
Porcnetta -grillled pork chop, portobello, Marsala wine sauce. 20
Osso Buco - braised veal shanks, aromatic vegetables. 24
Vitello Milanese - lightly breaded veal with arugula, tomatoes. 20
Vitello SaltimDOCca - sauteed veal, prosciutto, sage, white wine & butter sauce. 20
Consumption of raw or undercooked meat, poultra, fish, pork or eggs mat) increase one's risk of food borne illness.
Object Description
| Title | Assaggio Menu |
| Identifier | spl_menu_2303601-030 |
| Restaurant Name | Assagio |
| Description | Opened in 1993 by Mauro Golmarvi, as of 2012, this restaurant is still serving Italian food. |
| Subject (LCSH) |
Seattle Public Library Menus Menu Design--Northwest, Pacific Restaurants--Northwest, Pacific Menu Design--Washington (State)--Seattle. |
| Address | 2010 4th Avenue, Seattle, WA 98121 |
| Neighborhood | Downtown |
| Date | Unknown |
| Item Type | Menus |
| File Format | img/jp2 |
| Digitization Specifications | Master images scanned on Epson 10000 XL flatbed at 600 ppi, 24 bit color, and saved as TIFF files. Adobe Photoshop used to resize images to 300 ppi and convert to JPEG format. Master file size: 305,777,136 bytes. |
| Source | http://seattle.bibliocommons.com/item/show/2303601030 |
| Collection | The Seattle Room Menu Collection |
| Rights Management | For information about rights and reproduction, visit http://cdm16118.contentdm.oclc.org/cdm/rights |
| Contributing Institution | The Seattle Public Library |