The weather is warming, the nights are lighter-it’s the perfect time to swing by Artusi for a cool beverage and a snack .  Our happy hour runs from 5-7pm and 10pm-close, nightly. This summer, you’ll find a daily slushy of icy deliciousness, a gin or vodka martini or specialty cocktails for $6, and draft and bottled beer.

Nibbles and nosh include fan favorites like a our roasted hazelnuts with controne chile and muscovado sugar, pasta della sera, or our gigantic meatball in tomato sauce.

See you soon!

Artusi
5-11pm
$65 per person + tax and gratuity | $35 optional wine pairing

Mark your celebration with a seasonal cocktail, wines by the glass or bottle, or opt for the special wine pairing.

MENU

Course 1
Ahi cruda with Calabrian chile- castelvetrano olive condimento

Course 2
Tonnarelli carbonara with egg yolk and crispy pancetta

Course 3
Braised pork cheeks with fried cannellini bean cake

Course 4
Gianduja semifreddo with huckleberries and whipped cream

Call for a reservation: (206) 251-7673

Chef Stuart Lane and his team are at work crafting Artusi’s delicious menu to commemorate New Year’s Eve. {Please note that we are not able to accommodate dietary restrictions on this evening.}

Artusi- $65 Per Person (+tax & gratuity) | $35 Wine Pairing

{A limited bar menu will also be available.}

Menu
Scotch egg of beef and pork with egg sauce.
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Raviolo with ricotta, duck egg and cured foie gras in duck brodo
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Rabbit mortadella stuffed braised rabbit leg with carrots and turnips.
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Chocolate bonet with amaretti, hazelnut feuilletine and cream.

** If you are out and about later in the evening, swing by between 11pm and midnight (no reservations are necessary), where you can order any of the dishes a la carte at either Spinasse or Artusi.

Sunday and Monday just got better with our new Pasta + Wine nights. Select any 2, full-sized pasta courses + either a bottle of Italian red, white or rosé wine to accompany them for just $30!

The dishes change weekly, so check the website for the updated menu.

Current pasta selections include:
Cavatelli, lamb ragu, rosemary EVOO gelato
Spring green pansoti, salsa povera, Parmigiano
Goat cheese gnocchi, asparagus, ramps, Parmigiano.

Valentine’s Day 2016
5-11pm | 5-courses

$65 per person + tax and gratuity
$35 optional wine pairing

The Artusi chef team will offer a prix fixe menu with a limited, a la carte menu available only at the bar. Be sure to have our bartenders prepare a new, seasonal cocktail to get you started like the Maple leaf Country Club Punch: Rye, Benedictine, Black Tea, Absinthe, Lemon, Honey.

Braised octopus bruschetta with spicy tomato conserva

Little gem salad with roasted shallot vinaigrette, prosciutto and parmigiano

Roasted lamb shoulder casoncelli (stuffed pasta) with resting jus

Duck leg confit with duck sausage braised beans

Dark chocolate cake with dolce di latte frosting and sesame gelato

Call for a reservation (206) 678-2516

Artusi | 4-11pm
5-courses- $65 per person + tax & gratuity (limited bar menu available)
Optional Wine Pairing: $35

Stuart and team will craft a 5-course dinner inspired by the cookbook; The Science of Cooking and the Art of Eating Well from our namesake, Pellegrino Artusi. Written in 1891, Artusi was the first to include recipes from all the different regions of Italy in a single cookbook and, if you love Italian food, it should be part of your essential collection.

MENU

Scallop cruda with poached meyer lemon, blood orange gel and chicharon

Paradise soup with melted foie gras and watercress

Oxtail tortellini crispy celery root

Duck leg confit with sunchoke rosti and saba

Hazelnut cake with buttermilk gelato and anisette chocolate sauce

PLEASE CALL FOR A RESERVATION (206) 678-2516

If you picked up the December issue of SEATTLE magazine, you may have seen Chef Stuart Lane’s Beet Salad featured in their Takeout Holiday Feast edition.  A perfect dish to accompany your December dinner, this delicious salad of sliced roasted beets is layered with walnut sauce and enveloped in beet puree and rolled in walnuts with Gorgonzola fonduta.

The beet salad, 2 to an order, is available for $26. It serves 4 people as a small starter and comes with a side of Gorgonzola fonduta and a beet chip.

CALL TO ORDER BY THURSDAY, DECEMBER 17

PICK-UP ON 12/22 and 12/23 BETWEEN 1-4 pm.

ONLY 40 ORDERS AVAILABLE- CALL (206) 678-2516

Join us for a ghoulishly good time in Artusi – Friday and Saturday, October 30 and 31

** $20 gift cards* awarded to the first 20 people in the door in costume (*for use on a subsequent visit)

** All Hallow’s Eve Cocktails- $10

Black Arts
Rye, Smoky Scotch, Amaro CioCiaro, Sweet Vermouth, Chocolate Bitters

Corpse Reviver No. 13
Gin, Pear Liqueur, Lillet, Lemon, Absinthe

Dark Harvest
Tequila, Allspice Liqueur, Lime, Chinotto

Satan’s Soulpatch
Bourbon, Grand Marnier, Sweet & Dry Vermouths, Orange

Caramel Apple
Housemade Apple-infused Vodka, Cider Caramel, Cinnamon Syrup, Lemon

Bitches’ Brew
Red Wine Punch served from a fresh pumpkin

This is a rare opportunity to meet and dine with Italian winemaker, Lucio Gomiero of Vignalta, one of our favorite producers from the Veneto region of Colli Euganei.  Vignalta was founded in 1980 by Lucio who concluded after years of tasting great Bordeaux wines, that anything Pomerol could do, he could do just as well. Colli Euganei shares the same lines of latitude with Bordeaux, therefore it is not surprising that varietals from this region flourish.

Please join us for a four-course dinner prepared by Chef Stuart Lane paired with the wines of Lucio Gomiero who will be accompanied by Seattle Master Sommelier, Chris Tanghe.

MENU
Beef Carpaccio with Maionese and Arugula

Risotto Nero with Braised Octopus

Roasted Quail with Creamy Polenta

Frittelle with Apricots

Tuesday, July 14- 7 pm

Four courses with wine pairings – $100 per person(+ tax and gratuity).

Please call for a reservation (206) 678-2516

The patio is open, come and enjoy some of Connor’s tequila sherry punch (tequila, sherry, pineapple, lemon, lime and cinnamon). We also have a house cured salmon special tonight with Willowood new potatoes and baby lettuces in hazelnut vinaigrette.