Celebrate New Year’s Eve at Artusi

December 1, 2016
by artusi

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.

 

 

Pasta & Wine Nights

May 16, 2016
by 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.

2016 Valentine’s Day at Artusi

January 28, 2016
by artusi

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

New Year’s Eve 2015

December 9, 2015

 

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

 

Artusi’s beet salad for your holiday

December 9, 2015
by artusi

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

 

 

All treats, no tricks on Halloween weekend

October 14, 2015
by artusi

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

 

 

Vignalta Winemaker Dinner-Tuesday, July 14

July 7, 2015
by artusi

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

Patio at Artusi.

June 20, 2015
by artusi

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.

4-Year Celebration for Artusi

June 10, 2015
by artusi

Artusi turns 4 this month and we’ve got a number of great options to commemorate.  Here’s a preview of what’s ahead:

** 4-course Tasting Menu- June 12-14
$40 pp ++

Chef Stuart Lane has a terrific, 4-course menu planned for a mere $40.  It’s a delicious deal.  Reservations are encouraged.

Anniversary Menu:
Cremini mushroom and avocado salad with salsa apicius
Risotto with manila clams and burrata
Braised pork cheeks with celery root puree and black truffle
Gianduja semifreddo with grappa strawberries

** Cocktail Gift Card(s) GiveawaysJune 12-14
During our ARTUSI anniversary weekend celebration, guests who purchase a cocktail will receive a coaster with their drink and nine lucky guests will find a special “golden coaster” to  win a gift card for use at ARTUSI or Spinasse (one coaster per person, per visit). Four, $50 gift cards will be handed out on both Friday and Saturday nights (June 12 and 13) and on Sunday night (June 14), someone will win a $200 gift card.

**Eat (Red) Drink (Red)- June 1- 30
This June, (RED) will unite the culinary world to raise awareness and funds in the fight against AIDS for their annual EAT (RED) DRINK (RED) SAVE LIVES campaign. Under the leadership of famed chef Mario Batali, they unite the most reputable food franchises, brands, Michelin-starred restaurants and food trucks to create (RED)-inspired products and menu items that, when purchased, 86 AIDS.  Artusi will be supporting this great effort in the month of June. $1 from every pasta dish purchased will benefit and be donated to Eat Drink Red.

Click for a reservation or call (206) 678-2516

 

New Year’s Eve Dining at Artusi

December 17, 2014
by artusi

This New Year’s Eve, we hope that you’ll consider dining with us at Artusi.  We’ve created a beautiful dinner of five courses that will include scallops, house made ravioli, and a caramel semifreddo to finish.

For fans of Italian wines, there will also be a paired wine option for $30 per person.

Reservations are available from 5-11 pm, so you can start or end your night with us, and toast to a happy, healthy, and peaceful 2015.

Artusi | 5-11pm
5-courses- $65 per person + tax & gratuity (a la carte menu not available)

Optional Wine Pairing: $30

New Year’s Eve Menu:

Course one:

Nantucket bay scallops with shaved buddha’s hand, sunchokes pickled in coriander vinegar

Course two

Warm buckwheat crespelle with cured foie gras, crumbled egg, local black truffles and black garlic puree

Course three

Lentil ravioli with cotecchino, mostarda di cremona, cotecchino broth

Course four

Duck leg braised with parsnips, cinnamon and almonds

Dessert

Caramel semifreddo with chocolate wafer and candied pineapple

Reservations available here or call (206) 678-2516