Barolo Ristorante

Thinly sliced raw veal carpaccio artfully arranged on a white plate, topped with fresh baby arugula and shaved parmesan cheese.

A comforting, steaming bowl of rustic pasta e fagioli soup filled with tender cannellini beans and aromatic vegetables.

Charred and tender octopus tentacles served alongside roasted potatoes, briny Gaeta olives, and capers on a dark plate.

Tender pan-sautéed calamari simmered in a savory San Marzano tomato broth with olives and capers, served in a cast iron skillet.

Freshly diced tuna tartare molded neatly, glistening with a ginger glaze and a touch of honey, finished with flaky sea salt.

Bubbling baked escargot served in a traditional ceramic plate with compartments, dripping in aromatic garlic and herb butter.

A colorful salad of sliced heirloom tomatoes and creamy mozzarella, dotted with gorgonzola, fresh basil, and toasted pine nuts.

An elaborate wooden board featuring a curated selection of Italian cured meats, artisan cheeses, marinated vegetables, and olives.

Draped ribbons of silky, 20-month aged imported Parma prosciutto served with shards of sharp Parmigiano-Reggiano.

A cheese course platter showcasing mixed artisan cheeses, assorted nuts, a dollop of spicy blueberry chutney, and a tender poached pear.

A generous bowl of local littleneck clams steamed open in an aromatic Arneis wine broth with garlic and fresh parsley.

A crisp and refreshing bowl of mixed garden greens tossed in a light house vinaigrette.

A charred heart of romaine lettuce lightly grilled on the edges, dressed with creamy Caesar dressing and shaved cheese.

House-made fettuccine, mixed seafood, pomodoro

Eggplant parmigiana [Add spaghetti al pomodoro for $8]

House-made ravioli, local wild mushroom-butter

House made gnocchi, black truffle, sausage, mascarpone

Pancetta, cage free organic eggs, zucchini

Spaghetti, local clams, evoo, garlic, homemade bread crumbs, lemon zest

Wild northwest sablefish, butternut squash sauce, green leaves, pepitas

Mishima Reserve Wagyu beef bavette steak, natural & sustainable, arugula, parmesan cheese

Braised beef shank, saffron risotto

Farm to table local RR ranch beef filet. Grazed on lush northwest pasture in pristine Okanogan, WA region

Natural Washington beef shoulder tenderloin steak

Mozzarella and tomato salad

Grilled Caesar salad

Casarecce al Pesto con Ricotta

Spaghetti ai Calamari in Bianco

homemade braised beef & pork meatballs [add pasta $8]

Empress Gin, lemon, lavender bitters, Moscato

Rye, Ramazzotti, black walnut bitters

Gin, Rubino vermouth, Cynar, Campari, orange bitters

Alphabet vodka, Averna, lime, ginger beer

Rum, orange, Campari, lime

Cognac, Amaretto, sugar, lemon

Mezcal, Aperol, Strega, lime, blueberry purée