Dine out and celebrate the spring run of Seattle Restaurant Week, April 7-11 and 14-18. We are serving up three-course dinners for $28 and there's a lot to choose from. Check out the menus below:

Staple & Fancy

Appetizers Appetizers served Family Style to the whole table: Smoked ricotta with honey and grilled bread Mixed baby lettuces with champagne vinaigrette Chickpeas with clams, mussels, and squid House made porchetta Fried oysters with Calabrian chili aioli

Entrées Choose One Potato gnocchi with bolognese with mint, and marjoram Seared fennel with olive purée, romanesco and corona beans Grilled pork chuck loin with spring onions, asparagus, aged balsamic vinegar Grilled Spanish mackerel with Yukon gold potatoes, olives and salsa verde

Desserts Choose One Gianduia Chocolate Terrine with rhubarb coulis Seasonal sorbet with biscotti Ricotta Cheesecake, Strawberry Compote

How To Cook A Wolf

Appetizers Choose One Roasted beet salad, almond, ricotta salata, curly endive Baby greens, roasted shallots vinaigrette, pistachio Whipped baccala bruschetta, pickled red onion Coon striped prawn Crudo, shaved fennel, radish, and grapefruit Grilled asparagus, fried duck egg, Parmigiano reggiano

Entrées Choose One Bucatini, Guanciale, tomato, garlic, chili Campanelle, asparagus, ramps, grana padano Smoked pork chop, nettles, crushed new potato Sea scallops, Farro, charred spring onion Brick chicken, artichoke, fava bean, fiddlehead fern

Desserts Choose One Gianduia Chocolate Terrine with rhubarb coulis Lemon Olive Polenta Cake, Winter Fruit Compote, Yogurt Gelato Seasonal sorbet with biscotti

Rione XIII

Appetizers Choose One Puntarelle alla romana w/ anchovy, chili, garlic, Parmesan Spring vegetables in brodo w/ chickpeas and Parmesan Suppli al telefono w/ tomato sauce and oregano

Entrées Choose One Tonnarelli cacio e pepe w/ black pepper, pecorino Romano Buffalo mozzarella pizza w/ tomato, basil and olive oil Oxtails braised in tomato w/ celery and creamy polenta

Desserts Choose One Seasonal sorbet with biscotti Tiramisu shot Gianduia Chocolate Terrine with rhubarb coulis

Tavolàta

Appetizers Choose One Parsnip, truffled pecorino, chard Baby Romaine, blue cheese, radish, crouton Pork Belly, Friséee, Kumquat

Entrées Choose One Rigatoni: Spicy Italian Sausage, Marjoram, Tomato Gnocchi Alla Romana: Semolina, Mozzarella, Tomato Grilled Spanish Mackerel: Fresh Chickpea, Preserved Meyer Lemon, Potato, Olive

Desserts Choose One Gianduia Chocolate Terrine with rhubarb coulis Seasonal sorbet with biscotti Lemon Zeppole, Cara Cara Orange Chocolate Sauce

Anchovies & Olives

Appetizers Choose One Salmon Crudo: Horseradish, Frisee, citrus Fried Oysters: Celery root, capers, tarragon aioli Baby Beet salad: Watercress, grapefruit, pistachios, mustard vinaigrette

Entrées Choose One Bigoli: Anchovy, garlic, chili, mint, pangrattato Grilled Mackerel: Baby artichokes & oven dried tomato Cioppino: Manila clams, mussels, prawns, controne beans

Desserts Choose One Buttermilk Panna Cotta, Fruit Compote Seasonal sorbet with biscotti Gianduia Chocolate Terrine with rhubarb coulis