Cascina Spinasse Blog


A party for the decade

Ready. Set. Party!  In celebration our 10th year, we’re having a cocktail bash and we hope you’ll join us.  We’ll start with a champagne reception followed by lots of great food, cocktails and terrific wine.

Sunday, August 19 | 6-9pm

$125 per person

Call for tickets (206) 251-7673

Spinasse-30 Table with Tajarin

Spinasse NYE Menu 2017

Photos by

Join us for a special, 6-course dinner crafted by Chef Stuart Lane 
$130 per person {+tax & gratuity} | $80 optional beverage pairing

Wild Alaskan spot prawn salad with aioli, watercress, Meyer lemon and grapefruit


Manzo marinato: One day-marinated beef tenderloin with butternut squash purée and hazelnut cracker

Beet and carrot salad with beet meringue and pistachios


White truffle pork sausage with risotto bianca


Raviolo with egg yolk and polenta with black truffle succo

Potato gnocchi with caviar, chives and caramelized shallot crema.


Pan-seared scallops with salsify spuma, smoked parsnips and celery root


Pan-roasted NY steak with beef stuffed cippollini and bone marrow bombolino with seared kale


Foie gras mousse with huckleberries, bicerin and piccolo pasticceria


Hazelnut zuppa Inglese with mascarpone and white chocolate mousse, Frangelico and hazelnut encrusted pears.


2017 Valentine’s Day at Spinasse

Spinasse interior verticalSpinasse-23 Tajarin vertical
Chef Stuart and his culinary teams have designed menus that will make for a great Valentine’s Day celebration with their amazing food and Italian wine and spirits.

5-11pm {no a la carte available}
$100 per person + tax and gratuity | $50 optional wine pairing

Six-course dinner with options to curate your own menu. Select a wine pairing that has been hand-picked for each course or a choose a splurge-worthy bottle of Italian wine from our notable, Piemontese list.

MENU {We are unable to accommodate dietary restrictions on this evening}
Course 1 {choice}
Endive, orange, fennel salad


Baby romaine, salame chop salad

Course 2
Bigne stuffed with Lobster and black truffle

Course 3 {choice}
Braised beef with potato gnocchi


Calamari risotto

Course 4
Braised rabbit tortellini

Course 5 {choice}
Braised boar neck with chestnuts


Poached sturgeon with rice polenta

Course 6 {choice}
Citrus cremeaux with shortbread and almonds


Caramel and chocolate mousse with chocolate shell on a hazelnut cake

Call for a reservation (206) 251-7673



Celebrate at Spinasse on New Year’s Eve

Spinasse-23 Tajarin vertical

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

Spinasse $100 Per Person (+tax & gratuity) | $50 Wine Pairing
Please call for a reservation (206) 251-7673.

Scallop Milanese with hearts of palm, blood orange and chervil


Poached egg on creme fraiche bombolino with paddlefish caviar

Shigoku oysters with pomegranate granita and watercress

Lobster stuffed potato gnoccho with black truffle fonduta


Braised oxtail risotto

Tajarin with white truffle butter


Pan roasted Painted Hills ribeye cap with poached bone marrow and gremolata with saffron sauce


Poached wild Alaskan spot prawns with polenta and prawn roe crema

Spiced apple cider with rum

Walnut semifreddo with flamed caramel meringue and chocolate sauce


Warm Lemon cake with mascarpone frosting, poppy seed-passionfruit mousse and caramel sauce

**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.

Saturday lunch with Francesca Vajra

Saturday, September 24

Lunch begins at noon {Limited seating}

$40 per person + tax and gratuity

We are delighted to welcome the daughter of Aldo Vajra, who established G.D. Vajra winery in 1972, for a winemaker lunch at Spinasse.

Francesca will be making her annual pilgrimage to Seattle sharing her delicious wines from Piedmont and we’ll be pouring some of our favorites.

Chef Stuart will craft 3 courses to accompany the wines: a Chicory salad with Barolo vinegar and hazelnuts, Gnocchi with porcini and Milk-braised pork.


Iconic Seattle Dishes

Spinasse-9 Tajarin


Eater Seattle recently called out what they deem to be the “iconic dishes that define Seattle dining”.  We’re thrilled that Chef Stuart Lane’s Tajarin with butter and sage is included as a classic worth of sharing with local and visitors alike.  You’ll always find tajarin on the menu, lovingly made by hand each and every day, alongside other seasonal additions like Gnocchi di Capra, goat cheese gnocchi with baby carrot and pancetta ragu or Raviolini di Agnello, lamb raviolini with marinated favas and pecorino.  #spinassepasta

Valentine’s Day- Love or Lust?

Chef Stuart and the Spinasse team are ready to help you celebrate on Valentine’s Day with two menus that pay homage to this noted day of passion.  Love or lust?  Either way you can’t go wrong!

Spinasse-53 Dining Room small Spinasse-9 Tajarin


5-11pm | 5-courses

$95 per person + tax and gratuity
$45 optional wine pairing

Click for a reservation or call (206) 251-7673

Menu one: Love

Alaskan Dungeness crab Russian salad

Idaho Trout in carpione

Raviolo with egg yolk, ricotta and lemon zest.

Saccocia (rolled and roasted pork belly) with herbs and roasted carrots

Hazelnut torrone semifreddo with caramelize honey sauce


Menu two: Lust

Rabbit and foie gras terrine

Warm salt cod bruschetta

Fontina caramelle with pinenuts and sage

New York steak with white truffle butter and potato gratin

Chocolate bonet with almond cream.


Are you Wild About Game?



If you haven’t attended Wild About Game in Portland before, consider making the trek down I-5 on Sunday, October 11, 2015.  Organized by Nicky USA, butchers and purveyors of specialty game and high quality meat, this delicious event runs from 11:30-4pm and is focused on, you guessed it, all things game.

Our own Stuart Lane will be there, battling head-to-head with Chef Andrew Mace of Portland’s Iconic Le Pigeon.  The protein they’ll be preparing for judging is quail. With Mace’s French focus and Lane’s Northern Italian, it will be fun to see who handles this petite bird better.

Find more information and tickets here.






Pop-Up Pasta Dinner Next Wednesday

Tom Barwick Pasta vertical


5 Courses- $75
Optional Wine Pairing-$40

Spinasse pasta lovers should not miss this dinner next week from Stuart and team. Includes a complimentary glass of bubbles to start.

It should be a delicious event, don’t miss it!  Call for a reservation (206) 251-7673


Goat cheese gnocchi with roasted heirloom cherry tomatoes

Trofie with basil pesto and toasted walnuts

Chestnut gnocchi with speck ragu and huckleberries

Raviolo with fresh ricotta, chicken yolk, lemon zest, duck brodo and zucchini

Vanilla panna cotta with blueberries

Spinasse Recipe- Zucchini in Carpione

Photos by
Here’s the perfect summer recipe to make at home from Spinasse and Artusi’s chef Stuart Lane.  It’s a delicious way to use  zucchini out of your garden and a dish that will work as a light dinner with some crusty bread and a glass of wine or serve as a side dish.  #SpinasseSeattle #Italian #SummerRecipes

Zucchini in Carpione

4 zucchini, sliced lengthwise roughly 1/8 of an inch.

3 onions, diced

1/4 c sliced garlic

1/4 C white wine

2.5 T champagne vinegar

1/3 C  chopped parsley

1/3 C chopped mint

1/4 C chopped marjoram

Salt and pepper

Extra virgin olive oil

Season the sliced zucchini with salt and pepper and let sit at room temperature for 20 minutes.  Heat a medium sauté pan up until just starting to see wisps of smoke over medium high heat.  Saute the slices of zucchini in batches until golden brown on both sides.  Remove to a cookie sheet preferably in a single layer.  Add more oil, the onions and garlic and cook until lightly browned over medium heat.  Deglaze with the white wine and cook until the majority of the wine has evaporated.  Add about half of the vinegar and all the herbs and cook for about five minutes on medium low heat.  Taste for salt and acidity adjust to your liking with the remaining vinegar and salt.

In a nonreactive pan put down one layer of the zucchini and top with the veggie herb mix in roughly a 1/4 inch layer. Repeat until you run out of both, using restraint to make sure you finish with the veggie layer and not a dry zucchini layer.  Let the mix sit until room temperature and enjoy or refrigerate and eat at a later date.  If enjoying later make sure you pull it out to room temperature for at least an hour.

Site Design: Gina Tolentino

© 2019 Cascina Spinasse Blog