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.


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.

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

Big Ginger

The pork days of summer have arrived! We had the incredible fortune of working with Egg and I Pork out of Chimacum on the peninsula. I had asked if they ever butchered older animals as I was interested in anti-industrial pork full of flavor with plenty of fat. Phil Vogelzang said he could help us out. He definitely came through in a very large way. Big Ginger was a 3 year old, 638 pound Tamworth sow raised on hazelnuts and whole goat milk (as opposed to whey which is common). She is a beauty! We are doing everything we can think of with her including; spuma, ciccioli, flank, skirt, ragu Bianca, braised shanks, roasted loin, roasted tenderloin, lardo, pie dough (sweet and savory) not to mention inserting her wonderfulness into every pork dish we already have on the menu. This is one of the most exciting times as a cook, to be able to work with something so clearly special invigorates your creativity and lets everyone get a first hand sense of the importance of working with local farms.IMG_5267

IMG_1429Check out that layer of fat.  (On the primal of course, not Keaton in the background)

Josh’s last day

Our sweet Josh is moving on from Spinasse to be the new Chef at Monsoon. This Monday, June 29th is his last day. He’s going out with a special 5 course menu of his favorite dishes during his time here. Josh we wish you the best of luck, you’ve left a wonderful mark here. Thank you!


Josh’s Last Day Menu

Watermelon radish and kohlrabi salad with anchovy vinaigrette and parmigiano
Roasted cipollini stuffed with pork with braised celery and pinenuts
Cavatelli with cherry tomatoes, basil and ricotta
Lamb Milanesa with apricot mostarda and arugula
Peach sorbetto with walnut brutti ma buoni


Father’s day weekend

We have several exciting specials this weekend in addition to our menu including tagliatelle with pork cheek ragu and black truffles and spot prawns with scrambled eggs.For dessert we have gianduja semifreddo with dark chocolate hazelnut feuilletine. For all the Dads out there our braised short ribs with roasted porcini would be a perfect way to indulge on your special day. We’re also putting risotto with manila clams and burrata on the menu tomorrow. We’ll finish the risotto with butter only (no parmigiano) so as not to overpower the clams. Its a little outside the norm but the combination is decadent and summery.

Vancouver B.C. Road Trip

La Pentola dinner 5-15


If you are thinking about a getaway to Vancouver, B.C., you might consider a visit the last weekend of May, when Chef Stuart Lane of Spinasse and Artusi will be a guest chef at La Pentola. The restaurant is located in the stylish, Opus Vancouver, the only boutique hotel in Vancouver to receive the coveted Forbes Four-Star rating from 2013 through 2015, and named “Top 5 Trendiest Hotels in the World” by TripAdvisor. Located in the heart of vibrant Yaletown in downtown Vancouver, the hotel’s striking design and personality make it a top hotel of choice for savvy travelers who like their lodgings with a little more flavor.

Stuart will collaborate with Chef de Cuisine Travis McCord for La Pentola’s Supper Series on Sunday, May 31.  This 10-course family style dinner will showcase the best Italian dishes from each chef and restaurant.

The hotel has created a terrific stay package that includes an overnight guestroom and dinner for two to Stuart’s dinner.  Click to find the details here.   This should be a great event and weekend; we hope to see you in Vancouver!

Spinasse Brunch -Sunday, May 10


A few seats remain for our special brunch on Sunday, May 10 (Mother’s Day) at Spinasse.  Chef Stuart Lane has an amazing, a la carte menu planned worthy of Mom or just as a wonderful treat for you and a guest.

Brunch Menu

Wild Alaskan spot prawns with scrambled eggs and bruschetta

Poached eggs with fontina fonduta in a jar

Asparagus with fried egg and Parmigiano

Prosciutto cotto, prosciutto di Parma, dried fruit, Toma, Gorgonzola, apples

Tajarin with butter and sage

Lamb sausage ravioli with fava beans

Crostini misti: mixed toasted breads with jam, honey, and butter

Soft Polenta with roasted morel ragu

Juniper cured salmon with creme fraiche and croutons

Artichoke salad with farro and soft boiled quail eggs

Hazelnut scones with Golden Glen creamery butter

Walnut cake with brown butter streusel and warm rum cream

Chocolate cornetti

Seating is limited. Please call for a reservation (206) 251-7673

Spinasse at Home- Hazelnut Cake Recipe


Love hazelnuts? Then you might want to try your hand at making a delicious Hazelnut Cake with Brown Butter Hazelnut Streusel from Spinasse and Artusi’s Chef, Stuart Lane.

In the restaurant, Stuart tops the cake with a White Chocolate Sorbetto that is made in house, but he says that any good quality vanilla ice cream will work equally well.

Hazelnut cake (serves 8)

110g toasted hazelnuts, blended in robocoupe or Cuisinart until finely chopped but not a nut butter

25g semolina

25g AP flour

1/2t baking powder

1/2t kosher salt

2 eggs, separated

100g sugar

125g unsalted butter, melted slightly cool

Combine nuts, both flours, baking powder and salt.  Whip the egg whites and ¾ of the sugar until stiff peaks, reserve.  Whisk yolks and remaining sugar.  Add yolk mixture to dry ingredients.  Stream in butter, stirring constantly.  Fold in meringue in 3 additions.  Bake at 325 degrees in a buttered 9 x 9 baking pan, until golden brown and cake tester comes out clean, roughly 25-35 minutes.

Brown butter hazelnut streusel topping

1/2 C AP flour

1/2 C toasted hazelnuts most of the skin removed

1/4 C Muscovado sugar

1 t kosher salt

2oz cold butter

2oz brown butter (melted but not too hot)

Add all ingredients except the brown butter in a robocoupe and pulse until pea sized.  Stream in the brown butter and pulse again until it just comes together.  Don’t puree until homogenous.  Different textures are good.

Muscovado Hot Cream

1 cup cream

2 oz butter

1 oz muscovado sugar

1 1/2 T white rum

Reduce cream, butter and sugar very slowly over low heat until almost reduces by half.  Take off heat and add rum.


Make the cake and pour into buttered baking pan.  Add the streusel topping and bake.


Serve in bowls. Spoon the rum cream on the bottom. If the cake is cool, warm it for a few minutes at 350 and place it on top of the cream.  Top with vanilla ice cream.


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