Cascina Spinasse Blog


2017 Valentine’s Day at Spinasse

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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



Spinasse Recipe- Zucchini in Carpione

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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.

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