top of page

Northwest Restaurant Week 2024 Menu

Available March 1st, 2024 through March 10th, 2024

Avanzare Website.png
Lunch $24.95 | Dinner $34.95
THREE COURSE MEAL
Choose one 

SPINACH CON MELOGRANO E GORGONZOLA

Baby spinach & pomegranate tossed with citrus dressing, topped with crumbled gorgonzola and candied walnuts. 

COZZE 

Prince Edward Island mussels Garlic white wine sauce and garlic crostini. 

ARANCINI DI CINGHIALE 

Rice fritters stuffed with wild boar ragu served with pesto and Calabrian aioli.

 

Choose one 

GNOCCHI ALLA VODKA 

Handmade ricotta gnocchi, spinach, San Marzano tomatoes, and vodka cream sauce. 

MAFALDE CON GAMBERI 

Sauteed shrimp, arugula, cherry tomatoes garlic basil sauce. 

POLLO VESUVIO 

Boneless half-Amish chicken potatoes, green peas garlic white wine sauce. 

BRACCIOLE 

Slowly braised rolled boneless beef short ribs, served with roasted cauliflower puree. 

Choose one 

CANNOLI 

Ricotta cheese, pistachios, chocolate candied, and citrus zest. 

 

TIRAMISU 

Ladyfinger cookies, espresso, Kahlua, mascarpone cheese. 

Pasta and Wine
Red Wine
Red Wine
Avanzare Website.png

Dinner

THREE-COURSE DINNER $39/ $55 WITH WINE PAIRING

CHOOSE ONE APPETIZER:

 

MINESTRONE (Vegan)

Emmer wheat, beans, and vegetables.

 

BARBABIETOLE (Gluten-Free)

Arugula, diced roasted beets, shaved fennel, orange segments, goat cheese, and lemon dressing.

CRAB CAKE

Crabmeat, breadcrumbs, garlic, and scallions, drizzled with saffron aioli.

 

POLPETE

Beef, veal, and pork meatballs on a bed of creamy polenta.

CHOOSE ONE ENTREE:

TORTELLINI (Vegetarian)

Asparagus, arugula,  mushrooms, cherry tomatoes, green onions, and black truffle cream sauce.

TAGLIOLINI FRUTTI DI MARE

Clams, mussels, shrimp, calamari, bay scallops, and garlic tomato sauce.

 

PAPARDELLE CON SUGO DI CINGHIALE

Slowly braised wild boar shoulder ragu.

ROSTICCIANA

Slowly-braised short ribs, served with roasted cauliflower puree and sauteed vegetables.

PETTO DI POLLO ALLA PARMIGIANA

Lightly breaded pan-fried chicken breast, marinara, mozzarella, and parmesan, and basil, served with pasta.

PESCE BIANCO ALMONDINE

Wood oven-roasted whitefish served with spinach, garlic mashed potato, and lemon butter almond sauce.

CHOOSE ONE DESSERT:

 

CANNOLI

Ricotta cheese, pistachios, chocolate candied, and citrus zest.

 

TIRAMISU

Ladyfinger cookies, espresso, Kahlua, mascarpone cheese.

 

PANNA COTTA (Vegetrian/Gluten-Free)

Coconut eggless Italian custard with raspberry sauce.

bottom of page