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Tulio Ristorante
Tulio Ristorante
1100 Fifth Ave., Seattle
BREAKFAST
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STARTERS
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| Bloody Mary | $7.00 |
| Grapefruit or Orange Mimosa | $8.00 |
| Freshly Squeezed Orange or Grapefruit Juice | $3.50 |
| Cranberry, Apple or Tomato Juice | $3.00 |
SPECIALTIES
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| Breakfast Special | $12.95 |
| Rustic Grilled Bread with Poached Eggs, Mushroom- Tomato Ragu and Basil Hollandaise | $11.95 |
| Two Farm Fresh Eggs Any Style with Potatoes, Fresh Fruit Garnish, and Toast or Fresh Pastry | $8.95 |
| Two Farm Fresh Eggs Any Style with Potatoes and a choice of Ham, Bacon or Homemade Sausage | $10.95 |
| Spinach, Pancetta and Mascarpone Cheese Omelette | $10.50 |
| Italian Frittata Omelette, Grilled Vegetables, Goat Cheese, Fresh Herbs and Tomato Ragu | $10.95 |
| Waffle served with Fresh Fruit Compote and Homemade Praline | $8.95 |
| Seasonal Fruit with Fresh Berries | $6.75 |
| TULIo CONTINENTAL Choice of Juice, Homemade Pastry and Freshly Brewed Coffee | $8.95 |
HOMEMADE PASTRIES
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| Seasonal Coffee Cake | $3.00 |
| Toasted Bagel | $3.75 |
| Muffin | $3.00 |
| Croissant | $2.75 |
| Danish | $3.00 |
CEREALS
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| Hot Porridge with Brown Sugar and Currants | $5.75 |
| Cold Cereal with Bananas and Berries | $4.75 |
| Yogurt and Homemade Granola Parfait | $6.95 |
Walter Pisano Executive Chef Bucky James Sous Chef
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BRUNCH
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SPECIALTIES
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| Breakfast Special | $12.95 |
| Rustic Grilled Bread with Poached Eggs, Mushroom- Tomato Ragu and Basil Hollandaise | $11.95 |
| Two Farm Fresh Eggs Any Style, with Pan Roasted Potatoes, Fresh Fruit Garnish and Coffee Cake or Muffin | $8.95 |
| Two Farm Fresh Eggs Any Style, with Pan Roasted Potatoes and a choice of Ham, Bacon or Home made Sausage | $10.95 |
| Spinach, Pancetta and Mascarpone Cheese Omelette | $10.50 |
| Italian Frittata Omelette, Grilled Vegetables, Goat Cheese, Fresh Herbs and Tomato Ragu | $10.95 |
| Waffle served with Fresh Fruit Compote and Honey Whipped Cream | $8.95 |
| Seasonal Fruit with Fresh Berries | $6.75 |
| Organic Greens, Chicken, Pinenuts, Mountain Gorgonzola and Pancetta Vinaigrette | $13.00 |
| Pizza Margherita, Fresh Mozzarella, Sweet Basil and Tomato | $11.00 |
| Calzone, Four Cheeses, Prosciutto Cotto, and Spinach | $12.00 |
| Grilled Panini with Roasted Peppers, Fresh Mozzarella and Basil | $11.95 |
| Ravioli of Smoked Salmon with a Lemon Cream Sauce and Asparagus | $15.00 |
| Ahi Tuna, Grilled Rare, Roasted Red Beets, Pearl Onions, and Saffron Fennel, Bagna Cauda | $20.00 |
| TULIo CONTINENTAL Choice of Juice, Homemade Pastry and Freshly Brewed Coffee | $8.95 |
HOMEMADE PASTRIES
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| Seasonal Coffee Cake, Muffin or Danish | $3.00 |
| Toasted Bagel or Croissant | $2.75 |
CEREALS
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| Hot Porridge with Brown Sugar and Currants | $5.75 |
| Cold Cereal with Bananas and Berries | $4.75 |
| Yogurt and Homemade Granola Parfait | $6.95 |
Walter Pisano Executive Chef Bucky James Sous Chef
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PRANZO
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ANTIPASTI
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| Butternut Squash Soup, Parmesan, Sage, Toasted Farro | $6.00 |
| Grilled Calamari, Chickpeas and Lavender Sausage | $10.00 |
| Burrata, Tomato Jam, White Anchovy and Fennel Salad, Basil Salt, Trampetti Olive Oil | $10.00 |
| Sweet Potato Gnocchi, Mascarpone and Sage Butter | $9.00 |
| Tulio’s Plate of House Cured Meats and Marinated Olives | $10.00 |
INSALATE
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| Organic Field Greens with Red Wine Vinaigrette | $6.00 |
| Tulio Hearts of Romaine, White Anchovy, Focaccia Croutons, and Grana | $8.00 |
| Three Beet Salad, Pecorino Toscano, “Live” Watercress, Beet Vinaigrette | $9.00 |
| Organic Greens, Chicken, Pine Nuts, Mountain Gorgonzola and Pancetta Vinaigrette | $13.00 |
PIZZE e CALZONE
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| Pizza Margherita, Fresh Mozzarella, Sweet Basil and Tomato | $11.00 |
| Pizza Pancetta, Crispy Pancetta, Marinara, Parmesan and Egg | $11.00 |
| Pizza Prosciutto, Arugula, Shaved Parmesan, Prosciutto di Parma and Extra Virgin Olive Oil | $13.00 |
| Pizza Del Stagione | $12.00 |
| Calzone, Four Cheeses, Prosciutto Cotto, Spinach | $12.00 |
PRIMI e SECONDI
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| Pasta Alla Chitarra, Crispy Pork, Leeks, Rosemary and Fresh Ricotta | $12.00 |
| Linguine with Clams, Preserved Lemon, Chili Flake and Garlic Breadcrumbs | $16.00 |
| Orecchiette “Little Ears”, Spicy Italian Sausage, Rapini, Light Tomato Sauce and Reggiano | $14.00 |
| Dungeness Crab Tortelli, Leeks, Butter, Fresh Herbs | $17.00 |
| Smoked Salmon Ravioli, Asparagus and Lemon Cream | $15.00 |
| Wood Oven Roasted Wild Salmon, King Oyster Mushrooms, Arugula, Truffle Salt | $20.00 |
| Chanterelle Mushroom Risotto, Horseradish Crème Fraiche | $15.00 |
| Pesce Del Giorno | As Quoted |
| Roasted Chicken, Caramelized Garlic, Sage and Lemon Risotto | $16.00 |
Walter Pisano Executive Chef Bucky James Sous Chef
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CENA
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ANTIPASTI e INSALATE
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| Organic Field Greens with Red Wine Vinaigrette | $6.00 |
| ** Tulio Hearts of Romaine, White Anchovy, Focaccia Croutons and Grana | $8.00 |
| Burrata, Tomato Jam, White Anchovy and Fennel Salad, Basil Salt, Trampetti Olive Oil | $10.00 |
| Tulio’s Plate of House Cured Meats and Marinated Olives | $10.00 |
| Three Beet Salad, Pecorino Toscano, “Live” Watercress, Beet Vinaigrette | $9.00 |
| Grilled Calamari, Lavender Sausage and Chickpeas | $11.00 |
| Sweet Potato Gnocchi with Sage Butter and Mascarpone | $9.00 |
| Semolina Encrusted Scallops, Crispy Capers, Toasted Marcona Almonds and Vin Santo Syrup | $13.00 |
PRIMI
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| Pasta alla Chitarra, Braised Pork, Leeks, Rosemary, Fresh Ricotta | $12.00 |
| Smoked Salmon Ravioli, Asparagus and Lemon Cream | $16.00 |
| Dungeness Crab Tortelli, Leeks, Butter, Fresh Herbs | $18.00 |
| Linguine with Clams, Preserved Lemon, Chili Flake and Garlic Breadcrumbs | $16.00 |
| Orecchiette “Little Ears”, Spicy Italian Sausage, Rapini, Light Tomato Sauce and Reggiano | $15.00 |
| Chanterelle Mushroom Risotto, Horseradish Crème Fraiche | $15.00 |
SECONDI
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| Roasted Chicken, Caramelized Garlic, Sage and Lemon Risotto | $18.00 |
| Pesce del Giorno | As Quoted |
| Grilled Spice-Rubbed Lamb Sirloin, Artichokes, Green Beans, Mint, Ligurian Olives | $27.00 |
| Whole Roasted Branzino, Tomato Coriander Brodo, Rapini, Spicy Focaccia | $29.00 |
| Wood Oven Roasted Wild Salmon, King Oyster Mushroom, Arugula, Truffle Salt | $26.00 |
| Braised Snake River Farms Pork Shank, Ricotta Whipped Potatoes, Horseradish Gremolada | $19.00 |
| Dry Aged Ribeye, Porcini Salted Potatoes and Gorgonzola Dolci | $29.00 |
| Duck Breast and Crispy Confit, Braised Brussel Sprouts, Golden Raisins, Orange Zest | $24.00 |
| Veal Chop Stuffed with Mozzarella, Creamy Spinach and Leeks, Truffle Oil, Crispy Prosciutto | $35.00 |
Walter Pisano Executive Chef Bucky James Sous Chef
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DOLCI
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| Crostata Cheesecake Tart, Strawberries, Honey Blueberry Sauce, Blackberry Gelato | $8.00 |
| Pistachio Semifreddo “Half-frozen” Pistachio Cream, Chocolate Sauce, Candied Orange | $8.00 |
| Budino di Cioccolata Warm Chocolate Pudding Cake, Zabaglione, Raspberry Caramel | $8.00 |
| Tiramisu di Firenze Florence-Style Sponge Cake with Espresso, Rum and Mascarpone | $8.00 |
| Formaggi Assorted Cheeses, Fresh Fruit garnish, Paneforte | $11.00 |
| Gelato del Giorno Seasonal Italian Ice Cream | $6.00 |
Pastry Chef Ben Tabios
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Cross Streets:
(Spring St.)Neighborhood:
DowntownPhone:
206-624-5500Location(s)
- Tulio Ristorante
- 1100 Fifth Ave.
- Seattle, WA
- United States
