toasted crostini topped with whipped gorgonzola, red-wine-poached figs and topped with a sweet red wine reduction.
local manilla clams in spicy tomatoes with prosciutto, basil, shallots & ouzo.
Eggplant Parmigiana Spectacular
thin disks of eggplant encrusted with parmesan and fried crispy and golden, then layered with fresh mozzarella and a rustic tomato sauce and torn basil.
local artisan meats and cheeses, pickled veggies, hand made crackers, fresh fruits and a bevy of surprises.
A Party For Two$7.95
Soup Of The Day
one of our daily handcrafted bowls of goodness- ask your server about todays.
a heart of romaine and lightly topped with savory dressing, served with hand cut croutons and anchovies and finished with shaved parmesan cheese.
The Beet Down
chioggia beets with arugula, crumbly rogue, oregon blue cheese, toasted almonds, blood orange vinaigrette and sicilian sea salt.
a simple salad of seasonal greens, organic carrots and dried cranberries. dressed with balsamic vinaigrette.
our handmade pasta entrees come with the starter salad included or you can upgrade to one of our specialty salads for $4 or soup of the day for $2.
little pillows of pasta stuffed with pumpkin and tossed in a white wine, sage butter sauce with and topped with shaved amaretto and toasted pumpkin seeds.
chanterelle mushrooms and kale in a blood orange and lemon sauce with a hint of chili flakes tossed with angel hair capellini pasta.
house made little potato dumplings in a creamy parmesan sauce with cauliflower and roasted garlic. a triple d favorite.
from the puget sound straight to your mouth, fresh manila clams tossed with our house made linguini in a white wine butter sauce with crispy house cured pancetta and roasted jalapeño.
The Forest Floor Frenzy
wild mushrooms and walnuts foraged from the darkest woods melded with a cream sherry sauce and our house made parpadelle ribbon pasta.
a popular dish with the ladies of pleasure- fresh house made linguini tossed with a spicy sauce of nicoise olives, capers, anchovies, garlic and local mama lil's goat horn peppers, and mixed with our world famous marinara.
Sugar Snap Pea Carbonara
a traditional blending of fried house cured pancetta, chicken stock, egg and parmesan with sugar snap peas tossed with our hand made linguini pasta.
wild oregon elk with fennel, thyme, mama lil's peppers and pork shoulder slowly simmered into a creamy ragu tossed with our handmade parpardelle ribbon pasta.
layers and layers of handmade pasta, meaty bolognese, beschemelle sauce and our world famous marinara covered with mozzarella and baked to perfection.
ubes of pasta tossed with fresh basil and our world famous marinara then topped with mozzarella and baked to a golden brown.
Add Our Meaty Bolognese$3.00
red wine braised lamb shank with a lamb and fig demi-glace topped with an arugula and horseradish gremolata. served with a crispy polenta cake and braised seasonal greens.
a roasted washington grown supreme cut chicken breast with a lemon caper piccata sauce over braised brussel sprouts and roasted yukon gold potatoes.
painted hills flat-iron steak topped with a creamy green peppercorn pan sauce, served with roasted parsnips and saut and swiss chard.
Sunday Night Meatball
sunday night is a special night around here. we get to have juicy meatballs tossed with spaghetti rustica pasta in our world famous marinara - but only if we've been good all week.
Dolci Alla Bizzarro
"a meal without cheese is like a beautiful woman with only one eye." brillat, savarin served with quince, honey, basalmic, and fresh fruit.
a warm espresso-infused, ganache-glazed chocolate bundt cake, topped with a scoop of chocolate ice cream.
the name tiramisu is italian and means "pull-me-up", a reference to the magical healing effects of sugar, espresso and liquor.
a bizzarro classic: bananas sauteed in butter and brown sugar finished with orange curacao- accompanied by a scoop of vanilla bean ice cream.
why wait in line. stay right here and choose from an assortment of flavors, provided by our good neighbors at molly moon's.
Bizzarro has been a Seattle favorite since it opened in 1986 by original owner, chef and visual artist David Nast. He converted the building which was originally an auto workshop into his dream restaurant on a shoestring budget with a lot of hardwork, ingenuity, artistic inspiration and love. The eighties and early nineties saw line-ups down the street as people clamored for tables in this unique and quirky pasta house with ever changing inspired decor. David’s original waitress Kathleen who waited tables at Bizzarro for fifteen years became a local legend as she sang improvised operatic riffs to, for and about the customers and the food.