Crudo and Cotto invites you to join us on Christmas Eve for a special Four Course dinner, featuring dishes such as seafood cannelloni, braised wild boar shank, and many other delicious choices! We are happy to accommodate dietary restrictions, provided you inform us at the time of booking.

This event is not prepaid; however there is a cancellation fee in the case of a no-call/no-show.

Buon Natale!

$78/person (tax and gratuity not included)

ANTIPASTO

(Your choice of Appetizer)

Arancini Ripieni

Classic arancini assortment: stuffed with saffron risotto, peas and shrimp; saffron risotto veggies and goat cheese; red wine risotto mushroom and provolon

Piccolo Caciucco

Small seafood and tomato stew with clams, mussels, bay scallops, cod, salmon etc.

I PRIMI

(Your choice of Pasta)

Cannelloni di Pesce

Crab, shrimp, cod, salmon, ricotta, Parmigiano lemon zest, chive and lemon juice stuffed cannelloni, baked in a saffron cream sauce and zucchini.

Tagliatelle all’Anatra

Green and white tagliatelle egg pasta served with a tomato duck ragu’ sauce. 

Ravioli con Pere e Gorgonzola

Gorgonzola, parmigiano and pear stuffed ravioli served with a butter, poached pear and honey sauce.

I SECONDI

(Your choice of Secondo)

Halibut alla Siciliana

Fresh Halibut sauteed with cherry tomato, tomato sauce, capers and olives, seasonal sides and vegetables.

Stinco di Cinghiale Brasato

Long and slow braised wild boar shank. Seasonal sides and vegetables

Bombine di Cavolo

Cabbage rolls stuffed with truffle risotto, and vegetables, baked with tomato and mozzarella. Served with grilled squash steak and vegetables.

DOLCI

(Your choice of Dessert)

Tartufini di Tiramisu e Ricciarelli

Classic Christmas dessert tiramisu balls and soft almond cookies from Tuscany 

Profiterol al Cioccolato e Tazzina di Ciobar

Cream puff stuffed with Diplomatica Cream and glazed with dark chocolate served with hot cocoa-Pudding.

Buon Giorno a Tutti!

I am so excited to announce our Autumn Wine Dinner. This coming dinner will be a little different than usual, as we visit 6 wines and 5 dishes from our acquired cousins of the South Americas: Argentina and Uruguay. There, we found intriguing wines, several Italian-heritage dishes, and a lot of delicious choices.

Our decision to explore this part of the world was also partly to celebrate and welcome a new neighboring business to our Olympia restaurant: Ricardo Alferez and Partners from Cutz Butchery & Seafood. We've been sourcing several of our meat and pork products from Ricardo in the last few months, and most of the premium proteins in this wine dinner will be from Cutz, which focuses on locally and sustainably raised meat and seafood.

This event is prepaid at the time of booking, with tax and gratuity fully included. It is fully refundable up to 72 hours before the event.

We are happy to accommodate most dietary restrictions, provided you inform us at the time of booking. However, there may be a slight upcharge depending on how specialized the alternate preparations will be.

Book by Friday, August 3rd, and receive a $25 gift certificate to return to us! One gift certificate will be issued for every two people booked.

I'm looking forward to seeing you numerous and ready for a warm South American-Italo inspired evening!

Giampaolo

Menu

Prima Portata – First Course

2019 Sparkling Chardonnay Classic Method – Alma 4 – Valle De Uco Argentina

Empanada de Atun, Ceviche de Pulpo

Seconda Portata – Second Course

2020 Chardonnay & Arneis Blend – Pablo Fallabrino – Atlantida, Uruguay

Carbonada Criolla served in Pumpkin – Beef and vegetable stew with dried fruit.

Terza Portata – Third Course

2019 La Dama Abrigo Rojo - Ver Sacrum – Uco Valley Argentina

Tuscan Kale Gnocchi ai 4 formaggi– 4 Cheese Tuscan Kale gnocchi (gnocchi are uber-popular in Uruguay)

Quarta Portata – Fourth Course

2019 Tannat - Pablo Fallabrino – Atlantida, Uruguay

&

2020 Terroir Unico Malbec – Zorzal – Valle de Uco Argentina

Carne Asada Mista con Chimichurri (American Wagyu,chorizo, sweetbreads )

Quinta Portata – Fifth Course

NV Tannat Alcyone Dessert - Pablo Fallabrino – Atlantida, Uruguay

Chocotorta Argentina, (Argentinian answer to tiramisu’)

**Wines and dishes may change subject to product availability; we will inform everyone in advance of any changes.

Summer in Italy

In Italy, one of the best places to beat the heat in summer is in a wine cellar; they are underground, with a natural cooling insulation of stone and soil, and, of course, are full of delicious smelling wine barrels.

We don't have a centuries-old wine cellar to put you in for this August Wine Tasting, but we do have Italian Wines . . . and air-conditioning.

Our summer wine-tastings are more casual affairs than our usual wine dinners; shared plates, light tastes, and wines that accompany those fresh flavors. Join us this month for a tour of Italian wines perfect for summer.

Menu

Prima Inforcata (First Shared Course)

Prawns and Tilapia Tartare

Paired with "Jasmine" Sicilian White Wine

Seconda Inforcata (Second Shared Course)

Smoked and dry-cured swordfish carpaccio, arugula, olive tapenade, shaved Grana Padano

Paired with La Spinetta Vermentino di Toscana

Terza Inforcata (Third Shared Course)

20-month aged San Daniele Prosciutto, Tuscan Canteloupe, Tuscan Pecorino, walnuts & honey

Paired with Ripasso Domini Veneti Torbe Verona

Quarta Inforcata (Fourth Shared Course)

Panino with Porchetta, sides of roasted red onions, peppers, and zucchini

Paired with Cabernet Franc Umbria

Quinta Inforcata (Fifth Shared Course)

Gelato with Maraschino cherries and home-made ladyfingers

Paired with Arancello orange liqueur made in-house

This event is prepaid at the time of booking, with tax and gratuity fully included. It is fully refundable up to 48 hours before the event.

We are happy to accommodate most dietary restrictions, provided you inform us at the time of booking.

Book by Friday, August 18th, and receive a $25 gift certificate to return to us! One gift certificate will be issued for every two people booked.

   Buon San Valentino - Happy Valentine’s Day

You and your sweetheart can swoon over this four-course prix fixe menu, to celebrate Valentine's Day for $80/per person. This event is not prepaid, but there is a cancellation fee for last-minute cancellations or no-shows. In the event that you are charged, we will send a gift certificate for the full amount.

4 Course Choice Menu $80

Antipasti degli Innamorati

Appetizers

Duck prosciutto with radicchio and raisin salad, brûlée goat cheese with fresh cranberry sauce, Prosciutto-wrapped prawns over cannellini bean puree, crab and artichoke dip over blini and topped with salmon caviar, endive stuffed with beet and ricotta.

Primi alla Tivogliotantobene

Pasta Choice

Cappelletti ai funghi con Burro al Tartufo Nero

Hat shaped ravioli stuffed with mushrooms and served with black truffle butter

Or

Chitarrine al nero di Seppia con gamberi, calamari e pomodori ciliegini.

Black squid ink pasta (shaped like a square spaghetti) sauteed with Calabrian peppers (spicy), cherry tomato, calamari, and prawns

Or

Gnocchi al sugo di agnello, panna, zucchini e Carciofi fritti

Potato gnocchi sauteed in a cream and tomato lamb ragu’, topped with crispy deep-fried artichokes and zucchini

Secondi Sentimentali

 Secondo Choice

Parmigiana di Melanzane

Classic eggplant parmigiana, topped with slow-cooked tomato sauce, basil and parmigiano

Or

Controfiletto con Tartufo dell’Oregon

Grilled New York steak, topped with Oregon white truffle butter

Or

Salmone Selvatico al Pesto e Puttanesca Fresca

Baked Salmon topped with pesto on one side and Olives, Capers, Artichokes and chopped tomato relish on the other

Dolci della Passione

Profiterol ripieno con Mascarpone e Arancia

Profiterole stuffed with orange ricotta, glazed with dark ruby chocolate, and finished with Nutella.

Or

Crespelle al cacao, Ripiene di Mascarpone e ciliege

Mascarpone and cherry-stuffed dark cocoa Crepes

(10% service charge will be added to all checks)

Crudo & Cotto's Winter Wine Dinner

Tuesday, January 31st @ 5:30pm

$95/person, plus tax and 10% Service Charge

The vineyards may be dormant, but nothing helps you cozy up like a full glass and a full belly. To help get you through the long drizzly grey of our Washington Winter, Giampaolo has put together a wine dinner featuring six Italian wines, from Prosecco to Dessert wine, each paired with a dish that will warm you from the inside out. Sip a Sauvignon Blanc with squid ink colored pasta, and try a hearty Amarone with an elk rib chop.

MENU

NV Prosecco Doc – Colutta - Colli Orientali del Friuli

Octopus alla Griglia e Cappesante al Fumo

Charred Spanish Octopus and Turmeric Smoked scallops over artichoke puree.

2020 Sauvignon Blanc – Colutta - Colli Orientali del Friuli

Chitarrine al nero di Seppia con Ragu’ di Moscardini

Squid ink “chitarrine” square spaghetti, served with baby octopus and tomato ragu’

Intermezzo

Sgroppino di Limetta e Basilico

Organic lime and basil liquor made in-house and prosecco, liquid sorbet

2019  Ginepraia Rosso, Fattoria Uccelliera , Tuscany

Gnudi di Cavolo Nero con Finferli e Fonduta di gorgonzola

Gnudi – fresh ricotta, Tuscan kale, no-dough ravioli balls, with chantarelles and gorgonzola fondue

2018 Amarone della Valpolicella, Scuola Grande, Veneto

&

2015 Montepulciano Riserva “Vizzarro”, Barone Cornacchia, Abruzzi

Carre’ di Alce con Patate viola e Cavolfiore Gratinato

Elk rack chop with purple mashed potato and gratin cauliflower

2011 Picolit – Colutta - Colli Orientali del Friuli

Millefoglie diplomatico con Mirtilli e Lamponi

Millefeuilles layered with diplomatica cream, raspberry and blueberry

Celebrate Christmas Eve at Crudo & Cotto with our Four Course Prix Fixe Dinner. We are happy to accommodate most dietary restrictions, provided you inform us at the time of booking. The dinner is $78/person (Sales tax, service charge, and gratuity not included)

Book your table now, here:

2022 Buon Natale - Merry Christmas

ANTIPASTO

(Your choice of Appetizer)

Tartara di Manzo

Classic Beef tartare, with capers, mayo, mustard, chopped shallots and tomato. Served with crostini
Vellutata di Zucca

Squash bisque with Prawn.

I PRIMI

(Your choice of Pasta)

Cannelloni di Pesce

Crab, shrimp, cod, salmon, ricotta, Parmigiano lemon zest, chive and lemon juice stuffed cannelloni, baked in a saffron cream sauce and zucchini.

Tortellini Classici con Panna e Prosciutto

Classic homemade tortellini stuffed with pork, mortadella, prosciutto di Parma, and parmigiano Reggiano, in a parsley pasta dough, and tossed with cream, poached ham and peas.

I SECONDI

(Your choice of Secondo)

Mahi-Mahi alla Siciliana

Fresh Mahi-Mahi sauteed with cherry tomato, tomato sauce, capers and olives, seasonal sides and vegetables.

Costolette di Manzo Brasate*

Long and slow braised beef ribs. Seasonal sides and vegetables

DOLCI

(Your choice of Dessert) 

Crespella  ripiena di mousse al cioccolato

Crepes stuffed with chocolate mousse  

Torta Mimosa all’Ananas

Sponge cake stuffed with a “diplomatica” custard and pineapple  

*Consuming raw or undercooked meats may increase your risk of food borne illness.

All tables will be charged a 10% Service Charge- For parties of Six or more

an additional 10% gratuity will be automatically included in the bill

New Year's Eve Dinner

@ Crudo & Cotto

December 31st, 2021

$ 105/person (sales tax, service charge, gratuity not included)

Join Crudo & Cotto for a scrumptious New Year's Eve Dinner, celebrating Renewal, Fresh Starts, and Delicious Food, all in four tasty courses.

Seating is available both indoors and on our deck; for indoor dining, we ask that you bring either a recent negative COVID test or proof of vaccination, and outdoor dining is covered and heated and open to everyone.

We are also happy to accommodate most dietary restrictions, provided that you inform us at the time of booking.

2021 NYE Menu

 Antipasto

Antipasto Misto

Oyster shooter, spot prawns with Italian brandy cocktail sauce, king crab bite in parmigiano crisp, seared tomato with burrata and classic pesto, Crostone with mozzarella and Parma Prosciutto.

 Scelta di Primi

(Choice of Pasta)

Tagliolini all'Aragosta e Gamberi

Homemade saffron tagliolini served with lobster and prawns, evoo, butter, and lemon cream sauce

Manicotti con Ricotta e Cavolo nero e Pesto

Manicotti stuffed with a ricotta, parmigiano and Tuscan Kale, baked with mozzarella, parmigiano and Pesto sauce.

 Rigatoni al ragu di Cervo

Rigatoni pasta sauteed with a venison, tomato ragu’.

I Secondi

(Choice of Entree)

Stinco di Cinghiale con Aragosta

Long-braised veal wild boar shank topped with lobster medallions and gremolada sauce. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

 Zuppa di Pesce alla Noialtri

Seafood stew with shrimp, scallops, halibut, lobster medallions, squash chowder base.

 Peperoni Ripieni e Zucca

Ricotta, mushroom, and herb stuffed heirloom bell peppers and grilled butternut squash steak. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

 Dolci

(Choice of Dessert)

Crespelle di cioccolato con Ricotta e Mascarpone

Chocolate crepes, stuffed with ricotta, mascarpone and huckleberry jap, over crème diplomatica.

 Pasticcini e Frutta secca

Offering of homemade little sweets and Torrone, accompanied with grapes and herbed goat cheese drizzled with a white balsamic, raspberry reduction.

Seatings available at 4:30, 5pm, 5:30, 6:30, 7pm, 7:30, 8pm & 8:30.

Book your table today either by calling (253)292-1120, by email (crudoandcottotacoma@gmail.com), or using this link for our online reservation request system: https://tables.hostmeapp.com/restaurants/27539



Christmas Eve Dinner at Crudo & Cotto

December 24th, 2021

$75 per person

(Sales tax, service charge, and gratuity not included)

We are so pleased to offer again an in-person Four-Course Christmas Eve dinner at Crudo & Cotto this year! We will have seating available indoors and on the deck. For indoor dining, we do ask that you bring either a recent negative COVID test or proof of vaccination. Our outdoor dining on the deck is covered and heated, and open to everyone.

Seating will be available at 4:30, 5pm, 5:30, 7pm, 7:30, and 8pm.

We happily accommodate most dietary restrictions, provided that they are communicated at the time of reservation.

Christmas Eve Dinner

$75 per person

 AMOUSE BOUCHE

Oyster shooter with raspberry, vodka mignonette and one crostino with burrata, pomodoro and shaved bottarga.

ANTIPASTO

(Your choice of Appetizer)

Antipasto Ricco

Chilled Seafood salad (poached shrimp, bay scallops and octopus), Pork Tonne’, Brulee Goat cheese. Preserved zucchini and peppers.

Vellutata di Granchio

Crab bisque with prawn and Pesto grissino.

 I PRIMI

(Your choice of Main Course)

Conchiglioni di Pesce

(Gfree option available) Large conchiglie (shell shaped) pasta stuffed with ricotta, Parmigiano, mozzarella, crab, cod, salmon, shrimp and zucchini served with a Saffron Cream Sauce.

Strengozzi al Tartufo e Crema di Fave

(Gfree Penne or Vegan option available) Long pasta sauteed with truffles and cream, served over a fava bean cream and topped with roasted Romanesco cauliflower.

Brasato di Guance di Costine di Bisonte

(Gfree) Classic slow braised bison short ribs, super-tender served with its reduction sauce, bright gremolata green sauce, fava bean cream. Seasonal  vegetables and sides.

Ippoglosso al Parmigiano

(Gfree) Parmigiano breaded Halibut, pan seared and served over a fava bean cream. Seasonal Sides and Vegetables.

 DOLCI

(Your choice of Dessert)

Gelato di Mirtilli con Ricciarelli

Huckleberry gelato served with Tuscan style almond marzipan cookies.

Mousse al cioccolato piccante con Biscotti Brutti ma Buoni

Spicy chocolate mousse served with hazelnut merengue .

*Consuming raw or undercooked meats may increase your risk of food borne illness.

 All tables will be charged a 10% Service Charge

Reserve Your Table Today!

Make your reservation by telephone (253-292-1120), by email (crudoandcottotacoma@gmail.com), or through our reservation website at this link here: https://tables.hostmeapp.com/restaurants/27261

Crudo and Cotto is celebrating Mother’s Day with a special four-course dinner of delicious season dishes, with indoor seating, or seating on our deck available. We are happy to accommodate most dietary restrictions, provided you inform us at the time of booking. A cancellation fee will be applied for last minute cancellations or no-shows.

Mother’s Day Menu $70/person (not including tax or service charge)

Your Choice of Antipasti

Zuppa di Aspargi e Pomodorini con Gambero

Asparagus soup with melted Heirloom Cherry Tomatoes and Spot Prawn

or

Carpaccio di Ippoglosso Affumicato

Cold Smoked, turmeric and honey glazed halibut Carpaccio served with blood orange, fennel and arugula salad

Your choice of Pasta

Cannelloni di Mare

Salmon, cod, shrimp, spinach, ricotta, and Parmigiano stuffed cannelloni, baked in a cream saffron sauce and served with roasted vegetables

or

Cavatelli all'Amatriciana

Our fresh handmade cavatelli, served with a robust classic tomato, pancetta, herb sauce Amatriciana

or

Strozzapreti ai Funghi e Marsala

Strozzapreti home-made pasta, served with a creamy mushroom and Marsala sauce

Your choice of Secondi

Scottadito d'Agnello

Rosemary lamb chop, pan seared, and served with arugula, balsamic and shaved Parmigiano, seasonal sides and vegetables

or

Galletto al limone, olive e tartufo

Braised half-Cornish Game Hen with lemon, olive and truffle cream sauce. Seasonal sides and vegetables

or

Ippoglosso al Pesto di Rucola e Noci Americane

Pan-seared halibut with butter and white wine, finished with a pecan and arugula pesto. Seasonal sides and vegetables

Your Choice of Dolce

Tiramisu alle Fragole e Goccie di Cioccolato

Strawberry and chocolate drop tiramisu

or

Pere al vino con Zabaglione

Red wine poached Pears and sabayon cream sauce

Spring is rolling in and we are excited to share our first Wine Tasting Event at Crudo & Cotto, featuring five different Mark Ryan wines, and delicious bites to pair with each one. Katherine Shapiro, from Mark Ryan Winery, and Giampaolo will help guide you through the tastings, and you will have opportunities to purchase any bottles that intrigue you.

We will have two seatings available, at 2pm or at 4:30pm, and each seating will last about two hours. Tickets are $55 per person, all are pre-sold, and in the event of a cancellation, we will convert that ticket into a gift certificate for future use.

Reservations available online here: https://tables.hostmeapp.com/restaurants/23704

Or Call: (253)292-1120

Menu

2020 Flowerhead Rose, Mark Ryan

Octopus Gaeta Style with Arugula Salad and Olives

2020 Mark Ryan Viognier

House smoked Oysters, green beans and corn Salad

Megan Anne Cellars 2018 Freedom Hill Pinot Noir – Eola Amity Ville Appellation, Oregon:

This is the last of single-vineyard Willamette Pinot Noir that they are making, due to the acclaimed and important vineyard it will probably become a collectible.

Braised pork loin with pesto and Grilled Mini Bell Peppers, With Bell Peppers and Parmigiano Crostini

2018 Monkey Wrench, Cab dominant, Merlot, Cabernet Franc, Petit Verdot, Columbia valley appellation, 65% in new French oak for 22 months.

House smoked bacon wrapped scallops; butter roasted heirloom carrots

2017 Lost Soul Syrah: Red Willow fruit and 30 months in barrel.

Wild boar Sausage, spicy sauteed dandelion and fontina cheese stuffed “Torta al Testo” flat bread.

2018 Water Witch: This is the new release of our Red Mountain Cabernet blend.

Herb crusted roasted lamb chop, garlic rosemary roasted potato.

Menu

NEW YEAR’S EVE DINNER

$95 Per Person includes a glass of Bubbly Rose’ 

Antipasto

Antipasto Misto

Oysters sautéed with 30 year old marsala, mushroom marsala cream polenta crostini, champagne and organic vodka oyster shooter, seared heirloom tomato served with pesto and extra-old Pecorino Toscano shavings, honey and pine nuts.

Scelta di Primi

(Choice of Pasta)

Tagliolini all'Aragosta

Homemade saffron tagliolini served with lobster and prawns, evoo, butter, and lemon cream sauce

Cannelloni alla Barbabietola, Ricotta e Spinaci con Pomodoro al Gorgonzola

Classic cannelloni (dyed pink with beets), stuffed with ricotta and spinach and served with a gorgonzola tomato sauce

Cavatelli all ragu di Cinghiale

Spinach Cavatelli (small, ridged pasta) served with braised wild boar tomato sauce

I Secondi

(Choice of Entree)

Ossobuco di Vitello con Aragosta

Long-braised veal osssobuco topped with lobster medallions and gremolada sauce. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

Aragosta e Cappesante al fumo

Butter-poached 6 oz lobster tail, served with smoked wild U8 scallops. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

Peperoni Ripieni di Ricotta

Ricotta, mushroom, and herb stuffed heirloom bell peppers and mushroom gratin. Served with tomato, rainbow carrots and herb-stewed lentils, green beans and cauliflower mashed potatoes.

Dolci

(Choice of Dessert)

Torta Afrika con Meringa Italiana

From the kitchen of Mythical Italian chef, Gualtiero Marchesi: Sugar-free, African bean cocoa mousse placed on top of a chocolate marquise, topped with an Italian meringue brûlée and fresh cherry sauce.

Pasticcini e Frutta secca

Offering of homemade little sweets and Torrone, accompanied with grapes and herbed goat cheese drizzled with a white balsamic, raspberry reduction.