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Open appThis menu from Grazie Ristorante - Southcenter/Tukwila.
Would you like takeout cutlery?
Macrina Organic Italian Sourdough Bread and our famous garlic infused oil. *Limited bread supply daily
Salami, capocolla & prosciutto, provolone, smoked cheddar & pepper jack, smoked salmon mousse, kalamata olive tapenade, eggplant balsamico, filet mignon skewers, pickled peppers and cracker variety (Choices may vary, based on availability)
Calamari rings & tentacles, served with chive garlic aioli
Calamari rings and tentacles sautéed with spicy red sauce, kalamata olives & fresh basil
Roma tomatoes & fresh mozzarella slices, topped with fresh basil, pink sea salt & drizzle of olive oil, atop a bed of mixed greens
Five lightly breaded, large wild shrimp, served with fried lemons & chive garlic aoili.
Fresh mozzarella & goat cheeses oven baked with tomato sauce, homemade chili oil, prosciutto & fresh basil, served with crostini
Toasted Italian sourdough bread, made fresh by Macrina Bakery, topped with herbed garlic butter, melty mozzarella & Parmesan cheeses
Three tender homemade pork & beef meatballs and marinara sauce, topped with fresh basil and served with crostini *Meatballs include breadcrumbs and are NOT gluten free *Meatballs contain dairy & egg
Roma tomatoes & fresh mozzarella slices, topped with fresh basil, pink sea salt & drizzle of olive oil
An appetizer of fried cheese-filled ravioli, served with marinara sauce
A gooey and cheesy Italian inspired appetizer. Bites filled with five cheeses and rice, surrounded by a fried Italian herb, crispy breading, served with side zesty marinara sauce. Comes with 8 bites.
Manila clams, Spanish chorizo, leeks, and linguine pasta tossed with lemon, garlic butter broth, garnished with fresh herbs and Italian breadcrumbs.
Grass fed, bone-in pork chop, lightly breaded with Italian breadcrumbs, covered with brandy rosé sauce and served with garlic mashed potatoes and grilled asparagus.
Wild Alaskan King salmon, simply prepared, atop a bed of spaghetti, tossed with spinach, diced tomatoes, lemon zest, garlic & olive oil.
Locally made, fresh pasta pillows filled with gorgonzola and pear, tossed with sautéed chicken breast and pear slices, in a light sherry cream sauce. Topped with candied walnuts and Parmesan cheese.
16 oz. grass-fed Royal Ranch ribeye steak, cooked a perfect medium-rare, topped with garlic-herb infused olive oil, and served with red potatoes and broccoli.
8 oz. Filet mignon, cooked a perfect medium-rare, topped with wild garlic prawns, served with sides of garlic mashed red potatoes, a drizzle of Cabernet reduction sauce and broccoli.
Bacon wrapped filet mignon, prepared medium rare, covered with brandy cream sauce with capers. Served with garlic mashed potatoes & broccoli.
Two roulades of stuffed and rolled flank steak with Italian breadcrumbs and Pecorino, Romano and Parmesan cheeses, braised in a delicious homemade tomato sauce, served with Parmesan polenta and grilled asparagus.
12 oz., grass-fed, bone-in pork chop, grilled medium, and topped with wild mushroom and garlic cream sauce. Served with house pasta and asparagus.
Slow cooked, tender beef cheeks, served atop parmesan polenta, served with side of broccoli.
Pasta stuffed with grass fed NY steak pieces, ricotta cheese, green onions, garlic and fresh basil, topped with rose sauce and Parmesan cheese.
Three shells of pasta stuffed with local rock crab, ricotta cheese, green onion, and garlic, topped with a rich rosé sauce and Parmesan.
Rich and indulgent winter black truffle oil-infused creamy sauce, with wild mushrooms, peas and prosciutto, tossed with rigatoni pasta and topped with Parmesan
Sautéed wild prawns, pancetta, capers, and light garlic, lemon butter sauce, tossed with fresh fettuccine pasta. Topped with Italian breadcrumbs.
Bay scallops, fresh seasonal fish, wild prawns, Manila Clams and with fresh, locally made lemon-basil linguine pasta, tossed with a slightly spicy marinara sauce.
Fresh, locally made potato dumplings, spicy Italian sausage, butternut squash, thyme, and sage, tossed with creamy rosé sauce, and topped with Parmesan cheese.
Locally made potato pasta dumplings, tossed with Pecorino Romano cheese, pancetta, black pepper, and garlic butter sauce, topped with sage.
Locally made potato dumplings, tossed with cream sauce, Dungeness crab meat, and fresh basil, topped with Italian breadcrumbs, cherry tomatoes and Parmesan.
Fresh, locally made Italian dumplings, tossed with marinara sauce, spicy Italian sausage, wild mushrooms and fresh basil, topped with Parmesan cheese. *deliciously spicy
Fresh Alaskan halibut filet sautéed to perfection, with flavorful mango salsa, served with side red potatoes and side broccoli.
Sautéed spot prawns (head on), bay scallops & cherry tomatoes, tossed with linguine pasta, in a slightly spicy marinara sauce.
Linguine pasta tossed with cherry tomatoes, in a light spicy, saffron marinara sauce, topped with wild Canadian lobster tail.
Lobster tail, wild Alaskan halibut, and 2 large wild shrimp, covered with a lemon garlic butter sauce, served with Parmesan risotto and side sauteed spinach.
Tube-shaped pasta stuffed with flank steak, mushrooms, ricotta and Romano cheese, covered with marinara sauce and topped with Parmesan
Three delicious eggplant rollups, filled with proscuitto, ricotta cheese and fresh basil. In a rich marinara sauce. Served with a side of special orzo. Topped with Parmesan cheese.
14 oz. grass-fed Royal Ranch New York steak served medium rare, topped with Italian chimichurri sauce, served with red potatoes and broccoli
Jumbo scallops wrapped in bacon, atop locally made, fresh pappardelle pasta with lemon cream sauce.
12 oz. tender, Duroc pork chop, bone-in and Frenched, with creamy brandy sauce and sautéed mushrooms, topped with diced tomatoes. Served alongside garlic mashed potatoes and broccoli.
Wild Alaskan halibut pieces, bay scallops, wild prawns, and fresh spaghetti pasta, tossed with a flavorful pesto sauce, topped with cherry tomatoes and fresh basil.
Pacific Northwest caught petrale sole, pan sauteed with lemon butter sauce and capers, served with house pasta and asparagus
Washington grown chicken breast, sautéed with marinara sauce, green olives, mushrooms & prosciutto. Served with side house pasta and side mixed vegetables.
Boneless chicken thighs, topped with sun-dried tomatoes, sautéed mushrooms, fresh basil, and Tuscan garlic reduction sauce with a touch of cream. Served with sides of rice pilaf with corn, and sautéed broccoli.
Sautéed apples and sherry cream sauce atop a tender breast of chicken, served with house pasta and vegetables.
Sautéed chicken breast with mushrooms and garlic cream sauce, topped with Dungeness crab meat. Served with Parmesan risotto and asparagus.
Bone-in chicken thighs, tossed with fresh spinach and pancetta, tossed in a flavorful garlic cream sauce. Served with sides of rice pilaf and side sautéed broccoli.
Slow braised pork cheek with porcini mushrooms, pancetta & tomatoes. Tossed with rigatoni pasta. Finished with Parmesan Cheese.
An Italian classic: Succulent braised pork shank, slow cooked in a flavorful demi-glace with tomatoes and carrots, served with polenta and broccoli
Fresh pasta pillows filled with pumpkin purée and cheese, tossed with sautéed butternut squash and tender chicken breast pieces, in a delicious sherry cream sauce with nutmeg, topped with candied walnuts and Parmesan cheese.
Fresh, locally made ricotta filled pillows of pasta, tossed with spring peas, prosciutto, fresh basil, and garlic cream sauce, topped with Parmesan cheese.
16 oz. bone-in, grassed, Royal Ranch rib eye steak, charbroiled a perfect medium rare, topped with garlic butter, and served with sides of broccoli and fried potatoes.
Spicy Italian sausage, large wild prawns, fresh basil and mushrooms, tossed with rigatoni pasta, in a rich rosé sauce. Topped with Parmesan cheese.
Locally made, fresh pasta pillows, filled with Italian sausage, broccolini, Pecorino & Romano cheeses, tossed with broccolini, sautéed wild mushrooms, ground Italian sausage and sage-garlic olive oil, topped with Parmesan.
Fresh pasta pillows filled with shrimp, ricotta, mozzarella and Parmesan, tossed with sautéed pieces of wild halibut, wild salmon, bay scallops, and fresh basil, tossed in a rich rosé sauce and topped with capers. *egg allergy warning
Fresh, wild caught sea scallops and lobster tail, atop spaghetti pasta, tossed in a rich and creamy sauce with pancetta, garlic, fresh basil, and Parmesan cheese.
Sautéed chicken breast pieces, red potatoes, arugula and spaghetti pasta tossed with a peppery Marsala sauce, topped with Parmesan.
Locally made, fresh tagliatelle pasta, tossed with four wild prawns, grilled zucchini ribbons, and pancetta, in a saffron tomato sauce.
32oz. Grass-fed Tomahawk steak, from Royal Ranch, famously long boned. well-marbled, rich and buttery, cooked medium rare and served with fried potatoes and broccoli. Please allow extra time for cooking.
Grass-fed, bone-in, beef short ribs, braised in red wine reduction sauce with Italian spices, atop creamy mashed potatoes, topped with Italian breadcrumbs and served with grilled asparagus.
12oz. bone-in breaded veal chop, topped with fresh arugula and cherry tomato salad, with a touch of white balsamic dressing, served with a side of fried potatoes.Salad will come on side/ with dressing on side for Take out.
Wild Alaskan Halibut covered with a delicious mandarin orange sauce, served with sides of house pasta and broccoli.
Wild Alaskan King salmon filet, cooked to perfection, atop creamy mashed potatoes, topped with 3 large wild prawns, covered with sage, lemon butter sauce.
Wild Alaskan salmon topped with pineapple glaze, served with Parmesan risotto and asparagus.
Wild Alaskan King salmon, pan-seared, topped with lemon beurre blanc sauce, served with fried potatoes and broccoli.
Pan fried, fresh Sockeye Salmon filet, topped with a fresh Mango Salsa. Served with fresh grilled asparagus and fried potatoes.
Three fresh pasta sheets, stuffed with pork sausage, chicken, mushrooms, fresh spinach, ricotta, Parmesan & fresh mozzarella cheese, serve atop marinara sauce & covered with béchamel cream sauce & Parmesan cheese *filling ingredients are ground together and cannot be ommitted
Wild shrimp, mushrooms, artichoke hearts, tomatoes, fresh basil, garlic & capellini pasta, tossed with a light, lemon butter sauce, topped with Asiago cheese
Zucchini, red cabbage, mushrooms, diced tomatoes, broccoli & capellini pasta, tossed with a light, white wine, garlic butter sauce, topped with Romano cheese
Classic creamy Parmesan & garlic sauce, tossed with Fettucine pasta, topped with Parmesan cheese & green onions
Sauteed mushrooms, spicy Italian sausage & fettucine pasta, tossed with a cilantro cream sauce & topped with Romano cheese
Artichoke hearts, mushrooms, fresh diced tomatoes, kalamata olives, capers & fettucine pasta, tossed with a slightly spicy, marinara sauce, with anchovy, topped with Parmesan cheese
Fresh pasta layers with ground Italian pork sausage, ground beef, ricotta, Romano & mozzarella cheeses, oven baked, served covered in marinara and creamy pesto béchamel sauce, topped with Parmesan cheese *with pine nuts
Large wild prawns, seasonal wild caught fish, scallops, mussels & linguine pasta, tossed with your choice of Romano cream sauce, spicy marinara sauce or rosé sauce, topped with Romano cheese. *Image depicts Spicy Marinara Sauce
Lemon, capers, sautéed chicken breast pieces, roasted garlic cloves & linguine pasta, tossed with a light lemon cream sauce, topped with Feta cheese and pine nuts *NUTS
Sautéed chicken breast pieces, mushrooms, diced tomatoes, fresh basil & penne pasta, tossed with a Marsala wine and tomato sauce, topped with Romano cheese & green onions
Locally made, fresh pasta pillows filled with ricotta, Parmesan and spinach, tossed with a creamy tomato sauce, with capers and topped with Parmesan cheese
Sautéed wild mushrooms, cherry tomatoes, prosciutto, garlic & spaghetti pasta, tossed in a white wine sauce, with a touch of cream, topped with goat cheese & Parmesan cheese
Pomodoro sauce, with fresh tomatoes, garlic & fresh basil, tossed with spaghetti pasta, topped with Romano cheese
Homemade, hearty meat sauce (pork and beef) & spaghetti pasta, topped with two homemade pork & beef meatballs & Romano cheese *Meatballs include breadcrumbs and are NOT gluten free *Meatballs contain dairy & egg.
Fresh homemade, hearty Italian meat sauce (pork & beef) & spaghetti pasta, topped with a spicy Italian sausage link & Romano cheese
Cheese filled fresh pasta, tossed with a creamy pesto béchamel with Gorgonzola, topped with Gorgonzola cheese *NUTS (pine nuts)
Our Signature Dish. Calamari steak, dipped in egg, breaded & sautéed, topped with lemon butter sauce, capers & artichoke hearts, served with side house pasta and side veggies. *Breading contains gluten and cannot be modified
Filet Mignon medallions, pan-seared medium-rare, finished with a rich balsamic & gorgonzola reduction sauce, topped with frizzled onions, served with side house pasta and veggies. *Frizzled onions are breaded
New Zealand raised, grass-fed, lamb chops, grilled medium-rare, topped with roasted garlic & herb infused olive oil, served with side house pasta & side veggies
Grilled wild Alaskan halibut, two large wild shrimp & Hidden Bay calamari steak, topped with a light lemon, garlic butter sauce, served with side house pasta and sautéed spinach
Chicken breast sauteed with lemon butter sauce, capers & artichoke hearts, served with side house pasta and side veggies
Chicken breast sauteed with Marsala wine sauce, wild mushrooms & fresh herbs, served with side house pasta and side veggies
Breaded chicken breast, covered with marinara sauce, mozzarella and Parmesan cheeses, served with side house pasta and side veggies. *Breading contains gluten and cannot be modified
NEW RECIPE Sauteed chicken breast covered with sage butter sauce, spinach, prosciutto & fresh mozzarella, served with side house pasta and side veggies
Veal meallions sauteed with Marsala wine sauce, wild mushrooms & fresh herbs, served with side house pasta and side veggies (Pollo Marsala in the photo)
Veal medallions sauteed with lemon butter sauce, capers & artichoke hearts, served with side house pasta and side veggies
NEW RECIPE Sauteed veal medallions, covered with sage butter sauce, spinach, prosciutto & fresh mozzarella, served with side house pasta and side veggies
Coconut Cheesecake with coconut cookie crust.
Layers of fragrant short pastry, Chantilly cream, decorated with a rich assortment of the finest blueberries, blackberries, currants, raspberries & wild strawberries, served over crème anglaise and topped with caramel drizzle
Chocolate shell with peanut butter mousse, with layer of peanuts and caramel. *Contains nuts and dairy. Gluten free *NUT ALLERGY WARNING
Hard chocolate Cannoli shell filled with sweetened ricotta, feta cheese, whipped cream, walnuts, cinnamon, and shaved chocolate. *NUT ALLERGY WARNING
Key lime curd cheesecake, white chocolate shavings and graham cracker crust. Served with raspberry puree. *New Recipe
Layers of coffee and Marsala-soaked lady fingers, mascarpone, whipped cream, and shaved chocolate Made in-house
Pastry cream with a hint of lemon, on a base of shortcrust pastry, covered with pine nuts, almonds, and powdered sugar *NUT ALLERGY WARNING
Homemade cheesecake with caramel & pecan crust, chocolate ganache, drizzled with caramel sauce Gluten Free *NUT ALLERGY WARNING
Fresh Strawberries with lightly sweetened Marsala cream and drizzled chocolate Gluten Free
White Chocolate Amarena cherry cheesecake, with graham cracker crust
Delicious cheesecake swirled with fresh blackberry sauce, on top of a graham cracker crust, served with crème anglaise.
Bailey's Irish cream and white chocolate flavored cheesecake with Oreo pieces, and an Oreo cookie crust.
Bourbon Peach Cobbler Cheesecake with graham crust.
topped with apples, with graham cracker crust with a creme anglais sauce and topped with caramel drizzle
Lemon Cheesecake with graham cracker crust, served with raspberry coulis and white chocolate drizzle
Mango panna cotta cheesecake with coconut shortbread crust
Pumpkin cheesecake with graham cracker crust
Peanut Butter Cheesecake, Oreo crust, and chocolate Ganache, topped with Reece's cups and served on a bed of creme anglaise.
Red velvet cheesecake, Oreo cookie crust and milk chocolate ganache.
Salted caramel pecan cheesecake with graham cracker crust, served with crème anglaise
OpenTable reviews from verified diners
Reviews from people who have dined at Grazie Ristorante - Southcenter/Tukwila.
4.6
Noise • Moderate
Pam
New York City16 reviews
Dined on April 22, 2025
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Jeffrey Gold
Puerto Vallarta20 reviews
Dined on April 19, 2025
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Carol Gold
Seattle64 reviews
Dined on April 12, 2025
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Quan
Seattle2 reviews
Dined on April 7, 2025
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Laurie
Seattle11 reviews
Dined on March 30, 2025
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Wanchun
Seattle9 reviews
Dined on March 29, 2025
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Seattle1 review
Dined on March 17, 2025
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Seattle1 review
Dined on March 10, 2025
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San Diego1 review
Dined on March 4, 2025
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Bill Gold
Seattle56 reviews
Dined on March 3, 2025
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Unfortunately, this restaurant is not on the OpenTable booking network. To check availability, please contact them directly.