Sassi Dining Rooms

Sassi Dining Rooms
RESTAURANT Sassi combines desert, city and mountain views; old world architecture and design and artisan inspired cuisine based on the traditions of Southern Italy. Dine in one of six indoor dining rooms; enjoy views from covered patios or relax in a comfortable bar. Sassi’s unique cuisine and attentive service are designed to offer a comfortable and relaxing experience for up to 50 guests for almost any social occasion, business entertaining or small group. KITCHEN Reminiscent of a farmhouse kitchen with a terra‐cotta brick floor, natural wood tables and rustic wood beams, the kitchen dining room is informal and comfortable. The seating offers a glimpse of the restaurant’s kitchen with a wood burning oven and grill and the kitchen staff at work. The room features one large table for up to twelve guests and numerous additional tables that can be arranged to seat up to fifty. GARDEN TERRACE Garden Dining overlooks Sassi’s lawn and the Sonoran Desert and has views of mountains and far off city lights . With a stone fireplace; a stone and wood floor; Venetian plaster walls and high, beamed ceilings the Garden dining room offers a relaxed but elegant feel. Large glass‐paned doors can be opened, weather permitting and whether closed or open offer memorable views. Garden dining offers one table of twelve plus additional seating for a total of up to thirty guests. LIBRARY The library is intimate, cozy and elegant, with ceilings of mahogany beams and terra‐cotta tile; a masonry fireplace; stone floor and dark red Venetian plaster walls. Dine at a round table for six, or at a smaller table for two or four. Total seating for up to twenty‐two. Open the windows if weather allows and enjoy views of nearby Troon Mountain, Pinnacle Peak or the lights of Phoenix and Scottsdale. MAIN A freestanding limestone fireplace, dark wood floors and comfortable dining chairs make the main dining room warm, inviting and distinctive. Enjoy a quiet table in the corner or a large round table for six adjacent to a fireplace. Seats a maximum of thirty. WINE CELLAR Sassi’s Wine Cellar dining provides an intimate and elegant environment for up to fourteen guests at one large table. Enjoy a glass of Prosecco and some bruschetta on the private patio before relaxing in a high backed upholstered chair and tempt your palate with a private cellar tour while you select from of over two hundred wonderful Italian wines. Special Wine Cellar menu available. Four Course Dinners ANTIPASTI: SELECT TWO FOR THE TABLE TO SHARE WOOD OVEN ROASTED BEETS MINT, ORANGE OLIVE OIL ORGANIC CUCUMBERS CHAMOMILE OIL, LEMON, MINT POLPETTINI HOUSE MADE PORK & VEAL MEATBALLS BRAISED IN WHITE WINE & LEMON SICILIAN EGGPLANT CAKES CURRANTS & PINE NUTS, BAKED WITH TOMATO SAUCE & PECORINO PANCETTA WRAPPED SHRIMP CITRUS & GRAPPA GLAZE, FRESH ROSEMARY GAMBERI SANGUINOSO MARINATED CHILLED SHRIMP, RED ONION, FENNEL, OLIVE OIL & CITRUS DRESSING PROSCIUTTO DI PARMA AGED 600 DAYS, MARINATED GRAPE SALAD INSALATA CAPRESE MOZZARELLA DI BUFALA, HEIRLOOM TOMATOES, EXTRA VIRGIN OLIVE OIL, SEA SALT, BASIL ANTIPASTI MISTI SALUMI, ARTISANAL CHEESES, MARINATED OLIVES, HOUSE‐MADE PICKLED VEGETABLES SALADS: SELECT ONE, SERVED PLATED FOR EACH GUEST BABY WILD ARUGULA SLICED PEARS, CANDIED WALNUTS, CRUMBLED GORGONZOLA, PROSECCO VINAIGRETTE SASSI CAESAR SALAD BABY ROMAINE, SHAVED PARMIGIANO; CROSTINO WITH BASIL, OVEN CURED TOMATO SPINACH SALAD WARM GORGONZOLA DRESSING, ROASTED BUTTERNUT SQUASH, CRISPY PANCETTA, DRIED CRANBERRIES PASTA COURSE: SELECT TWO PASTAS TO BE SERVED TABLESIDE RIGATONI ALLA NORMA ROASTED EGGPLANT, RED ONION, TOMATO, RICOTTA SALATA GEMELLI IN VODKA SAUCE OVEN CURED TOMATOES, CREAM, PARMIGIANO FARFALLE CON VERDURE PEAS, ASPARAGUS, YELLOW SUMMER SQUASH, FIRE ROASTED PEPPERS, PARMIGIANO FUSILI WITH OVEN CURED TOMATOES OLIVES, CAPERS, BASIL, BREADCRUMBS, PARMIGIANO PENNE WITH BASIL PESTO MARINATED TOMATOES, PARMIGIANO GARGANELLI WITH RAGU BOLOGNESE, PARMIGIANO HAND MADE PASTAS ‐ ADDITIONAL CHARGE ORECCHIETTE SASSI SAUSAGE, RAPINI, CHILES, PECORINO RICOTTA GNOCCHI WITH WILD MUSHROOMS RAGU OF OVEN CURED TOMATOES, PARMIGIANO HAND ROLLED CAVATELLI SHORT RIB & MUSHROOM RAGU, PARMIGIANO SPINACH & RICOTTA GNUDI, GORGONZOLA CREAM, PARMIGIANO MAIN COURSES SELECT TWO MAIN COURSES FOR A GROUP OF UP TO 50 GUESTS, ONE FOR GROUPS OVER 50; OR SELECT A DUO FOR ALL GUESTS FRESH SEASONAL WHITE FISH BASIL PESTO, ROASTED VEGETABLE COUS‐COUS, CITRUS BUTTER SEARED & ROASTED SCOTTISH SALMON LEMON & CAPER BUTTER, HERB SALAD, HERB MASHED POTATOES, ROASTED ASPARAGUS ROASTED TENDERLOIN OF BEEF THYME BUTTER, POTATO GRATIN, ROASTED ASPARAGUS ROASTED NATURAL CHICKEN BREAST MUSHROOM, ARTICHOKE & TOMATO RAGU, ROSEMARY MASHED POTATOES, ROASTED ASPARAGUS BEEF SHORT RIB HORSERADISH GREMOLATA, PARMESAN POLENTA, ROASTED BABY CARROTS WITH GRAPPA GLAZE ROASTED BONE‐IN PORK LOIN GARLIC & FENNEL RUB, BRAISED FENNEL, POTATO GRATIN SEARED SCALLOPS SUMMER SQUASH RIBBONS, ROASTED PEPPERS, CAPERS, LEMON & HERB BUTTER DUO MAIN COURSES BEEF TENDERLOIN & ROASTED SHRIMP ROSEMARY MASHED POTATOES, ROASTED ASPARAGUS, THYME BUTTER SEARED SCOTTISH SALMON & ROASTED CHICKEN BREAST MUSHROOM, ARTICHOKE & TOMATO RAGU, ROSEMARY MASHED POTATOES, ASPARAGUS BRAISED BEEF SHORT RIB & SEARED SEA SCALLOPS POTATO PARSNIP PUREE, HORSERADISH GREMOLATA, ROASTED ROOT VEGETABLES BEEF TENDERLOIN & CHICKEN BREAST FINGERLING POTATO GRATIN, ROASTED BABY CARROTS, MUSHROOM BUTTER DESSERTS: SELECT TWO FOR A GROUP OF UP TO 50 GUESTS, ONE FOR GROUPS OVER 50 TIRAMISU LADYFINGERS, MASCARPONE CREAM, ESPRESSO, COCOA, CHOCOLATE ESPRESSO BEANS SOGNO NERO “A DARK DREAM” FLOURLESS CHOCOLATE CAKE, DARK CHOCOLATE CREAM, BRANDIED CHERRIES ZABAGLIONE LIGHT MARSALA & EGG CUSTARD, FRESH BERRIES, CANDIED LEMON NUTELLA BUDINO NUTELLA PANNA COTTA, DARK COCOA SAUCE, ROASTED HAZELNUTS; SERVED IN A MASON JAR TARTUFI HOUSE MADE CHOCOLATE & AMARENA CHERRY GELATO ROLLED IN CHOCOLATE, COCOA SAUCE, BRANDIED CHERRIES FOUR COURSE DINNER INCLUDES: ANTIPASTI / SALAD COURSE, TWO PASTAS SERVED TABLESIDE, MAIN COURSE, DESSERT, SASSI BREADS & OLIVE OIL BEVERAGE SERVICE OF COFFEE, DECAFFEINATED COFFEE, HOT TEA, ICED TEA & FILTERED WATER MAIN COURSES DUO MAIN COURSES FRESH SEASONAL WHITE FISH $90 SEARED & ROASTED SCOTTISH SALMON $85 ROASTED TENDERLOIN OF BEEF $92 ROASTED NATURAL CHICKEN BREAST $75 BEEF SHORT RIB $85 ROASTED BONE‐IN PORK LOIN $80 SEARED SCALLOPS $90 SELECT ONE DUO FOR ALL GUESTS BEEF TENDERLOIN & ROASTED SHRIMP $90 SCOTTISH SALMON & ROASTED CHICKEN BREAST $80 BRAISED BEEF SHORT RIB & SEARED SEA SCALLOPS $87 BEEF TENDERLOIN & CHICKEN BREAST $85 ADD $5 PER GUEST FOR AN ADDITIONAL MAIN COURSE SELECTION, MAXIMUM OF THREE CHOICES ADD $5 PER GUEST FOR A SINGLE HAND MADE PASTA ‐OR‐ $8 FOR TWO HAND MADE PASTAS GLUTEN FREE, VEGETARIAN, VEGAN & OTHER DIETARY REQUESTS ARE NEEDED 48 HOURS IN ADVANCE WINES FOR PRIVATE EVENTS SPUMANTE & CHAMPAGNE FERRARI TRENTO BRUT, NV WORLD CLASS SPARKLING WINE FROM NORTHERN ITALY, HAND HARVESTED CHARDONNAY GRAPES, FERMENTED IN THE BOTTLE METODO CLASSICO $60 PROSECCO SASSI CUVEE, NV SOFTLY SPARKLING WITH AROMAS OF PEAR & APPLE, SLIGHTLY SWEET $39 CHAMPAGNE PIPER ‐ HEIDSIECK BRUT NV CLASSIC FRENCH CHAMPAGNE FERMENTED IN THE BOTTLE, FLAVORS OF TOAST & HAZELNUTS $80 BIANCO ‐ WHITE PINOT GRIGIO DELLE VENEZIE, DANZANTE PINOT GRIGIO MONGRIS, MARCO FELLUGA CRISP WHITE WINE FROM NORTHERN ITALY, FLAVORS OF LIGHT GOLD COLOR, AROMAS OF ACACIA FLOWERS & RIPE APPLE $50 LANGHE ARNEIS, PERTINACE MEDIUM BODIED, FLORAL WHITE WINE FROM PIEMONTE, FLAVORS OF HONEY, ALMONDS & PEAR $45 PEAR, GREEN APPLE, CITRUS & FLORAL CHARACTER, RICH & COMPLEX $50 SAUVIGNON BLANC VENEZIA ‐ GIULIA, ATTEMS CHARDONNAY NAPA VALLEY GRGICH HILLS NAPA VALLEY CHARDONNAY,FRESH FLAVORS OF CITRUS, A LITTLE OAK $80 GREEN APPLE, PEAR & MELON $39 AROMAS OF SMOKE & MINERALS, VANILLA & APRICOT ACCENTS $50 CHARDONNAY CENTRAL COAST, CALERA CHARDONNAY BRAMITO DEL CERVO, ANTINORI MINERAL & SPICES, VANILLA & RIPE APPLE, LIGHT OAK $60 ROSSO ‐ RED MERLOT TOSCANA, DANZANTE MEDIUM BODIED RED WINE FROM TUSCANY, SOFT TANNINS, FLAVORS OF PLUM & SPICES $39 MONROSSO CHIANTI SOLLI SENESI ESTATE GROWN SANGIOVESE, SOFT & SMOOTH, FLAVORS OF WILD BERRIES & CHERRY $45 BARBERA D’ALBA, GAGLIARDO PLUM & DARK CHERRY AROMAS, MEDIUM BODIED WITH SOFT TANNINS $50 MERLOT WAHLUKE SLOPE, SEVEN FALLS WA DARK RED FRUIT & VELVETY TEXTURE, FLAVORS OF BLACKBERRY, CURRANT & LICORICE $50 PINOT NOIR CENTRAL COAST, CALERA COMPLEX WITH SPICY WILD BERRY, FLORAL, CURRANT & MINERAL FLAVORS $55 TENUTA FRESCOBALDI DI CASTIGLIONE A RICH, MODERN WINE FROM TUSCANY, CABERNET, MERLOT & CABERNET FRANC $55 VILLA ANTINORI ROSSO, ANTINORI SANGIOVESE, MERLOT, SYRAH & CABERNET, FULL BODIED WITH RIPE FRUIT FLAVORS $65 LE VOLTE, TENUTA ORNELLAIA SANGIOVESE, CABERNET & MERLOT FROM THE FAMED ORNELLAIA ESTATE, SMOOTH & FULL BODIED $75 CABERNET ESTATE GROWN NAPA VALLEY, FROG’S LEAP ELEGANT FLAVORS OF ‘RUTHERFORD DUST”, OLIVE, CURRANT & CEDAR $90 ADDITIONAL INFORMATION: TAXABLE SERVICE CHARGE OF 23 PERCENT & APPLICABLE SALES TAX WILL BE ADDED TO ALL FOOD & BEVERAGE CHARGES PRICES CONFIRMED UNTIL AUGUST 31, 2016 SASSI 10455 E PINNACLE PEAK PARKWAY, SCOTTSDALE AZ 85255 TELEPHONE: 480‐502‐3335 WEB: SASSI.BIZ Private Events at Sassi For more than ten years, Sassi has been Scottsdale’s destination for fine Italian dining, wine and special events. Sassi’s unique setting, architecture and design complement the attentive service and memorable cuisine, creating the ideal venue for a special occasion, company event or celebratory dinner. DINING ROOM AND MINIMUM SPENDING INFORMATION DINING ROOM MAXIMUM SEATING CAPACITY SUNDAY, TUESDAY, WEDNESDAY, THURSDAY FRIDAY OR SATURDAY GARDEN TERRACE 30 $2,500 $3,000 LIBRARY 22 $2,000 $2,500 KITCHEN 56 $4,500 $5,000 MAIN DINING 34 $3,000 $3,500 WINE CELLAR 14 $1,500 $2,000 PRIVATE DINING 8 DEPOSIT OF $250 DESPOSIT OF $250 Deposit and confirmation: A deposit of 50 percent of estimated charges is required to confirm a reservation for an entire dining room. Minimum spending requirement: Includes all food and beverage charges, taxable service charge and sales tax are additional. Seating arrangements: Please see the attached diagram for detailed information about seating. In order to provide safe, efficient service and to protect Sassi’s furnishings, we cannot move or rearrange the large tables in the Kitchen Dining Room, Garden Terrace Room, Wine Cellar Room, Private Dining Room, and any tables in Library Dining Room. Menus: Sassi will provide a menu card at each place setting, customized with your logo or desired heading. Reservations for up to 14 Guests: May be made through the restaurant reservations office. Order from the restaurant menu or plan a menu if you prefer. Call 480‐502‐9095 after 2 pm. Summer Dining, June 1 to September 15: Deduct ten percent from the prices on the menu. Cocktail and wine prices will not be discounted. SASSI 10455 E PINNACLE PEAK PARKWAY, SCOTTSDALE AZ 85255 WEB: SASSI.BIZ TELEPHONE 480‐502‐3335 MAIN/ DINING RESERVATIONS 480‐502‐9095 Restaurant Dining Rooms
Garden Terrace
4
Library
4
6-8
Fireplace
Fireplace
10-12
8-10
6
4
4
8
6
4
10
6
8
10
Fireplace
10-12
8
8
Kitchen Dining
W ine
Cellar
14
8
6
Private
Dining
4
Main Dining
Maximum Seating
Library
22
Kitchen Dining
54
Garden Terrace
30
Main Dining
36
Private Dining
8
Wine Cellar
14
This diagram denotes the maximum seating in each of the dining rooms.
Furniture
& tables
may
not
be moved.
Restaurant
(no patios).sdr
- Tue
Aug 11
12:53:58
2015 - Page 1