MiNGO
Simple Italian food made with local, northwest ingredients from our organic farmers and our long-time cooks & front of the house staff:
12+ years: Carolyn Zinter Martín GomezMonica Zuercher
Adolfo CalderonAlexander JacksonNate Jenkins9+ years: Jorge Chan RamirezSusan Lambert
8+ years: Irma Zamorano Barrera
7+ years: Luis MelgarMariano Dzul
5+ years: John BezuchaErin LennonJames Kershaw
4+ years: Nick Rehse
~*Due to our fresh produce from local farms, we change our menus every 6-8 weeks; stay tuned for the next update*~
LUNCH summer 2016
Antipasti
Italian cured meats, artisan cheeses and crostini 16
Ortaggi
roasted summer vegetables & buffalo mozzarella cheese 13
Caprese
heirloom tomatoes, moazzarella cheese, basil, evoo 13
Mingo*
romaine lettuce with lemon-garlic dressing, romano cheese, breadcrumbs; choice of: chicken breast or fennel / chili prawns 14
add small green or mingo salad 13
Zuppa
Martín’s choice, made daily 8
add small green or mingo salad 13
MiNGO Burger*
Piemontese beef burger with fontina cheese, fresh heirloom tomato, lettuce, basil aioli, fingerling potatoes, housemade ketchup* 12
BLT
pancetta, fresh heirloom tomato, lettuce and avocado with aioli on ciabatta; green salad or soup 12
Gnocchi alla Romana
baked Roman-style semolina gnocchi with gorgonzola cheese and rosemary, salsa rossa 11
Penne al Sugo di Carne
beef braised in Chianti and espresso, tossed with penne pasta 13
Bucatini con Salsiccia
bucatini pasta, housemade pork sausage, crushed tomatoes, thyme and ciliegine mozzarella 20
Risotto / Ravioli
Martín’s choice, both are prepared daily 14
Fish*
grilled halibut, arugula risotto cake, patty pan squash; salsa cruda 18
Chicken
grilled chicken breast, heirloom tomato, polenta coins; caper and pepperoncini sauce 14
Steak*
grilled flat iron steak, smashed yukon gold potatoes, jimmy nardello sweet pepper; amontillado sherry sauce 18
SIDES
bread and evoo 3
olives 3
sautéed greens 5
20% gratuity for parties ≥6 and/or ≥3 credit cards *consuming undercooked meat, poultry, seafood, raw egg or shellfish may increase your risk of foodborne illness
~*Due to our fresh produce from local farms, we change our menus every 6-8 weeks; stay tuned for the next update*~
HAPPY HOUR (bar only) summer 2016
Tuesday to Friday 2:30 - 6:00 Sunday - Monday 5pm - 6pm
romaine lettuce with lemon-garlic dressing 6
heirloom tomatoes, mozzarella, basil, xvoo 8
marcona almonds 4
soup of the day 5
fig, melon, proscuitto & la tur cheese 7
octopus, cherry tomatoes, orange juice, chili flake 14
bread, olives, house blended EVOO 5
penne pasta with braised beef 7
housemade ravioli 7
MiNGO burger with basil aioli* 8
add fontina 2
cheese plate 7
Pizza 8
3 formaggi
three cheese with Italian meats
grano intero
whole wheat crust, grilled summer veggies, fresh mozzarella, roasted garlic infused evoo
salsiccia
pork sausage, grilled Walla Walla sweets, buffalo mozz, oregano
Beer 4
Red, White, Rosé & Sparkling Wine 5
Well Drinks 6
20% gratuity for parties ≥6 and/or ≥3 credit cards *consuming undercooked meat, poultry, seafood, raw egg or shellfish may increase your risk of foodborne illness
~*Due to our fresh produce from local farms, we change our menus every 6-8 weeks; stay tuned for the next update*~
DINNER summer 2016
INSALATA
Caprese
heirloom tomatoes, mozzarella cheese, basil, evoo 13
Mingo
romaine lettuce tossed with lemon-garlic dressing, romano cheese and toasted breadcrumbs 10
Mista
seasonal greens tossed with an oven-dried tomato vinaigrette 8
PRIMO
Antipasti
Italian cured meats, artisan cheeses and cracker bread regular 10 / large 16
Cicchetti (two or more people please)
tapas Venetian style, for relaxing, chatting and drinking; changes weekly 8/person
Fico e Melone
NW figs, melon, proscuitto and la tur cheese 13
Ortaggi
roasted summer vegetables and buffalo mozzarella cheese 13
Polpo
sautéed octopus, orange juice, cherry tomatoes, oregano, touch of chili flake 14
Spiedini di Gamberi
skewers of shrimp and croutons, chili flake, fennel seed, EVOO 11
Zuppa del Giorno
soup of the day, Martín’s choice made daily 8
SECONDO
Ravioli 20 Lasagna 20 Risotto market
Martín’s choice, made daily
Bucatini con Salsiccia
bucatini pasta, housemade pork sausage, crushed tomatoes, thyme and ciliegine mozzarella 20
Penne al Sugo di Carne
beef braised in Chianti and espresso tossed with penne pasta 20
Gnocchi alla Romana (Non ci sono patate)
baked Roman-style, semolina gnocchi, gorgonzola cheese, rosemary; salsa rossa 17
Pesce*
grilled halibut, arugula risotto cake, patty pan squash; salsa cruda 29
Salmone*
poached NW salmon, cannellini bean and stew with basil and sweet onions 27
Pollo alla Griglia
grilled chicken breast, heirloom tomato, polenta coins; caper and pepperoncini sauce 22
Bistecca*
grilled beef tenderloin, smashed yukon gold potatoes, jimmy nardello sweet peppers; amontillado sherry sauce 30
PIZZA 15
liguria
pesto, olives, chicken, red bells, mozz
rucola
roasted pepper cream sauce, cacciocavallo cheese, leeks; finished with prosciutto and arugula
grano intero
whole wheat crust, grilled summer veggies, fresh mozzarella, roasted garlic infused evoo
margherita
evoo, heirloom tomato slices, mozzarella, basil leaves
salsiccia
pork sausage, buffalo mozz, grilled Walla Walla sweets, oregano
(add: egg $2 calabrese chili $1.5)
3 formaggi
three cheese with Italian meats
(add: egg $2 calabrese chili $1.5)
SIDES
olives 3
marcona almonds 4
side pasta, tomatoes 10
MiNGO supports our local, organic farmers and chooses sustainable products.
$20
/
$750ml bottle
20% gratuity for parties ≥6 and/or ≥3 credit cards. Corkage Fee:
*consuming undercooked meat, poultry, seafood, raw egg or shellfish may increase your risk of food borne illness
$20
/
$750ml bottle
COCKTAILS summer 2016
D'Adbul 9
house infused cantaloupe habanero vodka with fresh lemon and a touch of simple syrup ~ shaken, up, sugar
Fibonacci 10
muddled thyme, Monopolowa vodka, ginger puree and fresh lemon, shaken, chimney, splash of club soda
Louie Lychee 9
Crater Lake vodka, Lychee liquor, fresh grapefruit juice, topped with Prosecco ~ shaken up, lemon
MiNGO Drop 9
house infused lemondrop with Limoncello and Grand Marnier ~ shaken up, sugar
Oh, Seattle 10
Aviation Gin, Aperol, St. Germain and fresh grapefruit with Scrappy’s lavender bitters ~ shaken up, lemon
The Weasley 11
A-O whiskey, Domaine de Canton ginger liqueur, Angostura and Regan’s orange bitters ~ stirred, rocks, orange peel, cherry
Rhubarb Bees Knees 9
Aria gin, fresh lemon juice, clover honey syrup, Fee's rhubarb bitters ~shaken, up, lemon peel
The Vesper 11
Ketel one vodka, Aviation gin, Cocchi Americano ~ stirred, up, lemon peel
Old Overholt rye whiskey, Averna, Bitter Truth Aromatic bitters ~ stirred up, Oregon Bordeaux Maraschino cherry
Aged Black Manhattan 12
Aged 2-4 weeks in 3L oak barrels
Old Overholt rye whiskey, Averna, Bitter Truth Aromatic bitters ~ stirred up, Oregon Bordeaux Maraschino cherry
DOLCI summer 2016
Cannoli 8
one of the more debated desserts on the table; citrus and ricotta filling inside flaky pastry tubes
Boca Nera 8
dense chocolate torte, whipped cream
Gelato (Affogato?) 8
rotating flavors from Staccato Gelato
Panna Cotta 8
Piemontese “cooked cream” with amarena cherries
Prugne Giubellate 8
prunes poached in nebbiolo, port and cinnamon with housemade mascarpone
Tiramisu 8
classic, Italian
Torta Capezzana 8
extra virgin olive oil cake, whipped cream
*****
$2
/
person plating fee for off premise desserts
There is a
$2
/
person plating fee for off premise desserts
*****
Sagrantino Passito Antonelli 2006 ~ 11
Dessert Wine
Moscato d’Asti Elio Perrone 2014 ~ 8 (375ml ~ 17)
Sagrantino Passito Antonelli 2006 ~ 11
Félsina 2005 ~ 13
Vin Santo
Falchini 2009 ~ 10
Félsina 2005 ~ 13
Cocktails
Cafe Corretto 9
shot of illy espresso and Jacopo Poli Sarpa grappa
Ode to Robert 9
Godiva chocolate liquor, house vanilla vodka and frangelico ~ shaken up
Espresso Martini 9
espresso chilled with Kahlúa, house infused vanilla vodka ~ shaken up
house-made Crema di Limoncello & limoncello 10
AMARI:
Nonino ~ 11
Varnelli al’Erborista ~ 15
Vecchio del Capo ~ 9
Montenegro ~ 9
Averna ~ 9
Cardamaro ~9
Damilano Barolo Chinato ~ 11
Grappa e Digestivi
Vespaiolo ~ 18
Jacopo Poli Grappa:
Sarpa ~ 12
Vespaiolo ~ 18
Clear Creek Muscat Grappa ~ 11
Carpano Antica Formula, Vermut, Fernet Branca, Sambucca ~9
Late Bottled Vintage 2009 ~ 8
Burmester Port
Ruby / Tawny Port NV ~ 7
Late Bottled Vintage 2009 ~ 8
20yr Tawny ~ 10
Burmester Colheita 1989 ~ 12
Sherry
Montilla-Moriles Don Pedro Ximenez Gran Riserva 1986 ~ 11
Brandies & Cognacs
Hennessy VS ~ 9
Hennessy VSOP ~ 13
Courvosier VS ~ 9
Remy Martin VSOP ~ 9
Hennessy XO ~ 30
Clear Creek Pear Brandy ~ 10
Illy Caffè
espresso 2.5
doppio 3
cappuccino / latte 3.25