Antipasti
Eggplant Parmigiana
Eggplant in pastella, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto
26
Composizione di Pere e Bresaola
Sliced pear, bresaola, Meredith Farms sheep and goat cheese, artichoke, encapsulated fruit, arugula, pistachios, aged balsamic
31
Astratto di Polipetti
Warm baby octopus, squid ink, cucumber, castelvetrano olives, radish, baby heirloom tomato, sesame seeds, tangerine infused oil
29
Meatball Lollipop
Meatballs made with black angus, berkshire pork, & veal, crusted with prosciutto and parmesan, served with Calabrian chile marinara
27
Affetatti Misti
Sassella’s selection of imported Italian charcuterie, cheese, and accompaniments, served with mostarda di frutta
Small 28
Large 42
Ceasar a Modo Mio
Romaine, parmesan crisp, focaccia crostini, white anchovies, capers, tonnato dressing
21
Insalata Confortina
Mixed greens, grapes, pecans, speck, maple dressing, shaved dark chocolate, gorgonzola cheese
*Available vegetarian by request*
22
Mushroom Cappuccino
Porcini, cremini and white mushrooms, white truffle foam, porcini dust
25
Primi
Tagliatelle Bolognese
Tagliatelle pasta, red wine, tomato sauce, vegetable mirepoix, garlic, ground buffalo, parmesan
32
Il Ravioli
Portobello and ricotta ravioli, porcini cream sauce, dried blueberries, wild arugula, parmesan
34
Carbonara di Gamberi
Spaghetti, shrimp, guanciale, 63 degree sous vide organic egg, black pepper, parmesan foam
37
Lobster Risotto
Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, fontina, parmesan
39
Secondi
Osso Buco di Vitello
36 hour sous vide veal shank, gremolata, red wine, vegetable soffritto, Italian herb polenta cake
55
Il Pesce
Seared seabass, anchovy-caper compound butter, preserved lemons, sundried tomato, capers, artichoke, pan seared onion risotto tortino
50
Saltimbocca di Cinghiale
Wild boar tenderloin, prosciutto, sage, white wine sauce, asparagus, potato nest
48
Agnelo al Tartufo
Colorado lamb loin, black truffle demi, shaved winter truffle, potato pave
50
Executive Chef/Owner Cristian Pontiggia
Head Chef Charles Carpenter
General Manager/Sommelier Evan Schultz
Menus is subject to change. A 20% gratuity will be added to parties of six or more.
Out of respect to fellow diners, please refrain from using cellular devices while in the dining area.
We are committed to maintaining the highest standards of hygiene and safety.
Dolci
Sorbetto del Giorno
Seasonal sorbet served in a natural fruit shell
15
Tartufo
Zabaione cream center, surrounded by chocolate gelato and hazelnuts, topped with cocoa powder
15
Panna Cotta
Marsala panna cotta, amarena cherries
15
Gelato Duo
Vanilla gelato and tiramisu gelato, pizzelle cookie
15
Cioccolato e Pere
Dark chocolate cream, pear puree, dark chocolate
15
After Dinner Cocktails
Fantasia
Espresso, Shanky’s Whip Irish Whisky, Faretti Biscotti Liqueur, whipped cream
16
Mezpresso Martini
Kimosabe Mezcal Reposado, Frangelico, Kahlua, Fresh Espresso
20
Banana Manhattan
Salty Caramel Smokey Whisky, Banana Liquor, Black Walnut Bitters
20
Tiramisu Martini
Poli Brandy, Kahlua, Crème de Cacao, Heavy Cream, Mascarpone Cheese, Egg Yolk
25
SASSELLA DEGUSTAZIONE
January 2024
Uno
Composizione di Pere e Bresaola
Sliced pear, bresaola, Meredith Farms sheep and goat cheese, artichoke, encapsulated fruit, arugula, pistachios, aged balsamic
Champagne, Brut Royal, Pommery, Reims, France, NV
Due
Cesar a Modo Mio
Parmesan crisp, romaine, focaccia crostini, white anchovies, capers, tonnato dressing
Chardonnay, La Salita, Piedmont, 2020
Tre
Astratto di Polipetti
Warm baby octopus, squid ink, cucumber, olives, radish, baby heirloom tomato, tangerine infused oil
Nero D’Avola, Morgante, Bianco di Morgante, Sicily, 2021
Quattro
Melenzana en Pastella
Eggplant, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto, fried in Italian tempura
Chiavennasca, Tenuta Scersce, Rosso di Valtellina, ‘Nettare’, Lombardy, 2018
Cinque
I Ravioli
Portobello and ricotta ravioli, porcini cream sauce, dried blueberries, wild arugula, parmesan
Nerello Mascalese, Tenute Bosco, Etna Rosso, ‘Piano dei Daini’, Sicily, 2018
Sei
Lobster Risotto
Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, butter, parmesan, fontina
Carricante, Cusumano Alta Mora Etna Bianco, Sicily, 2020
Sette
Saltimbocca di Cianghiale
Wild boar tenderloin, prosciutto, sage, white wine demi, asparagus, fried potato nest
Nebbiolo, La Salita Barolo, Piedmont, 2018
Otto
Dolce Sorpresa
Chef’s Daily Dessert Creation
Moscato, Tintero Moscato d’Asti, Sori Gramella, Piedmont, 2017
Menu $195
Wine Pairing $115
Menu is subject to change. A 20% gratuity will be added to all degustazione menus.
Executive Chef | Cristian Pontiggia
Head Chef | Charles Carpenter
General Manager/Sommelier | Evan Schultz
Antipasti
Eggplant Parmigiana
Eggplant in pastella, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto
26
Composizione di Pere e Bresaola
Sliced pear, bresaola, Meredith Farms sheep and goat cheese, artichoke, encapsulated fruit, arugula, pistachios, aged balsamic
31
Astratto di Polipetti
Warm baby octopus, squid ink, cucumber, castelvetrano olives, radish, baby heirloom tomato, sesame seeds, tangerine infused oil
29
Meatball Lollipop
Meatballs made with black angus, berkshire pork, & veal, crusted with prosciutto and parmesan, served with Calabrian chile marinara
27
Affetatti Misti
Sassella’s selection of imported Italian charcuterie, cheese, and accompaniments, served with mostarda di frutta
Small 28
Large 42
Ceasar a Modo Mio
Romaine, parmesan crisp, focaccia crostini, white anchovies, capers, tonnato dressing
21
Insalata Confortina
Mixed greens, grapes, pecans, speck, maple dressing, shaved dark chocolate, gorgonzola cheese
*Available vegetarian by request*
22
Mushroom Cappuccino
Porcini, cremini and white mushrooms, white truffle foam, porcini dust
25
Primi
Tagliatelle Bolognese
Tagliatelle pasta, red wine, tomato sauce, vegetable mirepoix, garlic, ground buffalo, parmesan
32
Il Ravioli
Portobello and ricotta ravioli, porcini cream sauce, dried blueberries, wild arugula, parmesan
34
Carbonara di Gamberi
Spaghetti, shrimp, guanciale, 63 degree sous vide organic egg, black pepper, parmesan foam
37
Lobster Risotto
Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, fontina, parmesan
39
Secondi
Osso Buco di Vitello
36 hour sous vide veal shank, gremolata, red wine, vegetable soffritto, Italian herb polenta cake
55
Il Pesce
Seared seabass, anchovy-caper compound butter, preserved lemons, sundried tomato, capers, artichoke, pan seared onion risotto tortino
50
Saltimbocca di Cinghiale
Wild boar tenderloin, prosciutto, sage, white wine sauce, asparagus, potato nest
48
Agnelo al Tartufo
Colorado lamb loin, black truffle demi, shaved winter truffle, potato pave
50
Executive Chef/Owner Cristian Pontiggia
Head Chef Charles Carpenter
General Manager/Sommelier Evan Schultz
Menus is subject to change. A 20% gratuity will be added to parties of six or more.
Out of respect to fellow diners, please refrain from using cellular devices while in the dining area.
We are committed to maintaining the highest standards of hygiene and safety.
SASSELLA DEGUSTAZIONE
January 2024
Uno
Composizione di Pere e Bresaola
Sliced pear, bresaola, Meredith Farms sheep and goat cheese, artichoke, encapsulated fruit, arugula, pistachios, aged balsamic
Champagne, Brut Royal, Pommery, Reims, France, NV
Due
Cesar a Modo Mio
Parmesan crisp, romaine, focaccia crostini, white anchovies, capers, tonnato dressing
Chardonnay, La Salita, Piedmont, 2020
Tre
Astratto di Polipetti
Warm baby octopus, squid ink, cucumber, olives, radish, baby heirloom tomato, tangerine infused oil
Nero D’Avola, Morgante, Bianco di Morgante, Sicily, 2021
Quattro
Melenzana en Pastella
Eggplant, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto, fried in Italian tempura
Chiavennasca, Tenuta Scersce, Rosso di Valtellina, ‘Nettare’, Lombardy, 2018
Cinque
I Ravioli
Portobello and ricotta ravioli, porcini cream sauce, dried blueberries, wild arugula, parmesan
Nerello Mascalese, Tenute Bosco, Etna Rosso, ‘Piano dei Daini’, Sicily, 2018
Sei
Lobster Risotto
Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, butter, parmesan, fontina
Carricante, Cusumano Alta Mora Etna Bianco, Sicily, 2020
Sette
Saltimbocca di Cianghiale
Wild boar tenderloin, prosciutto, sage, white wine demi, asparagus, fried potato nest
Nebbiolo, La Salita Barolo, Piedmont, 2018
Otto
Dolce Sorpresa
Chef’s Daily Dessert Creation
Moscato, Tintero Moscato d’Asti, Sori Gramella, Piedmont, 2017
Menu $195
Wine Pairing $115
Menu is subject to change. A 20% gratuity will be added to all degustazione menus.
Executive Chef | Cristian Pontiggia
Head Chef | Charles Carpenter
General Manager/Sommelier | Evan Schultz
Dolci
Sorbetto del Giorno
Seasonal sorbet served in a natural fruit shell
15
Tartufo
Zabaione cream center, surrounded by chocolate gelato and hazelnuts, topped with cocoa powder
15
Panna Cotta
Marsala panna cotta, amarena cherries
15
Gelato Duo
Vanilla gelato and tiramisu gelato, pizzelle cookie
15
Cioccolato e Pere
Dark chocolate cream, pear puree, dark chocolate
15
After Dinner Cocktails
Fantasia
Espresso, Shanky’s Whip Irish Whisky, Faretti Biscotti Liqueur, whipped cream
16
Mezpresso Martini
Kimosabe Mezcal Reposado, Frangelico, Kahlua, Fresh Espresso
20
Banana Manhattan
Salty Caramel Smokey Whisky, Banana Liquor, Black Walnut Bitters
20
Tiramisu Martini
Poli Brandy, Kahlua, Crème de Cacao, Heavy Cream, Mascarpone Cheese, Egg Yolk
25
Antipasti
Eggplant Parmigiana
Eggplant in pastella, Italian bread crumbs, marinara, parmesan, mozzarella, walnut basil pesto
26
Composizione di Pere e Bresaola
Sliced pear, bresaola, Meredith Farms sheep and goat cheese, artichoke, encapsulated fruit, arugula, pistachios, aged balsamic
31
Astratto di Polipetti
Warm baby octopus, squid ink, cucumber, castelvetrano olives, radish, baby heirloom tomato, sesame seeds, tangerine infused oil
29
Meatball Lollipop
Meatballs made with black angus, berkshire pork, & veal, crusted with prosciutto and parmesan, served with Calabrian chile marinara
27
Affetatti Misti
Sassella’s selection of imported Italian charcuterie, cheese, and accompaniments, served with mostarda di frutta
Small 28
Large 42
Ceasar a Modo Mio
Romaine, parmesan crisp, focaccia crostini, white anchovies, capers, tonnato dressing
21
Insalata Confortina
Mixed greens, grapes, pecans, speck, maple dressing, shaved dark chocolate, gorgonzola cheese
*Available vegetarian by request*
22
Mushroom Cappuccino
Porcini, cremini and white mushrooms, white truffle foam, porcini dust
25
Primi
Tagliatelle Bolognese
Tagliatelle pasta, red wine, tomato sauce, vegetable mirepoix, garlic, ground buffalo, parmesan
32
Il Ravioli
Portobello and ricotta ravioli, porcini cream sauce, dried blueberries, wild arugula, parmesan
34
Carbonara di Gamberi
Spaghetti, shrimp, guanciale, 63 degree sous vide organic egg, black pepper, parmesan foam
37
Lobster Risotto
Carnaroli rice, Maine lobster, asparagus, pistachio arugula pesto, fontina, parmesan
39
Secondi
Osso Buco di Vitello
36 hour sous vide veal shank, gremolata, red wine, vegetable soffritto, Italian herb polenta cake
55
Il Pesce
Seared seabass, anchovy-caper compound butter, preserved lemons, sundried tomato, capers, artichoke, pan seared onion risotto tortino
50
Saltimbocca di Cinghiale
Wild boar tenderloin, prosciutto, sage, white wine sauce, asparagus, potato nest
48
Agnelo al Tartufo
Colorado lamb loin, black truffle demi, shaved winter truffle, potato pave
50
Executive Chef | Owner Cristian Pontiggia
Head Chef Charles Carpenter
General Manager | Sommelier Evan Schultz
Menus is subject to change. A 20% gratuity will be added to parties of six or more.
Out of respect to fellow diners, please refrain from using cellular devices while in the dining area.
We are committed to maintaining the highest standards of hygiene and safety.
Dolci
Sorbetto del Giorno
Seasonal sorbet served in a natural fruit shell
15
Tartufo
Zabaione cream center, surrounded by chocolate gelato and hazelnuts, topped with cocoa powder
15
Panna Cotta
Marsala panna cotta, amarena cherries
15
Gelato Duo
Vanilla gelato and tiramisu gelato, pizzelle cookie
15
Cioccolato e Pere
Dark chocolate cream, pear puree, dark chocolate
15
After Dinner Cocktails
Fantasia
Espresso, Shanky’s Whip Irish Whisky, Faretti Biscotti Liqueur, whipped cream
16
Mezpresso Martini
Kimosabe Mezcal Reposado, Frangelico, Kahlua, Fresh Espresso
20
Banana Manhattan
Salty Caramel Smokey Whisky, Banana Liquor, Black Walnut Bitters
20
Tiramisu Martini
Poli Brandy, Kahlua, Crème de Cacao, Heavy Cream, Mascarpone Cheese, Egg Yolk
25
Sassella Restaurant
225 Johnson Street
Santa Fe, NM 87501
Dinner:
Monday - Sunday:
4:30 PM - 8:30 PM (last seating)
Please Note: Only Service Dogs are permitted on the patio.
As a courtesy to our guests, we do not permit children under the age of 5 in our dining and bar area.
SASSELLA DELI
216 Mckenzie St.
Santa Fe, NM 87501
Monday - Saturday
10:30 AM - 5:30 PM
DELI: 505-954-1568