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visit our sister establishment

chef's tasting menu

165 per guest

85 wine pairing



our breads and butters​

summer terrarium, garden herbs


gently steamed salish halibut


squid, burnt onion jus 

foie gras, quickbread

aged duck, fine herbs, lola rossa

beef zabuton cooked in fermented butter, charred onions, black olive


fermented stone fruit, shiso​

toffee sorbet, meyer lemon, cinnamon


toasted potato skin

explorative dinner series: carmine menu
75 per guest

45 wine pairing

tomato toast, brioche, tomato conserva, chile threads, espelette


beef carpaccio a la 1963 harry's bar

blood orange, clam en escabeche, beets, radishes, chicories

red cooked beef, fermented chili emulsion, jimmy nardellos, pickled red torpedo onions, purple potatoes, pepper jus

enfleurage of ruby chocolate and agastache

red fruit, campari ice cream, butter cookies

executive chef justin woodward

wine director brent braun

castagna has a goal of paying all of our employees a living wage. to that end, we are enacting a 20% service charge that goes toward equitable pay for both the front and back of house.