Dinner Menu Sample

Antipasti

Seasonal Appetizers

LITTLE GEM LETTUCE TOMATO, RADISH, SUNFLOWER SEEDS, GREEN GODDESS DRESSING 9
VEAL SPIEDINI BROCCOLINI SAUCE, LAMBRUSCO SYRUP, PARMESAN 15
LOCAL LETTUCES SHAVED PEAR, POMEGRANATES, SHERRY DRESSING 9
SEASONAL SOUP 6
BEEF TARTARE* QUAIL EGG, BALSAMIC, PARMESAN, TOAST 14
WATERCRESS SALAD SMOKED WHITEFISH, POTATOES, APPLES, HORSERADISH 13
FRISEE & CELERY SALAD MINT, ALMONDS, MANCHEGO, SHERRY VINAIGRETTE 10
CURED MONTEREY BAY SARDINES FARINATA, CELERY RELISH, LABNEH 11
IBERICO BLACK FOOTED HAM TOASTED ROSEMARY BREAD 25
LENTIL & CRISPY KALE SALAD FRIED SHALLOTS, PANCETTA, SOFT EGG 10
BURRATA CHEESE GRILLED ZUCCHINI, CASTELFRANCO, OLIVE OIL, ROASTED CHERRY TOMATOES 10
FIG & ARUGULA SALAD GOAT CHEESE, BALSAMIC DRESSING 10

Pasta Fatti a Mano e En Casa

Pasta Made By Hand In House

GNOCCHI POMODORO CRUSHED TOMATO, FRESH BASIL, HAND MADE MOZZARELLA 14 
RIGATONI ALL’AMATRICIANA HOUSE PANCETTA, RED ONION, TOMATO, PARMESAN 14
SPINACH PAPPARDELLE BOLOGNESE RAGU, PARMESAN 14
TOMATO CAMPANELLE ITALIAN SAUSAGE, JIMMY NARDELLO PEPPERS, BROCCOLINI 14
GRAN ARSO GARGANELLI SWEETBREADS, CHESTNUTS, GRANA PADANO 14
RABBIT GNOCCHI SHIITAKE, LEEKS, PANGRATTATO, GRANA PADANO 15
BRAISED VEAL RAVIOLI CHANTERELLE MUSHROOMS, TOMATO, PARMESAN 15
SPAGHETTI & SICILIAN TUNA MEATBALLS SPICY TOMATO SAUCE, CAPERS, BASIL 14
LIGURIAN TROFIE LOBSTER RAGU, SAFFRON-YELLOW TOMATO 15

Secondi di Pesce e Carne

Seasonam Fish and Meat

WILD BOAR CHOP POLENTA PUDDING, BRAISED FENNEL, STONE FRUIT CONSERVA 32
BROILED RED PRAWNS* JASMINE RICE, BUTTERNUT SQUASH, SAFFRON CREAM 30
BRAISED BEEF CHEEKS SPAETZLE, BLACK KALE, POMEGRANATE SAUCE 33
TENDERLOIN MEDALLIONS* MASHED POTATOES, CHANTERELLES 38
EIGHT HOUR PORK ROAST SAFFRON RISOTTO, PAN JUS, HOUSE MADE TOMATO JAM 26
CRISPY FRIED SWORDFISH* LOCAL SWEET PEPPERS, FENNEL-ARUGULA SALAD 28
DUCK BREAST PICCATAS CRISPY FINGERLING POTATOES, EGGPLANT, PLUM SAUCE 32
CAMPO LINDO CHICKEN BREAST PANCETTA SAUCE, STRING BEANS, CORN FRITTERS 24
DIVER SEA SCALLOPS* WHITE BEANS, TOMATO PESTO, ROMANESCO BROCCOLI 32

Contorni

Seasonal Side Dishes

SPAETZLE 6
MASHED POTATOES 6
GARLIC SPINACH 6
GNOCCHI HERBS, SHALLOTS 6
FARM HOUSE STRING BEANS 6
OREGON CHANTERELLES 12

FIVE COURSE TASTING MENU ANTIPASTO, PASTA, FISH, MEAT, DESSERT 70
SIX COURSE TASTING MENU
ANTIPASTO, PASTA, FISH, MEAT, CHEESE, DESSERT 75
FIVE COURSE PASTA TASTING MENU FIVE UNIQUE PASTA SELECTIONS 50
WINE PAIRINGS AVAILABLE 35/40

MICHAEL SMITH CHEF/OWNER
NANCY SMITH
GM/OWNER
DAVID PADBERG CHEF DE CUISINE
ALBERTO SANTORO BAR MANAGER
ANDREW WOODY MANAGER
ANGIE KOBETS MANAGER
JACK BERKO PASTA CHEF

20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

*BEEF & FISH ON THIS MENU ARE COOKED TO ORDER & MAY BE RAW OR UNDERCOOKED- PLEASE BE AWARE OF THESE ITEMS. THE CONSUMPTION OF RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

 

Dessert
Menu Sample

STICKY TOFFEE CAKE TOFFE SAUCE, VANILLA ICE CREAM
CHOCOLATE PUDDING TART VANILLA POACHED PEAR, PEAR SAUCE, CHANTILLY
VANILLA BEAN CRÈME BRÛLÉE ALMOND COOKIE
APPLE CHESTNUT CROSTADA CARAMEL ICE CREAM
BLOOD ORANGE TART PISTACHIO ICE CREAM, BLOOD ORANGE SAUCE
HOUSE MADE ICE CREAMS & SORBET SEASONAL FLAVORS

Each dessert selection above is 9 dollars.