Specials

CARPACCIO DI BARBABIETOLA

8.00

Purple and golden braised beets with fresh arugula, red onion, chevre and a roasted citrus vinaigrette with shaved Pecorino Romano.

FRITTO MISTO

9.50

A mixed fry of calamari, prawns, and Coho salmon served over baby greens with a tequila lime aioli.

RAVIOLI PRIMAVERA

17.00

House made ravioli stuffed with asparagus, ricotta and mascarpone cheeses in a fresh arugula lemon cream sauce with toasted hazelnuts and Pecorino Romano.

Suggested Wine: Chardonnay, Castoro (CA) 2010

CAPESANTE CASALINGA

21.00

Cast iron seared sea scallops on butter leaf lettuce with wild rice and a roasted blood orange champagne vinaigrette.

Suggested Wine: Masianco, Masi (Italy) 2010

LASAGNA DEL GIARDINO

16.00

Housemade lasagna with spinach, eggplant, roasted zucchini, yellow squash, carrots, caramelized fennel and onion.

Suggested Wine: Pinot Gris, Christopher Michael (OR) 2011

RAVIOLI SALMONE

18.00

House made ravioli with house smoked Coho salmon and ricotta cheese in a fresh tomato and lemon cream sauce.

Suggested Wine: Custoza, Cecilia Beretta (Italy) 2010

CHINOOK ALLA GRIGLIA

23.00

Fresh Oregon coast Chinook salmon, fire grilled with lemon, thyme, wild rice and grilled asparagus.

Suggested Wine: Pinot Noir, Evesham Wood (OR) 2011

BISTECCA ALLA JOHNNY

26.00

Fire grilled top sirloin with local maitake mushrooms in a red wine and Dijon reduction, served with grilled asparagus and rosemary mashed potatoes.

Suggested Wine: Ripasso Campofiorin, Masi (Italy) 2008

AGNELLO SCOTTADITO

21.00

Anderson Ranch lamb chops fire grilled with a veal demi glace, grilled asparagus and rosemary mashed potatoes.

Suggested Wine: Cabernet, Castoro (CA) 2011

POLLO RIPIENO

17.00

Tender chicken breast stuffed with ricotta, mozzarella and herbs, sautéed with garlic and lemon, served with spinach and rosemary mashed potatoes.

Suggested Wine: Trebbiano, Vallevo (Italy) 2010