Specials

FRESH BEET INSALATA

8.00

Roasted beets, toasted hazelnuts, fresh herbs and orange zest.

CRESPELLE DI GAMBERINI

9.00

Potato crusted Oregon Bay shrimp cakes, creamy roasted red pepper sauce.

PORTOBELLO GRIGLIATA

9.00

Grilled fresh portabello mushroom, stuffed with garlic, olive oil, parsley, parmesan and breadcrumbs.

BUTTERNUT SQUASH FARROTTO

17.00

Old world style slow cooked barley grain, simmered in a soffritto with butternut squash and fresh kale.

Suggested Wine: Trebbiano, Vallevo (Italy) 2010

RISOTTO ASPARAGI

17.00

Risotto (Arborio rice) prepared in the traditional manner with fresh asparagus.

Suggested Wine: Pinot Gris, Libra (OR) 2009

RAVIOLI NUDI

17.00

Housemade Ricotta and spinach dumpling in a plum tomato sauce.

Suggested Wine: Orvieto, Rocca di Tufo (Italy) 2010

FARFALLE AL SALMONE

18.00

Farfalle (bowtie pasta), tossed with fresh and smoked salmon, in a light cream sauce, with a splash of Scotch whiskey.

Suggested Wine: Unoaked Chardonnay, Four Vines (CA) 2009

LINGUINE PACIFICO

17.00

Housemade linguine pasta, bay scallops, fresh clams, basil and pancetta, in a roasted tomato and onion fisherman’s broth.

Suggested Wine: Soave, Monte Tondo (Italy) 2010

SEAFOOD BRODETTO

21.00

Oregon rockfish, Mediterranean blue mussels, Monterey Bay calamari, manila clams and Pacific prawns simmered in fisherman’s broth with a garlic croquette.

Suggested Wine: Custoza, Cecilia Beretta (Italy) 2010

RAVIOLI MIA SORELLA

17.00

House made ravioli stuffed with crab, Dover sole and ricotta cheese in a fresh Dungeness crab sauce.

Suggested Wine: Riesling, Montinore (OR) 2009

BISTECCA DELMONICO

25.00

Local, from Knee Deep Farm, New York steak, mesquite grilled, served with oven roasted potatoes, braised kale and mushrooms.

Suggested Wine: Barbera D Alba, Corsini (Italy) 2009