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Small Plates Greens Pasta Meats & Seafood

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Small Plates Greens Pasta Meats & Seafood SMALL PLATES PASTA MINESTRONE SOUP | 4 CUP | 7 BOWL Gluten-free pasta available Add 3 Made from scratch daily. Topped with shaved Grana-Padano cheese PENNE ARRABIATTA SPICY/VEGETARIAN | 12 NONA’S MEATBALLS | 10 House tomato sauce, garlic, parsley, and red chili flakes Lean sirloin, pork, fresh herbs, Parmigiano, lemon, tomato sauce ADDIE’S ANGEL HAIR VEGETARIAN | 15 Asparagus, broccolini, mushrooms, fresh roma tomatoes, BURRATA TOAST 13 | sun-dried tomatoes, garlic, pesto, and Parmigiano-Reggiano Burrata, peas, mint, crispy prosciutto, browned butter MEATS & SEAFOOD RIGATONI BOLOGNESE | 15 CANNELLINI BEAN TOAST 11 NAPA VALLEY BURGER 14 | | Slow-simmered ragu of fresh sirloin and pork, Cannellini beans, arugula, red onion, lemon, parsley, Parmigiano USDA ground chuck, arugula, provolone, tomato, and caramelized red onion tomato sauce, garlic, herbs, and red wine on toasted ciabatta. Served with herb and garlic fries. Add bacon or avocado Add 3 AHI TARTARE | 14 SPAGHETTI WITH MEATBALLS | 16 CHICKEN PICCATA 17 Sashimi-grade tuna, fresh avocado, tuna dressing, chili | Louise’s original tomato sauce and Nona’s meatballs Lemon, butter, capers, shallots, and Chardonnay. Served with garlic mashed potatoes and sautéed broccolini CRAB CAKES | 14 FETTUCCINE CHICKEN | 16 Lump meat crab cakes, spicy aioli, avocado relish Grilled chicken breast, sun-dried tomatoes, CHICKEN MARSALA 17 | and scallions tossed in a Chardonnay cream sauce ‘NDUJA MUSSELS | 16 Fresh herbs, shallots, Marsala wine, and mushrooms. Served with garlic mashed potatoes and fire-roasted seasonal vegetables Housemade ‘nduja sausage, preserved lemon, fennel, grilled bread PAPPARDELLE WITH ITALIAN SAUSAGE | 16 Spicy sausage, plum tomatoes, garlic, herbs, CHICKEN PARMIGIANA 17 | Bolognese, and cream Traditional breaded chicken, house tomato sauce, and mozzarella. Served with rigatoni Alfredo and broccolini GREENS LASAGNA BOLOGNESE | 16 Whole milk mozzarella, Bolognese, ricotta, parsley, PAN-FRIED TROUT 21 | and aged Parmigiano-Reggiano CAESAR CONTAINS RAW EGG | 11 Lemon, butter, and herbs. Served with broccolini and rosemary potatoes Parmesan, shaved Grana-Padano, toasted garlic croutons, Caesar dressing ANGEL HAIR WITH GARLIC & PRAWNS | 17 GRILLED SALMON 21 | Garlic, butter, diced tomato, touch of cream CHOP | 13 Fresh Atlantic salmon with a light Chardonnay sauce. Roma tomato, bell peppers, cucumber, garbanzo beans, mozzarella, Served with garlic mashed potatoes and fire-roasted seasonal vegetables CHEESE RAVIOLI 15 crispy onion, pepperoncini and house vinaigrette | BBQ CHICKEN CHOP Add BBQ chicken and balsamic vinaigrette Add 3 Sage, brown butter, parmesan SHAVED BRUSSELS SPROUTS | 14 Brussels sprouts, mint, fried almonds, Parmigiano, lemon vinaigrette ADD TO ANY SALAD OR PASTA: Grilled Chicken 5 Grilled Shrimp 7 Grilled Ahi Tuna 8 Salmon 8 INSALATA MISTA | 12 Baby organic lettuce, choice of goat cheese or Gorgonzola, ADD SOUP OR A SIDE SALAD TO ANY DISH: WEEKEND PROVISIONS (FRIDAY-SUNDAY) sun-dried tomatoes, pine nuts, and balsamic vinaigrette Cup of Minestrone, Caesar, Chop, or Insalata Mista 4 ROSEMARY BEEF TENDERLOIN | 28 USDA Choice fillet medallions, rosemary skewer, Gorgonzola butter. BUTTER LETTUCE | 13 Served with herb-roasted potatoes and grilled seasonal vegetables. Butter lettuce, shaved zucchini and squash, fried walnuts, dill, lemon vinaigrette CHEF’S CHOICE | MARKET PRICE SESAME AHI TUNA | 18 Chef inspired and freshly sourced for the weekend only. Organic greens, cilantro, scallions, mandarins, bell peppers, Meat or Seafood selections to mirror market trends and seasonal influences. carrots, crispy wonton, and sesame-ginger vinaigrette Ask your server to describe this weekend’s creation. Undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. PIZZAS WINES Gluten-free pizza available. Add 3 GLASS / BOTTLE PIZZA ROSSA BEVERAGES WHITE CHEESE | 10 Louise’s pizza sauce and whole milk mozzarella FOUNTAIN SODAS COKE, DIET COKE, SPRITE | 3.5 SPARKLING MARGHERITA | 11 HANK’S CRAFT SODAS ROOT BEER, ORANGE CREAM | 4 LA MARCA PROSECCO ITALY SPLIT 9 Mozzarella, organic basil ICED TEA | 3.5 DRY ROSÉ SWEET PEPPERONI | 13 LEMONADE | 3.5 Louise’s pizza sauce, mozzarella, pepperoni, honey, chili PEDRONCELLI “DRY STYLE” SONOMA COUNTY 8 / 30 PREMIUM BOTTLED WATER S.PELLEGRINO / ACQUA PANNA | 4 / 6 MARKET ROASTED VEGETABLES | 12 COFFEE REGULAR & DECAF ITALIAN ROAST | 3.5 PINOT GRIGIO Portobello mushrooms, sweet peppers, red onion, mozzarella, roasted tomatoes ESPRESSO | 3 LAGARIA ITALY 8 / 30 PIZZA BIANCA CAPPUCCINO / CAFE LATTE | 4 SAUVIGNON BLANC TAZO GOURMET HOT TEAS | 4 BRUSSELS SPROUTS | 12 TANGENT SAN LUIS OBISPO 9 / 32 Brussels sprouts, mozzarella, garlic, soft cream, Parmigiano, farm egg CHARDONNAY LEEK & POTATO | 12 Roasted leeks, fingerling potatoes, garlic, soft cream, rosemary CANYON ROAD CALIFORNIA 7 / 29 MAGGIO LODI 9 / 31 TARTUFO | 15 BEERS WILLIAM HILL “CENTRAL COAST” 11 / 33 Roasted mushrooms, truffle pureé, Parmigiano, fried rosemary CRAFT MICROBREWS BBQ CHICKEN | 13 MISSION BREWERY BLOND SAN DIEGO 5 BBQ chicken, red onions, mozzarella, smoked Gouda, BBQ sauce, cilantro NORTH COAST “SCRIMSHAW” PILSNER FT. BRAGG 5 RED CUSTOM PIZZA | 10 UINTA HOP NOSH IPA SAN DIEGO 5 BLEND ADDITIONAL TOPPINGS: 1 EACH ALLAGASH WHITE BELGIAN STYLE PORTLAND, MAINE 6 OLD SOUL RED LODI 9 / 32 Artichokes | Bell peppers | Brussels sprouts | Garlic | Goat cheese INTERNATIONAL BEERS Gouda | Italian sausage | Leeks | Olives | Organic basil PINOT NOIR Pepperoni | Roasted tomatoes | Sliced mushrooms | Sweet onions PERONI ITALY 5 LEESE FITCH CALIFORNIA 9/ 32 MORETTI ITALY 5 MACMURRAY RANCH CENTRAL COAST 13 / 35 SWEETS MERLOT DOMINO CALIFORNIA COAST 7 / 29 TIRAMISU | 7 A Louise’s classic made fresh daily. Lady fingers dipped in espresso CABERNET layered in mascarpone cheese and cream J LOHR “SEVEN OAKS” PASO ROBLES 10 / 32 MOLTEN LAVA CAKE | 7 SONOMA COUNTY 13 / 35 Vanilla Bean ice cream L. MARTINI “SONOMA” BERRY WINE CHEESECAKE | 7 ITALIAN RED New York style, Rosé wine, balsamic syrup reduction, market fresh berries MONTE ANTICO “SUPER TUSCAN” ITALY 8 / 31 ITALIAN LEMON CAKE | 7 TOSCOLO CHIANTI “CLASSICO” TUSCANY 12 / 34 Light white cake layered with tart lemon cream PANINI LUNCH AL FORNO Served on artisan bread, baked fresh daily. Fresh from our ovens. Add to any panini: avocado or smoked bacon 2 STROMBOLI | 11 Pepperoni, spinach, roasted peppers, basil, GRILLED VEGETABLE VEGETARIAN 10 | SOUP & SALAD thyme, ricotta, mozzarella and gorgonzola cheeses, Portobello mushroom, grilled peppers, arrabbiata sauce. red onion, smoked Gouda, Your choice of a lunch-sized salad served roasted tomatoes, balsamic aioli. with a bowl of our Minestrone Soup. Perfect for LASAGNA BOLOGNESE | 12 enjoying with our famous focaccia bread. Mozzarella, Bolognese sauce, ricotta cheese, THE SICILIAN COLD CUT 10 | parsley, aged Parmigiano-Reggiano. Imported salami, pepperoni, prosciutto, MINESTRONE SOUP provolone, tomatoes, shredded romaine, Made from scratch daily. Topped with shaved ORIGINAL PIZZA 12 pepperoncini, balsamic aioli. | Grana-Padano cheese. Choose any two toppings: artichokes • bell peppers • goat cheese • MEDITERRANEAN TUNA SALAD | 10 WITH Italian sausage • olives • organic basil • Albacore tuna, capers, red onion, celery, pepperoni • roasted tomatoes • roma tomatoes • vinaigrette, leaf lettuce, tomato. CLASSIC CAESAR* | 10 sliced mushrooms • sweet onions Romaine lettuce, Grana-Padano, Pecorino Romano, ADDIE’S CHICKEN garlic croutons, Caesar dressing. PARMESAN SLIDERS | 11 Panko herb-crusted chicken, mozzarella, INSALATA MISTA | 11 roma tomato, marinara. Baby organic lettuce, choice of goat cheese or PASTA Gorgonzola cheese, sun-dried tomatoes, GRILLED CHICKEN | 11 and pine nuts, with balsamic vinaigrette. Gluten-free pasta available Add 3 Grilled chicken, leaf lettuce, roasted tomatoes, provolone, aioli. LOUISE’S CHOP | 12 ADDIE’S ANGEL HAIR VEGETARIAN | 12 Mixed greens, roma tomatoes, bell peppers, Asparagus, broccolini, mushrooms, CRISPY CHICKEN | 11 cucumbers, garbanzo beans, crispy onion, sun-dried tomatoes, roma tomatoes, garlic, pesto, Arugula, Grana-Padano, provolone, Caesar aioli. mozzarella, pepperoncini, house vinaigrette. Parmigiano-Reggiano. THE CLUB | 12 ADD TO ANY SALAD: RIGATONI BOLOGNESE | 12 Chicken breast, smoked bacon, avocado, Grilled Chicken 5 Shrimp 6 Rigatoni, ragu of fresh sirloin and pork, provolone, tomatoes, leaf lettuce, aioli. Ahi Tuna 8 Salmon 8 tomato sauce, garlic, herbs, red wine. PENNE WITH GRILLED CHICKEN | 12 Chicken breast, sun-dried tomatoes, scallions, Chardonnay cream sauce. ADD A CUP OF SOUP, SIDE SALAD OR HERB & GARLIC FRIES RIGATONI WITH ITALIAN SAUSAGE | 12 TO ANY LUNCH ENTREE | 2 Spicy sausage, plum tomatoes, garlic, herbs, Bolognese, cream. Undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..
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