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FEBRUARY DINNER MENU 2-15-2018 Copy 26.Pages

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FEBRUARY DINNER MENU 2-15-2018 Copy 26.Pages Primo All primo entree’s include choice of soup or salad (add 2 house crafted meatballs or sausages for $5.00) Antipasti Lasagna delle Marche ~ Layers of fresh pasta with Riccardo’s Marche meat sauce (Beef, chicken, sausage, Capesante ai Ferri * mortadella, Mushrooms, red wine, vegetables and herbs), Fresh Sea Scallops seared on Dinner Menu for Thursday, February 15, 2018 Besciamella sauce, and fresh Parmigiano Reggiano and the iron, served with a savory (503) 636-4104 Pecorino Romano cheeses. 25- roasted carrot and pine nut Melanzane alla Parmigiana ~ Tuscan-style puree with a dill vinaigrette eggplant grilled with extra virgin olive oil, 15- Cuochi Speciale layered with Mozzarella, a light tomato Marinara sauce, (Chef’s Special) and Parmigiano Reggiano. 25- Prosciutto con Barbaforte All Speciale entree’s include choice of soup or salad Penne Arrabbiata ~ Pasta tossed with a traditional Imported Italian prosciutto, spicy sauce of tomatoes, garlic, olive oil and chili flakes, thinly sliced topped with tossed with Pecorino Romano & Parmigiano Reggiano freshly grated horseradish. Penne con Broccoli e Ricotta Salata cheese. 24- 14 ~ Shallots sautéed with prosciutto and local sprouting broccoli, deglazed with wine and reduced with cream, Ravioli della Casa ~ Sacchetti al Porcino pasta stuffed with Porcini mushroom, Ricotta, Mozzarella, Swiss, Ostriche Fresche tossed with pasta and finished with grated house Fontina and Parmigiano cheeses, bread crumbs, vegetables, Netarts oysters from the smoked Ricotta Salata cheese. 26- herbs and spices, served in a sage butter sauce. 23- Pacific Oregon coast, fresh Pasta al Pomodoro (or) Pasta al Ragú shucked to order, served on Tagliatelle con Funghi e Pollo - Pasta with our fresh tomato and basil marinara sauce. 22- the half shell with lemon Local wild mushrooms sautéed with chicken Pasta with Riccardo’s Marche meat sauce. 25- breast and onion with herbs and spice deglazed with wine, wedges and freshly grated finished with butter and Parmigiano Reggiano, tossed on horseradish. (1/2 doz.) 14 imported egg pasta. 26 ~ Secondo ~ All secondo entree’s include choice of soup or salad Lutiano alla Piccata Vitello Tonnato Caldo * Caponata e Bruschetta Fresh Oregon Red Rock, sautéed and topped with a sauce Veal tenderloin seared (mr) with a classic tuna caper The Spaccarelli Family Recipe, of butter, capers, parsley, white wine and lemon. 38- sauce finished with fried capers. 44~ from Le Marche. A sweet and sour relish of eggplant, Costatine di Agnello * Saltimbocca di Vitello Ripieni* onions, capers, pine nuts, Veal roll stuffed with sage, prosciutto and fontina Grilled New Zealand rack of lamb seasoned with cheese, and sliced for presentation, served with a demi- fennel and celery served with rosemary & spices, served over caramelized onions glace sauce of Madeira and fresh mushrooms. 44~ grilled bread. with Demi-glace - Gastriche. Served with polenta and 12 ~ sautéed greens. 40- Vitello alla Parmigiana* Scallopine of veal, lightly breaded, layered with provolone cheese and marinara sauce, served with daily Polenta fritta Filetto ai Ferri * vegetables. 44- Polenta and Chicory cakes A hand cut Choice Beef Filet Mignon seared, "on the fried and served with Pollo all’ Aglio ~ Braised Chicken (seasoned with arrabiata sauce iron", served with portabello mushroom, red wine and Vignalta herb salt), braised with garlic cloves, white wine, rosemary demi-glace sauce and served with fried rosemary and thyme. Served with polenta and sautéed 12- greens. 36- potatoes. 48- (*) Menu Items cooked to order. Consuming raw or undercooked meats, seafood or eggs increases your risk of food born illness. (-)Wild mushrooms are not an inspected product..
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