Dinner Menu Primo Antipasti Wednesday, January 15, 2020 All primo & Secondo entree’s include choice of soup or salad (503) 636-4104 (add 2 house crafted meatballs or sausages for $5.00) Lasagna delle Marche + Layers of fresh with Riccardo’s Marche meat Capesante ai Ferri * sauce (Beef, chicken, sausage, mortadella, Mushrooms, red wine, Fresh Sea Scallops seared on vegetables and herbs), Besciamella, and fresh Parmigiano the iron, served with a creamy Reggiano and Pecorino Romano cheeses. 25~ celery root puree and Italian Cuochi Speciale (Chef Specials) Melanzane alla parsley verde. All Speciale entree’s include choice of soup or salad 15~ Tuscan-style eggplant grilled with extra virgin , layered with Mozzarella, a light Marinara con Gamberini e Finocchi sauce, Pecorino Romano & Parmigiano Reggiano. 25~ Soffiatine alla Petite shrimp sautéed with fennel, onion, garlic and deglazed with Sambucca and reduced with Blazut Marinara and cream. Penne Arrabbiata 26~ Penne pasta tossed in a traditional spicy sauce of Delicate vegetable fritters, tomatoes, garlic, olive oil and chili flakes, with made from butternut squash Pecorino Romano & Parmigiano Reggiano cheeses. 24~ and leeks, deep fried until localTagliatelle Chantrelle, oyster con and Funghi Cremini Mistimushrooms, - golden brown and dusted with sautéed with butter, Prosciutto ham, garlic, della Casa rosemary, tossed with imported egg pasta and sea salt. Pecorino Romano cheese. Egg pasta filled with Butternut Squash filling and 13 ~ 26~ served with leek butter sauce. 23~ Ravioli Fritti Pasta al Pomodoro (or) Pasta al Ragú+ Spinach and Cheese ravioli Pasta with our fresh tomato & basil . 22~ FreshMerluzzo Alaskan True alla Cod, Marchigiano sautéed with garlic, * Pasta with Riccardo’s Marche meat sauce. 25~ fried and served with our shallot, lemon and parsley. A taste so fresh, house . you’d swear that you were on ’s Adriatic 13~ coast. Secondo 38~ All primo & Secondo entree’s include choice of soup or salad Polenta Tartufata Maiale al’Pepato * Our house Polenta broiled Pork tenderloin rolled in crushed black pepper Pollo alla Cacciatora and seared on the griddle medium-rare, sliced Draper Farms Chicken grilled, then baked in our with Fontina Cheese, and thinly and topped with a marinara sauce with olives, rosemary, white wine and finished with aromatic White garlic and shallot cream sauce. fennel. Served with house polenta. 36~ Truffle oil. 42~ 13 ~ Vitello alla Parmigiana Costatine di Agnello * Scallopine of veal, lightly breaded, layered with Anderson Ranch lamb seasoned with rosemary Provolone cheese and served with marinara sauce. 44 ~ & spices and grilled, served over caramelized onions with Demi-glace - Gastriche. Served with polenta and sautéed greens. Vitello e Funghi alla Griglia * 45~ Veal Medallions and Portabello mushrooms grilled and served with a Balsamic, red wine demi-glace. 44~ We are proud to serve food from these local providers: Filetto Ai Ferri * Luscher Farms, C.S.A Frank’s Choice Meats A hand cut Choice Beef tenderloin di Vitello * Flamingo Ridge Farm Maestro seared, "on the iron.” Veal Medallions with sage, prosciutto and Fontina Peak Forest Fruits Provvista Food Importers Finished with a portabello, red wine and cheese, with a demi-glace sauce with Madeira and Charlie’s Produce Alexis Food Importers rosemary demi-glace sauce, served with Nicky USA Pacific Food Importers garlic crushed red potatoes. Cremini mushrooms. 44~ Newman’s Seafood Quinault Pride 48~

(*) Menu Items cooked to order. Consuming raw or undercooked meats, seafood or eggs increases your risk of food born illness. (+) contains Nuts (-)Wild mushrooms are not an inspected product.