Primo Antipasti Dinner Menu All primo entree’s include choice of soup or salad for (add 2 house crafted meatballs or sausages for $5.00) Saturday April 14th, Capesante ai Ferri * 2018 Lasagna delle Marche ~ Layers of fresh pasta Fresh Sea Scallops seared on (503) 636-4104 with Riccardo’s Marche meat sauce (Beef, chicken, the iron, served with a savory sausage, mortadella, Mushrooms, red wine, roasted carrot and pine nut vegetables and herbs), Besciamella sauce, and fresh puree with a dill vinaigrette. Parmigiano Reggiano and Pecorino Romano cheeses. 15- 25- Cuochi Speciale Melanzane alla Parmigiana ~ Tuscan-style Bruschetta di Coniglio (Chef Specials) eggplant grilled with extra virgin olive oil, All Speciale entree’s include choice of soup or salad layered with Mozzarella, a light tomato Marinara Tuscan style sweet & sour sauce, and Parmigiano Reggiano. 25- rabbit tapenade served on Penne Arrabbiata ~ Pasta tossed with a grilled bread. Hints of Fusilli con Topinambur traditional spicy sauce of tomatoes, garlic, olive oil Chocolate, orange and pine SunChokes tossed with a sun-dried tomato pesto, and chili flakes, tossed with Pecorino Romano & nuts. Simple, but with olive oil, garlic and basil tossed with pasta Parmigiano Reggiano cheese. 24- breathtaking. and finished with Parmigiano Reggiano cheese. 26- Ravioli della Casa ~ Sacchetti al Porcino pasta 14 ~ stuffed with Porcini mushroom, Ricotta, Mozzarella, Penne con Asparagi Swiss, Fontina and Parmigiano cheeses, bread crumbs, Asparagus sautéed with imported Prosciutto Insalata Di Asparagi E Cotto Ham and shallots, deglazed with asparagus vegetables, herbs and spices, served in a sage butter Buratta stock and reduced with cream. sauce. 23- Blanched asparagus, cherry 26- Pasta al Pomodoro (or) Pasta al Ragú tomato, arugula, and Buratta Pasta with our fresh tomato and basil marinara sauce. 22- cheese tossed and finished Eglefino in Cartoccio Pasta with Riccardo’s Marche meat sauce. 25- with white balsamic and olive Fresh Haddock baked in parchment with tomato, oil. 13- local walla walla spring onion, butter. Secondo 38 - All secondo entree’s include choice of soup or salad Carpaccio di Bresaola Stinco di Agnello alle Piedmontese Classic flavors from Italy, braised lamb shank, Italian cured beef, thinly with onion, tomato and fresh herbs, served with Vitello e Funghi alla Griglia * sliced, served fresh arugula, sautéed Lusher Farms Kale Rabe. Veal Medallions and Shiitake mushrooms grilled and drizzled with Agrumato oil, 43 ~ served with a Balsamic, red wine demi-glace. 44- lemon juice, and shaved Bra Saltimbocca di Vitello * Duro cheese. Maiale al Barolo Veal Medallions with sage, prosciutto and Fontina Pork tenderloin grilled, then sliced into cheese, with a demi-glace sauce with Madeira and 14 ~ medallions and topped with a cherry, garlic and Cremini mushrooms. 44- Barolo wine reduction sauce. 45- Vitello alla Parmigiana* Ravioli Fritti Scallopine of veal, lightly breaded, layered with Fried cheese ravioli served La Bistecca Tagliata con provolone cheese and marinara sauce, served with with our house Arrabbiata Funghi al Spugnoli- daily vegetables. 44- sauce. A choice Hanger steak, grilled Medium-Rare Pollo all’ Aglio 13- and thinly sliced, with Morel mushrooms (-) Braised Draper Farms Chicken (seasoned with Vignalta sautéed in a shallot, garlic wine and butter herb salt), braised with garlic cloves, white wine, sauce, served with horseradish mashed potatoes. rosemary and thyme. Served with polenta and sautéed 48- greens. 36- (*) 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..