Appetizers:

Fresh Yukon gold potato chips dusted with truffle salt 3.50*

Flatbread with chef's choice of market-inspired ingredients 10.75

Seared sea scallop on mashed sweet potato with spicy cilantro pesto 4.00 each*

Pesto-coated calamari with lemon-black pepper aïoli 10.00

Gorgonzola-stuffed figs, wrapped with basil & prosciutto, drizzled with local honey 6.00*

Peroni-steamed clams with garlic & hot chili flakes 12.00*

Oven-roasted mozzarella layered with tomatoes, garlic, basil & balsamic, with sliced baguette 7.50

Grilled shrimp on risotto cakes with basil cream sauce 12.00

Mixed imported olives tossed with rosemary & lemon zest 5.00*

Soups & Salads:

Tomato basil soup or Soup of the Day
 cup 4.00     bowl 6.50

House salad: mixed lettuces, creamy green olive dressing & feta 6.50*

Lacinato Kale & smoked Kurobuta pork lardons tossed with warm Dijon mustard vinaigrette, topped with a poached local farm egg 7.25*

Caesar salad: hearts of romaine, anchovies, parmesan & fennel-dusted croutons 7.00

Fresh beets & Rollingstone chèvre on mixed greens with orange vinaigrette 7.75*

Pasta & Risotto:

Roasted butternut squash, Snake River Farms chorizo, shallots, rosemary, roasted garlic & parmesan cream on cavatappi 14.00

Clams, pancetta & pepperoncini in white wine sauce on linguine 15.00

Spanish sardines, broccolini, golden raisins & pine nuts
tossed with spaghetti & aged Manchego 13.50

Mushroom, apple & hazelnut risotto with a cider-brined chicken hindquarter 18.00*

Grilled eggplant layered with ricotta & parmesan
with handmade tagliatelle in a rich tomato-basil sauce 14.00

Pasta sheets rolled cannelloni-style with ricotta, sausage & spinach 14.75

Linguine tossed in a light tomato-herb sauce 13.00

Cheese-filled ravioli topped with choice of pesto cream, Bolognese or brown butter sage 14.00

Entrée:

(All entrees served with seasonal vegetables where appropriate)

Pan-fried Washington oysters with braised collards & pancetta on creamy polenta with lemon cream 20.00

Oven-roasted Alaskan halibut on cheese-filled ravioli with
cherry tomato & caper brown butter sauce 28.00

Duck breast dry-rubbed with star anise & cardamom,
served on green French lentils drizzled with pomegranate syrup & fried sweet onions 25.00

Prosciutto-wrapped Matthew Farms chicken breast on crispy polenta with golden raisin-Grappa sauce 22.00*

Roasted Niman Ranch pork tenderloin dusted with fennel pollen, orange-brined pork belly & fig mostarda served with orzo & peas 23.00

Oven-roasted veal T-bone, mushroom & brandy sauce with potatoes roasted in cream 32.00*

Grilled Double R Ranch rib eye, roasted fingerling potatoes & gorgonzola soufflé 29.00*

Sides:

Sauteed spinach 4.00*

Fried polenta (3) 3.00*

Risotto cakes (2) 2.00

Seasonal vegetables 4.00*

Roasted fingerling potatoes 3.00*
…with gorgonzola soufflé 6.00*

*Gluten free items