Today’s Features

Friday February 10, 2012

Antipasti

Zuppa di Mare

Sea food soup in a tomato and saffron broth

Salmon, clams, shrimp mussels, Sardinian fregola, fresh chives. 9

Crostini alla Scamorza

Toasted ciabatta bread with smoked mozzarella. Prosciutto

Sautéed mushrooms and basil. 8

Insalata di Bietole

red and orange beets, fennel, arugola and frisee

Apple cider vinegar, pistachio and tangerine olive oil. 8

Uova di Cheppie

Pan fried wild caught Virginia Shad roe

Lemon and caper sauce. 10

Polpo alla Griglia

Grilled fresh Spanish rock octopus

Served with a Sicilian potato salad with arugola, red bell pepper

Celery, green onions and parsley in red wine and extra virgin. 11

Cannolicchi e Capesante

Razor clams and Taylor’s bay scallops in white wine

Garlic, leeks and diced red, yellow and green peppers, crushed red pepper. 10

Primi piatti

Tagliatelle di Bosco

Fresh made tagliatelle pasta with speck, brussel’s sprouts

Wild Pacific North West black trumpet mushrooms

Extra virgin, garlic and grated black truffle cheese. 21

Gnocchi

House made locally produced cow’s milk ricotta gnocchi in a slow cooked

Pastured fed short ribs and mushroom ragú. Dried ricotta and thyme. 22

Costata di Vitello

Pan roasted veal rib chop stuffed with prosciutto, smoked mozzarella, basil

Grilled mushroom polenta and a Julienne of sautéed Brussels’s sprouts. 31

Salmone alla Griglia

Grilled wild Columbia River steel head salmon filet

In a white wine sauce with garlic, leeks and parsley

Served with a fennel and potato hash and oven roasted cherry tomatoes. 23