DINNER MENU
Appetizers
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C i a b a t t a
warm bread from the oven with spiced Aglio Olio, 10 year Balsamico, pickled treats 12 just Ciabatta and Aglio Olio 7
B r u s c h e t t a R u s t i c a
prepared hot, A La Minute …ripe tomato with fried garlic, chilis and sweet basil over warm Crostini with Reggiano 21
W a r m G r u y e r e A r t i c h o k e G r a t i n
from the oven with Ciabatta 21
P a c i f i c C o a s t C r a b C r o q u e t t e s
butter-crisped with cut lemon, tender bedded greens, ripe tomato, Spiced Red Pepper Andalouse 23
C a l a m a r i A M o d o M i o
Spicy! tender squid flashed in the pan (not fried) with chopped garlic, chilis, juiced lemon, Pomodoro, sweet basil 23
2 1 8 P r a w n s
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche 23
F r e s h W A M a n i l a C l a m s
chopped garlic, liqueur, fresh thyme, triple cream 24
The Burger
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M a g n u m O p u s
a gorgeous 1/2# of American Waygu Kobe style beef on the Charbroiler with cracked pepper and Kosher salt, fresh Crimini mushrooms in the pan with caramelized shallot and garlic…a plethora of warmed Gorgonzola, toasted Ciabatta, Killer Ketchup and Whipped Potato Reggiano 28
Insalata
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T h e C a e s a r
fresh cut Romaine, Parmesan, cut lemon, house crouton, capers, scratch dressing* 19
P e p e r o n a t a
fresh baby Roquette and Spinach, Kalamata olive, ripe tomato, house crouton, Gorgonzola, butter-roasted Pecans, scratch Charred Red Pepper Champagne Vinaigrette 19
add Spicy! 218 Blackened …3 Gulf Prawns or Chicken Breast 12
Pasta
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L i n g u i n i D i M a r e
virgin oil in the pan with chopped garlic, chilis, fresh Hood Canal clams, gulf prawns, scallops and calamari in a heady Pomodoro sauce with Pinot Grigio, juiced lemon, Linguini, sweet basil 42
T r i p l o F o r m a g g i o
caramelized shallot, triple cream, fresh thyme, artichoke, dried tomato, fresh spinach, Gruyere, Gorgonzola, Parmesan and Linguini 34
add 3 Gulf Prawns or Chicken Breast 12 add 3 sea scallops 16
B o l o g n e s e A l F o r n o
rich with Formaggio and cream…traditional house-made Ragu with ground WA beef and pork, roasted sweet onion, pear tomato and fresh herbs…baked with whole milk Ricotta, Reggiano and Rigatoni 34
R i g a t o n i 2 1 8
SPICY! signature Cajun with brown sugar and cayenne, triple cream, Crimini mushrooms, ripe tomato, fresh cut sweet basil, Parmesan 34
add 3 Gulf Prawns or Chicken Breast 12 add 3 sea scallops 16
add a Petite Green Insalata 10 or Caesar 12
Entree
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with Whipped Potato Reggiano and Spinacci Soffritti
P e z z a t t o d i B i s t e c a
Filet Mignon Medallions, in the pan Drunkin’ Style… caramelized shallot and garlic, Cabernet, peppercorns, house-crafted veal Demi Glace, a touch of fresh rosemary and whole grain mustard, Gorgonzola 59
add 3 Spicy! Blackened 218 Prawns 15
B i s t e c a A l P e p e V e r d e
USDA Choice Top Sirloin, seared with scratch Bourbon & Madagascan Green Peppercorn pan sauce 49
add 3 Spicy! Blackened 218 Prawns 15
M a r s a l a D i P o l l o
WA grown chicken breast oven-roasted with Crimini mushrooms, caramelized shallot, sweet, nutty wine & scratch veal Demi-Glace 45
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with Whipped Potato Reggiano and the Kitchen’s fresh vegetable
S c a l l o p s S a i n t J a c q u e s
North Atlantic sea scallops from the oven with artichoke, dried tomato, fresh thyme, triple cream, Gruyere 49
W i l d – C a u g h t P N W C o h o S a l m o n
from the Grill with cut lemon, Remoulade, Caper Berry 41
sub Spicy! 218 blackened style, Sweet Basil Creme Fraiche 4
2 1 8 P r a w n s
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche 41
P a c i f i c C o a s t C r a b C r o q u e t t e s
butter-crisped with cut lemon, tender bedded greens, ripe tomato, Spiced Red Pepper Andalouse 41
add a Petite Green Insalata 10 or Caesar 12
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SPICY! – We do not adjust the heat level in these dishes. The 218 is for spicy food lovers only. No Outside Food Allowed, Corkage $25 Per Bottle (2 bottles max). * Undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness * ALLERGIES: Please be aware that during normal kitchen operations involving shared cooking and preparation areas the possibility exists for cross contamination. Because of this, we are not able to guarantee that any menu item can be completely 100% free of allergens. Maximum of 6 split checks per table.