DINNER MENU

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Appetizers

B r u s c h e t t a   R u s t i c a
prepared A La Minute …ripe pear tomato with fried garlic, chilis, sweet basil over Crostini with Reggiano   17 GF

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   18

C r i m i n i s   M a r s a l a
baby mushrooms with caramelized shallot, a plethora of sweet, nutty wine, scratch veal Demi-Glace   18 GF

C a l a m a r i   A   M o d o   M i o
tender squid flashed in the pan (not fried) with chopped garlic, chilis, juiced lemon, Pomodoro, sweet basil   19 GF

2 1 8   P r a w n s
signature hot Cajun with blackened brown sugar and cayenne, Sweet Basil Creme Fraiche   SPICY!   19  GF

F r e s h   P e t i t e   M a n i l a   C l a m s

Bread

C i a b a t t a
from the oven with spiced Aglio Olio   5    

Pastas

T r i p l o   F o r m a g g i o
Pacific Coast Chilean Rock Crab, caramelized shallot, fresh thyme, triple cream, ripe tomato, baby spinach and Formaggio  34

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 garlic…baked with whole milk Ricotta, Reggiano and Rigatoni   29

L i n g u i n i   D i   M a r e
virgin oil in the pan with chopped garlic, chilis, very fresh petite Manila clams, prawns, scallop and calamari… heady Pomodoro, Pinot Grigio, juiced lemon, sweet basil   35

R i g a t o n i   2 1 8
signature hot Cajun with brown sugar and cayenne, triple cream, Crimini mushrooms, ripe tomato, fresh cut sweet basil, Parmesan  SPICY!  29

add Ocean Prawns or WA chicken breast    6

Entrees

  house whipped Potato Reggiano and the Kitchen’s nightly vegetable are included 

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P e z z a t t o   D i   B i s t e c a
WA grown beef tenderloin tips browned in the pan with caramelized shallot, garlic and Crimini Mushrooms…Pinot Grigio, scratch veal Demi-Glace, a touch of fresh rosemary and whole grain mustard   43  GF

S c a l l o p  S a i n t   J a c q u e s
from the oven with artichoke, dried tomato, fresh thyme, triple cream and Gruyere   39  GF

F i l e t   M i g n o n
hand-cut WA grown beef tenderloin pan-seared with Bourbon & Madagascan Green Peppercorn Crema   43 GF

add 3 Ocean Prawns   11

P r a w n   P i c a t t a
U-13’s in the pan with shallot, garlic, fried caper, juiced lemon, Pinot Grigio, sweet cream butter  34 GF

M a r s a l a   D i   P o l l o
WA grown chicken roasted with caramelized shallot, fresh Crimini mushrooms, sweet Italian wine, scratch veal Demi Glace   34

2 1 8   P r a w n s
signature hot Cajun with blackened brown sugar and cayenne, Sweet Basil Creme Fraiche   SPICY!   34 GF

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add a petite Insalata to above dinner Entrees and Pastas   …  House Green or The Caesar  *  5

Menu items and pricing subject to change daily.

ALLERGIES: 

Please be aware that during normal kitchen operations involving shared cooking and preparation areas, the possibility exists for food items to come in contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens.