DINNER MENU

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Appetizers

B r u s c h e t t a   R u s t i c a
ripe pear tomato in the pan with fried garlic, chilis, sweet basil over Crostini with Reggiano   15

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 & house-crafted Demi-Glace    16  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   17

C a l a m a r i   A   M o d o   M i o
flashed in the pan with chopped garlic, plum tomato, chilis, sweet basil  17  GF

2 1 8   P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche   HOT!   18  GF

F r e s h   W a s h i n g t o n   P e t i t e   M a n i l a   C l a m
TWO WAYS:    Pinot Grigio, chopped garlic, sweet cream butter, fresh garden herbs   18     OR     chopped garlic, fresh thyme, liqueur, triple cream  18

C a r p a c c i o
Filet Mignon…pepper-crusted, barely seared, sliced over baby greens with Bermuda onion, Gorgonzola, roasted red pepper, Andalouse   20 GF

 Carpaccio is served Blue Rare (cold) and will not be prepared to a different temperature.

C i a b a t t a
 with Spiced Aglio Olio   8

Entrees

    a petite salad, Ciabatta bread, house whipped Potato Reggiano and the Kitchen’s nightly vegetable are included 

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P e z z a t t o
WA grown beef tenderloin tips…flashed in the pan, finished Drunkin’ Style…shallot, garlic, Cabernet, house-made Demi Glace, a touch of fresh rosemary, whole grain mustard and Gorgonzola    43

F i l e t   M i g n o n
WA grown beef tenderloin pan-seared with Bourbon & Madagascan Green Peppercorn Creme 

8 oz  43  GF           12 oz  59  GF

add 3 Blackened 218 Prawns   12

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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 and house-crafted Demi Glace    33

P r a w n   P i c a t t a
in the pan with shallot and garlic, juiced lemon, PInot Grigio, caper berries, sweet cream butter    33  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    36  GF

2 1 8   P r a w n s
blackened brown sugar and cayenne, fresh tomato, Sweet Basil Creme Fraiche    33  GF

Pastas

    a petite salad and Ciabatta bread are included

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T r i p l o   F o r m a g g i o
WA grown chicken breast in the pan with fresh Crimini mushrooms, caramelized shallot, triple cream, linguini, Gruyere, Gorgonzola, Reggiano and fresh Thyme     28

B o l o g n e s e   A l   F o r n o
traditional meat sauce with ground WA beef, pork, sweet onion, garlic and a touch of cream, baked in the oven with Rigatoni pasta, fresh Ricotta and Parmesan     28 

R i g a t o n i   2 1 8
U-13 prawns, fresh Crimini mushrooms, caramelized brown sugar, cayenne, cream, ripe tomato, sweet basil and Parmesan   HOT!     32

L i n g u i n i   D i   M a r e
very fresh Manila clams, calamari, scallop and prawn in a heady plum tomato sauce with chopped garlic, chilis, dried tomato, artichoke heart, Pinot Grigio, juiced lemon, sweet basil    33

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UPGRADE
Caesar Starter Salad  4

Menu items and pricing subject to change daily.

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.

Our Corkage Fee is $40 per bottle with a 2 Bottle Max per party.