Dinner Menu

 

DINNER MENU

Appetizers

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C i a b a t t a
from the oven with spiced Aglio Olio  6  V

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  V

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  V

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   20  GF

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  20  GF 

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  GF *

C a r p a c c i o
pepper-crusted Filet Mignon, briefly seared Blue Rare and sliced…Brunswick onion, Gorgonzola, Caper Berry, roasted pepper, Remoulade   25  GF *   RARE ONLY

Turn any Appetizer into an Entree…includes Whipped Potato Reggiano and the Kitchen’s fresh vegetable.  14

Insalata

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C a e s a r
 fresh cut Romaine, Parmesan, cut lemon, house crouton, capers, scratch dressing   16  V *

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, Charred Red Pepper Champagne Vinaigrette  16  V

add SPICY! Blackened 218 … U-13 prawns 12  OR chicken breast  9

The Burger

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M A G N U M   O P U S
1/2# Kobe beef, charbroiled with caramelized Criminis, warmed Gorgonzola, Killer Ketchup, toasted Ciabatta, Kettle chips  24

sub Whipped Potato Reggiano  4      add a Petite Green Insalata  7      add a Dinner Caesar  10

Pastas

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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   P e s t o
butter-roasted pecan and fresh sweet basil pesto, triple cream, Linguini, Reggiano   29 V

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  30  V   

add a Petite Green Insalata  7            add a Dinner Caesar  10

add ocean prawns or chicken breast  8

Entrees

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Whipped Potato Reggiano and the Kitchen’s fresh vegetable are included.

* *    B i s t e c a s   A l   P e p e   V e r d e    * *

Filet Mignon and Top Sirloin steaks, pan seared with Bourbon & Madagascan Green Peppercorn pan sauce

Filet Mignon
8 ounce WA grown Beef Tenderloin  GF  56

add Spicy Blackened 218 Prawns  12 GF

OR

The Top

10 ounce USDA Choice Top Sirloin  42 GF 

add Spicy Blackened 218 Prawns  12 GF

P e z z a t t o   D i   B i s t e c a
our signature WA grown Filet Mignon Medallions – Drunkin’ Style with Cabernet in the pan, house-crafted veal Demi Glace, a touch of fresh rosemary and whole grain mustard  56

add Spicy Blackened 218 Prawns 

C o q u i l l e s  S a i n t   J a c q u e s
North Atlantic 10/20 scallops from the oven with artichoke, dried tomato, fresh thyme, triple cream and Gruyere   45  GF

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 fresh Lemon Caper Battuto   40  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  39

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    37 GF *

add a Petite Green Insalata  7            add a Dinner Caesar  10

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V – Vegetarian   GF – Gluten Free

SPICY! – We do not adjust the heat level in these dishes.  The 218 is for spicy food lovers only.

Please, no dish modifications.

* 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.