DINNER MENU

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Appetizers

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

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   17

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    17

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
 cut lemon, capers, baby greens and Spiced Red Pepper Andalouse    18

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  18

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

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 s

TWO WAYS: 

Pinot Grigio, chopped garlic, sweet cream butter, fresh garden herbs   19     

OR     

chopped garlic, fresh thyme, liqueur, triple cream  19

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    45

F i l e t   M i g n o n

WA grown beef tenderloin pan-seared with Bourbon & Madagascan Green Peppercorn Creme 

Petite  8 oz  45           Regular  12 oz  66

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    35

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    38

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
 cut lemon, capers, baby greens and Spiced Red Pepper Andalouse    33

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

Pastas

    a petite salad and Ciabatta bread are included

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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     30 

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  5

Parties of 6 or more will be delivered one bill.

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.          

$3 Per Guest Cake Service Fee