Ultimate
Happy Hour
Garden & Bar
Mon-Thur 4:30-Close!
Fri-Sat 4:30-6PM
DRINKS
$5 Hefeweizen
$8 Cabernet
$8 Pinot Grigio
$11 Old Fashioned
$8 Lemon Drop
APPETIZERS
$5 Ciabatta Alio Oglio
$6 Baby Green
$8 Caesar
$14 Gruyere Artichoke Gratin
$15 Crab Croquettes
PLUS
$2 Off All Other Apps!
DINNER MENU
Appetizers
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C i a b a t t a
from the oven with spiced Aglio Olio 6
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 18
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 19
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 19
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 21
F r e s h P e n n C o v e M u s s e l s
chopped garlic, liqueur, triple cream, fresh thyme 22
F r e s h W A M a n i l a C l a m s
Pinot Grigio, shallot and garlic, juiced lemon, sweet cream butter, caper berry, herbs 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 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 *
Turn any Appetizer into an Entree…includes Whipped Potato Reggiano and the Kitchen’s fresh vegetable. 12
Insalata
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C a e s a r
fresh cut Romaine, Parmesan, cut lemon, house crouton, capers, scratch dressing 16 *
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
add SPICY! Blackened 218 … U-13 prawns 12 OR chicken breast 10
Pasta
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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 30
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
L i n g u i n i D i M a r e
virgin oil in the pan with chopped garlic, chilis, fresh clams and mussels, prawns, scallops and calamari… a heady Pomodoro sauce with Pinot Grigio, juiced lemon, Linguini and sweet basil 37
add a Petite Green Insalata 7 add a Dinner Caesar 10
add ocean prawns or chicken breast 8
Entree
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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
pan-seared with Bourbon & Madagascan Green Peppercorn pan sauce
8 oz Filet Mignon 56
or
8 oz Top Sirloin 42
add SPICY Blackened 218 prawns 12
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T h e P e z z a t t o
our signature WA grown Filet Mignon Medallions – Drunkin’ Style with Cabernet, scratch Demi-Glace, peppercorn, a touch of Rosemary, whole grain mustard and Gorgonzola 54
add SPICY Blackened 218 prawns 12
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
W i l d – C a u g h t P N W C o h o S a l m o n
SPICY! signature Cajun with blackened brown sugar and a touch of cayenne, Sweet Basil Creme Fraiche 38
OR
from the Charbroiler with Lemon Caper Battuto 38
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 *
add a Petite Green Insalata 7 add a Dinner Caesar 10
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SPICY! – We do not adjust the heat level in these dishes. The 218 is for spicy food lovers only.
Please, no dish modifications. 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.