DINNER MENU

Appetizers

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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

C r i m i n i s   M a r s a l a
baby mushrooms in the pan with caramelized shallot, a plethora of sweet, nutty wine, scratch veal Demi Glace   20

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

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  20

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

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

B r u s c h e t t a   R u s t i c a
prepared hot, A La Minute …ripe tomato with fried garlic, chilis and sweet basil over warm Crostini with Reggiano  19

Insalata & Bread

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add SPICY! 218 Blackened…   3 Prawns 12   or   Chicken Breast 10

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, scratch Charred Red Pepper Champagne Vinaigrette    16

C i a b a t t a
warm bread from the oven with spiced Aglio Olio   7

The Burger

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M a g n u m   O p u s
a gorgeous 1/2# of American Waygu Kobe style beef on the Charbroiler with cracked pepper and Kosher salt, fresh Crimini mushrooms in the pan with caramelized shallot and garlic…a plethora of warmed Gorgonzola, toasted Ciabatta, Killer Ketchup and Kettle chips   24

sub Whipped Potato Reggiano   4     add Kitchen’s fresh vegetable   6    add 3 SPICY Blackened 218 prawns   12

Pasta

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L i n g u i n i   D i   M a r e
virgin oil in the pan with chopped garlic, chilis, fresh mussels and clams, prawns, scallop and calamari in a heady Pomodoro sauce with Pinot Grigio, juiced lemon, Linguini, sweet basil   37

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 fresh herbs…baked with whole milk Ricotta, Reggiano and Rigatoni  32

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  32

T r i p l o   F o r m a g g i o
sweet cream butter and caramelized shallot, triple cream, fresh thyme, artichoke, dried tomato,
fresh spinach, Gruyere, Gorgonzola, Parmesan and Linguini  32

add 3 Ocean Prawns or Chicken Breast   8                        add a Petite Green Insalata  8   or   Caesar  9

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 scratch Bourbon & Madagascan Green Peppercorn pan sauce

F i l e t   M i g n o n
8 oz Washington Grown Beef Tenderloin  56

T h e   T o p
8 oz USDA Choice Top Sirloin  39

add 3 SPICY Blackened 218 prawns   12

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P e z z a t t o
WA Grown Filet Mignon Medallions, in the pan Drunkin’ Style… caramelized shallot and garlic, Cabernet, peppercorns, house-crafted Demi Glace, a touch of fresh rosemary and whole grain mustard, Gorgonzola   56

add 3 SPICY Blackened 218 prawns   12

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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  38

S c a l l o p s   S a i n t   J a c q u e s
North Atlantic sea scallops from the oven with artichoke, dried tomato, fresh thyme, triple cream, 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   42

OR

from the Charbroiler with cut lemon, Remoulade  42

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  40

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  38

add a Petite Green Insalata 8   or   Caesar  9

Menu items and pricing subject to change daily.

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Coming to Wenatchee for a Convention?  We are one block from the Convention Center in Downtown Wenatchee!  We would love to see you all.  Book online by clicking the red OpenTable button at the top of this page.  Or call us at 509-662-3321!  Cheers, Shakti & Staff

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