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
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 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 s
TWO WAYS:
Pinot Grigio, chopped garlic, sweet cream butter, fresh garden herbs 18
OR
chopped garlic, fresh thyme, liqueur, triple cream 18
C i a b a t t a
with Spiced Aglio Olio 8
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The Burger
M a g n u m O p u s
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 21
Burger Add Ons
Petite House or Caesar Salad 8
Whipped Potato Reggiano 6
Kitchen’s Fresh Vegetable 6
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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 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 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
cut lemon, capers, baby greens and Spiced Red Pepper Andalouse 33 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 5
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.