DINNER MENU
Appetizers
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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 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 18
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 19 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 19 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 19 GF
F r e s h P e t i t e M a n i l a C l a m s
shallot and garlic, juiced lemon, sweet cream butter, caper berry, herbs 21 GF
C a r p a c c i o
Pepper-Crusted Filet Mignon, briefly seared, sliced thin, Blue Rare through and through…Brunswick onion, Gorgonzola, Caper Berry, roasted pepper, Remoulade RARE ONLY 22 GF*
Bread & Insalata
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2 1 8 C a e s a r
fresh cut Romaine, Parmesan, cut lemon, house crouton, capers, scratch dressing 16 *
add Pacific Coast Crab Croquettes with Andalouse one 7 or two 12
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 Pacific Coast Crab Croquettes with Andalouse one 7 or two 12
C i a b a t t a
from the oven with spiced Aglio Olio 5
Pastas
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T h e O r t o l a n o
simple but fabulous – virgin oil, cracked black pepper and Kosher salt, Roma tomato, baby Arugula, Spaghettini, pine nuts, Chevre 25
T r i p l o F o r m a g g i o
WA chicken breast and baby Portobello, caramelized shallot, fresh thyme, Linguini, triple cream, Gruyere 28
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 28
L i n g u i n i D i P o l l o
pan-fried WA chicken breast with sizzled garlic and chilis, artichokes, Kalamata olives, Pinot Grigio, Roma, a squeeze of fresh lemon, house-made Demi-Glace and a touch of fresh Rosemary… with Linguini Al Burro 29
P e s t o C o n G a m b e r i
gulf prawns, butter-roasted pecan and sweet basil pesto, triple cream, Linguini, Reggiano 29
S p a g h e t t i n i A l l e V o n g o l e
fresh Washington Manila clams, fried shallot and garlic, juiced lemon, Pinot Grigio, sweet cream butter, fresh herbs, Spaghettini 30
D i M a r e
virgin oil in the pan with chopped garlic, chilis, very fresh petite Manila clams, prawns, scallop and calamari… heady Pomodoro, Pinot Grigio, juiced lemon, Spaghettini, sweet basil 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 28 add ocean prawns or chicken breast 6
Entrees
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A petite green salad, Whipped Potato Reggiano and the Kitchen’s fresh vegetable are included.
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 35
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 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 39 GF
P e z z a t t o D i B i s t e c a
WA grown beef tenderloin medallions pan-seared Drunkin’ Style…Cabernet Demi-Glace with a touch of Rosemary, Gorgonzola 47
add SPICY! blackened ocean prawns 11
F i l e t M i g n o n A l P e p e V e r d e
hand-cut WA grown beef tenderloin pan-seared with Bourbon & Madagascan Green Peppercorn Crema 47 GF
add SPICY! blackened ocean prawns 11
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Please, no dish modifications or substitutions.
Menu items and pricing subject to change daily.
* 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.
A 20% gratuity will be automatically applied to parties of six or more, 100% of this gratuity goes to your server.
Maximum of 6 split checks per table.