Tonight's Menu
Antipasto course- Frutti di mare: Fresh Moneterey Bay calamari, Puget Sound mussels, and East Coast scallops marinated in extra-virgin olive oil with lemon, garlic, thinly sliced red onion, and summer herbs served chilled on a bed of "skordalia" -- a Greek potato-garlic bread sauce -- along with our house-made ciabatta bruschetta topped with Flamingo Ridge Red Star tomatoes drizzled with a light lemon-anchovy bagna cauda.
Soup course- Zuppa di zucca gialli: A delicate and velvety soup of yellow summer crooked neck squash, chicken stock, shallots, garlic, dry Marsala and cream. Garnished with squash blossom petals and a nutmeg chive "cappuccino".
Pasta course- Lasagna verde con pomodoro e basilico: Green lasagna layered with house-made spinach-parsley pasta sheets, fresh mozzarella, ripe bullet tomatoes, fresh basil leaves, garlic, Proscuitto di Parma, and shaved Parmigiano-Reggiano, drizzled with basil oil and garnished with toasted crumbs.
Salad course- Carpaccio di melone: Ripe melon including Galia, Sharlyn, and cantaloupe tossed with tender local greens from Mizuna Gardens, cucumber, and citrus-mint-shallot vinaigrette with crushed Marcona almonds.
Main course- A choice of one of the following three:
Salmone in agrodolce con panzanella: Oregon troll-caught Chinook salmon coated with a marinade combining lemon juice, Dijon mustard, ground fennel, and sugar and then grilled until just caramelized. The salmon is served with caper aioli and a panzanella of sweet Sungold cherry tomatoes, Wallla Walla sweet onions, and local green beans tossed with toasted croutons, olive oil, Gewurztraminer vinegar, and basil dressing.
Quaglie e salsicce con fichi: A semi-boneless quail marinated with shallots, juniper berries, and dry Marsala seared and then finished in the oven. Served with our Genoa duck sausage on a pillow of fresh corn polenta and accompanied by grilled Black Misson figs.
Bistecca fiorentina: This dish is prepared with all-natural "Montana Piemontese Beef," which is produced to emulate the famous beef of Italy's Piedmont region. Beef hanger steak marinated with extra-virgin Tuscan olive oil, garlic, thyme, bay, and cracked black peppercorns, then simply grilled and spread with a spoonful of melting marrow and a gremolata of shallots, parsley, and cracked black pepper. Accompanied by roasted Yukon gold potatoes.
Dessert course- Dolci della casa: Your choice from a selection of seven of our favorite desserts, including extravagant chocolate and nut tortes, layered meringues, fresh fruit tarts and trifles, liqueur-infused desserts, creamy custards and seasonal ice creams and sorbets.
Fruit course- Frutta di stagione: Fresh seasonal fruit to complete the meal.
Soup course- Zuppa di zucca gialli: A delicate and velvety soup of yellow summer crooked neck squash, chicken stock, shallots, garlic, dry Marsala and cream. Garnished with squash blossom petals and a nutmeg chive "cappuccino".
Pasta course- Lasagna verde con pomodoro e basilico: Green lasagna layered with house-made spinach-parsley pasta sheets, fresh mozzarella, ripe bullet tomatoes, fresh basil leaves, garlic, Proscuitto di Parma, and shaved Parmigiano-Reggiano, drizzled with basil oil and garnished with toasted crumbs.
Salad course- Carpaccio di melone: Ripe melon including Galia, Sharlyn, and cantaloupe tossed with tender local greens from Mizuna Gardens, cucumber, and citrus-mint-shallot vinaigrette with crushed Marcona almonds.
Main course- A choice of one of the following three:
Salmone in agrodolce con panzanella: Oregon troll-caught Chinook salmon coated with a marinade combining lemon juice, Dijon mustard, ground fennel, and sugar and then grilled until just caramelized. The salmon is served with caper aioli and a panzanella of sweet Sungold cherry tomatoes, Wallla Walla sweet onions, and local green beans tossed with toasted croutons, olive oil, Gewurztraminer vinegar, and basil dressing.
Quaglie e salsicce con fichi: A semi-boneless quail marinated with shallots, juniper berries, and dry Marsala seared and then finished in the oven. Served with our Genoa duck sausage on a pillow of fresh corn polenta and accompanied by grilled Black Misson figs.
Bistecca fiorentina: This dish is prepared with all-natural "Montana Piemontese Beef," which is produced to emulate the famous beef of Italy's Piedmont region. Beef hanger steak marinated with extra-virgin Tuscan olive oil, garlic, thyme, bay, and cracked black peppercorns, then simply grilled and spread with a spoonful of melting marrow and a gremolata of shallots, parsley, and cracked black pepper. Accompanied by roasted Yukon gold potatoes.
Dessert course- Dolci della casa: Your choice from a selection of seven of our favorite desserts, including extravagant chocolate and nut tortes, layered meringues, fresh fruit tarts and trifles, liqueur-infused desserts, creamy custards and seasonal ice creams and sorbets.
Fruit course- Frutta di stagione: Fresh seasonal fruit to complete the meal.