Dinner Menu
Tuesday thru Saturday
We welcome takeout orders on a limited basis. For larger requests (5 entrees or more), advanced notice is requested. All wines by the bottle are 30% off regular list price with your takeout order.
FEATURED DISHES 11.12.25
FEATURED STARTER — 21
Rogue River Blue, persimmon raisin mostarda, honey roasted walnuts, crispy housmade flatbreads.
BLACK PEPPER PAPPARDELLE — 29
Fresh sopressata sausage tomato sauce, reggiano.
STURGEON — 37
Pan roasted fresh sturgeon, creamy forbidden black rice with fennel and celery, frisee herb salad. (gf)
ANTIPASTI & SHAREABLES
CALAMARI — 19
Sautéed calamari, roasted tomato broth, white wine, basil, garlic, capers, feta. (gf)
CARLTON FARMS PORK BELLY — 19
Braised & seared pork belly, leek puree, braised fennel, pickled apple & fennel, herbed crumbs.
FETT'UNTA— 18
House-made ricotta, seasonal pesto, garlicky charred baguette, Ligurian olive oil.
POLPO — 20
Braised and grilled mediterranean octopus, marinated corona beans, guanciale, charred lemon vinaigrette. (gf)
TOMATO BRUSCHETTA — 17
Tomato, olive oil, fresh basil pesto, toasted baguette. (v)
PENN COVE MUSSELS — 23
Hard apple cider, cream, tarragon, soft herbs, preserved lemon. (gf)
CONTORNI ~ side dishes
ROASTED BRUSSEL SPROUTS — 10
Red pepper romesco, green onion labneh, pangratatto. 10
SPICED DELICATA SQUASH — 12
Whipped feta, raisin-pine nut crisp. (gf)
MARVELOUS MEATBALLS (2) 8
ENTREE SALADS
GRILLED STEAK SALAD — 35
10oz grilled hangar steak, arugula, cipollini onion agrodolce, applewood smoked bacon, fingerling potatoes, feta, sherry vinaigrette. (gf)
CAESAR SALAD — 18 w/Chicken_23 w/Prawns_25
Little gem lettuce, frisee, shaved fennel, fried parsley and bagna cauda croutons, housemade caesar dressing, parmesan. (gf)
PIZZA
gluten free crust available
SALUMI — 29
Cured Italian meats, Italian sausage, cherry bomb peppers, mozzarella, plum tomato sauce
DIAVOLA — 29
Pepperoni, pickled serrano peppers, shallots, smoked honey, basil, walnut-red pepper sauce.
FORMAGGI — 27
Gruyere, chèvre, mozzarella, rosemary, plum tomato sauce. (v)
PERA — 29
Fresh pears, chevre, prosciutto, arugula, raisin mostarda, saba.
MAIN
all entrees served with house salad
CARBONARA — 29
Spaghetti, fresh egg yolks, Nueske's applewood smoked bacon, reggiano, pecorino, black pepper. (gf)
BOSCAIOLA — 29
Creamy tomato and bolognese sauce, forest mushrooms, ham, walla walla sweets, rosemary, rigatoni pasta. (gf)
CAPPELLACCI — 30
Butternut squash and pecan filled cappellacci pasta, sage brown butter, currants, amaretti crumble.
SPAGHETTI BOLOGNESE — 27
Spaghetti, traditional tomato, beef and pork ragú with red wine and pancetta. (gf)
LASAGNA BOLOGNESE — 29
Free-formed fresh pasta lasagna, traditional beef and pork ragú, béchamel, mozzarella, reggiano.
COGNIGLIO — 37
Pan-braised rabbit with white wine, pancetta and hard herbs, creamy polenta, and Adam’s Farmers Market mushrooms. (gf)
CAPESANTE — 40
Pan-seared scallops, roasted mushroom risotto, onion soubise, pickled shallots. (gf)
GNOCCHI — 35
Potato gnocchi, braised beef cheek ragu, Pedro Ximinez, warm spices, lemon-parsley gremolata.
CHITARRE al MARE — 45
Tiger prawns, calamari, diver scallop, Penn Cove mussels, and fresh fin fish in an aromatic tomato & vegetable broth with saffron, chorizo and chitarre nere pasta.*^ 45
FILETTO di MANZO — 79
24oz Prime beef Rib-Eye, duck fat rosemary fingerling potatoes, Adam’s Farmers Market mushrooms, barrel-aged balsamic vinegar, maldon sea salt flakes. (gf)
(gf) indicates gluten free dishes or dishes that can be altered to be gluten free.
DOLCI
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