Dinner Menu

Appetizers

Antipasto Platter

Select meats, cheeses and marinated items.

Calamari

Crispy fried delight with lemon ailoli.

Caprese

Traditional Italian salad with fresh mozzarella, sweet basil and tomatoes.

Escargot

Fine Burgundy snails, prepared in garlic, butter and herbs.

Oysters Almondine

Oysters in a crunchy almond and cracker crust.

Oregon Crab Cakes

Delicately spiced, served with chili lime aioli.

Prosciutto Wrapped Asparagus

Fresh, grilled asparagus wrapped with Prosciutto and a hint of lemon.

Shrimp Cocktail

Black tiger prawns poached in shrimp broth, served with homemade horseradish and Sambal cocktail sauce.

Insalata

Ceasar Salad

Hearts of Romaine, special dressing, toasted croutons and Parmesan cheese. (Add chicken $3.00 or crab $4.00)

Insalata di Pollo

Tender grilled chicken breast with a mint basil honey mustard dressing.

Soups

Minestrone

Soup of the Day

Ala Carte Servings

Pasta

Tortellini in Brodo

Meat stuffed pasta in a rich chicken broth.

Tortellini alla Panna

Meat stuffed pasta in creamy Parmesan.

Fettuccine Alfredo

Our creamy parmesan classic

Lasagne alla Bolognese

Classic Italian meat sauce with nutmeg.

Linguine alle Vongole

Prepared with fresh clams served in a sauce of tomato, garlic and parsley, or in a white sauce of clam broth, garlic, and exta virgin olive oil.

Linguine Aglio e Olio

With olive oil, garlic, and wild mushrooms.

Linguine al Pesto

With sweet basil, garlic, pine nuts and extra virgin olive oil.

Penne Alessandro

Fresh tomatoes, mushrooms, capers, black olives, garlic and feta cheese.

Smoked Salmon Pasta

Pasta with smoked salmon sauce.

Grilled Chicken Ravioli

Sauteed in spicy roasted garlic cream sauce with spinach and blue crab.

Seafood

Baked Salmon

Our signature dish prepared with dill and special spices.

Halibut Peperonata

Parmesan crusted fresh halibut with roasted bell peppers and tomato ragout.

Swordfish

Grilled on greens with red potatoes and calamata olive vinaigrette.

Grilled Ahi

Grilled, rare, tuna on a bed of soft polenta and grilled asparagus.

Oysters Almondine

Northwest oysters, pan-fried in a crunchy almond and cracker crust.

Scampi

Tiger prawns butterflied & baked with garlic and herbs in a caramelized mustard sauce.

Red Meats

Rack of Lamb

A tender domestic half-rack of lamb marinated with rosemary and mustard.

New York Steak

A 12oz. cut of USDA prime Midwestern beef.

Pepper Steak

Prime, 12oz. New York steak pressed with cracked peppercorns and finished with a brandy sauce.

Filet Mignon

Classic 8oz. Prime beef with Port wine glaze, prepared as you like.

Poultry and Veal

Lemon Chicken

A boneless breast of Oregon chicken, sautéed with sherry, mushrooms & lemon.

Chicken Piccata

Sautéed with lemon, capers, sherry and parsley.

Chicken Forestiera

In a Madeira sauce with wild mushrooms.

Chicken Saltimbocca

With proscuitto and fresh sage, sautéed with white wine and sherry.

Grilled Marinated Chicken Breast

Served with tomato and avacado salad.

Veal Piccata

Very thin veal sautéed with lemon, capers, sherry and parsley.

Scaloppini al Marsala

Tender veal sautéed with Marsala wine & button mushrooms.

Veal Madeira

Tenderloin medallions sautéed in a creamy Madeira and wild mushroom sauce.

Chef's Table

A sumptuous multi-course dinner chosen and prepared by the chef.