Dinner Menu

Appetizers

Soup of the Day- 4/7

Minestrone - 4/7

Fresh Oysters with Mignonette (daily selection)- 13

Crispy Calamari with Lemon Aioli and Cocktail Sauce- 11

Ahi Crudo 3 ways: Lemon-Caper, Fennel-Olive, and Orange-Basil- 14

Carpaccio with Horseradish Aioli, Capers and Red Onion- 12

Mussels on an Iron Skillet with Sea Salt and Clarified Butter- 12

Antipasto platter– Bresaola, Salami, Mortadella and Prosciutto with Marinated
Olives and Mushrooms- 28 for 4 guests, 42 for 6 guests








Salads

Shaved Melon and Procuitto Salad with Arugula and White Balsamic Vinaigrette - 12

Hearts of Romaine with Grana Podano and Caesar Dressing- 9

Mache with Shaved Radish and White Balsamic Vinaigrette- 9

Sweet Gem Lettuce with Blue Cheese Vinaigrette and Apple- 10

Spinach Salad with Marinated Mushrooms, Pancetta and Pine Nuts- 10



Pizza

Wild Mushroom Pizza with House Made Pesto, Arugula and Shaved Parmesan - 12

Pizza Margherita with Fresh Mozzarella, Tomatoes and Basil - 10

Pizza Prosciutto with Fontina, Arugula and Truffle Honey- 14

Pizza alla Diavola - Pepperoni Pizza with Fresh Mozzarella and Rosemary- 11

Caramelized Onion Pizza with Kalamata Olives and Thyme- 10




Pasta

Nudi – Housemade Ricotta Gnocchi with Truffle Cream and Herb Salad - 10/18

Garganelli al Forno-Tube Pasta with Chicken, Sausage, Olives, Tomato and Melted Fontina- 8/16

Paparedelle Pasta with Wild Boar Ragout- 20

Cepo - Rolled Pasta with Spring Onions, Peas, Prosciutto and Cream Sauce - 18

Angel Hair with Dungeness Crab, Wilgenberg Green Tomatoes and Old Bay- 20

Green Pea Risotto with Toy Box Tomatoes, Pea Shoots and Aged Provolone- 9/17

Spaghetti Pomodoro with Tomato, Garlic and Basil- 13
Add 3 Meatballs - 5



Entrees

Seared San Dabs with Lemon Risotto and Fried Caper Berries- 22

Grilled Ahi with Green Garlic, Asparagus, Orzo and Lemon-Thyme Vinaigrette- 26

Spec Wrapped Scallops with Baby Artichokes and Smashed Yukon Gold Potatoes- 24

Veal Breast stuffed with Spinach, Pine Nuts and Aged Provolone- 20

Rack of Lamb, with Leek Risotto and Fava Beans and Mint Pesto- 29

Veal Picata with Creamy Polenta, Asparagus and White Wine-Caper Sauce- 26

Natural Ribeye with Cardone Torte, Herb Salad and Roasted Garlic- 32

Wood Grilled Game Hen with Roasted Tomato Panzanella, Lemon and Rosemary Glaze- 20

Chicken Breast stuffed with Prosciutto and Fontina with Gnocchi, Sage and Arugula- 21

Wood Grilled Meyer Natural Skirt Steak with Arugula and French Fries- 22


SIDES
Grilled Asparagus 5, Polenta 4, Spinach 5, Cardone Torte 6, Fava Beans 5, Smashed Potatoes 5


Desserts

CANNOLI
Crisp Cookie Shells filled with Sweet Ricotta and Mascarpone - 8

STRAWBERRY RHUBARB TART
with Creme Fraiche and Balsamic Reduction - 7

WARM CHOCOLATE TRUFFLE CAKE
Stracciatella Gelato and Cocoa Nibs - 8

PROFITEROLES
Filled with Vanilla Bean Gelato and Warm Chocolate Sauce - 8

ASSORTED HOUSEMADE BISCOTTI
Hazelnut- Orange, Cherry, Chocolate and Almond-Anise - 6

GELATO OR SORBETTO
Please ask for today's selection - 6

ARTISAN CHEESE PLATE
Sliced Apple and Candied Walnuts - 8

PIACERE'S HOT CHOCOLATE
Guittard Chocolate and Whipped Cream - 5



*Our menus are seasonal and prices are subject to change
*Kids menus are available