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
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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
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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
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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
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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
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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
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