Eat
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SHAREBLES
House Marinated Olives
European olives, marinated with fresh herbs, garlic & citrus. 8
Garlic Focaccia
Crispy slice of our housemade focaccia bread, topped with garlic- butter served w/ marinara. 8
Meat and Cheese Board
Rotating selection of locally hand- crafted salumi and cheeses, pickled vegetables, with fresh fruit, and accoutrement 29
Smoked Trout
Lemon-dill cream cheese, capers, pickled red onions, soft boiled egg, cucumber arugula salad and grilled baguette. 23
SMALL PLATES
Fresh Manila Clams
Local NW clams (1lb), sauteed in white wine, lemon, cream & herbs. Served with grilled baguette. 18
Calamari
Delicately seasoned, flour-dredged Pacific squid, quickly deep-fried. Served with tangy remoulade & lemon. 15
Scampi
Pacific Prawns sauteed in sherry wine, butter, fresh garlic, lemon & herbs. Served with grilled baguette. 15.75
Granchio Nebbiolo
A spicy dungeness crab ceviche with fresh avocado, lime, cilantro, pico de gallo. Served with housemade corn chips. GF Market Price
Grilled Salmon Cake
with arugula salad and smokey guajillo remoulade. 18.5
Add Bolognese 9
Polenta Marinara
A bowl of our fresh homemade creamy polenta topped with Nebbiolo marinara and shaved parmesan. GF 9
Add Bolognese 9
Chicken & Green Chile Flautas
Natural chicken, New Mexico “Hatch” green chiles & jack cheese, deep-fried in a flour tortilla, served with homemade pico de gallo & guacamole. 15
Brie & Roasted Garlic
Oven roasted, extra virgin marinated, garlic bulb and melty Double Cream Brie. Served with grilled baguette. 14.75
Salads
Insalada Romana
Our Nebbiolo Caesar of fresh crisp Romaine, Parmesan Reggianito, Chef Yvette’s zesty-lemon dressing & grilled baguette. 11.50
Organic Market Greens
Medley of fresh, local organic greens, thin sliced red onion, candied walnuts, fresh crumbled tangy bleu cheese & apple-maple vinaigrette. GF 10.5
Pan Seared Ahi Salad*
Sesame crusted Ahi tuna served rare on a salad of fresh greens, heirloom tomatoes, avocado with a spicy lime-ginger vinaigrette. 22
Add chicken +6, add prawns +8, add salmon +10, add beef tips +10.
Main Course
fresh homemade fennel cream sauce & grilled asparagus. GF 32
Pan Seared Wild Salmon
Seared Salmon prepared medium on Gran Padano and shiitake mushroom risotto,
fresh homemade fennel cream sauce & grilled asparagus. GF 32
Pan Seared Natural Chicken Breast
Golden bone-in chicken breast w/ creamy, Yukon Gold mashed potatoes, roasted brussels & a savory madeira. GF 28
Quattro Funghi Ravioli
Chanterelle, Porcini, Oyster & Boletus mushroom stuffed ravioli in savory marsala & cherry tomato cream sauce w/ parmesan cheese. 26.5
Pappardelle with Bolognese
Rich beef and pork ragu, red wine, fresh pappardelle pasta, parmesan 26.5
Add a scallop 10
Sea Scallops con Risotto
Golden, pan seared jumbo scallops w/ a sweet pea, wild mushroom risotto, white wine beurre blanc & organic chive oil topped w/ fresh micro-greens. GF 35
Add a scallop 10
beef in red wine herb marinade prepared med-rare, creamy polenta and seasonal veggies provencal w
/
a brandy butter portobello sauce. GF 36
Natural Tender Beef with Sauteed Mushrooms*
8 oz St Helen’s Teres Major Steak, Char-grilled oven roasted tender
beef in red wine herb marinade prepared med-rare, creamy polenta and seasonal veggies provencal w
/
a brandy butter portobello sauce. GF 36
& a brandy demi-glace. GF MP
St. Helen’s Ribeye
16 oz grilled ribeye w/ portobello mushroom & shallot sauté, seasonal veggies, housemade creamy, Yukon Gold mashed potatoes
& a brandy demi-glace. GF MP
— Dolci di Nebbiolo —
Handmade, exclusively in-house
— Vanilla Creme Brûlée —
$9
— Chocolate Pot du Creme —
Rich, dark chocolate mousse flavored with Meyers rum & cinnamon topped with
homemade whip cream
$9
— Seasonal Bread Pudding —
Hot n’ Gooey bread pudding topped with homemade caramel & whip cream
$10
Special Desserts delivered weekly
by The Pastry Smith
