Please call 503-234-1616 for reservations and enjoy our $35 prefix menu for weekend evenings.
Prix Fixe Menu for Friday & Saturday, March 23rd & 24th
Oven fresh bread – Baked Foccacia drizzled with extra virgin olive oil and Kalamata olives and sun dried tomatoes.
Tuscan Tossed Salad- Assorted fresh greens tossed with a balsamic vinaigrette, diced beets, gorgonzola and toasted walnuts
Crab & Artichoke Ravioli – Pillows of pasta stuffed with Oregon Dungeness crab, artichoke, grated Parmesan, garlic, and roasted onion
Tomato Bisque – Traditional favorite of slow cooked roma tomatoes
Shrimp Fra Diavolo – This “brother devil” Italian favorite features large warm water shrimp seared with cognac, spicy peppers and garlic. Served with creamy risotto and grilled asparagus
Pasta Chicken Carbonara – A traditional favorite of hot pasta tossed with rendered pancetta, egg, garlic and parmesan. Topped with grilled breast of chicken
Prime cut Steak w/ Crispy Onions- Thick cut USDA prime steak, seared and topped with crispy fried onions. Served with garlic mashed potatoes and sauteed vegetables
Roasted Porchetta- Pork loin roast crusted with fennel and garlic, roasted and sliced, topped with a fig and port wine reduction
Panna Cotta with fresh berries
Bread Pudding with Caramel
Double Layered Chocolate Amaretto Mousse Cake