Whole Monterey Bay Calamari – $12.00
stuffed with prawns, leeks and fresh bread crumbs, then lightly grilled. served with a roasted golden pepper coulis, sprinkled with fried capers
Wood-oven Roasted Oysters – Per Oyster $2.50
local fresh humboldt bay kumamotos with a roasted onion, lemon and smoked chili beurre blanc
Wild Mushroom Cobbler – $9.00
with shiitake, porcini, crimini and oyster mushrooms in a savory reduced cream topped with a cheesy cobbler biscuit and baked in the wood-fired oven (vegetarian)
Salumi Plate – $12.00
a variety of italian style cured meats, spiced mixed olives, artisan cheese, roasted nuts, house-made pickles, rosemary crackers
Salads And Soups
all salads can be made vegetarian
Today’s Soup – $7.00
call us for today’s selection
The Chopped Caesar – $8.00
the perfect salad, romaine and spinach, nicely dressed with a traditional red-wine caesar dressing, topped with a local organic huckleberry farm over-easy fried egg, parmesan and our home made croutons, and we’ll add olives and/or anchovies at your request!
Grilled Romaine Caesar – $8.00
charred hearts of romaine featuring a gorgeous parmesan panna cotta, the classic red-wine caesar dressing, served warm with our crostini. we’re happy to add olives or anchovies
Roasted Beets & Goat Cheese Salad – $9.00
local organic …spinach/arugula mix with brick oven roasted beets, clementine oranges, radishes, red onions, toasted almonds …topped with a pan-fried sesame & sunflower seed crusted medallion of local goat cheese with a fennel, tarragon & lemon vinaigrette…$9
our house -made dough, the freshest ingredients and that fantastic brick oven make these pies irresistible. our great cheeses, fresh herbs, inventive sauces make them unparalleled.
Classic Italian White Crust – $16.00
bleu, figs & pig….a roasted kalamata olive, roasted garlic & rosemary tapenade, red wine poached dried black & blonde figs, sliced pork prosciutto, gorgonzola bleu, parmesan, arugula, toasted almonds…$16
Basil Oregano Parmesan Crust – $15.00
with house made italian sausage, tomato coulis, roasted red bell peppers, caramelized onions, fresh mozzarella and romano
Basil Oregano Parmesan Crust – $15.00
with tarragon pecan pesto with brie, house cured pork belly pancetta, red grapes, pecorino and parmesan
Classic Italian White Crust – $14.00
traditional margherita with fresh basil, roasted tomato coulis, fresh ‘fior di latte’ mozzarella, toasted pine nuts and parmesan
Braised Greens – $6.00
red chard, spinach and kale, with sweet red peppers and roasted garlic (vegetarian)
Brick Oven Roasted Vegetable of the Day – $7.00
an always creative assortment of what’s fresh in the markets…call for more details (vegetarian)
…at 750 degrees our brick oven will likely produce a bit of char… we find this beautiful, but if you don’t, let us know when ordering !
Fire-roasted Brick Bird – $22.00
the full bird served with a basmati, sunflower and sesame pilaf and topped with a peppercorn cognac sauce. brick and fire, indeed!
Italian mac & cheese – $15.00
a simple brick oven roasted …penne pasta with a cheddar, ricotta, parmesan & garlic cream with a touch of braising greens and herbs…topped and roasted with kalamata olives, roma tomatoes and crispy cheese crust. (vegetarian)
Snake River American Kobe Beef – $23.00
the fettina steak is a “flap cut” from the flank, garlic marinated and quickly grilled, complemented by a blueberry, ancho chili and red wine sauce. served with our roasted potatoes au gratin, ultra creamy with a hint of goat cheese.
Seafood Risotto – $22.00
..a saffron arborio risotto with fresh black mussels, little prawns, fresh pacific rockfish, shaved fennel, chorizo sausage, wild onions flowers and topped with seared fresh steelhead trout.
Polenta Lasagna – $17.00
feta cheese, roasted eggplant and red peppers, sauteed mushrooms and a dried-tomato basil tapenade, between squares of firm and cheesy polenta. roasted in the wood oven and served with a warm oven-roasted tomato compote. (vegetarian)
Duck Shank & Polenta – $20.00
….duck leg brined, roasted and braised with onions, celery, red bell peppers, strawberries and a rose of cinsault wine…served over crispy roasted polenta.