Fresh sea scallops seared on the iron. served with a savory celery root puree and salsa Verde.

Large green olives stuffed with a 5 meat pate, then breaded and fried. A classic marche ? abruzzi dish.

Scalloped sunchokes, braised in butter with shallots until tender, finished with fonduta sauce and a sunny side up quail egg.

Roasted veal tenderloin, chilled and sliced thin. Served with a classic Italian tuna and caper sauce.

Slivers of fennel sauteed with our house sausage, garlic, fresh tomato, deglazed with wine and tossed with a splash of marinara and finished with reduced balsamic vinegar.

Shiitake mushrooms, garlic, pancetta, petite corn, sauteed in olive oil and finished with a touch of cream and parmigiano reggiano.

Local purple broccoli sauteed with garlic and tossed in a blue cheese cream sauce. Served with imported pasta and toasted almonds.

A house specialty, fresh - tender Washington quinault razor Clams, flash sauteed in clarified butter and served with fresh lemon.

Fresh Oregon Red Rock, sauteed and topped with a sauce of butter, capers, parsley, white wine and lemon.

Pork tenderloin grilled, then sliced into medallions and topped with a cherry, garlic and barolo wine reduction sauce.

Seasoned hanger steak, grilled rare, sliced then served with a Gorgonzola and horseradish cream sauce, fried fingerling potatoes and our house vegetables.

Sacchetti al porcino pasta stuffed with porcini mushroom, ricotta, mozzarella, Swiss, fontina and parmigiano cheeses, bread crumbs, vegetables, herbs and spices. Served in a sage butter sauce.

Pasta with our fresh tomato and basil marinara sauce.

Pasta with riccardo's marche meat sauce - made with beef, chicken, sausage, mortadella, mushrooms, red wine, vegetables and herbs.

Pasta tossed with a traditional spicy sauce of tomatoes, garlic, olive oil and chili flakes. Tossed with pecorino romano & parmigiano reggiano cheese.

Layers of fresh pasta with riccardo's marche meat sauce, besciamella sauce, and fresh parmigiano reggiano and pecorino romano cheeses.

Tuscan-style eggplant grilled with extra virgin olive oil, layered with mozzarella, a light tomato marinara sauce, parmigiano reggiano & pecorino romano.

Braised draper farms chicken - seasoned with vignalta herb salt, braised with garlic cloves, white wine, rosemary and thyme. Served with polenta and sauteed greens.

Draper farms chicken grilled, then baked in our marinara sauce with olives, rosemary, white wine and fennel. Served with house polenta.

Grilled New Zealand rack of lamb (with rosemary and seasonings), served over caramelized onions with Demi-glace - gastriche. Served with polenta and sauteed greens.

Scallopine of veal, lightly breaded, layered with provolone cheese and served with marinara sauce.

Veal medallions with sage, prosciutto and fontina cheese, in a demi-glace sauce with madeira and fresh mushrooms.

Veal medallions and shiitake mushrooms, grilled and served with a reduced balsamic, red wine demi-glace.