Nebbiolo's homemade mix of European olives.

A quarter of the finest thinly sliced American and European cured meats with fancy mustards.

Chef Yvette's selection of fine cheeses, jam, fancy mustards and crackers.

Sesame crusted ahi tuna served rare on a salad of fresh greens heirloom tomatoes, avocado and a lime. Ginger vinaigrette.

Tender marinated beef tips w fresh greens, romaine, cherry tomatoes, shredded carrots, red onion and sesame-ginger vinaigrette.

Medley of fresh, local organic greens, thin sliced red onion candied walnuts fresh crumbled tangy bleu cheese and an apple-maple vinaigrette.

Our nebbiolo Caesar of fresh crisp romaine Parmesan reggianito. Chef yvette's zesty lemon dressing and grilled baguette.

Local NW clams, sauteed in white wine, lemon cream and herbs. Served with grilled baguette.

A spicy Dungeness crab ceviche with fresh avocado lime, cilantro and pico de gallo.

A petite filet of seared salmon on a warm salad of broken Brussels fresh apple pickled red onion, bacon and a lemon beurre blanc.

2 fresh pacific salmon filet tacos served on com tortillas with pico de gallo, cilantro-lime creme fraiche and guacamole.

Pacific prawns sauteed in sherry wine butter, fresh garlic, lemon and herbs served with grilled baguette.

Delicately seasoned, flour-dredged pacific squid quickly deep-fried in clean, hot vegetable oil served with tangy remoulade and a lemon wedge.

Mushrooms oven roasted in Spanish olive oil, herbs garlic, sun-dried tomatoes. Served with grilled baguette.

A bowl of our fresh homemade polenta topped with Nebbiolo marinara and Parmesan.

Our homemade bread roasted with garlic butter. Served with warm Nebbiolo marinara and Parmesan.

Oven roasted, extra virgin marinated garlic clove with meity double cream brie and grilled baguettes.

Oven roasted fingerling potatoes tossed in a smoked paprika tomato coulis topped with lemon aioli.

Natural chicken, new Mexico "hatch" green Chile and Jack cheese deep-fried in flour tortilla served with homemade pico de gallo, guacamole and cilantro-lime crema.

Mixed grill of seasonal vegetables and fresh herb marinated portobello mushrooms served on nebbiolo's homemade san marzano tomato marinara.

On Gran padano and shiitake mushroom risotto topped with fresh homemade fennel cream sauce and orded asparagus.

Char-grilled oven roasted tender beef prepared med-rare, marinated in red wine vin and sage with a brandy butter portobello auce and sauteed mushrooms served on creamy polenta and seasonal veggies provencal.

Golden bone-in chicken breast with creamy. Yukon gold butter mashed potatoes, roasted brussels and a savory Madeira pan jus.

2 charbroiled, oven roasted, local Sudan farms lamb chops with Yukon gold mashed potatoes, pan jus and a mixed grill of seasonal vegetables.

Golden pan seared jumbo scallops with a sweet pea wild mushroom risotto, white wine beurre Blanc and organic chive oil topped wi fresh microgreens.

4 mushroom ravioli in savory marsala and cherry tomato cream sauce with Parmesan cheese.

Tender beer battered wild cod with a spicy remoulade tartar sauce and homemade nebbiolo potato chips.

grilled ribeye prepared med-care w portobello mushroom and shallot saute, seasonal veggies provencal, housemade cream. Yukon gold mashed potatoes and a brandy demi-glace.