Cucina De Ra

fresh cut vegetables in a vegetarian tomato broth topped with a pesto crostini

dungeness crab or shallots or onion and brandy in a herbed tomato soup

traditional neapolitan bean and pasta soup

grilled tuscan bread topped with seasoned diced tomatoes or roasted eggplant/ grilled yellow bell peppers

for two, a mixture of italian cured meats served with olives and grilled tuscan bread

paper thin sliced filet mignon topped with 50-year old balsamico or capers or shaved parmesan

tomato broth or lemon zest or ouzo splash or rouille

sauteed gulf prawns in a garlic or white wine and fresh herb sauce

marinated halibut & prawns topped with scallions or avocado or calamata olives and lemon-infused olive oil

field greens or toasted walnuts or pears & vinaigrette dressing

romaine or boniti tuna or baby greens olives or cherry tomatoes & eggs

prawns or mozzarella di bufala or hearts of romaine roasted hazelnuts with tuscan bread

baby arugula with mozzarella & roasted peppers

sliced mozzarella di bufala and fresh tomatoes and arugula

served with a choice of insalata della casa or zuppa

served with a choice of insalata della casa or zuppa

fresh clams or mussels or prawns and calamari tossed with garlic, tomato, and fresh basil

angel hair pasta with a fresh tomato sauce, basil, and reggiano

thin spaghetti with sauteed clams in a white wine or chili pepper and herb sauce

seasoned diced tomatoes or roasted eggplant or grilled yellow bell peppers

grilled spicy italian sausage and greens

homemade potato dumplings tossed with a truffle oil meat sauce

chicken breast roasted in galliano liqueur with a gorgonzola cream sauce

chicken breast encrusted in seasoned breads crumb and sauteed in virgin olive oil covered with fresh arugula and diced tomatoes

topped with tomato or garlic or basil or lemon sauce

pan roasted and topped with a cherry tomato or basil or olive oil sauce

ribeye steak with baby arugula, mozzarella & roasted peppers

sauteed pork medallions topped with mozzarella di bufala and a light tomato or oregano sauce

fresh cut vegetables in a vegetarian broth topped with a pesto crostini

dungeness crab or shallots or onion and brandy in a herbed tomato soup

traditional neapolitan bean and pasta soup

(for two) a mixture of italian cured meats served with olives and grilled tuscan bread

paper thin sliced filet mignon topped with 50-year old balsamico or capers or shaved parmesan

tomato broth or lemon zest or ouzo splash or rouille

diced tomato or calamatas or scallions or crostini

thinly sliced albacore tuna topped with scallions or avocado or calamata olives and lemon-infused olive oil

field greens with pears, toasted walnuts & vinaigrette dressing

garnished with dates filled with goat cheese or toasted walnut and roasted yellow peppers

endive spears with pears or gorgonzola cheese and toasted walnuts in a lemon vinaigrette

village salad, tomatoes, cucumbers, green peppers, onions and feta cheese tossed with an olive oil, lemon vinaigrette

arborio rice cooked with saffron, cream, cherry tomatoes & prawns

angel hair pasta tossed with velvety tomato, cream sauce and lobster

wide egg noodles with sun-dried tomatoes, roasted eggplant and chicken

potato dumplings sauced with fresh tomato, basil, melted mozzarella

with mussels, clams, calamari & prawns in a tomato basil sauce

a large ravioli filled with ricotta cheese in a butter-sage sauce

thin spaghetti with sauteed fresh clams in a white wine, tomato sauce

ricotta salata

corkscrew pasta with tomato, calamatas, capers, anchovies & garlic

crispy garbanzos, calamatas, rapini, roasted walnuts

chicken breast sauteed and topped with mozzarella di bufala and a tomato vellutata sauce

roasted carrots, creamy pappardelle pasta, gremolata, fresh mint

topped with tomato, garlic, basil, lemon sauce

pan roasted and topped with a cherry tomato, basil, olive oil sauce

seafood-saffron broth with fresh clams, mussels, prawns, calamari

sauteed pork loin in a madera and porcini mushroom sauce

gorgonzola compound butter, rapini, roasted potatoes & mushrooms, grilled lemon

herb crusted colorado lamb, grilled and finished with a gorgonzola-port reduction

thinly pounded veal, sage and proscuitto, sauteed and finished with an herbed white wine sauce

with amarena cherries, hazelnuts and white chocolate

topped with amarena cherries crème caramel with fresh berries

fresh berries with cannoli cream

pistachio, vanilla, and chocolate gelato made by dolce europa

scotch & amaretto

grand marnier & courvoisier

dark godiva, vanilla vodka baileys & a splash of frangelico

irish whiskey & coffee

coffee, crème de cacao, kahlua, and brandy