Dinner Entrees

Dinner Entrees

Dinner Menu ~ Small Plates

Appetizers

Arancini 8

Parmesan risotto balls breaded and fried with rosemary focaccia bread crumbs, tomato basil Napoli sauce, basil pesto, and aged parmesan cheese.

MIXED OLIVES 5

WARM DATES 7

With gorgonzola and balsamic glaze.

SAUTÉED CLAMS 12

Steamed in white wine, garlic, butter, lemon juice, diced roma tomatoes and chili pepper flakes.

TOMATO BRUSCHETTA 8

Diced roma tomatoes with fresh basil, garlic, olive oil, goat cheese served on herbed crostini.

ANTIPASTO PLATTER 13

Assorted meats, mixed olives, chefs selection of cheeses, Seasonal fruit, and dried fruit.

FRIED CALAMARI 10

With roasted garlic aioli and tomato basil Napoli sauce.

GARLIC BREAD 5

Pugliese bread, butter, garlic and parmesan.

ITALIAN MEATBALLS 8

4 meatballs with tomato basil Napoli sauce and pecorino romano.

Salads

LARGE HOUSE SALAD 10

add grilled chicken breast 5, add wild salmon* 8, add wild halibut* 12

HOUSE SALAD 6

Spring mix, pistachio, gorgonzola cheese, and tomatoes with a choice of dressings.

WEDGE SALAD 10

Crisp iceberg lettuce with creamy pesto dressing, diced roma tomatoes, crispy pancetta, toasted pine nuts, red onions and crumbled gorgonzola.

SMALL CLASSIC CAESAR 6

LARGE CLASSIC CAESAR 10

add grilled chicken breast 5 | add alaskan salmon* 8 | add wild halibut* 12

Soups

HOUSE MINESTRONE Cup 4 | Bowl 6

CHEF’S SOUP OF THE DAY Cup 4 | Bowl 6

PASTA

GRILLED VEGETABLE FETTUCCINE 18

Ask your server, preparation changes daily.

ITALIAN LASAGNA 18

Ground chuck, ground pork, bacon,cooked with red wine and herbs, Bolognese sauce, basil pesto ricotta, four cheese house blend. Topped with roasted garlic bechamel and four Italian cheeses then baked until golden brown.

CHEF’S RISOTTO

Preparation changes daily pricing changes daily.

CHICKEN PICCATA 18

Natural boneless chicken breast pan seared with capers, parsley and chopped garlic in a delicious white wine lemon butter sauce. Served over angel hair pasta and grilled seasonal vegetable.

SPAGHETTI 13

With our tomato basil Napoli sauce and pecorino romano.

WILD MUSHROOM RAVIOLI 17

Ravioli filled with wild mushrooms & sautéed leeks, served with our basil cognac cream sauce, parmesan and toasted pine nuts.

FETTUCCINE ALFREDO 15

Our house roasted garlic alfredo sauce with parmesan cheese and fresh herbs.

SPAGHETTI ALLA CARBONARA 20

Pancetta, onion, peas, egg and cream tossed with spaghetti freshly grated 12-month aged Parmigiano- Reggiano. Add fried egg, $1

SEAFOOD RAVIOLI 18

Filled with dungeness crab and ricotta cheese with basil pesto cream sauce and grated parmesan.

BUTTERNUT SQUASH RAVIOLI 16

Stuffed with gorgonzola cheese and butternut squash, finished with sage brown butter and grated parmesan.

PAPPARDELLE BOLOGNESE 20

Ground beef, ground Italian Sausage,roma tomatoes, and bacon. Simmered with Italian red wine, whole peeled tomatoes, parmesan rhinds, and tomato sauce. Tossed with fresh pappardelle pasta then finished with 12-month aged Parmigiano-Reggiano.

PASTA POMODORO 15

Angel hair tossed with roma tomatoes, fresh basil, chopped garlic, extra virgin olive oil, tomato basil Napoli sauce and pecorino romano.

Additions: (3) meatballs 5 • (1 link) Italian sausage 5 • (5) prawns 7 • chicken breast 5 • alaskan salmon* 8 • (3) sea scallops 7

ENTRÉES

KUROBUTA PORK RAGU 24

Kurobuta pork shank with stewed tomatoes, beef stock, cipollini onions, peppered pancetta, pork shoulder and Chianti wine slow simmered until tender, served over cheesy polenta grits with 16- month aged Parmigiano Reggiano.

SNAKE RIVER FARMS KUROBUTA PORK SHANK 28

Kurobuta Pork Shank simmered in Italian red wine, herbs, chicken stock, mierpoix, and garlic until it falls off the bone. Served over seasonal wild mushroom risotto, finished with 12-Month aged Parmigiano-Reggiano.

CHICKEN CACCIATORE 22

Natural boneless chicken breast pan seared until slightly browned. With Castelvetrano olives, basil, garlic, white wine, chicken stock, capers, sun-dried tomatoes, crimini mushrooms, and Italian herbs. Served on a bed of yukon gold mashed potatoes with grilled zucchini.

CHICKEN MARSALA 18

Natural boneless chicken breast, lightly floured, then sautéed with mushrooms, garlic and butter; finished with a marsala cream sauce and served over angel hair pasta with grilled seasonal vegetable.

EGGPLANT PARMESAN 18

Eggplant breaded with rosemary focaccia bread crumbs, lightly fried until golden brown then finished with four cheese house mix, served over angel hair pasta tossed in tomato basil Napoli sauce.

LARGE PRAWNS & SEA SCALLOPS 26

Wild prawns and sea scallops marinated with herbs and olive oil then grilled and served over pancetta risotto with parmesan cheese.

ITALIAN BEEF CANNELONI 22

St.Helens Oregon tri-tip beef simmered in Italian red wine and beef stock, with herbs, stewed tomatoes, and garlic. Rolled in fresh pasta sheet with ricotta, provolone, mozzarella, fontina, herbs, and parmesan. Finished with roasted garlic bechamel and fresh mozzarella baked until golden brown then served on a bed of tomato basil napoli.

CLAMS ALLA VONGOLLE 28

Wild prawns, scallops, manila clams, capers, Castelvetrano olives, basil, anchovy butter, oven-dried tomatoes, garlic, white wine, herbs, lemon tossed with spaghetti noodles, and parmesan cheese.

HALIBUT PICATTA 32

Wild Halibut lightly breaded with flower and pan seared with capers, white wine, herbs quatro, and lemon juice, finished with a touch of cream. Served over angel hair pasta topped with aged Parmesan and grilled zucchini.

Chicken PARMESAN 20

Natural boneless chicken breast pounded thin and breaded with Italian seasoned bread crumbs, pressed on the grill until golden brown then finished with tomato basil napoli, and provolone cheese. Served over angel hair pasta tossed with house Alfredo sauce.

SIDE DISHES

Garlic mashed potatoes 5 Caesar or house salad 5
tomato basil Napoli sauce 1.50  Alfredo sauce 2  Sauteed seasonal vegetables 6

Bevande

San Pellegrino Sparkling Water Sm 3.5 / Lg 7

San Pellegrino Sparkling Juices 3.5

Lemonade 3

Marionberry Lemonade 3.5

Stewarts Black Cherry and Root Beer 3.5

Italian Sodas 3.5

Cremosa 3.75

Raspberry, Orange, Lime

Illy Italian Roast Coffee 3.75

Espresso 3.75

Latte 4.25

Cappuccino 4.25

Mocha 4.50

Hot Tea 3.5

Ice Tea 2.75

Assorted Soft Drinks 3.50

DESSERT

Nightly dessert tray selections
Ice Cream & Gelato
Variety of choices $5

PIZZA AND CALZONE

Abella Carnivore 12" ( $22) / 18" ($28) / Calzone ($18)

Napoli tomato basil sauce, salami, pepperoni, mortadella, mushrooms, red onion, four cheese house blend, black olives and herbs trio.

Pesto Chicken 12" ( $20) / 18" ($26) / Calzone ($18)

Grilled chicken breast, oven-dried tomato, basil pesto, mozzarella cheese, black olives and bacon.

Abella Combination 12" ( $20) / 18" ($28) / Calzone ($18)

Tomato basil Napoli sauce, pepperoni, ground fennel sausage, bell peppers, onions, olives and mushrooms.

Four Cheese 12" ( $16) / 18" ($21) / Calzone ($16)

Napoli tomato basil sauce, gorgonzola cheese, mozzarella cheese, fontina cheese, and provolone cheese.

Pepperoni 12" ( $20) / 18" ($26) / Calzone ($18)

Napoli tomato basil sauce, pepperoni, and four cheese house blend.

Abella Veggie 12" ( $19) / 18" ($24) / Calzone ($18)

Garlic bechamel sauce, spinach, sun-dried tomato, feta cheese, marinated artichokes, four cheese house blend, and red onion.

Abella Margherite 12" ( $20) / 18" ($24) / Calzone ($18)

Napoli tomato basil sauce, fresh mozzarella cheese, four cheese house blend, basil chiffonade, and oven dried tomato.

All our breads come from Grand Central Bakery.
Gluten free pasta or fresh zucchini noodles available for an additional $3
Fresh Pasta and ravioli currently comes from Classic foods made locally fresh daily.

18% gratuity added for parties of 6 or more. $3 added to split entrées
Executive Chef/General Manager Ryan Tull  Front Of House Manager Blake Tull