Lunch Entrees

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

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

Diced Roma tomatoes with lemon juice, olive oil, garlic, fresh basil and goat cheese served on Herb focaccia crostini.

Grand central Italian como loaf with house garlic herb butter and parmesan cheese.

With roasted garlic aioli and Napoli tomato basil sauce

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

Italian Como garlic bread with provolone cheese, and mozzarella cheese. Add bacon 3, Add ham 3

Mortadella, Genoa Salami, Italian ham, herbed garlic mayo, pepperoncini peppers, red onion, shaved romaine lettuce, imported provolone, fresh tomato, vinegar and olive oil. Served on Italian grinder bread.

Choice of a cup of soup of the day or minestrone and choice of caesar or house salad.

Slow cooked Oregon tri-tip shredded, stewed tomatoes, mozzarella cheese, and grilled red onions. Served with rosemary beef ajus. Served on Italian grinder bread.

Impossible beef patty with Imported provolone cheese, romaine lettuce, beef steak tomato, thinly shaved red onion, sun-dried tomato mayo. Served on brioche bun.

Lemon oregano marinated grilled chicken breast, beef steak tomato, romaine lettuce, red onion, sun-dried tomato mayo, and fresh mozzarella cheese. Served on brioche bun.

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

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

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

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

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.

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

Marsala glazed carrots 5 Garlic mashed potatoes 5 Caesar or house salad 5 tomato basil Napoli sauce 1.50 Alfredo sauce 2 Sautéed seasonal vegetables 6 Gnocchi 7

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

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

Add a caesar or house salad

Ask your server, preparation changes daily.

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.

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

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

With our tomato basil Napoli sauce and pecorino romano.

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

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

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

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

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

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

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

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

Manila clams, wild prawns, sea scallops, capers, Castelvetrano olives, basil, garlic, white wine, anchovy butter and oven-dried tomatoes. Tossed with spagetti noodles.

Lightly breaded and sauteed, then finished with Napoli tomato basil sauce and parmesan. Served over angel hair pasta.

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

Chef’s Selection pricing changes daily.

Natural boneless chicken breast pan seared until golden brown and finished tomato basil Napoli sauce, fresh mozzarella served over angel hair pasta, tossed alfredo sauce.

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.

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

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

grilled seasonal vegetable / Whole wheat, gluten free pasta or zucchini noodles available for an additional 2 / Napoli tomato basil sauce 1.5 / Alfredo sauce 2

Raspberry, Orange, Lime

Nightly Dessert Tray Selections, Ice cream & Gelato, Variety of choices