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A Sample Dinner Menu |
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ANTIPASTI & INSALATE
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All our dishes are prepared with our house made extra
virgin olive oils.
Organic is our produce of choice. |
ANTIPASTI MISTI DEL FRANTOIO
Daily selection of antipasti from the display counter |
INSALATA TRICOLORE
Radicchio, arugola and Belgian endive salad with
balsamic vinaigrette and
Parmigiano |
MOZZARELLA DI
CAPRUFALA
Bufala style fresh goat mozzarella with marinated bell
pepper, eggplant and Frantoio’s gold medal olive oil |
INSALATA DI SPINACI
Baby spinach salad, apple-wood smoked bacon, cipolline
onion, organic aged ricotta and champagne vinegar |
TORTINO DI
POLENTA
Polenta with sautéed broccoli rabe, roasted summer
squash, tomato coulis and olive tapenade |
CUORI DI
LATTUGA ALLA CEASAR
Hearts of romaine lettuce, croutons, shaved parmigiano,
classic Caesar dressing |
CARPACCIO DI TONNO
Ahi tuna carpaccio with fennel and baby arugola salad,
citrus vinaigrette |
GUAZZETTO DI COZZE
Oven roasted Mediterranean mussels with Tuscan beans,
spicy roasted tomato coulis and garlic rubbed crostino |
TARTARE DI MANZO
Tartare of Niman Ranch beef tenderloin with celery root,
capers, smoked prosciutto and croutons |
CAPPESANTE AL TARTUFO
Seared "day boat" scallops, potato puree, black truffle
oil and Sausalito watercress sauce |
PIZZA
From the Oakwood fired oven |
BOSCAIOLA
Wild mushroom, smoked mozzarella and fresh tomato sauce |
SALSICCIA
Spicy house made sausage, fava beans and Sonoma goat
cheese |
MARGHERITA
Fresh tomato, mozzarella and basil |
BIANCHISSIMA
Arugola, olive oil, Niman Ranch cured Lardo and
fresh black pepper |
PASTA
House made in the Italian old school way |
PAPPARDELLE DI DUILIO
CONIGLIO
Duilio’s pappardelle pasta with braised Sonoma rabbit
ragout, wild mushroom and rosemary-natural jus |
TAGLIOLINI NERI
ALL’ARAGOSTA
Black Tagliolini pasta with Maine lobster in a lobster
bisque sauce |
STROZZAPRETI
PSEUDO CARBONARI
Hand made strozzapreti pasta with guanciale, Sugar-snap
peas, black pepper and farm fresh egg yolk-cream sauce
with parmigiano |
GNOCCHETTI DI PATATE
Potato and spinach gnocchi, creamy goat cheese sauce and
extra old balsamic vinegar |
LINGUINE ALLE VONGOLE
Linguine pasta with New Zealand cockle clams, extra
virgin olive oil, fresh herbs and a touch of tomato |
TORTELLONI AL POMODORO
Tortelloni pasta filled with fresh ricotta and
Swiss chard, oakwood roasted Roma tomato coulis and
Frantoio gold medal olive oil |
PESCE E CARNI
Our fish is uncompromisingly fresh - All our meats
are from Niman Ranch |
TONNO DEL PACIFICO
Seared Pacific albacore tuna dusted with porcini flour.
Mushroom relish, herb infused olive oil and polenta
fries |
ZUPPA DI PESCE
Mixed seafood stew with Maine scallop, shrimp, mussel,
clam, calamari and daily fish in a spicy tomato broth
with garlic rubbed crostino |
SALMONE
Grilled local king salmon Mediterranean style with fresh
tomato, capers, olives, extra virgin olive oil and
steamed vegetable julienne |
BRANZINO IN CROSTA DI
RAFANO
Pan roasted seabass in a horseradish crust with crispy
leeks, Yukon gold mashed potato and chive oil |
TAGLIATA DI MANZO
Grilled beef flank steak delicately sliced. Sautéed
broccoli rabe, herb infused natural jus and Italian
fries |
FILETTO DI
PORCELLO
Roasted pork tenderloin with sautéed haricot vert beans,
Yukon gold potato, prosciutto and brown butter-sage
sauce |
DUETTO DI POLLO
Free range chicken two ways: grilled breast and stewed
leg with wild and basmati rice, grilled asparagus and
Sangiovese wine sauce |
COSCIOTTO D'AGNELLO
ARROSTO
Oakwood roasted leg of lamb, vegetable strudel and
roasted garlic sauce |
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SIDE DISHES |
| Sautéed broccoli rabe |
Italian potato fries |
| Steamed vegetables
julienne |
Yukon gold mashed potato |
| Grilled asparagus |
Crispy polenta fries |
