Menu Serving lunch and dinner Wednesday thru Sunday
All menus are seasonal and printed daily...this menu posted online February 2012
Lunch Menu 11 - 2 PM Wednesday - Sunday
ANTIPASTI AND CHARCUTERIE
Housemade Charcuterie Plate Pork Rilletes, Porcini Mushroom Terrine, Cabernet Salami, Mustard 10
Bresaola Wild Arugula, Shaved Grana Padano, Extra Virgin Olive Oil 7
La Quercia American Prosciutto Bosc Pears 12
Crostini alla Toscana Grilled Bread with Chicken Liver and Sage 5
Salumi Plate Chef’s Selection of Local and Imported Italian Cured Meats 20
Sonoma Foie Gras Torchon Pistachios, Grilled Bread, Apricot Jam 18
SOUPS AND SALADS
Quinoa and Vegetable Soup with Corn 4-cup, 7-bowl
Caesar Croutons, Grana Padano, Agostino Recca Anchovies 8
Liaison Butter Lettuce, Bay Shrimp, Lemon, Olive Oil 10
Lombard Bosc Pears, Pinenuts, Frisee, Italian Gorgonzola, Pear Vinaigrette 8
Epicurean Baby Artichokes, Butter Lettuce, Oranges, Picholine Olives, Sheana Davis’ Delice Cheese 9
PASTAS
Tortellini Ghilarducci Cream, Sherry, Nutmeg, Grana Padano 15
Prawns Limoncello Artichokes, Green Peas, Orecchiette, Red Chiles 18
Fettuccine Bolognese Grana Padano 12
Crab Cannelloni Fresh Dungeness Crab, Ricotta, White Wine Sauce, Vella Jack 18
Garganelli con Anatra Braised Sonoma Duck, Picholine Olives, Truffled Pecorino 16
SANDWICHES
Served with Lettuce, Tomato, Olives and French Fries on Basque Boulangerie Ciabatta
Grilled New York Steak Extra-Virgin Olive Oil 21
La Quercia American Prosciutto Balsamic Glazed Onions, Vella Jack Cheese 16
Grilled Chicken Breast Roasted Garlic Aioli 14
MAIN COURSES
Filet of Beef Green Peppercorn Sauce, Roasted Potatoes 28
Grilled Chicken Caesar Salad Shaved Grana Padano 14
Veal Scaloppine Mushrooms, Marsala Demi-Glaze, Roasted Potatoes 24
Bay Shrimp Salad Hard-Cooked Egg, Baby Lettuces, Olives, Louis Dressing 14
Veal Campagnola Sauteed Veal with Spinach, Tomato Sauce and Vella Jack Cheese 20
Grilled Rainbow Trout Peperonata, Capers, Olives, Tomato Fondue, Herb Vinaigrette 24
Pork Milanese Roasted Cippoline Onions, Red Potatoes, 20 year old Balsamic 20
Dinner Menu 5 - 9 PM Wednesday - Sunday
SALUMI AND CHARCUTERIE
Chef’s Selection Salumi Platter- 18 Antipasto Platter- 14
Framani Toscano- Rustic and Peppery Salami 4
Olli Lardo- Rich Cured Pork with Spices and Herbs 4
Zoe’s Sweet Coppa- Earthy and Sweet Pork Shoulder 4
Creminelli Milano- Elegant and Classic Salami 4
Olli Speck- Delicate Smoked Prosciutto 4
Housemade Charcuterie Plate Pork Rilletes, Porcini Mushroom Terrine, Cabernet Salami, Mustard 10
Bresaola Shaved Grana Padano, Extra Virgin Olive Oil, Lemon 7
La Quercia American Prosciutto Bosc Pear 12
Crostini alla Toscana Grilled Bread with Chicken Liver and Sage 5
Sonoma Foie Gras Torchon Pistachios, Grilled Bread, Spiced Apricot Jam 18
ANTIPASTI
Marinated Artichokes and Fennel Red Chiles 5
Crostini alla Toscana Grilled Bread with Chicken Liver, Sage, Rosemary 5
Radicchio di Treviso Red Onions, Hard-Cooked Eggs 4
Celery Salad Gorgonzola, Lemon
Assorted Italian Olives Garlic, Red Pepper, Fennel Pollen 4
SOUPS AND SALADS
Maine Lobster Bisque 4-cup, 7-bowl
Caesar Croutons, Grana Padano, Agostino Recca Anchovies 8
Liaison Butter Lettuce, Bay Shrimp, Lemon, Olive Oil 10
Lombard Bosc Pears, Pinenuts, Frisee, Italian Gorgonzola, Pear Vinaigrette 8
Epicurean Baby Artichokes, Butter Lettuce, Oranges, Picholine Olives, Sheana Davis’ Delice Cheese 9
PASTAS
Tortellini Ghilarducci Cream, Sherry, Nutmeg, Grana Padano 15
Prawns Limoncello Artichokes, Cherry Tomatoes, Orecchiette, Red Chiles 18
Fettuccine Bolognese Pork and Veal Ragu, Grana Padano 12
Crab Cannelloni Fresh Dungeness Crab, Ricotta, White Wine Sauce, Vella Jack 18
Garganelli con Anatra Braised Sonoma Duck, Picholine Olives, Truffled Pecorino 16
MAIN COURSES
Dutch Valley Veal Parmigiana Tomato Sauce, Tortellini, Vella Jack 25
Filet of Beef Green Peppercorn Sauce, Potato Puree 29
Grilled New York Steak Cannellini Beans, Black Truffle Butter 28
Dutch Valley Veal Scaloppine Mushrooms, Marsala Demi-Glaze, Potato Puree 24
Pan-Roasted Petaluma Chicken Mushrooms, Shallots, White Wine, Fresh Herbs 21
Grilled Rainbow Trout Peperonata, Capers, Olives, Tomato Fondue, Herb Vinaigrette 24
Pork Milanese Roasted Cippoline Onions, Red Potatoes, 20 year old Balsamic 20
(All our menu items are seasonal... new dishes are developed and added daily by our Chef.)
Dessert Menu
Tiramisu, Dark Chocolate, Espresso, and Chocolate Sauce 8.
Warm Banana Tart, Amaretti Cookie Crust, Vanilla Gelato 8.
Fiorello’s Spumoni, Sarah’s Chocolate Chip Biscotti 6.
“Coffee and a Cigarette,” Coffee Crème Brulèe with Cigarette Cookie 8.
Limoncello Cake, Lemon Mascarpone Cream, Candied Lemon 7.
Spiced Chocolate Decadence, Mango Sauce, Chocolate Tuile 8.
Crème de Fromage* Cheesecake Biscotti Crust, Raspberry Coulis 8.
Fiorello’s Sorbetto, Blackcurrant, Meyer Lemon 6.
Sarah’s Handmade Parisian Macarons, Pistachio, Raspberry and Mocha 6.
Open Wednesday through Sunday" ...a charming slice of classic Sonoma."Michael Bauer, San Francisco Chronicle
- Lunch:
- Wednesday - Sunday 11 - 2
- Dinner:
- Wednesday - Sunday 5 - 9
- Vinoteca:
- Wednesday - Sunday 5 - 9
