**representative menu only - actual items and prices are subject to change**

european flavors
served noon to nine daily

 
starters
caciocavallo: pan-fried italian cheese with brandy butter & lemon   8.50
vitello tonnato: chilled veal tenderloin roast with traditional sauce,  fried capers, & mache   10.50
mushroom gratin with spanish cheese, serrano ham,  and sherry cream   6.50
crab cakes with ratatouille & basil beurre blanc   12.50
frito misto: spicy fried calamari & prawns; red pepper aioli   10.50

soups & salads
classic chilled gazpacho with minced vegetable salad   8.50
insalata di mare:  italian-style seafood salad with citrus aioli   10.50 / 14.50
panzanella:  tuscan bread salad with tomato, basil, mozzarella, cucumber, etc.; balsamic vinaigrette   8.50
canja:  portuguese chicken soup with rice, fresh mint, & lemon   6.50 / 10.50
watercress, apple, walnut, & blue cheese salad with spanish sherry vinaigrette   8.50

samplers
affettato misto (sliced italian meats): prosciutto, coppa, soppressata, salami, bresaola, etc.   8.50
antipasti assortiti: bruschetta, frittata, olives, marinated mozzarella, vegetables vinaigrette, & crostini  14.50
charcuterie: assorted pates, sauccison, & french ham; traditional accompaniments  12.50
grilled crostini sampler: goat cheese-tapenade, white bean puree, mushroom-walnut spread   10.50
tapas: spanish almonds, sherried prawns, albondigas, manchego, serrano ham, croquettes, chorizo, peppers, & olives   16.50

main courses
traditional blanquette de veau: creamy veal stew with truffled rice & charbroiled vegetables   17.50
seafood linguini featuring prawns, scallops, salmon, & mussels; sauce aglio e olio   26.50
salmon roasted with black olive aioli;  pearl pasta, & vegetable gratin   20.50 **
spanish-style rack of lamb with garlic-bean puree; rosemary demi-glace    32.50 **
pan-seared scallops with summer vegetable risotto; basil butter sauce   23.50 **
charbroiled tenderloin of beef with mushroom medley, duchess potatoes, & spinach timbale   29.50 ** 

bistro supper
two pates:  country-style pork ~ and ~ chicken liver mousseline; with dijon mustard & cornichon   (6.50 a la carte)
lamb's lettuce salad featuring oven-dried tomatoes, chevre toasts, & champagne vinaigrette **   (8.50 a la carte)
crispy duck confit with peppercorn cream sauce & couscous pilaf   (17.50 a la carte)
all three courses - 29.50 / person

sandwiches
baguette:  parisian ham, brie, tomato, dijon , egg, & watercress   13.50
bocadillo:  warm charbroiled vegetables, soft garlic, spanish cheese, & romesco mayonnaise   11.50
panini:  pesto-roasted pork loin with mozzarella, arugula, aioli, & roma tomato   15.50

vegetarian options

starters
classic chilled gazpacho with minced vegetable salad   8.50
mushroom, spinach, & walnut pate with cornichons & toasted baguette   6.50
salad greens with oven-dried tomatoes, chevre toasts, & champagne vinaigrette   8.50
antipasti: mushroom bruschetta, mixed olives, marinated mozzarella, vegetable salad, & crostini   10.50
panzanella: tuscan bread salad with tomato, basil, mozzarella, cucumber, etc.; balsamic vinaigrette    8.50
mushroom gratin with spanish cheese & amontillado cream   6.50
grilled crostini sampler: goat cheese-tapenade, white bean puree, mushroom-walnut spread   10.50
caciocavallo: pan-fried italian cheese with brandy butter & lemon   8.50
watercress, apple, walnut, & blue cheese salad: spanish sherry vinaigrette   8.50

entrees
summer vegetable risotto with pecorino cheese   12.50
linguini with creamed mushrooms, braised radicchio, & parmesan  14.50
warm tower of charbroiled vegetables with mozzarella, herbed tomatoes, and choose one from list below   12.50
ragout of vegetables with basil beurre blanc, and choose one from list below   14.50

linguini cacio e pepe
pommes frites
couscous pilaf
ceci bean puree
buttered rice
potatoes duchess

sweets
black satin torte (chocolate-raspberry); with creme anglaise   8.50
lemon tart with citrus cream   7.50
italian gelato with biscotti or french sorbet with pirouette cookie   6.50
combo:  today's dessert wine & "chef’s treat"   8.50
flan: traditional spanish caramel custard   7.50
something else sweet   8.50 **

pane e coperto:  european breads with pesto butter,  sun-dried tomato butter,  & garlic-chive butter  - 1.50 / person

general manager:  amy costanti
chef / wine manager:  scott jurges
sous chef:  tyson danilson
wine steward:  christie raper