Menu of Menus - 2007 - (Page 36) Antipasti – Appetizers & Salad MENU SAMPLER B,L,D Breakfast, Lunch, Dinner • Average Entrée: $ under $8, $$ $8-$13, $$$ $14-21 , $$$$ $21 and up Cin Cin Meat Platter: Prosciutto, Salami, Ham, Bresaola, Cheese with Olives and Artichoke Heart Cubed Parma Prosciutto Marinated in Mixed Herbs, Garlic and Olive Oil Thin Sliced Parma Prosciutto with Pear Air Dried Beef Tenderloin with Truffle Oil Smoked Salmon, Caper and Pecorino Cheese Soft Shell Crab with Mixed Greens and Caper Sauce Asparagus with Poached Egg & Parmigiano drizzled with Truffle Oil Romaine Salad with Pears, Toasted Walnuts and Gorgonzola Cheese Mixed Organic Green Salad with Pine Nuts Primi - First Course Soup of the Day Spaghetti with Tomato Sauce Linguine with Pesto with Fresh Tomato & Pine Nuts Homemade Potato Gnocchi with Tomato, Pesto, or Gorgonzola Cream Sauce Homemade Potato Gnocchi with Smoked Salmon Risotto with Gorgonzola Cheese, Walnuts and Spinach Homemade Pumpkin -Mascarpone Ravioli with Butter and Sage Homemade Beef Tenderloin Ravioli with Tomato Concasse and Pinenuts Homemade Black and White Pappardelle Pasta with Prawns & Asparagus and Mascarpone Cream Cheese Formaggi italiani – Italian Cheese Selection Served with Grapes, Walnuts, Honey and Crackers Select from a fantastic array of Italian cheeses including Asiago, Caprino Caciotti, Chaubier, Fontina Val D’Aosta, Gorgonzola, Pecorino with Basil, Pecorino Stagionato, Pecorino with Black Pepper, Smoked Treccione, Taleggio and Toma Piemontese Choice of One Cheese, Four Cheeses, or Five Cheeses Enjoy a fantastic selection of premium wines. 5:30-7PM Happy Hour 5:30-7PM Select from a flight of white, red, or sake and other specialties. Order some of our tasty appetizers and cheese plates Wine Bar Secondi – Main Course Pan Seared Scallops with Salad, Avocado and Almonds Herbs Crusted Salmon with Caper & Lemon Sauce and Spinach Lobster Tail with White Wine, Butter and Garlic Sauce served with Asparagus & Spring Onion Bacon Wrapped Chicken Breast & Herbs with Roasted Vegetables & Red Wine Sauce Grilled Fillet Mignon with Procini, Olive and Truffle Oil Butter and Asparagus Grilled Beef Ribeye with Potato au Gratin & Spinach in Red Wine Sauce Open Wed. - Sun. 5:30 - 9:30 p.m. • 421 Third Street, Eureka • 707-444-3708 Restaurant & Wine Bar 36 NORTH COAST JOURNAL • MENU OF MENUS 2007
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