Starters Portabella Mushroom 8 stuffed with lentils, red peppers, and goat cheese on a bed of arugula Roasted Radicchio 8 with fennel in meyer lemon juice, topped with warm goat cheese and herbed butter sauce Caprese Plate 12 Fresh Mozzarella, Crisp Tomato Slices, and Whole Basil Leaves with cracked pepper and a drizzle of olive oil and balsamic vinegar Meat and Cheese Plate 14 Assorted charcuterie from Zoe’s Meats and a selection of fine cheese, served with honey, pickled onions, and meyer lemon mostarda Salads Caesar 9 Crisp romaine tossed with a creamy dressing, parmesan cheese, and hand cut croutons Roasted Beet 9 Red and Golden Beets atop mixed greens tossed in citrus vinaigrette and topped with gorgonzola cheese and candied walnuts Mixed Greens and Herbs 7 A mixture of baby spinach, kale, swiss chard, and field greens tossed with fresh herbs and citrus vinaigrette Pasta Rudy’s Red 10 Our house red sauce tossed with fresh spaghetti, add meatballs or Italian sausage for 4 Proscuitto and Leek 12 Cappelini with a sautee of proscuitto, fresh sage, leeks, and crimini mushrooms Bolognese 12 Hearty meat sauce tossed with fresh penne and finished with a little cream and parmesan Pasta Fresca 12 Fresh spaghetti tossed with lightly sauteed garlic, roma tomatoes, and fresh basil with garlic infused oil Spinach Fettucine 12 tossed in Feta cream sauce with roma tomatoes, toasted pine nuts, fresh basil Entrees Eggplant Parmesan 14 Layers of lightly breaded eggplant with pesto, pomodoro, and a blend of fontina, mozzarella, and parmesan cheese Chicken Milanese 16 pounded thin, breaded, and lightly fried, served with salsa verde on an arugula salad and accompanied by fresh spaghetti with pomodoro NY Strip 28 Painted hills steak encrusted in blue cheese marrow with celery root mash and a watercress-radish salad Black Cod 20 with tomatoes and basil in a white wine and butter sauce, served with fregola di sarda and wilted arugula
Posted on: Fri, 16 Aug 2013 22:10:17 +0000
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