| Ca Del Sole Lunch and Dinner Menu
Antipasti
Bruschetta 6.25
grilled country bread brushed with raw garlic and topped with diced tomatoes, fresh basil and extra virgin olive oil
Quaglia 10.25
fresh quail wrapped in pancetta, grilled on open fire and served on soft polenta
Polipo 9.50
octopus cooked with herbs and spices, chilled and thinly sliced over arugula and celery salad; green olives and Castello di Ama extra virgin olive oil
Calamari 9.50
fried calamari, shrimp, zucchini and vegetable tortelli with Venetian tartar sauce
Cozze 7.95
Washington State black mussels sautéed with garlic, white wine,
and fennel pollen
"Polenta e Schie" 9.95
bay shrimp sautéed in white wine and fresh herbs and served on soft polenta
Tonno e Salmone 9.00
fresh chopped tuna and salmon separately mixed with shallots, capers,
olives, anchovies, lemon, mustard and chives garnished with organic
micro greens and toast
Granchio 10.25
crab cakes with stewed white kidney beans, tomatoes, arugula and
extra virgin olive oil
Carpaccio 9.75
thin slices of raw organic beef filet served with shaved Parmesan, capers
and extra virgin olive oil
Salumeria 9.25
platter of house made salami, mortadella with pistachio, headcheese, chicken liver pâté, prosciutto cotto, lard, three grain mustard and pickled vegetables
Zuppe
Del Giorno 6.25
ask your server for the soup of the day
Pollo e Patate 6.25
old fashioned chicken, spinach and potatoes soup
Insalate
Caprino 8.95
goat cheese from “Redwood Hill Farm” with Belgian endive, baby arugula,
oven-dried grapes, caramelized walnuts and 12 year old balsamic vinegar
Barbabietole 8.25
roasted red and golden beets, mizzuna lettuce tossed in sherry vinaigrette
with caramelized pecans and herbed goat cheese
Carciofini 9.00
fresh raw baby artichokes thinly sliced over baby arugula tossed in lemon vinaigrette; topped with shaved parmesan cheese
Lattughe 6.25
organic mixed baby lettuce from “Scarborough Farms”, Roma tomatoes
tossed in sherry vinaigrette
Burrata 8.75
fresh creamy mozzarella served with marinated roasted bell pepper and
Castello di Ama extra virgin olive oil
Ovaline 7.95
”Laura Chennel” goat cheese wrapped with house cured pancetta;
baked till crispy and served over wilted spinach
Radicchio e Rucola 8.75
radicchio and baby arugula tossed in creamy Venetian dressing; topped
with thin slices of parmesan cheese
Secondi
Mezzelune 13.25
half-moon shaped pasta stuffed with pumpkin; sautéed with a light sauce of
butter, sage, and parmesan cheese
Bigoli 14.75
Venetian style spaghetti sautéed with clams, shrimp, crab, white wine and lightly spiced tomato sauce
Pasticcio 12.95
chicken lasagna with béchamel, light tomato sauce, mushrooms and parmesan cheese crust
Agnolotti 13.95
handmade tortelloni filled with braised pork, chicken, veal, and fresh herbs; tossed in butter, sage, and meat reduction
Ravioli 15.50
handmade ravioli filled with “Maine” lobster, crabmeat and tossed in lobster
sauce and fresh tarragon
Gnocchi 14.25
potato dumplings tossed with roasted Muscovy duck ragout cooked with
red wine and fresh herbs
Carbonara 13.50
spaghetti tossed with crispy pancetta, egg yolk, parmesan cheese, parsley and black pepper
Risotto 14.95
creamy Carnaroli rice slowly cooked with mussels, clams, scallops, shrimp
and calamari in a light tomato broth
Tonno 18.75
seared Ahi tuna filet served on spinach topped with roasted onion,
oven-dried tomatoes, black olives, capers and herbs
Stufato 17.95
spicy fish soup made with scallops, clams, mussels, shrimp, calamari and
St. Barbara prawn and garlic bread
Salmone 16.95
Atlantic salmon filet baked in a paper pouch with herbs, acorn squash, and baby artichokes
Coniglio 19.75
free range rabbit leg, wrapped in house cured pancetta, braised in Vin
Santo and served with mashed potatoes and “Weiser Farms” organically
grown baby carrots
Scaloppine Pollo 11.75
pounded chicken breast sautéed with fresh tomatoes and basil; served
over watercress-endive salad
Ossobuco 18.50
grain fed veal shank braised in white wine and fresh herbs; served with
gremolada and saffron risotto
Stinco 18.50
lamb shank braised in red wine with green olives and fresh herbs;
served with soft polenta
Bollito Misto 19.50
beef brisket, capon, veal tongue and cotechino boiled in flavorful broth;
served with horseradish, salsa verde and Mostarda di frutta
Pollo 16.25
grilled marinated whole boneless corn-fed chicken with lemon zest and herb sauce
Maiale 17.95
"Niman Ranch" free range pork tenderloin wrapped in pancetta and pan roasted; served with braised Swiss chards and mashed potatoes
Vitello 18.50
grain fed veal scaloppini sautéed with wild mushrooms and mashed potatoes
For parties of 8 or more, a 17% gratuity could be added to the total of the check
CONTORNI 3.95
Spinach, Asparagus, Rapini, Carrots, Mashed and Roasted Potatoes,
Swiss Chards, Soft Polenta
Five Courses Tasting Menu 45.00
Please call restaurant for our daily specials
"Please note, prices and (take out) availability may change without notice".
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