Nebbiolo Restaurant and Wine Bar Menu

Crispy slices of our housemade focaccia bread, topped with garlic butter, served w/ marinara.

Rotating selection of locally hand-crafted salumie, pickled vegetables, and grain mustard.

Rotating selection of cheeses served with fresh fruit, compotes, and accoutrement.

Lemon-dill cream cheese, capers, pickled red onion, soft boiled egg, cucumber, arugula salad, and grilled baguette.

Delicately seasoned, flour-dredged Pacific squid, quickly deep-fried. Served with tangy remoulade & lemon/.

Pacific Prawn sauteed in sherry wine, butter, fresh garlic, lemon, & herbs. Served with grilled baguette.

A spicy Dungeness crab ceviche with fresh avocado, lime, cilantro, pico de gallo. Served with housemade corn chips.

with arugula salad and smokey guajillo remoulade.

A bowl of our fresh homemade creamy polenta topped with Nebbiolo marinara and shaved parmesan.

Natural chicken, New Mexico "Hatch" green chiles & jack cheese, deep-fried in a flour tortilla, served with homemade pico de gallo & guacamole.

Oven Roasted, extra virgin marinated garlic bulb and melty Double Cream Brie. Served with grilled baguette.

Medley of fresh, local organic greens, thin sliced red onion, candied walnuts, fresh crumbled tangy bleu cheese & apple-maple vinaigrette.

Sesame crusted Ahi tuna served rare on a salad of fresh greens, heirloom tomatoes, avocado with a spicy lime-ginger vinaigrette.

Golden bone-in Mary's Farm chicken breasted served with our creamy Yukon Gold mashed potatoes, roasted Brussel sprouts, and a savory madeira pan jus.

Golden, pan seared sea scallops on a bed of sweet pea & wild mushroom risotto. Finished with white wine beurre blanc and organic chive oil, topped w/ fresh microgreens.

Fresh mushroom ravioli in savory Marsala and cherry tomato cream sauce, finished with shaved parmesan cheese.

8oz St Helen's Teres Major Steak, marinated in red wine and herbs. Char-grilled and oven roasted to medium-rare. Served over creamy polenta and broccolini. Finished with a brandy butter portobello mushroom sauce.

16oz char-grilled boneless ribeye served med-rare, topped with a portobello mushroom & shallot sauté. Grilled asparagus, creamy Yukon Gold mashed potatoes, & a brandy demi-glace.