Barolo Ristorante

Mixed appetizer platter to chef's whim

Pan sautéed calamari, san marzano broth, gaeta olives, capers

Veal carpaccio, rucola salad

Garlic and herbs baked escargot

Octopus, potatoes, gaeta olives, capers

Local clams, arneis broth, italian parsley, garlic

Tuna tartare, ginger mélange glaze, organic copper mountain honey, sea salt

Marinated and grilled calamari

Fresh mozzarella, heirloom tomatoes, gorgonzola dolce, roasted pine nuts, basilico

Organic 'babe farms' green and red lettuce

Pasta, cannellini beans and mirepoix soup

Octopus, potatoes, gaeta olives, capers

Grilled romaine with caesar dressing

Local clams, tomato fish broth, italian parsley, garlic

Premium imported parma prosciutto plate, 20 month aged reserve, shaved parmigiano

Vanilla gelato "drowned" in espresso

Homemade sicilian cannoli with ricotta and belgian chocolate

'Petit' chocolate tortino vanilla syrup reduction

Seasonal selection

Vanilla gelato with extra virgin oo and hawaiian sea salt

Layers of cream and delicate ladyfingers soaked in Caffé Lavazza espresso

Natural seared duck breast, amarone sauce

Ahi tuna filet, grilled caesar salad

Natural new zealand half rack of lamb, amarena cherries and amarone sauce

House made fettuccine, mixed seafood, pomodoro

Farm to table local RR ranch beef filet, grazed on lush northwest pasture in pristine okanogan region of washington

House made gnocchi, malheur river or pheasant ragú

House made gnocchi, black truffle, sausage, mascarpone

Wild northwest sablefish, butternut squash, green leaves, pepitas

Braised beef shank, saffron risotto

Ground veal and beef bolognese

Maine lobster risotto

Spaghetti with cage free eggs, organic baby zucchini and pork belly

Spaghetti with clams, e-v olive oil, garlic, white wine

Mishima american wagyu beef top sirloin (natural & sustainable), arugula and parmesan cheese

Mishima american wagyu beef top sirloin [natural and sustainable], arugula and parmigiano

Fresh and wild alaskan halibut, puttanesca, crema di patate