Bizzarro Italian Cafe

Everyone's favorite, aromatic digestif! The tiny after-dinner shot that will make your tummy happy!

Classic Italian Street food. Saffron infused risotto balls stuffed with fontina cheese - breaded, quick fried and served on a smoky marinara.

Toasted crostini topped with whipped gorgonzola, red-wine-poached figs and topped with a sweet red wine reduction. (Dine in only)

Plucked from the Puget Sound Manila Clams in a white wine butter sauce with fresh basil.

Golden-fried zucchini, light and crunchy, served with a punchy garlic aioli and a sweet sriracha mayo.

Puget Sound manilla clams in spicy, life-changing broth of tomatoes with prosciutto, basil, shallots and ouzo. (Dine in only)

Thin disks of eggplant encrusted with parmesan and fried crispy and golden, then layered with fresh mozzarella and a rustic tomato sauce and torn basil.

Ten prawns sauteed in white wine, garlic, butter, fresh lemon and parsley. Finished with chili flakes.

A luxurious creamy parmesan sauce with the firecracker crunch of Chile Crisp (a spicy Chile, onion, sesame oil) Tossed with spaghetti rustica pasta, baby spinach and roasted chicken.

From the Puget sound straight to your mouth, fresh Manila clams tossed with our house made linguini in a white wine butter sauce with crispy house cured pancetta and roasted jalapeño. (Dine in only)

Oregon Elk with fennel, thyme, Mama lil's peppers and pork shoulder slowly simmered into a creamy ragu tossed with our handmade Pappardelle ribbon pasta.

Layers and layers of handmade pasta, meaty Bolognese, bechamel sauce and our world famous marinara covered with mozzarella and baked to perfection.

Tubes of pasta tossed with fresh basil and our world famous marinara then topped with mozzarella and baked to a golden brown.

A popular dish with the ladies of pleasure- fresh house made linguini tossed with a spicy sauce of nicoise olives, capers, anchovies, garlic and local Mama Lil's goat horn peppers, and mixed with our world famous marinara.

A traditional blending of fried house cured pancetta, chicken stock, egg and parmesan with sugar snap peas tossed with our handmade linguini pasta.

Wild mushrooms and walnuts foraged from the darkest woods melded with a cream sherry sauce and our house made Pappardelle ribbon pasta.

Basically the mullet of dessert wines. Fernet in the front with sweetness in the back. It is very on trend these days.

A typical Douro blend of Touriga Nacional, Touriga Franca and Tinta Roriz, rich, jammy with blackberry flavors and softly textured.

The grapes come from old vineyards in Cima Corgo region of Douro Valley. The wine ages in large wooden casks at Niepoort cellars, in Vila Nova de Gaia. Fresh, young, and fruity.

Freshness, lightness, and balance are the key elements of this wine. A Port easy to drink on any occasion. It contains no sediment and does not need to be decanted. Tawny has a shiny bright color and soft and sweet tannins.

Bright and shiney with notes of butterscotch, but much BETTER than those candies you found in grandma's purse.

There is no such thing as a Cheesecake Factory, this baby is handmade, in house with love, bananas and a vanilla wafer crust.

Our friends at Nutty Squirrel have made some frozen deliciousness just for you. Check the board for our ever changing flavors.

Warm, always changing, baked with whatever we're obsessing over right now. Served with vanilla ice cream & unapologetically drenched in sauce. (Ask what's in the pudding today)

The name Tiramisu is Italian and means "pull-me-up", a reference to the magical healing effects of sugar, espresso and liquor.

OH, SO FUDGY flourless chocolate torte, topped with a raspberry-thyme compote and whipped cream.

A heart of romaine and lightly topped with savory dressing, served with hand cut croutons and anchovies and finished with shaved parmesan cheese.

A simple salad of seasonal greens, organic carrots and dried cranberries - dressed with Raspberry balsamic vinaigrette.

Fresh watermelon, arugula, feta cheese, mint and basil tossed in a bright lime vinaigrette

Fried gnocchi with broccoli, garlic, white wine, olive oil and fresh lemon, finished with chili flakes and parsley. (VEGAN OPTION AVAILABLE)

Fusilli pasta with roasted eggplant in a rich roasted tomato sauce, tossed with arugula, garlic, lemon and olive oil. Finished with toasted breadcrumbs and fresh parsley. (VEGAN OPTION AVAILABLE)

Ricotta and chicken filled cannelloni baked with homemade pesto, arugula, basil, mozzarella and roasted cherry tomatoes.

Cheese ravioli in a spicy pink sauce, with Italian sausage, peppers and onions, topped with chili oil, parmesan and parsley.

Breaded chicken cutlet blanketed with gooey mozzarella and zesty Parmesan, baked to a golden perfection, nestled on a bed of spaghetti rustica pasta and our World Famous Marinara™. Tucked with a side of garlicky sautéed spinach.

A juicy Washington grown-supreme cut chicken breast over roasted brussel sprouts and Yukon gold potatoes. With your choice of Lemon, parsley, caper piccata sauce OR A wild mushroom creamy Marsala sauce.

Everybody's working for the weekend! Because that's when we get to have juicy Carnospheres tossed with spaghetti rustica pasta in our World Famous Marinara™ (Available Fri-Sun nights)