Breakfast Lunch Dinner Festival Happy Hour Wine Fresh Sheet

Small

Below is a sample of our Small Plates Menu. It changes weekly to keep the dishes and ingredients fresh and seasonal.

BREAD - CHEESE and then some more cheese

1928 Mac and Cheese

4.00

Rather tiny, extremely cheesy baked macaroni.

Mozzarella Fritto

6.00

Heap of breaded ciliegine fried & served over marinara

Mediterranean Breads N' Spreads

5.75

Olive tapenade, red pepper feta spread and basil yogurt sauce served with herbed flatbread.

Pane Tres Formaggio

5.00

Baked baguette stuffed with gruyere, jack cheese, goat cheese, garlic and herbs.

Vegetables & Sides

Fried Ravioli

5.75

Red pepper & parmesan ravioli with roasted carrot sauce

Melanzana Zattera

6.25

Roasted eggplant topped with creamy roasted garlic spread & frizzled onions. Finished with oregano peppercorn oil

Minestra E Panino

4.75

Creamy tomato soup paired with bitty grilled cheese sandwich slices for dipping.

Roasted Olives

5.25

Oven roasted kalamatas, oil cured, & green olives with shallots, garlic, lemon and almonds

Fish - Shellfish

Pint-Sized Paella

9.00

Prawns & mussels nestled in saffron rice with capers and zippy smoked tomato sauce

Petite Ahi

9.50

Pistachio encrusted & pan seared rare, served with dueling sauces of avocado scallion and orange ginger

Mussels

6.75

Fresh northwest mussels steamed with ginger, Tutto Calabria peppers, mint and garlic. Served with baguette.

Crab Cake

8.75

A pair of griddled Dungeness crab cakes served with arugula & chipotle aioli

Carni

Sticky Bones

6.75

Tiny pork ribs braised in a rich red honey BBQ

Tiny Burgers

5.50

A pair of seasoned beef burgers on cheddar buns with housemade chipotle catsup.

Petite Frites

8.00

Grilled "butcher's cut" steak garnished with roasted wild mushroom over shoestring pots

Chicken Roulade

6.00

Spicy chorizo, parsley and kalamata wrapped in a paprika rubbed chicken breast topped with marinated red onions

Medium

SALADS AND SOUPS

House Greens

5.75

With red wine vinaigrette or Hi-Life bleu cheese

Caesar Salad

6.75

Whole leaf romaine dusted with parmesan*

Roasted Beet Salad

7.75

With seasonal greens, salt-roasted walnuts & Pt. Reyes bleu cheese in Em's orange-balsamic vinaigrette.

French Onion Soup

7.00

Robust beef broth topped with crouton, gruyere and baked to bubbly.

Wood Fired Pizzas

Marguerita

9.75

Basil, salsa di pomodori and a pair of mozzarellas

Salsiccia E Finocchio

10.50

Italian sausage, roasted fennel, goat cheese, crushed red pepper and salsa di pomodori.

Wild Mushroom

10.50

Crimini, portobello & oyster mushrooms with salsa di pomodori and mozzarella.

Torta Vitti

11.00

Proscuitto, ricotta, olive oil, roasted grapes, rosemary, mozzarella and salted walnuts.

Pepperoni

10.75

Molinari pepperoni, salsa di pomodori and mozzarella.

Square Meals

Roast Chicken

16.25

Half bird served with roasted potatoes, basil green beans and garlic pan sauce.

Spring Ravioli

14.25

Filled with white bean, artichoke & gruyere. Tossed with tomatoes, watercress, roasted garlic & pumpkin seeds.

Wild Salmon

A.Q.

Pan-seared with herbed polenta cake, sauteed asparagus and finished with orange-spice butter

Pork Porterhouse

17.25

Wood grilled with fig-pinenut marmalade, mascarpone polenta and braised greens.*

Sirloin Steak

23.50

Wood grilled, honey-guajillo glazed 10oz steak served with fried red potatoes, garlicy spinach & crisped red onion rings.

Wood Grilled Burger

10.75

Big burger of grass fed beef from Thundering Hooves Ranch in Walla Walla, WA. Served with house cut fries. Add sharp cheddar or bleu cheese for a buck.

The Nighthawk

10.50

Breakfast with choice of bacon, ham or sausage with a pair of eggs, griddled potatoes and fancy toast.*

Penne Sazonada

14.50

Spicy chorizo, cherry bomb peppers & caramalized onions tossed with penne in a rich tomato cream topped with Manchego

Vegetables & Sides

Sauteed broccolini garlic & pepper flake

4.25

Oven roasted brussel sprouts with roasted garlic

4.50

Sauteed green beans with fresh basil

4.25

Smashed Yukon golds with fancy olive oil

4.25

Polenta with mascarpone and parmesan

5.25

Pommes Frites

3.75

Feta & Yukon Gold gratin

4.00

Yahnera greens with roasted smoked paprika red potatoes

5.50

Small

BREAD - CHEESE and then some more cheese

Vegetables & Sides

Fish - Shellfish

Carni

Medium

SALADS AND SOUPS

Wood Fired Pizzas

Square Meals

Vegetables & Sides

Ballard Historical Society Spring Lecture

Hear about Ballard residential architecture on May 8 at 7pm in the Ballard Library.

May 21st the Barcelona Menu Begins

Sample the food and wine of Spain!