European inspired, sophisticated comfort food



See our Menu

 —  Primi —

Dishes for sharing family style


—  Organic Market Greens  —
candied walnuts, blue cheese crumbles, red onion
house apple-maple vin

—  Insalata Romana  —
Nebbiolo’s house Caesar

—  Sesame Beef Tip Salad  —
Soy marinated beef tips, spicy sesame vin

— Ahi Salad  —
Sesame crusted pan seared Ahi tuna served rare
on a salad of fresh greens, heirloom tomatoes,
avocado & spicy lime-ginger vin



—  Olivas Misto  —
Selection European olives in house marinade

—  Formaggi  —
Daily selection of fine cheeses

—  Salumi  —
Daily selection of premium charcuterie,
house pickled vegetables & mustards

—  TAPAS  —

Dishes for sharing family style


—  Fresh Manila Clams  —
sautéed in white wine, lemon, cream, garlic & herbs

—  Granchio Nebbiolo  —
Our spicy Dungeness Crab ceviche

—  Salmone Bruxelli  —
Petite seared salmon filet w/ sautéed Brussel sprouts, apple, pickled red onion, bacon & white wine beurre blanc

—  Salmon Tacos  —
Two salmon filet tacos served on corn tortillas w/ pico de gallo,
cilantro-lime crème fraiche & guacamole


—  Scampi  —
Pacific Prawns sautéed in sherry wine, butter, fresh garlic,
lemon & herbs. Served with grilled baguette


— Calamari  —
Delicately seasoned, flour-dredged Pacific squid, quickly deep-fried
served w/ tangy remoulade & lemon




—  Funghi Confit  —
Garlic & herb marinated crimini mushrooms

—  Polenta Marinara  —
homemade creamy polenta, house marinara & parmesan

—  Brie & Garlic  —
Gooey double cream brie, oven roasted
garlic & grilled baguette crostini

—  Papas Bravas  —
Oven roasted fingerling potatoes tossed in a smoked paprika
tomato coulis topped w/ lemon aioli 


—  Chicken & Green Chile Flautas  —
 Chicken, New Mexico “Hatch” green chile & jack cheese deep-fried
in flour tortilla served w/ homemade pico de gallo & guacamole


—  Grilled Vegetables Provencal  —
Mixed grill of seasonal vegetables & fresh herb marinated Portobello mushrooms served on Nebbiolo’s homemade San Marzano tomato marinara

—  Entrata  —

Main Course

— Pan Seared Pacific Salmon  —
Seared Salmon prepared medium on Gran Padano and shiitake mushroom risotto,
fresh homemade fennel cream sauce & grilled asparagus


— St. Helen’s Ribeye  —
16 oz  grilled ribeye w/ portobello mushroom & shallot sauté, seasonal veggies provencal, 
housemade creamy, Yukon Gold mashed potatoes  & a brandy demi-glace 


— Pan Seared Natural Chicken Breast  —
Golden bone-in chicken breast w/ creamy, Yukon Gold mashed potatoes,
roasted brussels & a savory madeira pan jus 


— Natural Tender Beef  —
8 oz Char-grilled oven roasted tender beef in red wine herb marinade, creamy polenta and seasonal veggies
provencal w/ a brandy butter portobello sauce & sautéed mushrooms


— Jumbo Scallops con Risotto  —
Golden, pan seared jumbo scallops w/ a sweet pea, wild mushroom risotto, white wine
beurre blanc & organic chive oil topped w/ fresh micro-greens


— Sudan Farms Lamb Chops  —
Two charbroiled, oven roasted, local Sudan Farms Lamb Chops w/ Yukon Gold mashed potatoes,
a mixed grill of seasonal vegetables & a madeira, shallot pan jus

— Quattro Funghi Ravioli  —
Chanterelle, Porcini, Oyster & Boletus mushroom stuffed ravioli in
savory marsala & cherry tomato cream sauce w/ parmesan cheese 


— Local Feckin’ Brewery’s IPA Battered Fish n’ Nebbi Chips   —
Tender beer-battered wild cod served with tangy remoulade sauce & Homemade Nebbiolo potato chips


Executive Chef Yvette Kirwin


—  Dessert  —

Handmade, exclusively in-house

—  Vanilla Creme Brûlée  —

—  Chocolate Pot du Creme  —
 Rich, dark chocolate mousse flavored with Meyers rum & cinnamon topped with 
homemade whip cream


—  Seasonal Bread Pudding  —
 Hot n’ Gooey bread pudding topped with homemade caramel & whip cream

 Special Desserts delivered weekly
by Beau Chocolat