Our Menu
Nebbiolo Restaurant & Wine Bar
Menu
Nebbiolo Restaurant & Wine Bar
Menu
SHAREABLES
European olives, marinated with fresh herbs, garlic & citrus.
Rotating selection of locally hand-crafted salumi and cheeses, pickled vegetables, with fresh fruit, and accoutrement.
Crispy slice of our housemade focaccia bread, topped with garlic butter, served w/ marinara.
Lemon-dill cream cheese, capers, pickled red onions, soft boiled egg, cucumber arugula salad and grilled baguette.
SMALL PLATES
Local NW clams (1lb), sauteed in white wine, lemon, cream & herbs. Served with grilled baguette.
Delicately seasoned, flour-dredged Pacific squid, quickly deep-fried. Served with tangy remoulade & lemon.
Pacific Prawns 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.
Add Bolognese: $9.00
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.
Salads
Fresh greens, romaine, cherry tomatoes, shredded carrots, red onion, & sesame-ginger vinaigrette.
Our Nebbiolo Caesar of fresh crisp Romaine, Parmesan Reggianito, Chef Yvette’s zesty-lemon dressing & grilled baguette.
Sesame crusted Ahi tuna served rare on a salad of fresh greens, heirloom tomatoes, avocado with a spicy lime-ginger vinaigrette.
Medley of fresh, local organic greens, thin sliced red onion, candied walnuts, fresh crumbled tangy bleu cheese & apple-maple vinaigrette.
Main Course
Seared Salmon prepared medium on Gran Padano and shiitake mushroom risotto, fresh homemade fennel cream sauce & grilled asparagus.
Golden bone-in chicken breast w/ creamy, Yukon Gold mashed potatoes, roasted brussels & a savory madeira.
Chanterelle, Porcini, Oyster & Boletus mushroom stuffed ravioli in savory marsala & cherry tomato cream sauce w/ parmesan cheese.
Rich beef and pork ragu, red wine, fresh pappardelle pasta, parmesan.
Golden, pan seared jumbo scallops w/ a sweet pea, wild mushroom risotto, white wine beurre blanc & organic chive oil topped w/ fresh micro-greens.
Add a scallop: $10.00
8 oz St Helen’s Teres Major Steak, Char-grilled oven roasted tender beef in red wine herb marinade prepared med-rare, creamy polenta and seasonal veggies provencal w/ a brandy butter portobello sauce.
16 oz grilled ribeye w/ portobello mushroom & shallot sauté, seasonal veggies, housemade creamy, Yukon Gold mashed potatoes & a brandy demi-glace.
Pasta
Seafood
Land
Dolci di Nebbiolo
Hot n’ Gooey bread pudding topped with caramel & whip cream.
A rich and creamy vanilla custard with a sugar candy shell.
Rich, dark chocolate mousse with Myers’ rum & cinnamon topped with whip cream.
Made by our friends at The Pastry Smith
Served warm, topped with a local Marionberry compote, and whipped cream.
Add ice cream: $4.00
Chocolate cake with a toasted coconut-pecan custard and fudge frosting.
Pretzel crust, vanilla no-bake cheesecake, topped with jellied strawberries.
Add umpqua vanilla ice cream: $4.00
*Consuming raw or undercooked meats, poultry, seafood, shellf ish, or eggs may increase your risk of foodborne illness.
GF - Gluten Free
