We have taken several trips to Italy and France to enjoy the food and wine. We have put together this Mediterranean menu for you to enjoy at your convenience in Coeur D’ Alene Idaho. This is a three course meal, so choose one from each category. $18

PRIMI
Gnocchi Florentina – House-made potato gnocchi in a spinach cream sauce
Linguini Con Puttanesca – Spicy red sauce with olives and capers
Linguini Con Olio – Garlic, olive oil and red pepper flakes

SECONDI
Agnello Ossobuco -Lamb shank prepared in the northern Italian style; slowly roasted in a hunters sauce of savory tomatoes and garlic. Served with root vegetable mashers.
Pollo Sicilian – Chicken breast stuffed with chevre’ artichoke hearts, sun-dried tomatoes, roasted garlic, olives and caramelized onions. Baked and topped with a
sun-dried tomato cream sauce. Served with potatoes del’ giorno.
Sausage Peperonata’ House-made spicy chicken Italian sausages with a mushroom, pepper and garlicky hunters sauce with root vegetable mashers.
Bistecca – Marinated flank steak pan-grilled and topped with a mushroom
Balsamic demi-glaze. Served with potatoes del’ giorno.
Bouillabaisse – From Marseilles, a seafood stew with saffron, fresh catch,
clams and mussels and is accompanied by rouille’ and garlic croutons.

CHOICE OF ONE
Insalata’ – creamy garlic caesar or balsamic vinaigrette
Formaggio – assorted cheeses with apple slices
Dolce’ - dessert from the tray

Featured Italian Wines

2007 Broglia “La Merirana” Gavi di Gavi 33.00
2006 La Vite “Lucente” Super Tuscan 40.00
2006 Querciabella Chianti Classico 44.00
2006 Zenato “Ripassa” Veneto 40.00
2005 Le Serre Nouve “dell Ornellaia” Sangiovese – Cab Sauv. – Merlot Tuscany 84.00
2000 Tre Donne Babaresco Piedmonte 70.00
2004 Tommasi Amarone Della Valpolicella Veneto ½ Bottle —–375 ML 39.00
Most Europeans are astounded with our “Risk Labels”. Shouldn’t everyone know that already? So here is one from our health department, to be added to the menu.
“Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions”.

Dinner

BEEF FLANK STEAK

Garlic and green peppercorn marinated flank steak, pan grilled then topped with a mushroom demi-glaze. 16

SAUSAGE PEPERONATÁ

Our house made spicy chicken Italian sausages with a mushroom, pepper, onion and garlic hunter’s sauce with root vegetable mash. 12

GREEK PORK

Marintated pork loin medallions pan grilled and topped with olives, garlic, roma tomatoes, and artichoke hearts. Served over our root vegetable mash, finished with demi-glaze and feta cheese.14

LAMB OSSO BUCO

Lamb shank prepared in the northern Italian style; slowly roasted in a hunter’s sauce of savory tomatoes, garlic, and mirepoix. Served with root vegetable mash. 15

SICILIAN CHICKEN

Rouladen style chicken breast stuffed with parmesan and chevre cheeses, artichoke hearts, black olives, roasted garlic, sun-dried tomatoes and caramelized onions. Oven roasted and topped with sun-dried tomato cream sauce. 12

BRIE CHICKEN

Chicken breast stuffes with proscuitto, roma’s, artichoke hearts, and creamy brie cheese. Oven roasted and topped with a lemon buerre blanc. 13

BOUILLABAISSE

A tradition from Marseille’ with fish, mussels, clams, peppers and potatoes in a saffron laced tomato broth. Served with roasted red bell pepper rouille and garlic croutons. 12

NORTHWEST SALMON

Alaskan Coho salmon fillet, marinated in teriyaki. Baked and topped with your choice of sesame ginger butter OR a rich roasted red bell pepper artichoke souffle. 16

FILET OF HALIBUT

Crusted with an almond gremolata, baked and served with our Northwest huckleberry aioli. 17

PASTA DEL GIORNO

Chefs creations made daily. Priced accordingly and available while they last! Ask your sever for todays pasta.

CRAB MANICOTTI

Snow crab, surimi, spinach, ricotta and parmesan wrapped in a manicotti shell. Baked with a seafood Americané sauce. 14

BADUZZI ALA PUTTANESCA

Spaghetti and meatballs – Wine Cellar style! Our house chicken-Italian sausage and beef meatballs tossed with linguini pasta and a spicy puttanesca sauce. Topped with shaved asiago cheese. 13

PASTA SAN REMO

Artichoke hearts, black olives, fresh roma tomatoes, and linguine. Tossed with a gorgonzola cream sauce. 14

SHRIMP DIANE FETTUCCINI

Prawns & mushrooms tossed with fettuccini in a spicy red sauce and topped with fresh parmesan cheese. 15

SMOKED CHICKEN PASTA BAKE

House smoked chicken in a fresh spinach garlic cream sauce and tossed with radiatore pasta. Topped with mozzarella and marinara then baked. 10

GREEK SHRIMP SCAMPI

Prawns baked in our Greek seasoned butter sauce, topped with feta cheese and fresh roma tomatoes. 15

PLATTERS PREPARED FOR TWO OR MORE

PASTA MASSA SAN MARINA

Named for a village on the Ligurian Sea along the Italian Mediterranean coast, this dish features shrimp, calamari, fresh clams and mussels and wild Coho salmon. Tossed with linguini pasta in a light creamy white wine garlic seafood sauce.

For Two- 27 For Three- 40

PAELLA

Our house special prepared for two or more; a peasant dish from the Valencia region in Spain. This dish features saffron rice, clams, mussels, shrimp, tender chicken thighs and house made chicken Italian sausage. This dish is prepared to order and will take 30-45 minutes.

For Two- 29 For Three- 44