Grazie Ristorante at Canyon Park Weekly Features -from 6/29 – 7/18

  TORTA al SALMONE
 

TORTA al SALMONE

 

  INSALATA di QUINOA
 

INSALATA di QUINOA

 

  BISTECCA con GAMBERI
 

BISTECCA con GAMBERI

 

  GAMBERI LIMONE
 

GAMBERI LIMONE

 

  GNOCCHI SALSICCIA
 

GNOCCHI SALSICCIA

 

  Download a printable Grazie Ristorante weekly features menu
 

Download a printable Grazie Ristorante
weekly features menu.

ANTIPASTI

ANTIPASTI MISTI
Deep fried polenta cakes with truffle honey, bruschetta tapenade, goat cheese fritters, fig jam, walnut & gorgonzola stuffed dates, coppa & Toscano salami, prosciutto wrapped Gouda and Mama Lil’s peppers. 16

TORTA al SALMONE
Wild King Salmon cakes with capers, basil, cilantro, celery, and red bell peppers, breaded and pan seared, served with a cilantro Dijon mayonnaise. 14

INSALATA di QUINOA
Organic red quinoa, mango, avocado, feta cheese, red onion, cucumber, roma tomato, bell peppers and celery, with lemon apple vinaigrette. 14

ENTRÉES

BISTECCA con GAMBERI
Center cut prime New York strip from Central Washington’s R & R ranch, marinated and grilled medium rare, placed atop sautéed gnocchi with asparagus and grape tomatoes, served with a port wine reduction and a gorgonzola cream sauce, topped with grilled wild gulf prawns. 41

GAMBERI LIMONE
Jumbo wild gulf prawns sautéed with extra virgin olive oil, garlic, white wine, lemon, butter and a touch of cream, placed around a nest of linguini pasta with a creamy basil pesto sauce. 29

GNOCCHI SALSICCIA
Spicy sausage, spinach, grape tomatoes and asparagus sautéed in extra virgin olive with garlic and herbs, tossed with locally made gnocchi, topped with fresh mozzarella. 25

CALAMARI PICATTA
Hidden Bay wild caught calamari steak, egg-dipped and sautéed with garlic, shallots, artichokes and capers, flamed with white wine and finished with lemon and butter, served with parmesan risotto. 28

FEATURED WINE

Santi 'Solane' Valpolicella Ripasso DOC
Cherry, spice and earth drive the ‘Solane’ on the bouquet as well as the palate. This wine is medium body, soft in the mouth and finishes clean and dry. ‘Solane’ shows the elegant, drier style of Ripasso, a regional winemaking technique of using partially dried grapes to enhance complexity of flavor. It take its name, ‘Solane’, from the sheds farmers use to dry the grapes before adding them to the wine.
Big glass 13. Bottle 43.
ORDER A BOTTLE AND RECEIVE A COMPLIMENTARY CHEESE PLATE

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