Grazie Ristorante at Canyon Park Weekly Features -from 5/15 – 6/6

  ZUCCHINI GARLIC BITES
 

ZUCCHINI GARLIC BITES

 

  INSALATA PRIMAVERA
 

INSALATA PRIMAVERA

 

  PESCE
 

PESCE

 

  PORCHETTA ARROSTO
 

PORCHETTA ARROSTO

 

  LINGUINI di MARE
 

LINGUINI di MARE

 

  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

ZUCCHINI GARLIC BITES
Grated zucchini, Grana Padano cheese, garlic, herbs and breadcrumbs, pressed and oven baked, placed over a spicy Calabrian pepper sauce and a house made pistachio pesto, topped with parmesan. 14

INSALATA PRIMAVERA
Spinach, organic mint, strawberries, Richter Farms rhubarb, oven toasted hazelnuts and fresh mozzarella with a balsamic reduction. 12

ENTRÉES

PESCE
Fresh Kodiak Alaska halibut stuffed with a mixture of Dungeness crab, shrimp, red onions, spinach and red bell peppers, baked and topped with asparagus, roasted red pepper puree and a lemon beurre blanc sauce, served with creamy parmesan risotto. 38

PORCHETTA ARROSTO
Wood fire oven roasted pork chop stuffed with spicy coppa salami, spinach and Italian cheeses, topped with an apricot cilantro sauce, served with garlic mashed potatoes. 28

LINGUINI di MARE
Shrimp and Bay scallops sautéed in extra virgin olive oil with garlic, herbs, Roma and sundried tomatoes, in a lemon butter wine sauce, tossed with linguini pasta, topped with fresh basil, pine nuts and parmesan cheese. 26

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

2014 Li Veli Salice Salentino Riserva "Pezzo Morgana"
Pezzo Morgana is a wine from the beautiful region of Puglia. Made with 100% Negroamaro, an indigenous varietal that has been cultivated there for over 3000 years. Fermented and aged in French oak barrels for 12 months. This wine has full body with great elegance and balance. The bouquet shows notes of cherry jam and white pepper, and in the mouth it is luscious and velvety with a nice long finish.
Big glass 13. Bottle 43.
ORDER A BOTTLE AND RECEIVE A COMPLIMENTARY CHEESE PLATE

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