Grazie Ristorante at Canyon Park Weekly Features -from 9/20 – 10/10

  INSALATA GRECO
 

INSALATA GRECO

 

  AGNELLO
 

AGNELLO

 

  PESCE
 

PESCE

 

  LINGUINI con GAMBERI
 

LINGUINI con GAMBERI

 

  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

INSALATA GRECO
Calamata olives, avocado, grape tomatoes, roasted red bell peppers, artichoke hearts, grilled asparagus and feta cheese, tossed with fresh organic baby arugula and house made parmesan vinaigrette. 14

POLENTA BITES
Zucchini, asparagus, red onions and red bell peppers folded into our homemade polenta, breaded and deep fried, served with Dijon mayonnaise and a roasted red pepper tomato sauce. 14

ENTRÉES

AGNELLO
New Zealand marinated grass fed double cut lamb chops, encrusted with a house made parmesan herb breading, grilled medium rare and topped a sweet raspberry port wine reduction, accompanied by roasted garlic mashed potatoes and wood oven roasted white onions, Brussels sprouts and grape tomatoes. 38

PESCE
Kodiak Alaska halibut stuffed with Dungeness crab, shrimp, spinach, bell peppers, red onions and Dijon mayonnaise, pan seared, topped with lemon beurre blanc and a sweet chili sauce, place over creamy parmesan risotto, accompanied by sautéed carrots, bell peppers, zucchini and red onions. 39

LINGUINI con GAMBERI
Jumbo prawns sautéed with avocado, roasted red bell peppers, capers, lemon zest, chili flakes, garlic and feta cheese in a white wine butter sauce, tossed with linguini pasta, finished with Italian parsley. 28

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

Tenuta Valdipiatta Rosso di Montepulciano DOC
Made from 90% Sangiovese (locally referred to as Prunoto Gentile) with 5% Canaiolo Nero and 5% Mammolo from different vineyards in the Montepulciano area. A portion of the wine is aged for three months in one year old French barriques. The final product has matured for an additional three months in the bottle before release. This ruby red wine has opulent aromas of blueberries, blackberries and raspberries over more subtle notes of wildflowers and sweet spice. On the palate, the wine is elegant with well balanced tannins
Big glass 13. Bottle 43.
ORDER A BOTTLE AND RECEIVE A COMPLIMENTARY CHEESE PLATE

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