••APPETIZERS ••

GHIDOTTI'S ANTIPASTI

artisan cured meats, house charcuterie, marinated olives, imported cheeses.

 

CROSTINI AI FUNGHI

forest mushrooms, rosemary, brandy-cream, asiago.

 

AGED PROVOLONE "FRICO"

crispy molten cheese, extra virgin olive oil, fresh herbs, slices of country bread.

 

CAST IRON MUSSELS

red pepper-fennel brodo, grilled sourdough baguette, extra virgin olive oil.

 

CHEF’S CHEESE TASTING

seasonal fruit, local honey.

 

CALAMARI FRITTI

parmesan, rosemary, lemon-caper aioli.

 

 

••SOUPS ••

MINESTRONE

with house-made italian sausage. (prepared vegan upon request)

 

CHEF'S SPECIAL SOUP

 

MAMMA'S CHICKEN SOUP

with parmesan dumplings.

 

 

••INSALATA ••

HOUSE

parmesan-pinot grigio vinaigrette.

 

GRAPES AND GORGONZOLA

sweet red grapes, field greens, gorgonzola, roasted almonds and red wine vinaigrette.

 

TRADITIONAL CAESAR

 

ROASTED BEET AND GOAT CHEESE

marinated beets, aged goat cheese, baby greens, watercress.

 

 

••PASTA ••

PAPPARDELLE ALLA BOLOGNESE

hand-cut pasta, classic pork and beef ragù, mascarpone cheese.

 

SHRIMP LINGUINE

grilled shrimp, fresh tomato, arugula-hazelnut pesto.

 

BUTTERNUT SQUASH GNOCCHI

sautéed kale, toasted hazelnuts, fresh ricotta, pecorino.

 

LASAGNA AL FORNO

fresh pasta, spinach, herbed ricotta cheese and rich meat ragù.

 

SPAGHETTI

mamma ghidotti’s traditional spaghetti with meatballs.

 

WILD MUSHROOM TORTELLONI

fresh chèvre, sautéed kale, wild mushrooms, parmesan-truffle broth.

 

SHRIMP SCAMPI + HOUSE-MADE RAVIOLI

garlic, prawns, shaved fennel.

 

 

••ENTREES ••

CHICKEN ALLA PARMIGIANO

golden brown chicken breast, auricchio provolone, basil, marinara, fettuccine.

 

PORK OSSO BUCCO

slow-braised niman ranch heritage pork, broccolini, savory bread pudding.

 

GRILLED SALMON PICCATA

house-made fettuccine, lemon, capers, parsley and white wine-butter sauce.

 

SEARED SEA SCALLOPS

roasted fingerling potatoes, watercress, pancetta-shallot vinaigrette, blood orange reduction.

 

BEEF BRACIOLA

sautéed kale, heirloom beans, toasted pine nuts, provolone.

 

VEAL MARSALA

scallopini of veal, caramelized mushrooms, arugula, teardrop tomatoes and marsala sauce.

 

ROSEMARY CHICKEN

whipped potatoes, sautéed spinach, rosemary velouté.

 

GRILLED FILET MIGNON

truffle fingerlings, creamed spinach, fried shallot, demi-glace.