Classic Italian Dinner Menuhttp://www.genoarestaurant.com/our-menu/Sun, 04 Jul 2010 01:00:26 +0000en-USSquarespace Site Server v5.11.5 (http://www.squarespace.com/)Dessert CourseGenoa RestaurantMon, 16 Nov 2009 20:38:30 +0000http://www.genoarestaurant.com/our-menu/dessert-course.html449709:5197121:5823304A choice of one of the following:

Formaggi - a selection of domestic and import artisanal cheeses with house made condiments  

or 

Dolci - a choice from a selection of our favorite desserts, including an Amaretto soufflé, zeppole - Italian cinnamon doughnuts with hazelnut gelato, local cherry bombe, and chocolate/espresso semifreddo

Fifty-five dollars per person


Information: 503-238-1464 or

info@genoarestaurant.com




]]>http://www.genoarestaurant.com/our-menu/rss-comments-entry-5823304.xmlMain CourseGenoa RestaurantMon, 16 Nov 2009 20:37:10 +0000http://www.genoarestaurant.com/our-menu/main-course.html449709:5197121:5823293 Dentice e calamari in purgatorio- Line caught pacific rockfish and calamari sautéed in a spicy sauce of onions, white wine, tomatoes and dried chiles. Served with roasted Gale’s Meadow farms broccoli

or

Coniglio alla grigliata misti- Mixed grill of rabbit; tender loin skewered with house made rabbit sausage and kidney served with airy potato croquettes and caramelized baby fennel

or

Lombatine pepate e fiamma- inspired by a recipe in Anna Teresa Callen’s “Food and Memories of Abruzzo” Grilled Pepper and herb crusted strip loin steak flamed with strega liquor and served with a saffron risotto stuffed pepper and a raw zucchini and mint salad 



]]>http://www.genoarestaurant.com/our-menu/rss-comments-entry-5823293.xmlSalad CourseGenoa RestaurantMon, 16 Nov 2009 20:36:33 +0000http://www.genoarestaurant.com/our-menu/salad-course.html449709:5197121:5823287Scapece di salmone alla vastese- a salad of wild Oregon Sockeye salmon that has been marinated in champagne vinegar, white verjus, saffron and aromatic vegetables served over baby spinach, sweet basil and Yukon gold potatoes

]]>http://www.genoarestaurant.com/our-menu/rss-comments-entry-5823287.xmlPasta CourseGenoa RestaurantMon, 16 Nov 2009 20:36:15 +0000http://www.genoarestaurant.com/our-menu/pasta-course.html449709:5197121:5823282A choice of one of the following:

Farfalline con pisselli e fave- small hand-made pasta butterflies tossed in a savory San Marzano tomato sauce with tender Viridian Farms peas, fava beans, lemon zest and fresh sheeps milk ricotta

or

Pasta alla chitarra con ragu d’agnello- fresh egg and semolina pasta cut on the traditional chitarra or “guitar” tossed with a classic ragu of Cattail Creek lamb and sweet peppers

 

]]>http://www.genoarestaurant.com/our-menu/rss-comments-entry-5823282.xmlFirst Course
Genoa RestaurantMon, 16 Nov 2009 20:33:52 +0000http://www.genoarestaurant.com/our-menu/first-course.html449709:5197121:5823271Scamorze allo spiedo- creamy scamorza cheese skewered onto rosemary stems, pan seared then served with marinated baby artichokes and Dulce’s Pickled Asparagus

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