Transcript Dinner - Renata

PA S TA
BITES
Broccoli Arancino | 4
Fontina,
salsa di peperone
Chestnut Tagliatelle | 19
Braised pork, currants,
apple
Ricotta Tortelloni | 20
Almond pesto,
parsnip, thyme
Marinated Olives | 8
Pickled vegetables
Cocoa Tajarin | 19
Braised duck giblets,
winter squash, sage
Leek Ash Gemelle | 20
Salmon sausage, clams,
black garlic, cipollini onions
Pork Agnolotti | 19
Broccoli,
anchovy, parsley
Squid Ink Chittara | 22
Oregon shrimp, dungeness crab,
cauliflower, Calabrian chili
PIZZA
HEARTH
Our pizza is served as ready
Woodfired Butter Clams | 16
Garlic butter, ‘nduja,
breadcrumbs
*Stuffed Fried Olives | 9
Trotter, Calabrian chili aioli
Crostini | 9
Delicata squash, vincotto,
crispy sage, pecorino
BOARDS
Formaggio | 16
Valentine, Willow Creek,
Andrea Mezzano,
accompaniments
Salumi | 19
Coppa di testa,
lonza, coppa,
Vacca Bruna parmigiano
A N T I PA S T I
Margherita | 15
Tomato, mozzarella,
basil, olive oil
Grilled Chicken | 25
Sunchoke purée,
pickled mushrooms
Speck | 19
Pecorino, arugula,
meyer lemon
Steelhead alla Plancha | 29
Escarole, kohlrabi,
pistachio-olive relish
Salsiccia | 19
Sausage, broccoli raab pesto,
Mama Lil’s peppers
add on:
Arugula, Anchovy or Calabrian Chili | 2
Egg or Sausage | 3
Bavette Steak | 30
Fingerling potatoes,
spicy brassicas, bagna cauda
SIDES
Duck Confit | 15
Lentils, stracciatella,
buckwheat honey
Watercress Salad | 14
Tuna conserva, olives,
crispy kale, egg
Smoked Trout | 14
Marinated beets, horseradish,
cara cara orange, charred fennel
Brussels Sprouts | 8
Chili, lemon,
brown butter
Roasted Beets | 8
Walnuts,
whipped ricotta
MANGIA, MANGIA!
+ 1 5 0 3 . 9 5 4 . 2 7 0 8 | W W W. R E NATA P DX . C OM
**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR
EGGS MAY INCREASE YOUR RISK OF A FOODBORNE ILLNESS, AIOLI=RAW EGG
BUBBLES
NV Bisson Prosecco Veneto, Italy | 12
NV Casa Coste Piane Prosecco Veneto, Italy | 13
NV Pievalta “Per Lugo” Verdicchio Marche, Italy | 16
BEER &
CIDER ON DRAFT
NV Aubry Brut Champagne, France | 19
WHITE & ROSE
Breakside | 6
Pilsner ( 16 oz )
Pfriem Family Brewers | 6
Blonde IPA ( 16 oz )
Baerlic | 6
“Arctos” NW Red Ale ( 16 oz )
Ecliptic Brewing | 6
“Capella” Porter ( 16 oz )
Rev Nat’s Hallelujah Hopricot | 6
Hopped Hard Cider ( 5 oz )
Rainier | 4
American Lager ( 16oz )
2013 Marco Zani Nosiola Trento, Italy | 14
2014 Maculan “Pino & Toi” Pinot Grigio Blend Veneto, Italy | 9
2014 Colonnara “Cuprese” Verdicchio dei Castelli di Jesi Marche, Italy | 11
2014 Giacomelli Vermentino Colli di Luni Liguria, Italy | 12
2013 Gilbert Picq Chablis, France | 16
2014 Francois Pinon “Silex” Vouvray, France | 15
2014 Teutonic “Maresh” Pinot Gris Willamette Valley, Oregon | 14
2014 Analemma Rose of Pinot Noir Columbia Gorge, Oregon | 14
RED
VERMUT
2011 Monsecco “Pratogrande” Nebbiolo Piemonte, Italy | 15
2013 Nada Barbera d’Alba Piemonte, Italy | 11
ALL | 8
2014 Corte Sant’Alda “Ca’Fiui” Valpolicella Veneto, Italy | 14
Cocchi Rosa
Brachetto & malvasia |
rose, summer berries
2011 Monte Santoccio Valpolicella Ripasso Veneto, Italy | 17
2012 Musto Carmelitano Aglianico Basilicata, Italy | 13
Cocchi Americano
Moscato d’asti |
orange zest, elderflower
Imbue Petal & Thorn
Oregon pinot gris |
citrus, pine, cinnamon
2014 Tami Frappato Sicily, Italy | 10
2013 Alberto Longo Montepulciano Blend Puglia, Italy | 9
2014 Gerben Tonkens “La Boutanche” Cinsault Ardeche, France | 12
2014 Alvaro Palacios “Camins del Priorat” Priorat, Spain | 14
2013 Cristom “Mt. Jefferson” Pinot Noir Willamette, Oregon | 16