| Artisan Cheese Plate |
$12.00 - $18.00 |
hand crafted worldwide cheese, (ask your server for today's selections) served with oregon hazelnuts, date compote, imported water crackers, warm parmesan cheese bread. |
| Fugazzi Calamari |
$10.00 |
wok-fried asian -style, thai chili sauce & garlic aioli. |
| Hummus Platter |
$10.00 |
savory tomatoes, oven roasted garlic, imported olives, feta cheese, served with grilled pita bread. |
| Lobster Risotto |
$12.00 |
flash seared lobster tails, tossed with, roasted garlic, spinach, caramelized onions, pernod liquor and finished with a touch of cream, parmesan shingles, and white balsamic. |
| Fugazzi Crab Cake |
$10.00 |
skillet-browned, with onion, sweet red bell peppers, tabasco and cilantro. served with roasted red pepper remoulade. |
| Sweet Manila Clams |
$10.00 |
sweet manila clams, poached with lemon grass, garlic & shallots in white wine butter sauce, with parmesan cheese bread. |
| Goat Cheese And Proscuitto |
$9.00 |
a blend of chevre cheese, onions, and fresh thyme, wrapped in proscuitto, baked till crispy, and served with toasted rustic breads, finished with balsamic reduction, and herb oil. |
| Ahi Sashimi |
$14.00 |
sushi-grade ahi, with asian salad, pickled ginger & soy wasabi vinaigrette. |
| Fugazzi Signature Salad |
$6.00 |
organic baby spinach, gorgonzola cheese, dried fruit, candied walnuts, served with housemade apple cider vinaigrette. |
| Ceasar Salad |
$6.00 |
hearts of romaine, grated parmesan, romano, asiago, & fontina cheeses, house-made herbed croutons, tossed with rich caesar dressing. |
| Spring Salad |
$6.00 |
tossed with organic blood orange vinaigrette, toasted almonds, fresh blueberries, pt. reyes bleu cheese and a blood orange vinaigrette. |
| Chilled Scallop And Eda Mame Tower |
$7.00 |
tender poached scallops and soy beans, avocado, red onion, garlic and lemon-grass aioli, served atop spring greens, grape tomatoes, and drizzled with a broken ponzu vinaigrette |
| Double Cut Australian Lamb Chops |
$31.00 |
grilled & topped with a port-caramelized onion and mint marmalade, pt. reyes yukon mash. |
| Center Cut Natural Filet Mignon |
$37.00 |
natural, corn fed angus beef, grilled with rich brandy-peppercorn demi-glace with yukon mash and crispy fried gorgonzola cheese. |
| Natural New York Strip Loin |
$33.00 |
grilled hand-cut 12-ounce certified angus beef with a wild mushroom bordelaise, topped with crispy buttermilk onion rings served with roasted garlic mashed potatoes. |
| Crispy Wok Seared Duck Breast |
$24.00 |
wok seared with wild mushroom-parmesan risotto, a house made tart cherry duck jus, and rich blood orange glaze. |
| Veal Piccata |
$25.00 |
pan-seared veal finished with marsala, capers, garlic, lemon and butter, served with jasmine rice. |
| Chicken Pesto |
$19.00 |
grilled washington chicken breast served atop linguini, with pancetta, wild mushrooms, onions, in a pesto cream sauce, finished with chevre cheese, and pine nuts. |
| Chicken Curry |
$19.00 |
wok-fried washington chicken breast, sugar snap peas, onions, mushrooms, sweet peppers, asparagus tips in kaffir-lime and yellow curry sauce served over jasmine rice. substitute - small planet tofu $ |
| Halibut Nicoise |
$25.00 |
grilled, topped with a blend of artichoke hearts, sun-dried tomatoes, capers, kalamata olives, garlic and fresh basil, served atop organic wild rice risotto, and finished with a gorgonzola cream. |
| Scallop And Prawn Brochettes |
$29.00 |
herb marinated and pan-seared, served with chinese black rice, lemon nage, (lobster, lemon, herb, butter sauce) and pomegranate molasses. |
| Wild Alaskan Sockeye Salmon |
$22.00 |
grilled, served with rainbow couscous, sauce burre rouge (pino noir butter sauce), and crispy leeks. |
| Ahi Tuna |
$23.00 |
sesame seed encrusted, served rare with asian slaw, pickled ginger, soy-wasabi vinaigrette jasmine rice. |
| Chilean Sea Bass |
$26.00 |
pan seared, served atop organic wild rice risotto, with a smoked bacon and champagne butter sauce. |
