D

d i n n e r

E S T.
2 0 1 5

K i t c h e n B a r P i z z e r i a

E S T.
2 0 1 5

K i t c h e n B a r P i z z e r i a

dinner

s ta r t e r s
Wild Mushroom Toast with Burrata and Arugula

13

meatballs with garlic marinara and pecorino romano

10

penn cove mussels with house made hot italian

sausage and chili

13

c h a r c u t e r i e p l at e w i t h m i x e d c u r e d m e at s
& h o u s e p i c k l e d v e g e ta b l e s

14

c h e e s e p l at e w i t h s e a s o n a l p r e s e r v e

14

salads
roasted cauliflower salad with braised onions,
preserved lemon, parsley and micro greens

10

m i x e d b a b y g r e e n s w i t h s h av e d r a d i s h ,
red wine vinegarette and herbs

S h av e d R o o t Sa l a d w i t h F e n n e l , B B Q O n i o n , G o l d e n
and Red Beets tossed in Meyer Lemon vinaigrette

pa s ta
Bucatini with Herbed Marinara and Pecorino Romano

12

S q u i d I n k R av i o l i n i f i l l e d w i t h S p i c e d L o b s t e r
Mushrooms and Sheeps Cheese

17

Tagliatelle with Roasted Shoulder of Lamb and

Prosciutto Ragu

17

Pappardelle with Beef, Pork and Pancetta Bolognese

15

C avat e l l i w i t h B r o w n B u t t e r , Sa g e a n d H o t I ta l i a n
Sausage or Wild Mushrooms

14

entrees
cast iron seared steak with buttery farro,
herb potatoes and salsa verde

21

roasted chicken with butternut squash and

sage panzanella

16

whole grilled fish with grilled broccolini

and peppercinis

19

wild mushroom ragu tart with confit onions

and gruyere

17

sides
Roasted Half Acorn Squash

Harissa Glazed Rainbow Carrots

Grilled Zucchini with Mint and Lemon

Condimenti ala Cart

White Urbani Truffle Butter

White Alba Truffle Oil

Saba

Ten Year Balsamic Vinegar

Desert Miracle Olive Oil

Les Terroirs de Marakech Olive oil

H o u s e m a d e Sa lt B l e n d : P o r c i n i Sa lt

Volpaia Red Wine Vinegar

House Preserve

cheese pie

13

meat pie

S p i c y C o p pa , S p e c k & H o t I ta l i a n S a u s a g e w / N e w M o o n J a c k ,
T o m a , C a c i o c ava l l o , T o m at o S a u c e & f i n i s h e d w / S p i c y H o n e y

16

kale pie

Tuscan Kale and Mama Lils Peppers on top of

N e w M o o n J a c k f i n i s h e d w / M a i ta k e B i t s

14

funghi pie

L o b s t e r & M a i ta k e M u s h r o o m s o n L e e k C r e a m w / T o m a &
P e c o r i n o f i n i s h e d w / M a i ta k e B i t s & I ta l i a n Pa r s l e y

16

speck pie

F r i e d F i n g e r l i n g P o tat o e s , S c a l l i o n & S p e c k o n F r e s h
Mozzarella & New Moon Jack topped w/
t w o s u n n y s i d e e g g s , s m o k e d p a p r i k a & s e a s a lt

16

Rosemary Prosciutto Cotto & Rainbow Chard on

New Moon & Toma w/ Pesto & Serrano Chilies

15

Yellow Peach & Braised Cipollini Onions w/

S e a s o n e d R i c o t ta & 1 2 Y e a r A g e d B a l s a m i c V i n e g a r

14

P a n c e t ta , C a c i o c ava l l o , T o m a , & P e c o r i n o , B l a c k P e p p e r ,
G a r l i c O i l , H o u s e m a d e P e p p e r o n c i n i s w / t o m at o s a u c e

15

pan & pep pie peach pie

Fresh Mozzarella, New Moon Jack and

C a c i o c ava l l o C h e e s e w / T o m at o S a u c e

pesto pie

pizza

build your own

BASE
House Cheese Blend of New Moon Jack,
T o m a a n d C a c i o c ava l l o a n d T o m at o S a u c e

toppings
$

1
$
2
$
3
$

Roasted Garlic // capers // scallions

M a m a L i l s P e p p e r s / / P o tat o e s / / k a l e / / c h a r d / / e g g

H o t I ta l i a n S a u s a g e / / P e p p e r o n i / / R i c o t ta
Ta l e g g i o / / F r e s h M o z z a r e l l a / / P e p p e r c i n i s

Prosciutto Cotto // Fennel Salami // Prosciutto

// Speck // Guanciale

non-alcholic
s . p e l l e g r i n o s t i l l wat e r
s . p e l l e g r i n o s pa r k l i n g wat e r
fresh squeezed orange juice
fresh squeezed grapefruit juice
regatta ginger beer
house made chamomile & lemon spritzer
organic milk
hot tea (tumeric lemon,jade cloud,blueberry rooibos)

3/6
3/6
4
4
4
5
3
4

caffe vita coffee

coffee
espresso
americano
macchiato
cortado
cappuccino
latte
mocha
cold brew

3.25
2.75
2.75
3.25
3.50
4
4
4.25
4.25

the end.

t h e k i n g c o u n t y d e pa r t m e n t o f h e a lt h w o u l d l i k e t o i n f o r m y o u t h at c o n s u m i n g
r aw o r u n d e r c o o k e d f o o d m ay c o n t r i b u t e t o y o u r r i s k o f f o o d b o u r n e i l l n e s s .
n o r i s k , n o r e wa r d .

x
@ernestlovesagnes

executive chef: mac jarvis

s o u s c h e f : t i a h aw l e y
gm: britt jorgensen
a g u i l d s e at t l e r e s ta u r a n t.