Phone: (415)-459-1618.
Hours
Sunday: 4:00pm—9:00 pm
Monday: 4:00pm—9:00 pm
Tuesday: Closed
Wednesday: Closed
Thursday: 4:00pm — 9:00 pm
Friday: 4:00pm — 11:00 pm
Saturday: 4:00pm — 11:00 pm
Dine-In Menu
Appetizers / Small Bites
Monterey Bay Fried Calamari
fried in organic California rice oil
17
Polenta Crepe
handmade with spinach and mushrooms in a basil cream sauce
10
Carpaccio
Thinly sliced prime beef, caramelized onions, capers, drilled with olive oil
16
Bruschetta
caramelized onions, sauteed mushrooms
10
Meatballs
grass fed Humboldt beef
10
Homemade New England Clam Chowder
9
Homemade Northern Italian Minestrone
(100% Vegan)
8
Salads
Caesar Salad
small/regular
8/11
Always Organic Mixed Greens
8
Roasted Beet Salad
with raw walnuts & goat chese
13
Golden Beet Salad
w/candied walnuts, gorgonzola
16
Arugula Salad
(organic), Carrot Confetti and Aged Italian Parmesan
10
Grilled Asparagus Salad
with roasted red pepper, shaved Parmesan cheese, baby greens & balsamic vinaigrette
15
No Splits on Salads
These items can be added to salad or pasta
Salmon 14, Grilled Prawns 10, Grilled Chicken 8, or Natural Hanger Steak 12.
Pasta your way
Penne, Capellini, Spaghetti, Linguine, Fettuccine or Gluten Free Penne Pasta –– 17 or Gnocchi, Meyer Lemon Fettuccine, Tortellini, Cheese or Meat Ravioli –– 19
Choose your homemade sauce: Napolitana, Pesto, Bolognese, Rosa, also (Pomodori & Alfredo, add 2.00 )
Specialty Pasta Dishes
Butternut Squash Ravioli
18
Eggplant Parmigiana
with vegetables
19
Penne Natale
chard, feta & sun-dried tomatoes
19
Meat Lasagna
from Humboldt Co. Grass fed beef with vegetables
21
Gnocchi Homemade
with pancetta, spinach, & mushrooms in a light cream sauce
21
Spaghetti & Meatballs
from Humboldt Co. Grass fed beef with fresh mushrooms & basil
19
Autumn Risotto
butternut squash, mushrooms, peas, roasted red pepper
19
Homemade Meyer Lemon Pasta
w/ poached salmon & asparagus & white whine butter sauce
28
Entrées
Entrées are served with penne napolitana & fresh seasonal vegetables
Meat/Carne dishes served with potatoes & fresh seasonal vegetables
Fish / Pesce
Prawn Scampi
garlic, lemon, butter & white wine
24
California Petrale Fillet of Sole
with brown butter sage and risotto
28
Fresh Salmon Piccata
broiled with lemon, capers & butter sauce
28
Monterey Bay Calamari Steak Doré
battered & fried with lemon & butter
25
Chicken / Pollo
Chicken Piccata
lemon, capers & butter sauce
25
Chicken Parmigiana
breaded & fried with Italian mozzarella & marinara sauce
25
Fradelizio’s Italian Brick Lemon Chicken
half boneless chicken grilled under a brick with lemon butter & white wine sauce
27
Meat / Carne
*New York Prime Steak
14oz
33
*Hanger Steak
Grass Fed with peppercorn zinfandel demi-glaze sauce
32
Roman Holiday
Natural hanger steak on a bed of organic arugula, artichoke, sundried tomatoes
29
Side Orders
Made To Order Bordenave’s Sourdough Garlic Bread
7
Fresh Seasonal Mixed Vegetables
locally sourced (when available)
7
Organic Swiss Chard
(when available)
8
Vegan/Gluten Free Menu Available
We prepare our food without hydrogenated oils. We use California rice oil in our fryer and extra virgin olive oil in our salad dressings. $3.00 charge for split entrees & ½ orders (no splits on any salad)
Cooked to your specification, consuming raw or undercooked meats may increase your risk of foodborne illness
Dessert
New York Style Cheesecake
9
Chocolate Mousse Torte
9
Tiramisu
9
Wine from Our Neighbours
Glass
500mL
1000mL
Bottle
2016 Napa Valley Red Blend
Fradelizio’s 19th year of this immensely popular wine. 100% Napa Valley Estate Grown, A blend of Cabernet, Merlot and Cab Franc | Winemaker: Bruce Devlin, Ballentine Winery, blended by Paul Fradelizio
9
29
36
—
2017 Cabernet Sauvignon
Napa Valley Oakville, Aged in New French Oak for 30 months. Structured tannins and incredible berry notes.
12
29
45
—
2018 Zinfandel Napa Valley
“Black Glass Vineyard' Aromas of crushed blackberry, Cinnamon and rose petals. This wine is lusciously silky with flavors of blackberry, raspberry, strawberry and huckleberry, supported by hints of spice and cedar. Smooth tannins and soft finish. | Wine Maker: Matt Redd, Benessere Vineyards
12
24
36
—
2017 Pinot Noir
Napa Carneros, High Calcium soil along the Napa River. Bright raspberry & cherry notes w/ hints of cedar. Aged in New French Oak for 18 months | Winemaker: Armando Ceja, Ceja Family Winery
12
29
45
—
2018 Napa Valley Rosé
Made from some of the best Cabernet, Merlot & Zinfandel grapes in the Napa Valley. Extraordinary Rosé color. Aromas of strawberry and rose pedal. Bright tannins on the mid pallet with a refreshing dry finish. | Winemaker: Bruce Devlin and Paul Fradelizio, Ballentine Winery
9
24
38
—
2018 Chardonnay
Napa Carneros. 50% New French Oak, 18 mo, 100 ML fermentation. Soft butterscotch, elegant tannins with a hint of apricot. | Winemaker: Armando Ceja, Ceja Family Winery
9
24
38
—
2018 Pinot Grigio Napa Valley
This Northern Napa Valley wine is packed with complex flavors and aromas that evolve in the glass. Bright citrus notes of green apple, lemon zest mingle with hints of jasmine and white peach. A fresh pleasant touch on the palate. Finish is clean & refreshing. | Wine Maker: Matt Reed, Benessere Vineyards
9
24
38
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