DEPOT HOTEL-CUCINA RUSTICA: Menus

LUNCH AND DINNER MENUS

ANTIPASTI

Chilled smoked salmon, with sour cream, fresh Tobikko caviar, and capers 11.

Chilled bay shrimp cocktail, with a sauce of tomato, horseradish, and lemon 10.

Italian prosciutto imported from Parma, served with seasonal melon 10.

Chef's Antipasto Misto platter for two of Tuscan style cured meats, seafood and vegetable appetizers 18.

Chef's Antipasto Misto plate for one of Tuscan style cured meats, seafood and vegetable appetizers 12.

Salumi platter of assorted sliced salami, coppa, and Parma prosciutto—serves two to three 19.

SOUPS AND SALADS

Our Chef's fresh homemade soup of the day 4. cup 7.50 bowl

House salad of local baby greens tossed with an herb vinaigrette, with tomato 8.

Freshly grated imported Italian blue cheese on top 1.

Caesar salad made with hearts of romaine and shaved Parmigiano-Reggiano cheese 9.

Whole anchovy fillets on top 1.

Baby lettuce salad with finely sliced sweet red onions, house-made oil-free raspberry vinaigrette 9.

Sliced tomatoes on a bed of romaine with anchovies and finely sliced red onions, herb vinaigrette 9.

Butter lettuce and bay shrimp salad, with extra-virgin olive oil, lemon juice, salt, and black pepper 13.

PASTA

Cannelloni stuffed with chicken, veal, and ricotta, on a bed of tomato-cream sauce,

topped with melted Sonoma Jack cheese 15.

Spaghetti Bolognese in a savory meat sauce with Italian sausage, beef, and veal 14.

Spaghetti Pomodoro in our oil-free tomato sauce with fresh basil 11.

Ravioli stuffed with beef and Swiss chard, with a savory tomato-meat sauce 14.

Tortellini stuffed with ricotta, veal, and chicken, in a cream sauce with Parmigiano Reggiano cheese 15.

Agnolotti stuffed with Portobello mushrooms and ricotta, in a white wine sauce with fresh mushrooms 14.

Linguine “Greek-style” in a spicy sauce with anchovies, garlic, tomatoes, Greek olives, and capers 12.

SANDWICHES AT LUNCH

Sandwich of double boneless breast of chicken, marinated in Italian herbs and grilled 13.

Italian prosciutto imported from Parma and Sonoma Jack cheese sandwich 12.

Tender New York steak sandwich grilled to order, accompanied by potatoes, tomatoes, and olives 17.

LUNCH MAIN COURSES

Grilled double boneless breast of chicken, with Italian herbs and lemon 15.

Double breast of chicken, grilled and served sliced on top of our large Caesar salad 15.

Scaloppine of veal sautéed with mushrooms, Marsala wine, and veal demi-glace sauce 19.

Breaded free range veal cutlet, served with tomato sauce, and melted Sonoma Jack cheese 19.

Tender seven-ounce filet mignon steak grilled and served in its natural juices 21.

Chef’s Tuscan style meat special, slow braised, oven-roasted or live-fire grilled Market price

Fresh seafood special of the day Market price

DINNER MAIN COURSES

Grilled double boneless breast of chicken, with Italian herbs and lemon (fat and salt free) 15.

Half chicken, semi-boneless, pan-roasted with shallots, garlic, herbs, pan-juices, white wine, and mushrooms

(Allow 25 minutes) 17.

Scaloppine of veal sautéed with mushrooms, Marsala wine, and veal demi-glace sauce 19.

Breaded free range veal cutlet, served with tomato sauce, and melted Sonoma Jack cheese 19.

Tournedo of filet mignon sautéed with green peppercorns, cream, veal demi-glace sauce 27.

New York steak grilled Florentine style with fresh lemon, black pepper, and extra-virgin olive oil 27.

Chef’s Tuscan style meat special, slow braised, oven-roasted or live-fire grilled Market price

Fresh seafood special of the day Market price

DESSERTS

Our own “Tiramisu” sprinkled with espresso and rum, with bittersweet chocolate and Mascarpone 8.

Intense bittersweet chocolate Valentino on a bed of delicate chilled Zabaione sauce 8.

“Affogato” of vanilla gelato topped with hot espresso and served with biscotti 7.

“Torta Gianduia” layered with hazelnuts, Mascarpone cream, and caramel sauce 8.

Fragrant homemade rum cake with a walnut butter glaze and served with whipped cream 7.

Italian ice creams and fresh fruit ices

Vanilla bean gelato,

Fresh peach sorbetto,

Green apple sorbetto,

Spumoni

Creamy white cheesecake with Italian Amarena cherries or berries of the season 7.

An assortment of cheeses and seasonal fruit (Serves 2) 9.

VINOTECA

at the Depot Hotel

HOURS: Wednesday to Sunday 4 pm on

Menu

Three Selections $9

Five Selections $14

Roasted Sweet Peppers, Capers, Shaved Garlic, Basil

Wild Mushrooms “a la Greca”

White Beans, Oil-Cured Tuna, Parsley, Red Onions

Roman Style Artichokes, Mint, Meyer Lemon, Red Chiles

Golden Beets, Thyme, Pecorino, Shallots

“Caponata”, Eggplant, Celery, Onions, Pine Nuts, Red Wine Vinegar

Fennel, Orange, Moroccan Olives

Bresaola, Arugula, Parmigiano-Reggiano

Culatello

Toscano Salami

Prosciutto di Parma

Coppa

“LA DOLCE VITA” SPECIAL 4 TO 6 PM ONLY
Two Selections of Antipasto
with a glass of
Ghilarducci Vineyards Reserve Fume Blanc
or
Ghilarducci Vineyards Reserve Cabernet Sauvignon
$9

707 938 2980

gia@depothotel.com