DEPOT HOTEL-CUCINA RUSTICA: Menus

SUNDAY BRUNCH MENU

STARTERS

Chef's Fresh Homemade Soupf of the Day    4/7

Pork Shank Terrine Dijon Mustard, Arugula   7

Melon and Fresh Berries 6

"La Quercia" Prosciutto Honeydew Melon   9

Organic Field Greens Bosc Pears, Toasted Walnuts, Rogue Creamery Blue Cheese   8

Hearts of Romaine Croutons Parmigiano-Reggiano, Caesar Dressing 7

Oak Hill Farms Beets Cypress Grove Goat’s Cheese, Baby Lettuces   9

Butter Lettuce-Bay Shrimp Salad Lemon, Extra Virgin Olive Oil 10

BRUNCH MAIN COURSES

Ciabatta French Toast Fresh Berries, Lemon Mascarpone, Powdered Sugar   11

Wild Forest Mushroom/Goat Cheese Omelette Oven-roasted Potatoes   12

Crispy Hash Brown "Pizza" with Smoked Salmon Creme Fraiche, Green Onions   14

Grilled Creekstone Farms New York Steak and Eggs Oven-roasted Potatoes   16

Gia's Biscuits with Sausage Gravy Two Local "Field of Greens" Fried eggs   12

Hangtown Fry Open-faced Bacon and Oyster Omelet   12

BLT on Basque Sourdough Zoe's Applewood Bacon, Tomatoes, Butter Lettuce, with Side Salad or French Fries 10

Grilled Cheddar and Jack on Sourdough Mayonnaise, Dijon Mustard, with Side Salad or French Fries 10

Veal and Cheese Tortellini Cream, Sherry, Nutmeg   13

Carnaroli Risotto Gulf Prawns, Radicchio, Butternut Squash   14

Dungeness Crab Cannelloni White Wine Veloute, Vella Jack   16

Menu is seasonal and new items appear each week....

LUNCH MENU

STARTERS

White Bean and Cabbage Minestrone Parmigiano-Reggiano 4/7

Organic Field Greens Bosc Pears, Depot Farm’s Walnuts, Rogue Creamery Blue Cheese 8

Filet of Beef Carpaccio White Truffle Aioli, Parmigiano-Reggiano 11

Hearts of Romaine Croutons, Parmigiano-Reggiano, Caesar Dressing 7

Pork Shank Terrine Fennel Salad, Dijon Mustard 8

Butter Lettuce Salad Bay Shrimp, Lemon, Olive Oil 10

“La Quercia” Prosciutto Honeydew Melon 9

Oak Hill Farm’s Beets   Cypress Grove Goat’s Cheese, Baby Lettuces 9

PASTAS

Fettuccine   Bolognese Meat Ragu 12

Carnaroli Risotto Gulf Prawns, Butternut Squash, Radicchio, Sage 14

Veal and Cheese Tortellini Cream, Sherry, Parmigiano-Reggiano   13

Dungeness Crab Cannelloni   Ricotta, Veloute, Vella Jack 16

Orecchiette   Peas, Porcini Mushrooms, Mint 14

SANDWICHES

All Sandwiches come with Lettuce, Tomato, Olives and French Fries

Chicken Breast Olive Aioli 14

Grilled New York Steak Extra-Virgin Olive Oil 18

Applewood Smoked Ham Panini Swiss Cheese, Dijon Mustard 12

LUNCH MAIN COURSES

Chicken Caesar Large Caesar Salad, Grilled Breast of Chicken   14

Veal Scaloppine Mushrooms, Marsala, Mashed Potatoes 23

Filet of Beef Green Peppercorn Sauce, Mashed Potatoes 26

Grilled Rainbow Trout Artichokes, Fennel, Brown Butter Sauce 18

Filet of Salmon Spinach, Mashed Potatoes, Tomato-Truffle Vinaigrette 19

DINNER MENU

VINOTECA ANTIPASTO SELECTIONS

Per Selection - $4        “The Works” - a little of everything on a large platter - $25

Radicchio Red Onions, Hard-Cooked Eggs

Artichokes Smoked Paprika

White Beans Italian Tuna, Red Onions

Roasted Peppers Pine Nuts, Chives

Celery Pink Lady Apples, Blue Cheese

Milanese Rich, Peppery Medium Salami

Toscano Fennel and Black Pepper Salami

Chorizo Smoky Spanish-Style Salami

Sweet Coppa Pork Shoulder with Nutmeg and Coriander

STARTERS

White Bean and Cabbage Minestrone Parmigiano-Reggiano 4/7

Organic Field Greens Bosc Pears, Depot Farm’s Walnuts, Rogue Creamery Blue Cheese 8

Filet of Beef Carpaccio White Truffle Aioli, Parmigiano-Reggiano 11

Hearts of Romaine Croutons, Parmigiano-Reggiano, Caesar Dressing 7

Pork Shank Terrine Fennel Salad, Dijon Mustard 8

Butter Lettuce Salad Bay Shrimp, Lemon, Olive Oil 10

“La Quercia” Prosciutto Honeydew Melon 9

Oak Hill Farm’s Beets   Cypress Grove Goat’s Cheese, Baby Lettuces 9

PASTAS

Fettuccine   Bolognese Meat Ragu 12

Carnaroli Risotto Gulf Prawns, Butternut Squash, Radicchio, Sage 14

Veal and Cheese Tortellini Cream, Sherry, Parmigiano-Reggiano   13

Dungeness Crab Cannelloni   Ricotta, Veloute, Vella Jack 16

Orecchiette   Peas, Porcini Mushrooms, Mint 14

DINNER MAIN COURSES

Veal Scaloppine   Mushrooms, Marsala Demi-Glaze, Whipped Potatoes 23

Veal Milanese   Roasted Potatoes, Capers, Brown Butter 24

Creekstone Farms New York Steak Cannellini Beans, Extra-Virgin Olive Oil, Arugula 25

Filet of Beef Green Peppercorn Sauce , Whipped Potatoes   26

Grilled Rainbow Trout   Fennel, Artichokes, Brown Butter, Lemon 19

Rack of New Zealand Venison   Fennel Puree, Braised Red Cabbage, Black Pepper Bordelaise 22

Chicken Saltati Shallots, White Wine, Mushrooms, Whipped Potatoes 19

DESSERTS

“Tiramisu” with Belgian Chocolate, Espresso, and Mascarpone Cream 8

Flaky Spanish Almond Tart Seville Orange Sauce, Caramelized Orange   8

Franklin’s Teleme, Pink Lady Apples, Spiced Almonds   7

Housemade Rum Cake with Walnut Crust, Rum-Raisin Sauce 7

Gia’s Dark Chocolate Brownie,Fiorello Vanilla Gelato, Espresso Caramel Sauce 8

Scandia Cheesecake,Oregon Huckleberry Sauce 8

Trio of Fiorello Sorbetto, Italian Cookies 6

Warm Ciabatta Bread Pudding, Sultana Raisins, Shaved Belgian Chocolate, Zabaione Sauce 7

VINOTECA -- OUR ANTIPASTO BAR

LA DOLCE VITA" SPECIAL
5 TO 6 PM ONLY

Two Selections of Antipasto
with a glass of Ghilarducci Vineyards
Reserve Fume Blanc or Reserve Merlot     $9

HOUSEMADE ANTIPASTI AND SALUMI
(Selections change seasonally)

Per Selection- $4

"The Works" -a little of everything

on a large platter $25

Antipasto Selections

Celery Root

Walnuts, Dijon Mustard

Artichokes

Red Onions, Sweet Peppers

Broccoli

Garlic, Anchovies

Calamari

Smoked Paprika, Sherry Vinegar

Flageolet Beans

Tuna, Tomatoes, Nicoise Olives

Genovese

Rich, Peppery Medium Salami

Soppressata

Spicy Medium Salami

Chorizo

Smoky Spanish-Style Salami

Sweet Coppa

Pork Shoulder with Nutmeg and Coriander

About our own Boccafondo Salumi. . .

For years Chef Antonio Ghilarducci has been studying and experimenting with the art of curing meats. His family in Central Tuscany has been a constant source of inspiration for this ancient and temperamental Italian art.

Using his numerous trips back to Italy as a resource, Chef Ghilarducci founded Boccafondo Salumeria to recreate some of his favorites from his family in Lucca as well as some new and exciting combinations that are completely original. All of his salumi are prepared on the premises using humanely raised animals and aged in his custom-made drying room.

707 938 2980

gia@depothotel.com

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