Grazie Ristorante at Canyon Park Weekly Features -from 3/14 – 4/3

  ZUCCHINI FRITTO
 

ZUCCHINI FRITTO

 

  INSALATA QUINOA
 

INSALATA QUINOA

 

  BISTECCA
 

BISTECCA

 

  PESCE
 

PESCE

 

  FETTUCINE PROSCIUTTO
 

FETTUCINE PROSCIUTTO

 

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Download a printable Grazie Ristorante
weekly features menu.

ANTIPASTI

ANTIPASTI MISTI
Deep fried polenta cakes with truffle honey, bruschetta tapenade, goat cheese fritters, fig jam, walnut & gorgonzola stuffed dates, coppa & Toscano salami, prosciutto wrapped Gouda and Mama Lil’s peppers. 16

ZUCCHINI FRITTO
Parmesan breaded zucchini spears, fried and served with pomodoro and a spicy sriracha mayonnaise. 16

INSALATA QUINOA
Quinoa, red onions, mango, sliced almonds, red bell peppers, Roma tomatoes, cucumber, avocado, feta cheese, celery and spring mix, tossed with a lemon vinaigrette. 14

ENTRÉES

BISTECCA
Center cut prime New York strip from Central Washington’s R & R ranch, marinated and grilled medium rare, topped with a sauce of extra virgin herb olive oil, rosemary, garlic and balsamic vinegar, accompanied by sautéed green beans and a baked potato with green onions, bacon, sour cream and butter. 41

PESCE
Kodiak Alaska Halibut grilled and placed atop a mango lime butter sauce, drizzled with orange puree and chili sauce, topped with grilled prawns, accompanied by arugula and parmesan risotto. 38

FETTUCINE PROSCIUTTO
Prosciutto ham, calamata olives, roasted garlic, wild mushrooms, Roma tomatoes and arugula sautéed in a basil garlic cream sauce, tossed with ribbon pasta, topped with Romano cheese and Italian parsley. 24

CIOPPINO
Dabob Bay clams, mussels, scallops, salmon, halibut and wild gulf prawns in a herb tomato sauce, served with toasted garlic bread. 28

CALAMARI PICATTA
Hidden Bay wild caught calamari steak, egg-dipped and sautéed with garlic, shallots, artichokes and capers, flamed with white wine and finished with lemon and butter, served with parmesan risotto. 28

FEATURED WINE

Santi 'Ventale' Valpolicella Superiore
From the historic estate in northern Italy dating back to 1843, this wine is made from sustainably farmed estate vines. It has a fragrant and intense aroma with hints of ripe cherry, black currant, blackberry and green pepper, followed by nuances of cocoa and dried fruit. On the palate, its vibrant juiciness is accompanied by velvety tannins.
Big glass 13. Bottle 39.
ORDER A BOTTLE AND RECEIVE A COMPLIMENTARY CHEESE PLATE

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