Cucina Regionale

Tuscany

Thursday May 10th, 6:00pm - SOLD OUT
By Popular Demand we will host an additional night in Tuscany on Friday May 11th!

Reservations Required, space is limited
Menus will be posted soon!
please call 541.342.6963 or email info@excelsiorinn.com for reservations or more information.

Veneto - SOLD OUT

Thursday, April 26th - 6:00pm
Reservations Required, space is limited

Thursday, April 26th, 6:00pm

Antipasi Assortite
White bean and truffle oil crostini
Stuffed mussels
White anchovies
Veal liver and onions on crostini
Pancetta and fontina on crispy polenta
Bellini

Risotto Nero al Tagio
Black ink risotto with calamari, topped with grilled octopus
Vegetarian-Risotto Primavera
Corte Sant'Alda Soave Vigne di Mezzane 2009

Quaglia nel Nido
Stuffed quail in a fried-potato basket with farm greens
Vegetarian-taleggio polenta mushroom nest
Santi Valpolicella Classico Superiore DOC Solane 2009
Santi Amarone della Valpolicella DOC 2006

Sorbetto nel Limone
Lemon sorbet and Italian biscotti
Maschio dei Cavalieri Valdobbiadene Prosecco Superiore DOCG

call 541.342.6963 or email info@excelsiorinn.com for reservations or more information.
$60 per person / $40 without wine

Trentino Alto Adige - SOLD OUT

Thursday, March 15th - 6:00pm
Reservations Required, space is limited

Salsicce Assortite
assorted house made sausages with mustards

Cavalo Rosso
warm red cabbage, spek, onions, red wine

Strudle di Carne
venison, beef, lamb, apples, pine-nuts, served with grilled asparagus and asiago cheese

Torta di Mela con Gelato
apple torte

call 541.342.6963 or email info@excelsiorinn.com for reservations or more information.

$60 per person / $40 without wine

Piemonte, Italy - SOLD OUT

Thursday, February 23rd, 6:00pm

ANTIPASTINI
Bagna Coda - (from the Piedmontese "hot dip",) is a warm dip typical of Piedmont, Italy. The dish, which is served and consumed in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter, and in some parts of the region, cream. The dish is eaten by dipping raw, boiled or roasted vegetables, especially cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is traditionally eaten during the autumn and winter months and must be served hot, as the name suggests.

PRIMI
Agnolotti - is a kind of ravioli, typical of the Piedmont Region, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing

SECONDI
Rolata di Vitello - breast of veal, seasoned with herbs and Parmigiano-Reggiano, rolled tightly and fastened with a string while baked

DOLCE
Gianduia - is a sweet chocolate containing about 30% hazelnut paste, invented in Turin during Napolon's regency (1796-1814). It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.

Buon Appetito!
call 541.342.6963 or email info@excelsiorinn.com for reservations or more information.
$60 per person / $40 without wine

Lombardia, Italy

Wednesday January 25th, 6pm

ANTIPASTINI
Smoked Steelhead and pickled red onion on rye crostini
Peperonata on crispy polenta
Honey and gorgonzola cup

ZUPPA
Consomme with goose confit and Oregon black truffle and trumpet mushrooms

PORTATA
Osso buco and risotto milanese with Vialone Nano rice

DOLCE
Poached pears and taleggio cheese, vin santo jelly and brioche

Buon Appetito!
call 541.342.6963 or email info@excelsiorinn.com for reservations or more information.
$60 per person / $40 without wine