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Dinner MenuAt the Excelsior, we pride ourselves on our dedication to the Slow Food Movement. We are pleased to announce the Excelsior Farm, a five acre farm bringing fresh, organically grown produce to your table. Our Chef creates our Menu monthly to reflect our Farms Bountiful Harvest.Buon Appetito! Served Daily from 5pm -10pm |
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Tuscany Region - May 2012 Each month the Excelsior will feature a region of ItalyMay 2012 Tuscany |
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Crostini Toscani chicken liver pate on grilled Tuscan bread Eight |
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Zuppa Lombarda Tuscan bean soup on garlic toasted bread Seven |
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Bruschetta Contadina sauteed Excelsior Farm greens on grilled Tuscan bread Nine |
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Pollo alla Caciatore Draper Valley chicken braised with tomato and red wine over polenta Twenty Two |
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Bistecchine di Maiale grilled fennel-rubbed Tails and Trotters pork tenderloin, black olives, olive oil whipped potatoes Twenty Four |
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Baccala alla Fiorentina Oregon Sablefish sauted with lemon, herbs and garlic, cannellini beans, Excelsior Farm greens Twenty Six |
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Storione Ubriaco Sturgeon sauteed with Vernaccia, served with lentils and asparagus Twenty Six |
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Anatra All'Arancio roasted duck with orange sauce, whipped potatoes and Excelsior Farm greens Thirty |
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Brasato di Coniglio Willamette Valley braised rabbit, picholine olives, mushrooms, potato gnocchi Twenty Three |
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Antipasti, Insalate, Zuppe & Portate |
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Zuppa del giorno please ask your server for today's soup selections Six/Eight |
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Calamari fritti served with lemon garlic aioli Ten |
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Gamberoni al Prosciutto wild Gulf jumbo prawns grilled with prosciutto Ten |
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Focaccina all' Aglio garlic focaccia with gorgonzola cheese Eleven |
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Antipasto della Casa imported and domestic cured meats and local cheeses Fifteen |
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Insalata Mista mixed Excelsior Farm greens with your choice of balsamic vinaigrette or creamy gorgonzola dressing Seven |
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Insalata di Mozzarella Excelsior Farm roasted beets and carrots with fresh mozzarella Twelve |
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Insalata Aspargi y Gamberetti asparagus and Oregon bay shrimp salad with pecorino, lemon and olive oil Eleven |
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Insalata Caesar classic Caesar, whole leaves of romaine with house-made dressing Nine |
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Scota Ditto d'Agnello oliveta stuffed Anderson Ranch lamb chops, rosemary potatoes, farm greens Twenty Eight |
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Messelune ai Carciofi Caprino artichoke heart ravioli with roasted red pepper chevre sauce Twenty One |
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Ravioli al Granchio Oregon Dungeness crab filled ravioli tossed in a lemon basil cream sauce Twenty Six |
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Risotto Primavera Spring vegetables with vegetable broth and parmesan Eighteen |
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Salmone con Aspargi spring Chinook salmon, fried asparagus, beluga lentils Twenty Eight |
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Filetto di Manzo Gorgonzola Knee Deep Cattle Co. filet mignon, gorgonzola demi-glace, fried onions and potato croquette Thirty Four |
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Sogliola Ripiena sole filled with Oregon Dungeness crab with linguine a l'erbette Twenty Six |
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Linguine allo Scoglio mussels, clams, calamari, shrimp, prawns and linguine in pomodoro sauce Twenty Two |
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Cinghiale Brasato con Polenta slowly braised wild boar ragu served over creamy three cheese polenta Twenty Six |