Antipasti, Insalate & Zuppe'

Crostini di Polenta con Funghi

Triangles of homemade Polenta, topped with a saute of Northwest Wild Mushrooms 9.75

Calamari Fritti

Mediterranean Squid dusted with Seasoned Flour, Fried to a crisp golden finish
and served with a Lemon Garlic Aioli  9.75

Gamberoni al Prosciutto

An Excelsior Favorite

Three Large Prawns marinated in Extra Virgin Olive Oil, Garlic, Parsley and Lemon
then wrapped with Prosciutto di Parma and grilled to perfection  14.

Focaccina all’Aglio

Roasted Garlic on Focaccia Bread with Cambazola Cheese  9.5

Bruschetta con Cavolo Nero

Toasted Country Bread, rubbed with Garlic and topped with lightly wilted Organic Swiss Chard  8.

Polpetine della Nonna

Homemade traditional Florentine-style Meatballs, served in a creamy Gorgonzola Sauce  9.

Insalata Mista

Organic Field Greens tossed with your choice of Balsamic Vinaigrette or Gorgonzola Dressing  6.

Insalata all'Arancio

Orange slices, Black Olives, Watercress, and Sweet Onions in a light Mustard Vinaigrette Dressing  10.

Insalata di Mozzarella

Roasted Beets, Roasted Carrots, Fresh Mozzarella and Greens, served with Grilled Garlic Bread  10.

Insalata Caesar

An Excelsior re-creation of the classic Caesar Salad

Hearts of Romaine dressed with our famous homemade Caesar Dressing and Croutons  8.

Zuppa del Giorno

Please ask your server about the Chef’s Creation  6. / 8.

Primi

All of our pastas are expertly made in house from scratch by our Pasta Artist and prepared
  with great attention to detail.  We hope that you notice and enjoy the difference.

Linguini con Gamberoni

Handmade Linguini tossed in a Roasted Garlic Lemon Cream Sauce, and topped with Pesto-grilled Jumbo Shrimp  21.

Raviolini ai Quattro Formaggi

Handmade Pasta filled with four Cheeses and topped with a light Roasted Garlic and Tomato Sauce  18.

Mezzelune ai Carciofi Caprino

Handmade Artichoke Ravioli, tossed in a Roasted Pepper
Goat Cheese Tomato Sauce with a dash of Cream 19.75

Gnocchi alla Senese

Handmade Potato Dumplings tossed in our homemade Wild Boar Ragu, topped with Parmigiano  19.

Ravioli all' Aragosta

Handmade Lobster Ravioli tossed in a Vodka Lemon Rose Cream Sauce, served with
sautéed Spinach and garnished with Tomatoes  26.

Ravioloni al Salmone

Large Ravioli filled with Northwest Smoked Salmon, served with a Lemon Dill Cream Sauce  21.75

Ravioli alla Calabrese

Traditional Ravioli filled with Beef, Pork and Chicken tossed in a delicate sauce of Butter,
Herbs, and Parmigiano  19.75

Risotto ai Funghi

Traditional Italian Risotto with Oregon Wild Mushrooms, finished with Parmigiano  18.

Linguine alla Scoglio

Fresh Mussels, Clams, Calamari and Shrimp sautéed with Olive Oil, Garlic, Chili Flake, tossed
with Linguine, a light Tomato Sauce, Fresh Tomatoes and Italian Parsley, then garnished
with a Grilled Tiger Prawn  22.

House Specialties

Bistecca aI Ferri

Snake River Farms Ribeye Steak seasoned and grilled, then drizzled with a Blueberry Demi-Glaze, served with Seasonal Vegetable  and Starch of the Day 28.

Coniglio alla Cacciatora

Rabbit in a hunter-style sauce of Potatoes, Celery, Carrots, Onion and Garlic, served with Creamy Three Cheese Polenta and Seasonal Vegetable   22.

Vitello Saltimbocca

Veal Cutlet, seared, topped with imported Prosciutto, Fontina and fresh Sage, then finished with a
Madeira Reduction Sauce, served with Creamy Three Cheese Polenta and Seasonal Vegetable  24.

Pollo aglio Arrosto

Chicken Breast in a rustic sauce of Tomatoes, Fresh Rosemary, Roasted Garlic, Sherry and Demi-Glaze, served with Creamy Three Cheese Polenta and Seasonal Vegetable  19.

Stracotto alla Fiorentina

Short Ribs slow-cooked in their natural juices with Mirepoix, served with Handmade Fetuccini Pasta 24.

Pesce di Giorno

Please ask your server for today's Fresh Fish selection

At the Excelsior we pride ourselves on using locally grown products that are antibiotic

and hormone free in keeping with the slow food movement.

Thank you for dining with us!