Antipasti
Calamari Fritti
Mediterranean Squid dusted with Seasoned Flour, Fried to a crisp golden finish
and served with Marinara Sauce 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
Torta al formaggio
Layers of Goat Cheese, Sun-dried Tomatoes and Braised Onions, served with grilled Tuscan Bread 9.
Polpa di granchio al limoncello
Oregon Dungeness Crab with diced Tomato and Avocado, drizzled with our homemade Limoncello Dressing
and served with toasted Tuscan Bread 14.00
Bruschetta Con Funghi
Grilled Tuscan Bread topped with Wild Mushroom Ragu 9.
Insalate & Zuppe’
Insalata Mista
Organic Field Greens tossed with your choice of Balsamic Vinaigrette or Gorgonzola Dressing 6.
L’Autunnale
Butterleaf Lettuce dressed with Raspberry Honey Vinaigrette and garnished with Pears,
Gorgonzola Crumbles and Toasted Hazelnuts 9.75
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 4. / 6.
Chef & Owner: Maurizio Paparo
Restaurant Manager: Mike Wilt
Primi
All of our pastas are expertly made in house from scratch by our pasta artist using……. and prepared with great attention to detail. We hope that you notice and enjoy the difference.
Scampi alla Genovese
Linguine tossed with Pesto and served with large Scampi-style Prawns 21.
Gnocchi al Cinghiale
Handmade Gnocchi (Potato Dumplings) topped with a Wild Boar Meat Sauce 22.
Ravioli all'Aragosta
Handmade Lobster Ravioli tossed in a Lemon Rose Cream Sauce, served with sautéed Spinach 26.
Ravioloni al Salmone
Large Ravioli filled with northwest Smoked Salmon, served with a Lemon Mascarpone Sauce 20.
Ravioli alla Calabrese
Traditional Ravioli filled with Beef, Pork and Chicken tossed in a delicate sauce of Olive Oil,
Butter and Rosemary topped with Parmigiano 19.
Mezzelune ai Carciofi
Homemade stuffed Pasta with Artichoke, served with a Fontina Sage Sauce 18.
Linguine alla Scoglio
Fresh Mussels, Clams, Calamari and Shrimp sauteed with Olive Oil, Garlic, and Chili Flake, tossed with Linguine, a light Tomato Sauce, Fresh Tomatoes and Italian Parsley, then garnished with a Grilled Tiger Prawn 22.
Secondi
At the Excelsior we pride ourselves on using locally grown products that are antibiotic
and hormone free in keeping with the slow food movement.
Bistecca alla Griglia
Snake River Farms Ribeye Steak grilled and served with Roasted Potato and
Seasonal Vegetable 28.
Pollo aglio Arrosto
A Chicken Breast sauteed with Roasted Garlic and Sun-dried Tomato in a Rich Sherry Sauce, served with Roasted Potatoes and Seasonal Vegetable 22.
Vitello al Marsala
Veal Cutlet, seared, then finished with Wild Mushrooms in a Marsala Sauce, served with Creamy Cheese Polenta and Seasonal vegetable 24.
Pappardelle al Brasato
Beef Short Ribs slow cooked with Mirepoix, Tomato, and Red Wine, seasoned with Rosemary, and served with Pappardelle Pasta and Seasonal Vegetable 27.
Pesce di Giorno
Please ask your server for today’s selection
Maiale Imbottito
Thick cut Pork Chop stuffed with Prosciutto and Pecorino, then seared and finished with a Shallot Madeira Pan Sauce, served with Roasted Potatoes and Seasonal Vegetable 26.
Agnello con Olive
Oregon’s own Anderson Farms Half Rack of Lamb, grilled and finished with a Roasted Shallot Puree and Nicoises Olive Tapenade, served with Creamy Cheese Polenta and Seasonal Vegetable 32.
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