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.