Abruzzo Italian Kitchen menu — United States

A fresh salad of local greens, fennel, and radish, topped with pine nuts and pecorino cheese in a shallot vinaigrette.

Crisp romaine lettuce tossed with savory garlic bread crumbs, fresh chives, and shaved Parmigiano cheese.

A fresh salad featuring local heirloom tomatoes and creamy burrata cheese, finished with fresh basil, aged balsamic vinegar, and extra virgin olive oil.

A fresh salad of arugula, radicchio, and thinly sliced prosciutto with melon, topped with shaved Parmesan cheese and a black pepper honey vinaigrette.

This gluten-free salad features roasted red beets, Rogue River blue cheese, crisp Granny Smith apples, and candied walnuts served over frisée lettuce with a red wine vinaigrette and a drizzle of honey.

Roasted cauliflower seasoned with lemon, parsley, chili, and a savory herb-infused oil.

Fresh clams simmered in a white wine broth with Spanish chorizo, saffron, shallots, and garlic, served with toasted bread.

Tender squid sautéed with a bright lemon and caper sauce, finished with a touch of chili flake and fresh parsley.

Finely chopped seared elk served with lemon, capers, red onion, and parsley.

Tender veal and pork meatballs baked with pancetta and Parmesan cheese in a rich tomato sauce.

Char-grilled octopus served with potatoes and Fresno chili.

Warm, rustic Italian flatbread served with a side of whipped garlic and chive butter.

A wood-fired pizza topped with tomato sauce, mozzarella cheese, and fresh basil.

This wood-fired pizza is topped with spicy capocollo, creamy ricotta, pickled fresno peppers, and a drizzle of garlic-infused hot honey.

This white-style wood-fired pizza is topped with prosciutto, fresh figs, goat cheese, arugula, and a drizzle of aged balsamic vinegar.

A wood-fired pizza topped with mozzarella, bacon, caramelized onions, Parmesan cheese, a cracked egg, and black pepper.

A wood-fired pizza topped with tomato sauce, mozzarella cheese, and pepperoni slices.

This wood-fired pizza is prepared without tomato sauce, featuring a blend of mixed mushrooms, fontina and mozzarella cheeses, fresh sage, garlic, and olive oil.

This wood-fired pizza features fennel sausage, creamy burrata cheese, scallions, and fresh chili peppers on a tomato sauce base.

Fresh house-made rigatoni pasta tossed in a creamy vodka sauce with spicy 'nduja, garlic, shallots, and basil, topped with burrata and crispy pepperoni bread crumbs.

Wide, flat ribbons of fresh pasta tossed in a slow-cooked sauce of braised wild boar, red wine, aromatic vegetables, and rosemary, finished with pecorino cheese.

Please ask your server for details regarding today's preparation of our house-made seasonal gnocchi.

Wide, flat ribbons of fresh pasta served with a slow-cooked pork and veal meat sauce, finished with grated Parmigiano cheese.

Fresh house-made spaghetti served with veal and pork meatballs in a tomato sauce, topped with Parmigiano cheese.

Rigatoni pasta tossed with chicken and a blend of mushrooms in a creamy Marsala wine sauce, finished with Parmesan cheese.

This house-made campanelle pasta is tossed with fennel sausage, tomatoes, and seasonal vegetables in a kale pesto sauce.

Layers of fresh house-made pasta baked with Italian sausage, tomato sauce, creamy béchamel, and a blend of ricotta, mozzarella, and Parmesan cheeses.

House-made tagliatelle pasta tossed with shrimp, crab, and a rich sea urchin butter sauce, finished with cauliflower puree, white wine, and fresh parsley.

Roasted chicken served with creamy polenta, sautéed kale, cippolini onions, and mushrooms in a mustard-infused chicken sauce.

A fennel-crusted, brined pork chop served with a side of sautéed peppers, fingerling potatoes, and a fresh herb sauce.

This 16-ounce Montana Angus prime ribeye is served with fingerling potatoes, seasonal vegetables, roasted tomatoes, and herb butter, finished with aged balsamic.

A daily selection of fresh fish prepared according to the chef's seasonal inspiration.