DEPOT HOTEL-CUCINA RUSTICA: Menus

LUNCH AND DINNER MENUS

LUNCH SPECIALS

Filet of local Petrale Sole doré, caper sauce, couscous with sweet corn, baby peas 15.

Braised shoulder of beef, Chianti wine reduction, oven roasted potatoes, Summer vegetables 13.

Fresh ripe California avocado, bay shrimp, with baby lettuces, homemade Louis dressing 12.

Sweet summer blueberries served with vanilla gelato or with port wine 7.

FIRST COURSES

Lightly curried clam chowder with baby clams, finely diced fresh celery and potatoes 4. cup 7.50 bowl

Bay shrimp cocktail 10.

Prosciutto di Parma, seasonal melon 10.

House salad of baby greens, herb vinaigrette 8. With freshly grated Farmstead blue cheese 9.

Caesar salad with hearts of romaine, Parmigiano Reggiano 9.

With whole anchovy fillets 10. With grilled breast of chicken 17.

Vineyard salad with butter lettuce, Farmstead blue cheese, glazed walnuts, Red Flame grapes 10.

Tomato-anchovy salad with red onions, herb vinaigrette 9.

Liaison salad with butter lettuce, bay shrimp, extra-virgin olive oil, fresh lemon 13.

PASTA

Cannelloni stuffed with chicken, veal, and ricotta, tomato-cream sauce, Sonoma Jack cheese 16.

Spaghetti Bolognese in a meat sauce with Italian sausage, beef, and veal 15.

Linguine Genovese-pesto, French green beans, Parmigiano-Reggiano 13.

Ravioli Lucchese with beef and Swiss chard, with a tomato-meat sauce 16.

Tortellini Ghilarducci stuffed with ricotta, veal, and chicken, Alfredo sauce 16.

Agnolotti with Portobello mushrooms and ricotta, white wine sauce with fresh mushrooms 15.

SANDWICHES

Depot burger with house-baked roll, garlic aioli, oven roasted tomatoes 12.

Chicken breast sandwich, house-baked whole-wheat roll, roasted tomatoes and pesto 16.

New York steak sandwich, ciabatta, with potatoes, tomatoes, and olives 18.

MAIN COURSES

Chicken breast Paillard, grilled, with Italian herbs and lemon 17.

Veal Scaloppine, fresh mushrooms, Marsala wine, and veal demi-glace sauce 22.

Veal Parmigiana, with tomato sauce and melted Sonoma Jack cheese and tortellini 22.

DINNER SPECIALS

Grilled boneless pork loin chop, blueberry balsamic glaze, potato apple gratin 18.

Grilled wild King salmon, roasted “Sweet 100” cherry tomatoes, saffron rice with fresh corn 23.

Sweet summer raspberries served with vanilla gelato or with port wine 7.

FIRST COURSES

Potato leek soup 4. cup 7.50 bowl

Bay shrimp cocktail 10.

“Vitello Tonnato” Thin slices of poached veal in a delicate sauce of lemon, capers, homemade mayonnaise, and strained tuna - topped with a sprinkling of capers 12.

Parma prosciutto, seasonal melon 10.

House salad of baby greens, herb vinaigrette 8. With freshly grated Farmstead blue cheese 9.

Caesar salad with hearts of romaine, Parmigiano Reggiano 9.

With whole anchovy fillets 10. With grilled breast of chicken 17.

Vineyard salad with butter lettuce, Farmstead blue cheese, glazed walnuts, Red Flame grapes 10.

Tomato-anchovy salad with red onions, herb vinaigrette 9.

Liaison salad with butter lettuce, bay shrimp, extra-virgin olive oil, fresh lemon 13.

VINOTECA ANTIPASTO BAR

Ask your waiter for our antipasto menu

Three selections $9 Five selections $14 “The Works” $20

PASTA

Cannelloni stuffed with chicken, veal, and ricotta, tomato-cream sauce, Sonoma Jack cheese 16.

Spaghetti Bolognese in a meat sauce with Italian sausage, beef, and veal 15.

Linguine Genovese-pesto, French green beans, Parmigiano-Reggiano 13.

Ravioli Lucchese with beef and Swiss chard, with a tomato-meat sauce 16.

Tortellini Ghilarducci stuffed with ricotta, veal, and chicken, Alfredo sauce 16.

Agnolotti with Portobello mushrooms and ricotta, white wine sauce with fresh mushrooms 15.

MAIN COURSES

Chicken Saltati--Half chicken, pan-roasted with white wine and mushrooms (Allow 25 minutes) 18.

Chicken breast Paillard, grilled, with Italian herbs and lemon 17.

Veal Scaloppine, fresh mushrooms, Marsala wine, and veal demi-glace sauce 22.

Veal Parmigiana, with tomato sauce and melted Sonoma Jack cheese and tortellini 22.

Green Peppercorn steak—center-cut filet mignon with cream, veal demi-glace sauce 29.

New York steak grilled Florentine style with fresh lemon, black pepper, and extra-virgin olive oil 29.

DESSERTS

Our own “Tiramisu” sprinkled with espresso and rum, with bittersweet chocolate and Mascarpone 8.

Intense bittersweet chocolate Valentino with mango sorbetto 8.

“Affogato” of vanilla gelato with hot espresso and served with biscotti 7.

Housemade almond tart with fresh raspberries 8.

Fragrant homemade rum cake with a walnut butter glaze and served with whipped cream 7.

Italian ice creams and fresh fruit ices

Vanilla bean gelato,Fresh peach sorbetto,

Mango sorbetto,

Spumoni

Creamy white cheesecake with Italian Amarena cherries or berries of the season 7.

An assortment of cheeses and seasonal fruit (Serves 2) 9.

VINOTECA at the Depot Hotel

HOURS: Wednesday to Sunday 5 pm on

Menu

Three Selections $9

Five Selections $14

Roasted Sweet Peppers, Capers, Shaved Garlic, Basil

Wild Mushrooms “a la Greca”

White Beans, Oil-Cured Tuna, Parsley, Red Onions

Roman Style Artichokes, Mint, Meyer Lemon, Red Chiles

Golden Beets, Thyme, Pecorino, Shallots

“Caponata”, Eggplant, Celery, Onions, Pine Nuts, Red Wine Vinegar

Fennel, Orange, Moroccan Olives

Bresaola, Arugula, Parmigiano-Reggiano

Culatello

Toscano Salami

Prosciutto di Parma

Coppa

“LA DOLCE VITA” SPECIAL 5 TO 6 PM ONLY
Two Selections of Antipasto
with a glass of
Ghilarducci Vineyards Reserve Fume Blanc
or
Ghilarducci Vineyards Reserve Cabernet Sauvignon
$9

707 938 2980

gia@depothotel.com