Pastas & Risottos

Pastas

  • Penne Portofino
    Penne Tossed with Pesto Cream Sauce, Tomato, Grilled Chicken, and Parmesan
  • Farfalle Pasta with Butternut Squash
    Bowtie Pasta Sauteed in Garlic Oil with Braised Greens, Sage, and Pine Nuts, Topped with Parmesan
  • Pasta Venetia
    Italian Sausage and Peas in a Spiced Minced Tomato Sauce, Fresh Parmesan
  • Fusilli Forestier
    Assorted Fresh Mushrooms Tossed with Thinly Sliced Grilled Chicken, Fresh Spinach, and a Light Mushroom Demiglace
  • Trotolle Basilica
    Trotolle Pasta Tossed with Fresh Tomatoes, Capers, Feta Cheese, Black Olives, and Fresh Basil, with a Pinot Noir Red Wine Base
  • Adult Mac and Cheese BLT
    Cavatappi Pasta Tossed with Candied Bacon and Amazing Cheeses – Tillamook Extra Sharp White Cheddar, Italian Style Fontina, and Parmesan – and Topped with Oven Dried Tomato and Rogue Creamery Smokey Blue, Baked and Served with Wilted Arugula
  • Fusilli Fagioli
    Fusilli Pasta in a Garlicky White Bean Sauce with Tomato and Broccoli, Available Vegetarian or Served with Italian Sausage and Roasted Chicken
  • Bowtie Scandinavia
    Bowtie with Flaked Poached Salmon Filet in a Heavenly Creamy Dill Sauce with Braised Fennel
  • Cavatapi Sonoma
    Cavatapi Pasta in a Coral Sauce with Fresh Baby Spinach, Mushrooms and Crumbled Briar Rose Goat Cheese
  • Farfalle Arrabiatta
    Bowtie Pasta with a Classic Arrabiatta Sauce of Chunky Tomato, Calamata Olive, Capers, Pancetta, Anchovy, and Fresh Parmesan
  • Orzo Florentine
    Tossed with Fresh Spinach, Strips of Sundried Tomato, and Slivers of Calamata Olives
  • Gourmet Pasta Bar
    Let your Guests Create their Own Combinations from a Selection of Penne, Cavatapi, Trottole or Farfalle Pastas, Marinara and Garlic Cream Sauces, and Choice of Assorted Toppings such as Grilled Chicken or Shrimp, Ripe Tomato, Chopped Onion, Black Olives, Roasted Vegetables, Roasted Cloves of Garlic, Sun-dried Tomatoes, Pesto, Capers, Sauteed Mushrooms, Parmesan, and Crumbled Gorgonzola

Risottos

  • Chef’s Risotto
    Our Chef’s Favorite Risotto, and Everyone Agrees! Peas, Asparagus, Mushroom and Shrimp Risotto with Grated Parmesan
  • Wild Mushroom Risotto
    Seasonal Fresh Wild Mushrooms Sauteed in a Forest Mushroom Broth Based Risotto
  • Risotto Bar
    Let Your Guests Create Their Own Favorite Combination. Starting with a Plain Risotto Base, Additions can Include Grilled Chicken, Shrimp, Prosciutto, Sausage, Mushrooms, Asparagus, Tomato, Scallion, Peas, Primavera Vegetables, Gorgonzola, Parmesan, Sundried Tomatoes, Pesto, Olives, and Pine Nuts.