Dinner Menu

Primi

Via’s Grilled Ciabbatta - Kalamata olive tapenade, roasted bell pepper, and basil infused olive oil – 5

Brie a la Forno - Fillo dough wrapped brie cheese baked until golden brown served with candied strawberries, roasted almonds and finished with clover honey and berry coulis – 9

Turkey Bruschetta - Mediterranean relish, balsamic crema and balsamic glace drizzle – 6.5

Insalata

Goat Cheese - Lightly breaded goat cheese medallions, caramelized pears, golden raisins, almonds, mixed greens, blood orange balsamic vinaigrette and served with grilled ciabatta bread – 8

Ilene’s - Apples, toasted pistachios, Oregon berries, mixed greens, Italian-citrus vinaigrette and served with grilled ciabatta bread – 7

Via’s Beets - Roasted beets, gorgonzola, pears with Dijon-blood orange vinaigrette served with grilled ciabatta bread – 7.5

Add chicken – 4        add salmon – 7

Specialita de la casa

Diavolo Rusttica - Penne pasta, Italian sausages, sun-dried tomatoes, sautéed mushrooms and spinach tossed with Parmigiano-Romano and spicy tomato cream sauce – 12

Pork Tender Loin - Marinated and slow-roasted served with Romano creamy polenta and succotash of beans and seasonal vegetables – 14

Lasagna a la Forno - Oven-baked pasta layered with potatoes, eggplant, zucchini, mozzarella and Romano cheese served with choice of sauce (Bolognese or Bechamel) – 14

Chicken Milanese - Lightly breaded chicken breast served with Romano potato puree, sautéed spinach, and fresh Italian plum tomatoes, finished with apple balsamic crème – 14

Bistecca - Gorgonzola crusted Cascade sirloin served with potato galette, fresh green beans and roasted garlic-champagne aioli – 18

Pasta

Three Cheese Ravioli - Served with sautéed spinach, sun-dried tomatoes and spicy formaggio sauce – 12

Fettuccini a la Pesto - Marinated chicken breast, fresh mozzarella, sun-dried tomatoes, and roasted pine nuts tossed with basil pesto and served with grilled ciabbatta bread – 12

Chicken Carbonara - Marinated chicken breast, crispy bacon, asiago cheese and sautéed spinach served with grilled ciabbatta bread – 12

Pumpkin Gnocchi - House-made gnocchi served with sautéed spinach, caramelized onions, gorgonzola crema and grilled ciabbatta – 13

Add chicken – 4     add salmon – 7

Pesce

Prosciutto Wrapped Wild Salmon - Served with cramy polenta, sautéed spinach and fresh tomatoes finished with caper-citrus velute and Mediterranean relish – 19

Pan Seared Scallops - Served with wild mushroom risotto, oven-roasted tomatoes, crispy prosciutoo, finished with balsamic glace and basil infused oil - 18