Nostrana | Menu http://www.nostrana.com/menu.

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We serve lunch Monday through Friday, 11:30 - 2:00

The lunch menu is similiar to below without grill or rotisserie
items.

MENU
Dinner Friday September 19th, 2008
APERITIVI
Bellini–the classic cocktail of fresh white peach and Prosecco from Harry’s
Bar in Venice-8
Parade of Rosés–a flight of three, 2-ounce pours of rosé–Garofoli
“Kòmaros”, Librandi Cirò and Matello Willamette Valley-10

Red banded Canadian rockfish wood oven roasted with heirloom tomato sauce,
greens, basil, Parmigiano and bread crumbs-18

House-made fettuccine with Astoria sardines, fennel, raisins and pine nuts-14

Charcuterie plate–Armandino’s salumi, prosciutto and lomo and rabbit liver pate
with apple mostarda and marinated mushrooms-12

* Artichoke sformato-8

Wood oven roasted eggplant and slow roasted tomatoes with salsa erbetta-7

Salad of wood oven baked chickpeas and olive oil poached Albacore tuna with
house giardiniera-10.50

PRIMI
* Wine harvest soup- purée of wood oven roasted tomatoes, peppers and torpedo
onion with cream and meat broth-7

Fresh cannellini bean and spinach soup with tubetti di farro and Parmigiano-7

Tossed Insalata Caprese–heirloom cherry tomatoes, basil and house

mozzarella-12

Insalata mista–a traditional Italian salad of lettuces and crisp seasonal vegetables
with Arbequina extra virgin olive oil and red wine vinegar-8

Insalata Nostrana–radicchio and Parmigiano-Reggiano with rosemary and sage

croutons in a Caesar style dressing (contains raw egg)-9

Our pizzas are served uncut, as is the traditional Italian style.

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Our tomatoes are Italian San Marzano DOP.

Margherita–house mozzarella, tomato and basil-11

with arugula, add-2 with San Daniele prosciutto-4 with both-5.50

with anchovies-2.50

Marinara–tomato, garlic and wild oregano-9

Romana–marinara with anchovies-10

Pesto-basil pesto, pine nuts, cherry tomatoes and mozzarella-14

Luganega-spicy sausage, smoked mozzarella tomato, and rapini-15

Arrabiata–house-cured bacon, tomato, roasted chilies,

provolone and parsley-12

Salumi–chorizo salami, Mama Lil’s sweet and spicy peppers, house mozzarella,
provolone piccante and tomato-15

Funghi Verde–shiitake mushrooms, house mozzarella, Parmigiano, garlic, arugula

and Agrumato lemon oil-14 with a duck egg-16 with prosciutto-18

Calzone–ricotta, prosciutto, cherry tomatoes, arugula and mozzarella-19

SECONDI
Highland Oaks Beef Prime Rib, balsamico roasted Treviso, smashed potatoes and
parsnips and truffle butter-35

Slow roasted Laughing Stock Shoulder of Pork with red cabbage slaw, pickled Bing
cherries and sweet corn polenta with roasted chilies-19

Tagliata–Strawberry Mtn. Flat Iron Steak, sliced and served rare over arugula
with garlic rosemary oil-18.50

Bistecca alla Fiorentina–2-inch thick, 1 kilo Piemontese Porterhouse Steak, grilled

and served rare to medium rare-60

Roasted new potatoes-6

Sautéed pimento di Padrone-6

Sautéed sweet Autumn corn with cherry tomatoes-6

Served with house-made croccantini crackers and panforte

Italian cheese plate–Montasio Monte Veronese Latte Intero, Aglino, and Capretta
with nebbiolo cogna-12.50

Northwest cheese plate– Larzac (Monteillet) and Adelle and Hannah Bridge
(Ancient Heritage) with Chester blackberry honey-11

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2001 Falchini Vin Santo del Chianti with an almond and anise biscotti-9

Sgroppino–lemon sorbetto, Lovejoy vodka and Prosecco-8

Vanilla gelato affogato-7

Osteria Mozza’s butterscotch budino with salted caramel sauce-7

One scoop-3, Two scoops-5, Three scoops-6

your choice with a brutti ma buoni cookie:
Hotel Cipriani bitter chocolate gelato
Chester blackberry sorbetto
Vanilla gelato

Nancy’s yogurt panna cotta with nectarine caramel sauce-7

Seasonal fruit crisp with almond cream-8 (please allow 20 minutes)

Chocolate budino-7

Please, no substitutions or additions.

* indicates limited quantity

Our wood oven baked ciabatta is available to go-$4.00/loaf

Thank You to our Local Suppliers:

Ancient Heritage Dairy, Ayers Creek Farm, Cattail Creek Lamb, Creative Growers,
Dancing Roots Farms, Deep Roots Farm, Foxfire Teas, 47th Ave. Farm, Kookoolan
Farms, Kingfisher Farm, Laughing Stock Farm, Millennium Farms, Monteillet
Dairy, Nancy’s Yogurt, Niman Ranch, Rain Shadow El Rancho, Salumeria di Carlo,
Shepherd's Grain, Square Peg Farm, Stumptown Coffee Roasters, Your Kitchen
Garden

Executive Chef –Cathy Whims

Chefs de cuisine –Kelly Myers and Kathryn Yeomans

Dining Room Manager –Allison Blythe

18% gratuity added to groups of six or more.

$20.00 corkage per 750ml for bottles not on our list.

The restaurant is available for private parties- please inquire

We now accept reservations for parties of all sizes

1401 SE Morrison Portland OR 97214

503.234.2427

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