Gino's Restaurant & Bar

steamed in white wine, butter, parsley, red chilies and fish broth

steamed in white wine, garlic, puttanesca, parsley and fish broth

both clams and mussels steamed in white wine, butter, red chilies and fish broth or add a little puttanesca for a red sauce

eight wild shrimp sauteed in garlic, butter, red chilies, lemon, white wine

miner’s lettuce and mizuna greens dressed with a citrus thyme dressing with grilled pork belly, pine nuts and sweet onions

red wine sausage on polenta. served with marinara

enjoy before or after your meal

our families traditional recipe

organic seasonal vegetables with mesclun mix

“seafood stew” a generous mix of shrimp, salmon, scallops, clams, mussels, and garlic, bathed in fish stock, served on spaghetti

fresh chinook salmon marinated in olive oil and dijon mustard pan seared golden brown (medium rare) and served with house vegetables

ravioli stuffing and sauce changes seasonally

featuring local organic produce

featuring meats from non hormone, non antibiotic ranches

marinated in red wine, garlic and rosemary, sliced and finished with a chardoncello compote and demi glace. served with sautéed greens and potatoes

“carlton farms” pork chop marinated in raspberry vinegar, garlic and olive oil, grilled and served with house vegetables and mash potatoes

boneless chicken beast sautéed in butter, finished with marsala wine and capers, served with mash potatoes and house vegetables. not served on fridays or saturdays

my nonna always had a pot full of tomoatoes, pork ribs, stewed beef and pepperoni simmering on the back of the stove. we serve this sauce over penne

classic spicy marinara sauce in a vegetarian style over penne

a classic sauce of fish broth and n.w. manila clams on spaghetti

a lot like vongole but we add puttanesca to the mix

both clams and mussels in the classic style