Pausa Lunch November - Pausa Bar & Cookery€¦ · SPRITZ draft (12oz ) Deschutes, Pacific...
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to start house made focaccia | 3.5 trout pate, croutons, horseradish creme fraiche, fried capers, dill, watercress | 12 crispy head cheese , meyer lemon aioli, pickled arrowhead cabbage | 15 truffle burrata, red cabbage puree, parsley caviar, confit mushrooms, crostini | 16 salad add : flat iron steak | 8 pulled chicken | 4 baby lacinato kale, roasted warren pear, candied walnuts, crispy sunchoke, caprino sardo, roasted garlic vinaigrette | 14 red romaine, radishes, avocado, fines herbes, creamy poppy seed & colatura di alici dressing | 14 chopped gem lettuces, arugula, butter beans, roasted corn, delicata squash, cherry tomatoes, jimmy nardello peppers, sundried tomato vinaigrette, pecorino romano | 14 tuna conserva, roasted mixed chicories, soft boiled eggs, butter beans, breadcrumbs, thyme, lemon zest, salsa verde, whole grain mustard vinaigrette | 17 panini choice of red romaine with mustard vinaigrette OR fried bintje potatoes with gypsy pepper aioli focaccia | pulled chicken, basil pesto, spiced pickled cherry tomatoes, house made mozzarella | 15 tigellone | seasonal mushrooms, porchetta, gorgonzola, shallots, arugula | 15 tigellone | prosciutto cotto, stracchino, broccolini & almond pesto, arugula | 15 pizza margherita, tomatoes, house made mozzarella, basil, olive oil | 17 zucca, house mozzarella, butternut squash, gorgonzola, caramelized onions, arugula, crispy parmigiano | 1 9 + prosciutto | 24 maitake mushrooms, tomatoes, house made mozzarella, prosciutto cotto, truffle burrata, shallots | 23 house made sausage, tomatoes, house made mozzarella, tuscan kale, onions, pecorino romano | 20 salame calabrese, tomatoes, house made mozzarella, garlic, wild oregano, calabrian chili pepper | 2 3 pasta & entrees stinging nettle mezzi rigatoni, bolognese, parmigiano reggiano | 19 pappardelle, duck sugo, parmigiano reggiano | 21 carnaroli risotto, chanterelle mushrooms, roasted butternut squash, truffle burrata, pepitas, crispy parmigiano reggiano | 19 polpette, house meatballs, tuscan kale, onions, butter beans, tomato sugo, pecorino | 19 steelhead trout, king trumpet mushrooms, roasted brussels sprouts, salsa verde | 24 sides bintje potatoes | 6 brussels sprouts, guanciale, breadcrumbs | 8 roasted mixed peppers | 8 roasted delicata squash, walnut & sage pesto | 8 LUNCH executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN One check per table. Please limit 3 credit cards per check. pollo arrosto brined for 24 hours | slow roasted | natural jus half chicken (for the table) with two sides | 25 whole chicken (for the table) with three sides | 42 salumi Butcher’s Board house selection 3 | 22 or 5 | 30 tigella, cunza, pickles, mustard formaggi Chef’s Board house selection 3 | 22 or 5 | 30 seasonal compote, truffle honey, oat crackers, grilled bread
Transcript of Pausa Lunch November - Pausa Bar & Cookery€¦ · SPRITZ draft (12oz ) Deschutes, Pacific...
to starthouse made focaccia | 3.5
trout pate, croutons, horseradish creme fraiche, fried capers, dill, watercress | 12
crispy head cheese , meyer lemon aioli, pickled arrowhead cabbage | 15
truffle burrata, red cabbage puree, parsley caviar, confit mushrooms, crostini | 16
salad add : flat iron steak | 8 pulled chicken | 4
baby lacinato kale, roasted warren pear, candied walnuts, crispy sunchoke, caprino sardo, roasted garlic vinaigrette | 14
red romaine, radishes, avocado, fines herbes, creamy poppy seed & colatura di alici dressing | 14
chopped gem lettuces, arugula, butter beans, roasted corn, delicata squash, cherry tomatoes, jimmy nardello peppers, sundried tomato vinaigrette, pecorino romano | 14
tuna conserva, roasted mixed chicories, soft boiled eggs, butter beans, breadcrumbs, thyme, lemon zest, salsa verde,whole grain mustard vinaigrette | 17
pan in i choice of red romaine with mustard vinaigrette OR fried bintje potatoes with gypsy pepper aioli
focaccia | pulled chicken, basil pesto, spiced pickled cherry tomatoes, house made mozzarella | 15
tigellone | seasonal mushrooms, porchetta, gorgonzola, shallots, arugula | 1 5
tigellone | prosciutto cotto, stracchino, broccolini & almond pesto, arugula | 1 5
p i z z amargherita, tomatoes, house made mozzarella, basil, olive oil | 1 7
zucca, house mozzarella, butternut squash, gorgonzola, caramelized onions, arugula, crispy parmigiano | 1 9 + prosciutto | 2 4
maitake mushrooms, tomatoes, house made mozzarella, prosciutto cotto, truffle burrata, shallots | 2 3
house made sausage, tomatoes, house made mozzarella, tuscan kale, onions, pecorino romano | 2 0
salame calabrese, tomatoes, house made mozzarella, garlic, wild oregano, calabrian chili pepper | 2 3
pasta & entreesstinging nettle mezzi rigatoni, bolognese, parmigiano reggiano | 19
pappardelle, duck sugo, parmigiano reggiano | 21
carnaroli risotto, chanterelle mushrooms, roasted butternut squash, truffle burrata, pepitas, crispy parmigiano reggiano | 19
polpette, house meatballs, tuscan kale, onions, butter beans, tomato sugo, pecorino | 19
steelhead trout, king trumpet mushrooms, roasted brussels sprouts, salsa verde | 24
s idesbintje potatoes | 6 brussels sprouts, guanciale, breadcrumbs | 8 roasted mixed peppers | 8
roasted delicata squash, walnut & sage pesto | 8
L U N C H
executive chef/owner ANDREA GIULIANI | chef de cuisine DAN MUSSULMAN
One check per table. Please limit 3 credit cards per check.
pollo arrostobrined for 24 hours | slow roasted | natural jus
half chicken (for the table) with two sides | 25
whole chicken (for the table) with three sides | 42
salum iButcher’s Board house selection3 | 2 2 o r 5 | 3 0tigella, cunza, pickles, mustard
formagg iChef’s Board house selection3 | 2 2 o r 5 | 3 0seasonal compote, truffle honey, oat crackers, grilled bread
S P R I T Z
draft ( 12oz )
Deschutes, Pacific Wonderland Lager,
Bend, OR (5.5% ABV) | 8
Devil’s Canyon, Silicon Blonde Ale,
San Carlos, CA (6% ABV) | 8
Fieldwork Brewing, “Green Rest” IPA,
Berkeley, CA (6.9% ABV) | 8
bottleBirra Menabrea, Blonde Lager, Italy | 8
La Fin Du Monde, Belgian Style
Triple Ale, Canada | 9
Weihenstephaner, Hefe Weissbier
Germany | 8
Lagunitas, “Aunt Sally,” Sour Mash Ale,
Petaluma, CA | 7
Uinta Brewing, “Baba” Black Lager,
Salt Lake City, UT | 7
Ace Perry Hard Cider, Sonoma, CA | 6
huckleberry limeade, soda | 7
lavender lemonade, soda | 6
ginger limeade, soda | 6
ginger beer, bundaberg, Australia 375mL | 4
chinotto soda, Italy (275mL) | 5
B E E R
0 P R O O F
bolleProsecco Santa Margherita “Superiore,” 12|49
Veneto NV
Franciacorta Brut Bellavista “Alma,” 18|76
Lombardia NV
Franciacorta Brut Rosé Contadi Castaldi, 15|64
Lombardia NV
Lambrusco Medici Ermete “I Quercioli,” 9|34
Emilia Romagna NV
b ianch i & rosé
Müller-Thurgau Kettmeir, Alto Adige ’16 13|48
Sauvignon & Timorasso Ten. Montemagno 12|45
“Monferrato Bianco,” Piemonte ’16
Chardonnay Di Lenardo “Monovitigno,” 13|48
Friuli-Venezia Giulia ’16
Bellone Casale del Giglio, Lazio ’16 12|45
Vermentino Dolianova “Naeli,” 12|45
Sardegna ’16
Rose Fattoria Sardi, Toscana ’16 12|45
ross i
Schiava Gump “Vernatsch,” Alto Adige ’15 13|48
Roero Ermanno Costa “Cascina Spagnolo,” 19|68
Piemonte ‘13 (100% Nebbiolo)
Cabernet Blend La Cappuccina “Madego,” 14|52
Veneto ‘13
Chianti Classico Lamole di Lamole, 13|48
Toscana ‘14
Montepulciano Fantini, Abruzzo ‘16 12|45
Primitivo Podere 29 “Avia Pervia,” 12|45
Puglia ‘14
Etna Rosso Graci, Sicilia ‘14 16|60
(100% Nerello Mascelese)
B Y T H E G L A S S
E A C H | 1 2
il doge | aperol, prosecco, soda, orange
sbagliato | campari, carpano antica “formula,”
prosecco, orange
proibito | cappelletti, grapefruit juice, prosecco
l’alpino | dolin blanc, salers gentian, genepi,
lemon, prosecco
bastardo | amaro ciociaro, pineapple gum,
apricot liqueur, lime, lambrusco
A P E R I T I V O
E A C H | 1 0
mixed with Fever Tree Indian Tonic
Cappelletti & Tonic
Tamburnin Vermouth Bianco & Tonic
Alessio Vermouth Rosso & Tonic
