Dinner is served nightly, Monday through Saturday, beginning at 5:30, Sunday at 5:00. Reservations are recommended.
We love your restaurant and have made it part of our ritual during our visits. Great atmosphere,food and wines. ~ L. & B. Keener, Houston, TX
Appetizers
Artichoke Dip
Artichoke hearts tossed in a light white wine cream sauce served with house-made flat bread.
Bruschetta
Oven roasted Tuscan bread layered with prosciutto, Bartlett pears and cambazola
Calamari
Pan seared with garlic, lemon and chili-pepper flakes with red cabbage and roasted tomato coulis
Clams and Mussels
Steamed with sweet white vermouth, tomatoes and pancetta
Crab Cakes
Pan seared Chilean crab cakes with lemon beurre blanc and apple, parsnip chutney
Fritto Misto
Panko crusted squash and zucchini fried, with pesto aioli, roasted tomato coulis and Gorgonzola dressing
Gnocchi
Pan seared Yukon Gold potato gnocchi with pumpkin cream, Rogue River blue cheese and toasted pumpkin seeds
We usually try to find a local dining jem while on vacation. Staccato's came highly recommended from the folks at Mt. Bachelor Village. We were not disappointed! Awesome food, ambiance and wine! ~ L. D'Agostino
Caesar
Hearts of romaine tossed with zesty dressing and topped with an ancho-parmesan tuille
Caesar Roulade
Hearts of romaine stuffed with goat cheese, topped with Caesar and garnished with an ancho-parmesan tuille
Hazelnut
Baby greens, prosciutto, tosted Oregon hazelnuts and feta tossed with raspberry-hazelnut vinaigrette
Staccato
Baby greens Gorgonzola, dried cranberries and toasted almonds, tossed with sherry vinaigrette
Roasted Beet
Roasted red beets placed on goat cheese mousse topped with arugula and fennel salad tossed with raspberry-hazelnut vinaigrette and candied hazelnuts
Minestrone Soup
Staccato's version of a traditional Italian favorite
Zuppa di Giorno
Chef's Choice
Great dinner, great wine, great food, and of course, the atmosphere! Well done! ~ M. Dubrule, Yakima, WA
Chicken Pesto
Grilled chicken, pesto, Asiago, Fontina and toasted pine nuts
Caprese
Fresh mozzarella, marinated roma tomatoes and basil chiffonade
Mushroom Pizza
Forest mushrooms, fontina cheese, rosemary and truffle oil
Braised Pork Pizza
Braised pork, roasted tomatillo and Anaheim sauce, spicy red potatoes, feta and lime-sour cream
What a wonderful evening and the food was outstanding! We'll be back! ~ L. Dobbs
Capellini Pomodoro
Diced tomatoes, white wine, extra virgin olive oil, basil and parmesan Add Chicken or Prawns
Sausage Penne Pasta
Spicy Italian sausage tossed with Penne pasta, sun-dried tomatoes, grilled artichoke hearts, basil, Asiago cheese & topped with goat cheese
Risotto Special
Chef's choice
Wild Boar Pappardelle
Braised Texas wild boar ragout tossed with house made chickpea pappardelle pasta
Prawns Tagliatelle
Prawns dusted with fennel and coriander, served with fresh house-made tarragon tagliatelle pasta tossed with sausage, Pernod and San Marzano tomatoes
Spaghetti Bolognese
Spicy Imperial Ranch beef, ground veal and award winning sausage slow cooked with San Marzano tomatoes and sherry wine served with spaghetti, garlic toast and asiago cheese
Raviolo
Braised elk shoulder with Madeira sauce, white truffle oil and local chanterelle mushrooms in house made pasta
Beef Tenderloin
Grilled medallions of Cascade Natural beef tenderloin with whipped Yukon gold potatoes, chanterelle mushroom and celeriac saute, crispy onions and red wine demi reduction
Colorado Lamb
Rosemary and mint forty-eight hour braised lamb served with creamy marscarpone and roasted red pepper polenta, braised chard and roasted butternut squash, sauced with a lamb jus reduction
Cioppino
Savory tomato broth with mussels, clams, fresh fish, prawns and Chilean crab served with garlic toast
Seventy-Two Hour Braised Shortrib
Braised Cascade Natural boneless beef short ribs, whipped Yukon potatoes, ancho demi, brussel sprouts with bacon and roasted garlic puree
Free Range Veal Saltimbocca
Seared scallopini of free range tenderloin with prosciutto, sage and asiago, glazed with Marsala, served with a Mediterranean vegetable tart and parmesan potato florettes
Chef's Choice Fish
Fresh Daily
Pork Tenderloin Sous Vide
Pan seared Carlton Farms pork tenderloin, sweet potato bread pudding and shoestring vegetables with Madeira sauce
Ribeye Steak
12 oz. Cascade Natural Ribeye steak grilled, with Rogue River bleu cheese, Tuscan Fries, roasted garlic aioli and broccolini
Ahi Tuna
Tellicherry pepper crusted seared Ahi with horseradish potato croquette, broccolini, sun-dried tomato relish, whole grain mustard vinaigrette and red pepper coulis
Stuffed Chicken
Fire roasted all natural goat-cheese stuffed chicken breasts, roasted baby red potatoes, cranberry marmalade and balsamico
Shoulder Tender Sous Vide
Roasted Angus beef shoulder tender marinated in coffee and cabernet, served with sweet potato and goat cheese gratin, braised green beans and red wine demi-glace
Chicken Marsala
Pan seared with whipped potatoes, baby carrots and a forest mushroom Marsala sauce
