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Dinner | Lunch | G•Bar | Dessert
LUNCH
Open Monday - Friday 11am - 2pm - Menu subject to change at the discretion of the chef
Appetizers
Our Famous Onion Rings
Made famous by John's father Mario in 1949. What more needs to be said?
Salmon Cheesecake with Sauce Verde
Savory & Smooth…adapted from my cousin Robert Roselinni’s recipe
Roasted Garlic with Rollingstone Chevre Cheese
Served with Rollingstone Farm Chevre cheese and toasted slices of rosemary focaccia bread
European Smoked Salmon
Gerard & Dominique cured and cold smoked salmon lox served with soft Rollingstone Chevre cheese & toasted focaccia
Starters
Heart of Romaine with Gorgonzola & Chilean Shrimp
Whole heart of romaine with Chilean shrimp, gorgonzola crumbles & dressing
Soup Di Giorno
cup or bowl
Cup of soup & House Salad
House Caesar Salad
small or larger
Add Anchovy filets
With a broiled Chicken breast
With a broiled Filet of salmon
Sandwiches
All sandwiches are served with French fries, soup or salad
Our B-L-T & A
That’s right, a real treat…. Bacon Lettuce Tomato and Avocado served on rosemary focaccia bread with our sauce Verde
Grilled Breast of Turkey with Fresh Smoked Mozzarella
Thin slices of turkey on sourdough bread grilled with smoked mozzarella, tomato and crisp romaine
Tuna Salad Sandwich
Toasted English muffin served open-faced with verde, sliced tomatoes, John’s tuna salad and sliced English cucumbers
Italian Sub
A traditional Italian sandwich made with thin Italian Prosciutto, salami, roasted red bell peppers, fresh mozzarella and lettuce, served on toasted focaccia bread
French Dip on Focaccia Bread
Thinly sliced premium roast beef on focaccia bread with a side of au jus
John’s Cheeseburger
Broiled lean ground beef served on toasted focaccia bread with choice of Gorgonzola or Cheddar cheese, lettuce and tomato. Served with French fries, soup or salad with bacon
Corned Beef "Rueben" Sandwich
Grilled sandwich of rye bread, corned beef, sauerkraut, Swiss cheese and Thousand Island dressing
Steak Sandwich with
Caramelized Onions Broiled flat iron steak served on toasted focaccia bread with caramelized onions and Gorgonzola cheese
Traditional Patty Melt
Broiled lean ground beef served on toasted rye bread with caramelized sweet onions and smothered with Swiss cheese.
Salads
Fresh Dungeness Crabmeat Salad
Romaine hearts tossed with Yakima apples, roasted pecans, gorgonzola crumbles & sauce Verde topped with fresh Dungeness crabmeat
Yakima Apple Salad
Hearts of romaine topped with a julienne of Yakima apples, gorgonzola crumbles, roasted pecans & finished with our orange Pernod dressing
Seafood Louis
A traditional Louis with fresh Dungeness crabmeat and shrimp served on a bed of romaine with our classic Louis dressing
Broiled Steak Salad
Flat Iron Steak broiled, sliced, tossed with hearts of romaine, potatoes, caramelized onions, green beans gorgonzola crumbles and our house Italian dressing
Crab cake with Tossed Greens
House made crab cake lightly browned and served upon a bed of greens dressed with our orange Pernod dressing
John’s Chicken Salad
Half an avocado filled with a traditional salad of poached chicken, celery, raisins & pecans served with our own Louis dressing
Pastas
Spaghettini or Ravioli with Tomato Meat Sauce
Imported spaghettini or meat filled ravioli served with Mario Gasperetti’s original tomato meat sauce
Side of Italian Meatball or Fennel Sausage
Penne Rigate with Dungeness Crab and Tomato Cream
Penne rigate tossed with fresh crabmeat, marinara sauce and tomato garlic cream sauce
Tortellini alla Panna, Basilico or Gorgonzola
Pasta circles filled with cheese and finished with your choice of one of the above sauces
Linguini fini alla Marinara
Imported linguini tossed with a sauce of tomatoes, scallions and garlic
Thai Chicken & Linguini Sauté
A delightful blend of chicken tenders, vegetables and linguini with our own Thai peanut sauce
Chicken Cacciatore
A Gasperetti’s original for more than five generations! Bone in breast of chicken simmered in a chunky tomato sauce with green peppers, served with penne marinara
G•BAR
HAPPY HOUR DAILY | 3pm – 6pm & 9 – Close!
Open Monday - Friday 2pm - 10pm, Saturday 3pm - 10pm
Appetizers
Our Famous Onion Rings
Made famous by John's father Mario in 1949. What more needs to be said?
G-Spot Rosemary Potato Chips
seasoned with Rosemary Sea Salt
Calamari Friti with Marinara
Roasted Garlic with Rollingstone Chevre Cheese
Served with Rollingstone Farm Chevre cheese and toasted slices of rosemary focaccia bread
Smoked Salmon Lox
Gerard & Dominique smoked salmon served with soft Rollingstone Chevre cheese & toast
Salmon Cheesecake with Sauce Verde
Savory & Smooth…adapted from my cousin Robert Roselinni’s recipe
John's Bruschetta
- Roasted Garlic & Tomato
- Salmon Lox & Chevre Cheese
- Classic Tomato & Mozzarella
Starters
Hearts of Palm and Chilean Shrimp with Rustic Viaigrette
Heart of Romaine with
Gorgonzola & Chilean Shrimp
Antipasto Plate
Aunt Rose’s cooked vegetable antipasto and an assortment of Italian specialties…
Grilled Polenta with Gulf Prawn and Marinara
Seafood
Shrimp Tempura
Served with our spicy Thai chili sauce
Steamed Clams Marinara
Steamed with our special tomato herb sauce
Seafood Cioppino
Fresh steamer clams, shrimp, scallops and Alaskan cod simmered in a seafood marinara sauce
G-Spot Fish & Chips
Alaskan Cod prepared with our house beer batter, served with French fries
FRESH SCHUCKED OYSTERS
- Fresh, raw, Pacific NW selections on the half shell with Cucumber Mignonette
- ½ dozen orDozen
- Absolute shooter
Pastas
Spaghettini or Ravioli with Tomato Meat Sauce
Imported spaghettini or meat filled ravioli served with Mario Gasperetti’s original tomato meat sauce
Lemon Ravioli
Our meat filled ravioli with a butter lemon and sage sauce
G•Bar Chicken Alfredo
Linguini with sautéed chicken tenders, mushrooms, peas and Alfredo sauce
Tortellini alla Panna, Basilico or Gorgonzola
Pasta circles filled with cheese and finished with your choice of one of the above sauces
Entrée Salads
Fresh Dungeness Crabmeat Salad
Romaine hearts tossed with Yakima apples, roasted pecans, gorgonzola crumbles & sauce Verde topped with fresh Dungeness crabmeat
Yakima Apple Salad
Hearts of romaine topped with Yakima apples, gorgonzola, roasted pecans & finished with orange Pernod dressing
Crab cake with Tossed Greens
House made crab cake lightly browned and served upon a bed of greens dressed with our orange Pernod dressing
House Caesar Salad
small or larger
Add Anchovy filets
With a broiled Chicken breast
With a broiled Filet of salmon
Sandwiches
All sandwiches are served with French fries, soup or salad
G•Spot Mini Burgers
Our famous mini Gorgonzola burgers
John’s Cheeseburger
Broiled lean ground beef served on a rosemary roll with Cheddar cheese, lettuce and tomato
Steak Sandwich
Broiled flat iron steak served on toasted focaccia bread with caramelized onions and Gorgonzola cheese
French Dip
Thinly sliced premium roast beef on focaccia bread with a side of au jus
G•Pizza
Grilled Chicken, Goat Cheese and Sundried Tomatoes
Cream sauce, pesto, goat cheese, sun dried tomatoes, garlic, grilled chicken
Marguerita
Mozzarella, tomatoes and fresh basil
Sausage & Mushroom
Tomato sauce, mushrooms, and sausage
Pepperoni
Tomato sauce, pepperoni and mozzarella
Three Meat Pizza
Tomato sauce, prosciutto, Italian sausage, pepperoni & mozzarella cheese
Combination Pizza
Tomato sauce, Italian sausage, peppers, mushrooms, red onions & mozzarella
DINNER
Open Monday - Saturday 5pm - 10pm
Antipasti
Our Famous Onion Rings
Made famous by John's father Mario in 1949. What more needs to be said?
Salmon Cheesecake with Sauce Verde
Savory & Smooth…adapted from my cousin Robert Roselinni’s recipe
Deep Fried Calamari
Dusted with seasoned flour, deep fried and served with marinara sauce
Roasted Whole Fresh Garlic & Chevre Cheese
Served with Rollingstone Farm Chevre cheese and toasted slices of rosemary focaccia bread
Antipato Plate
Aunt Rose’s cooked vegetable antipasto and an assortment of Italian specialties
Smoked European Style Salmon & Capers
Slices of Gerard and Dominique’s European style smoked salmon served with lemon and capers
Starters
Gasperetti’s Soup Di Giorno
House-made with fresh local ingredients daily
Mixed Green Salad
Mixed greens served with your choice of house-made dressings
Caesar Salad
Hearts of romaine lettuce, croutons & creamy house-made Caesar dressing
Seasonal Starters
Smoked European Salmon & Salad Frise Vinaigrette
Avocado and Dungeness Crabmeat Salad
Hearts of Palm and Chilean Shrimp with Rustic Vinaigrette
Our Famous Chilled Tomato Gazpacho
Watermelon, Red Grape and Onion Salad Balsamico
Fresh Mozzerella and Tomato Salad "Caprese"
Tuscan MELON and Imported Prosciutto Pappa Alla Pomodoro
(tuscan tomato, basil and bread soup)
Salad of Frise and European Smoked Salmon Lemon Vinaigrette
Salad of Peeled Fresh Asparagus, Shrimp and Red Bell Pepper Vinaigrette
Pasta Tradizionale
Penne Rigate with Dungeness Crab and Tomato Cream
Penne rigate tossed with crabmeat, marinara sauce and tomato garlic cream sauce
John’s Combination Plate
Spaghettini, ravioli, Italian sausage and meatball, chicken cacciatora and chicken giblets
Dungeness Crabmeat Canneloni
Fresh house-made crepes filled with Dungeness crabmeat, oven baked and finished with our tomato and béchamel sauces (Thursday only)
Tortelinni Alla Panna, Basilico or Gorgonzola
Pasta circles filled with cheese and finished with your choice of one of the above sauces
Spaghetinni or Ravioli with Meat Sauce
Spaghettini or meat filled ravioli, finished with Mario’s famous tomato and meat sauce
Liniguini Fini Alla Marinara
Linguini tossed with a sauce of tomatoes, scallions and garlic
Side of House-made Italian Meatballs or Fennel Sausages
Pasta Specialite
(Specialty pastas are seasonal, check for availability)
Linguine Fini and Fresh Manila Clams
Linguini fini tossed with sautéed manila clams, prosciutto, garlic, scallions, chilies and parsley
Penne Rigate with Italian Sausage and Autumn Vegetable Sauce
Penne rigate tossed with sautéed Italian sausage, garlic, olive oil, red bell peppers, sweet onions, zucchini, grilled artichoke hearts, all simmered in a fresh tomato sauce
Linguini Alfredo with Chicken
Linguini, crème, parmesan cheese breast of chicken, mushrooms and peas
Spaghettini Alla Frutta Di Mare
Spaghettini tossed with a marinara sauce of shrimps, clams, scallops and calamari
Penne Rigate with Roasted Vegetables
Imported penne pasta tossed roasted Yakima Valley sweet onions, bell peppers, zucchini, tomatoes and garlic
Salad Entrees
Yakima Apple Salad
Hearts of romaine lettuce topped with a julienne of Yakima apples, gorgonzola cheese crumbles, roasted pecans and finished with our orange and pernod vinaigrette dressing
John’s Fresh Dungeness CrabMeat Salad
Hearts of romaine tossed with a julienne of Yakima apples, Gorgonzola cheese crumbles, roasted pecans and sauce Verde and topped with fresh Dungeness crabmeat
Dungeness Crab Cakes and Red Pepper Sauce
Fresh Dungeness crab cakes served with salad greens and orange pernod dressing
Broiled Breast of Chicken and Caesar Salad
Our Caesar salad served with a broiled breast of marinated breast of chicken
Signature Entrees
Pan Roasted Filet Mignon with Gorgonzola Pecan Sauce
A center cut filet pan roasted and finished with our Marsala wine, gorgonzola cheese and roasted pecan sauce and served with whipped garlic potatoes and vegetables
Roasted Boneless Prime Rib of Beef (Monday Only)
Oven roasted Angus beef served with choice of whipped garlic or baked potato and fresh seasonal vegetable served with your choice of house salad or cup of soup
REMEMBER WINE BY THE BOTTLE IS ½ PRICE ON MONDAY NIGHTS
Pork Loin Milanese Alla Picatta
Pork loin slices lightly breaded, sautéed in olive oil and butter, finished with lemon and capers, served with whipped garlic potatoes and fresh local vegetables
Roasted Lemon and Rosemary Chicken
A half disjointed chicken roasted in the oven with lemon wedges and fresh rosemary, served with whipped garlic potatoes and vegetables
Fish Di Giorno
Specialty Entrees
(Specialty entrees are seasonal, check for availability)
Filet Mignon Pepper Steak with Cabernet Sauce
An 8oz. center cut filet mignon seasoned with crushed black pepper, pan roasted, and finished with cabernet sauce, whipped potatoes and fresh broccolini spears
Broiled Boneless Ribeye Steak with Chimichurri Sauce
A 12 oz. boneless rib eye steak broiled medium rare, finished with a South American olive oil and fresh herb sauce, served with whipped garlic potatoes and spears of fresh broccolini spears
New York Steak with Green Peppercorn Sauce
A pan roasted 14oz. boneless New York steak topped with a sauce of marsala wine, green peppercorns and cream, served with roasted potatoes and fresh vegetable
Pan Roasted Lamb Sausages "Moroccan Style"
A pair of "Moroccan" spiced lamb sausages pan roasted in the oven and served upon a "stew" of imported French green lentils and finished with sautéed spinach
Broiled American Lamb Loin Chops
American lamb loin chops lightly broiled, served with whipped garlic potatoes, sautéed baby spinach and a jar of freshly made basil jelly
Fresh Maine Scallops
Large fresh Maine scallops lightly pan roasted, served upon a puree of local butternut squash and finished with fresh rosemary oil, sage leaves, fried capers & lemon slices
Pan Roasted Large Scallops and Brown Butter
Large fresh Maine scallops lightly pan roasted, served upon a puree of local butternut squash and finished with brown butter, lemon and capers
Alaskan Halibut, Sicilian Style
A pan roasted filet of Alaskan halibut served upon eggplant parmesan and finished with a fresh mint chimi-churi sauce
Pan Roasted Filet of Wild Halibut and Pasta Fagioli
A filet of fresh wild halibut pan roasted, served upon a stufato of beans, vegetables and tomatoes, finished with tubetti pasta and garnished with sautéed baby spinach
Fresh American Sole "Amandine"
Fresh American Sole lightly crusted with bread crumbs, sautéed and finished with toasted almonds and brown butter, served with rigatoni putanesca and fresh vegetable
"Columbia River" King Salmon Sicilian Style
Broiled fresh Columbia River King Salmon rigatoni putanesca topped with a balsamic bell pepper salad
Broiled Salmon Filet and Asian Watercress Salad
Marinated salmon filet lightly broiled and served upon an Asian inspired salad of whole wheat spaghettini, watercress, romaine, cabbage, Romano green beans from our garden and a rice wine-ginger vinaigrette dressing
Broiled Filet of Atlantic Salmon and Fresh Asparagus
A filet of fresh Atlantic salmon lightly broiled, served upon a "risotto" of orzo pasta finished with fresh asparagus puree, cream, parmesan cheese and asparagus tips
Fresh Pan Fried Pacific Oysters
Fresh pacific oysters lightly breaded, pan fried in butter and served with whipped garlic potatoes, sautéed baby spinach and our cocktail and tartar sauces
Chicken Marsala with Mushrooms and Fresh Green Peas
A boneless breast of chicken pan roasted with mushrooms and finished with our marsala wine sauce and fresh peas, served with garlic mashed potatoes and local vegetable
Osso Buco of Young Pork
A tender pork shank simmered in a tomato and vegetable sauce and served with whipped garlic potatoes and vegetables
Oven Roasted Fresh Oregon Rabbit "Julia’s Style"
Pieces of fresh rabbit roasted fork tender and finished with a classic French sauce of dry Riesling wine, French grainy mustard & thyme, served with roasted potatoes & fresh vegetable
Braised Fresh Spring Rabbit Alsatian Style
Pieces of fresh Oregon rabbit braised with Riesling wine, finished with French tarragon and cream, served with a “risotto” of wild rice and fresh Yakima valley green beans
Oven Roasted Fresh Rabbit Alla Marsala
Pieces of fresh rabbit roasted fork tender and finished with a classic Italian Marsala wine and mushroom sauce, served with a “risotto” of wild rice and fresh Yakima valley green beans
DESSERT
Signature Desserts
Traditional Italian Tiramisu
Dilettante Chocolate Sundae
Haagen Dazs Vanilla Ice Cream and House-made Caramel Sauce
Italian Spumoni Ice Cream
Floating Island Amandine
Crème Brule
Specialty Desserts
Gasperetti’s New York Style Cheesecake
Fresh Fruit Crumble and Sauce Anglaise
Peanut Butter and Chocolate Torte
Fresh Berries and Sauce Anglaise
Chocolate Mousse
*”CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
2.5 split plate charge ~ 12.5 corkage fee ~ 18% gratuity for parties of 6 or more