Lunch Menu
STARTERS - SOUP - SALADS AHI TUNA TARTARE "NIÇOISE" chopped egg, capers, onion, olives, housemade potato chips, tarragon aioli 15 POMMES FRITES house-cut, fried twice, garlic aioli 5 MEDITERRANEAN-BLUE MUSSELS chorizo, red peppers, onions, white wine-garlic broth 10 SOUP DU JOUR ask server for today’s preparation (cup / bowl) 5 / 7 SIMPLE baby organic greens, candied walnuts, red wine vinaigrette (add Gorgonzola $2) 5 CAPRESE heirloom tomato, fresh mozzarella, basil, extra virgin olive oil 10 BEET Bosc pear, chèvre, baby organic greens, Dijon-tarragon vinaigrette, fried garlic 7 CAESAR romaine lettuce, Romano cheese, toasted croutons (add grilled chicken $4) 6 COBB romaine lettuce, grilled chicken, bacon, avocado, gorgonzola, sliced egg, herb vinaigrette 12 KOBE BEEF FLANK STEAK butter lettuce, red onion, chèvre, toasted pecans, strawberry vinaigrette 12 SANDWICHES - PIZZAS BLT with avocado, bacon, lettuce, and heirloom tomatoes on levain bread with baby field greens salad 10 OREGON ALBACORE TUNA SALAD levain, peppers, red onion, capers, tarragon, egg, arugula, simple salad 10 GRILLED PAINTED HILLS BURGER brioche, white cheddar, bacon, bbq sauce, crispy fried onions, pommes frites 10 ANDERSON RANCHES LAMB ALBÓNDIGAS ciabatta, tzatziki, arugula, roasted red peppers, pommes frites 10 GRILLED CHICKEN brioche, bacon, avocado, lettuce, tomatoes, garlic aioli, pommes frites 10 PAINTED HILLS ROAST BEEF FRENCH DIP baguette, horseradish aioli, au jus, pommes frites 10 PIZZA MARGHERITA fresh mozzarella, tomato, garlic, basil 10 PIZZA BIANCO prosciutto di San Daniele, roasted artichokes, mozzarella, mornay sauce 10 PIZZA DEL GIORNO ask server for today's preparation 11 CHEESE PIZZA (add spicy Italian fennel sausage / pepperoni / finocchiona salami $2) 9
HOUSEMADE PASTA - ENTRÉES RIGATONI spicy Italian sausage, garlic, onion, tomato, fresh mozzarella, basil 13 TAGLIATELLE wild boar ragù, red wine, tomato, herbs, orange gremolata 13 SPAGHETTI fava beans, asparagus, cherry tomatoes, garlic, white wine, basil 13 SEARED SEA SCALLOPS fregula sarda, cherry tomatoes, fiddlehead ferns, red onion, rapini pesto, pine nuts 17 PAN SEARED IDAHO RUBY TROUT almond crust, leek and oyster mushroom farro, porcini-thyme brodo 14 ROASTED ASPARAGUS fried polenta cakes, summer squash, Manchego, almonds, carrots, romesco 13 RISOTTO forest mushrooms, leeks, Grana Padano, white truffle butter 13
Chef: Tony Meyers Sous Chef: Brian Fenicle Serratto uses local and organic products whenever possible 2112 NW KEARNEY STREET PORTLAND, OREGON 97210 PHONE: 503-221-1195 WWW.SERRATTO.COM Please allow a gratuity of 18% for parties of 6 or more
