Dinner Menu

S ANTI Restaurant

(707) 857-1790

Home Map History of Santi Menus & Wine List Catering Press Recipes Contact Links Chefs' Notes: Franco Dunn Newsletter Signup Reservations

Home

Map

History of Santi

Menus & Wine List

Catering

Press

Recipes

Contact

Links

Chefs' Notes: Franco Dunn

Franco Dunn

Newsletter Signup

Reservations

Dinner Menu The creative chefs at Santi change the menu often to reflect the availability of fresh, local produce and their own inspirations. This menu is updated on a regular basis, but could reflect minor differences from the day's current menu. Please call us at 857-1790 to hear about the day's specials. first course Antipasti e Affettati Nostrali 16.75 Dino and Franco's selection of homemade salumi and daily selection of seasonal appetizers Sardine alla Griglia 9.75 Grilled Monterey Bay Sardines stuffed with herbs, pine nuts, and bread crumbs served over cannellini beans with a citrus -fennel insalatina Sformato di Radicchio 11.75 Piedmontese Tomino cheese meltoed over sauteed radicchio Fichi e Prosciutto 10.75 Rosemary grilled figs with thinly sliced prosciutto and marscapone Crespelle di Zucca 10.75 Crepes filled with Westside Farm's sweetmeat squash, pine nuts and smoked ricotta Trota Affumicato 10.75 Smoked trout on toasted crostini with watercress, endive, apple, celery heart and horseradish dressing Trippa alla Fiorentina 9.75 Florentine-style beef tripe braised with Phipp's Ranch cannellini beans, tomato, basil, chili flake and Parmigiano Insalata Autunnale 10 .75 Carrot Top Farm's mixed green salad with beets, Laura Chenel goat cheese, Fuju persimmons and balsamic pomegranate vinaigrette Insalata di Pera e Gorgonzola 10.75 Romaine heart salad with pears, toasted hazelnuts and gorgonzola dressing second course Pesce Spada alla Griglia 22.75 Grilled Swordfish with roasted lemon, oregano, extra virgin olive oil, oven roasted tomatoes and Phipp's Ranch heirloom cannellini beans Bistecca alla Griglia 24.75 Grilled naturally raised Hereford N.Y. steak with roasted Yukon Gold potatoes, rosemary-lemon salsina , arugula, shaved parmigiano and aged balsamic vinegar Galletto sotto Mattone 20.75 Boneless half of a young chicken cooked under a brick with olive oil mashed potatoes, chanterelles, leeks and sauteed Bernier Farm's winter greens Stincho d'Agnello 23.75 Niman Ranch lamb shanks braised with red wine, garlic and sage with soft polenta, Santi lamb sausage, fennel, saffron and baby carrots Spaghettini al Sugo Calabrese 17.00 Spaghettini with rich sauce of beef and pork ribs, tomatoes and herbs topped with Pecorino Romano Farfalle di Farro con Salsiccia e Rapini 17.00 House made spelt bowtie pasta with Calabrese sausage, rapini and ricotta salata contorni Cavolini di Bruxelles 6.75 Sauteed brussel sprouts with house cured pancetta and lemon Fagioli all'Uccelletti 6.75 Phipp's Ranch heirloom cannellini beans with sage, garlic, tomato and chili flake Insalata della Casa 7.75 Mixed green salad with balsamic vinaigrette Eighteen percent gratuity added for parties of eight or more. Checks can be split a maximum of three ways and must be split evenly. dolci Torta di Cioccolato e Nociola 6.75 Dark chocolate tarte with hazelnut ice cream Ferreira 20 yr. Tawny 15.75 Panna Cotta con Biscotti 6.75 Espresso and vanilla flavored panna cotta with gianduja covered biscotti 1999 Meeker TuTu Luna 8.75 Crostata di Mandorle 6.75 Almond tarte with warm creme anglaise and strawberries 1999 Castellare Vin Santo 9.50 Croccante di Frutta 6.75 Pear and rhubarb crisp with whipped crema leggera 2003 Falesco Pomele 12.00 Cheese Plate 10.75 Piedmontese cow's milk blue cheese Bleu del Moncenisio Lombardian soft-ripened cow's milk Robiola Vecchia Valsassina Piedmontese soft-ripened mixed milk Langhe Robiola Sardinian sheeps' milk aged Pecorino Grand Cru Basilicata sheeps' milk aged Pecorino Lucano 2001 Pedroncelli Vintage Port 7.75 Gelati del Giorno 5.75 House made gelato with biscotto We feature Flying Goat coffee

Dinner Menu

The creative chefs at Santi change the menu often to reflect the availability of fresh, local produce and their own inspirations. This menu is updated on a regular basis, but could reflect minor differences from the day's current menu. Please call us at 857-1790 to hear about the day's specials.

first course

Antipasti e Affettati Nostrali 16.75 Dino and Franco's selection of homemade salumi and daily selection of seasonal appetizers

Sardine alla Griglia 9.75 Grilled Monterey Bay Sardines stuffed with herbs, pine nuts, and bread crumbs served over cannellini beans with a citrus -fennel insalatina

Sformato di Radicchio 11.75 Piedmontese Tomino cheese meltoed over sauteed radicchio

Fichi e Prosciutto 10.75 Rosemary grilled figs with thinly sliced prosciutto and marscapone

Crespelle di Zucca 10.75 Crepes filled with Westside Farm's sweetmeat squash, pine nuts and smoked ricotta

Trota Affumicato 10.75 Smoked trout on toasted crostini with watercress, endive, apple, celery heart and horseradish dressing

Trippa alla Fiorentina 9.75 Florentine-style beef tripe braised with Phipp's Ranch cannellini beans, tomato, basil, chili flake and Parmigiano

Insalata Autunnale 10 .75 Carrot Top Farm's mixed green salad with beets, Laura Chenel goat cheese, Fuju persimmons and balsamic pomegranate vinaigrette

Insalata di Pera e Gorgonzola 10.75 Romaine heart salad with pears, toasted hazelnuts and gorgonzola dressing

second course

Pesce Spada alla Griglia 22.75 Grilled Swordfish with roasted lemon, oregano, extra virgin olive oil, oven roasted tomatoes and Phipp's Ranch heirloom cannellini beans

Bistecca alla Griglia 24.75 Grilled naturally raised Hereford N.Y. steak with roasted Yukon Gold potatoes, rosemary-lemon salsina , arugula, shaved parmigiano and aged balsamic vinegar

Galletto sotto Mattone 20.75 Boneless half of a young chicken cooked under a brick with olive oil mashed potatoes, chanterelles, leeks and sauteed Bernier Farm's winter greens

Stincho d'Agnello 23.75 Niman Ranch lamb shanks braised with red wine, garlic and sage with soft polenta, Santi lamb sausage, fennel, saffron and baby carrots

Spaghettini al Sugo Calabrese 17.00 Spaghettini with rich sauce of beef and pork ribs, tomatoes and herbs topped with Pecorino Romano

Farfalle di Farro con Salsiccia e Rapini 17.00 House made spelt bowtie pasta with Calabrese sausage, rapini and ricotta salata

contorni

Cavolini di Bruxelles 6.75 Sauteed brussel sprouts with house cured pancetta and lemon

Fagioli all'Uccelletti 6.75 Phipp's Ranch heirloom cannellini beans with sage, garlic, tomato and chili flake

Insalata della Casa 7.75 Mixed green salad with balsamic vinaigrette

Eighteen percent gratuity added for parties of eight or more.

Checks can be split a maximum of three ways and must be split evenly.

dolci

Torta di Cioccolato e Nociola 6.75 Dark chocolate tarte with hazelnut ice cream

Ferreira 20 yr. Tawny 15.75

Panna Cotta con Biscotti 6.75 Espresso and vanilla flavored panna cotta with gianduja covered biscotti

1999 Meeker TuTu Luna 8.75

Crostata di Mandorle 6.75 Almond tarte with warm creme anglaise and strawberries

1999 Castellare Vin Santo 9.50

Croccante di Frutta 6.75 Pear and rhubarb crisp with whipped crema leggera

2003 Falesco Pomele 12.00

Cheese Plate 10.75 Piedmontese cow's milk blue cheese Bleu del Moncenisio Lombardian soft-ripened cow's milk Robiola Vecchia Valsassina Piedmontese soft-ripened mixed milk Langhe Robiola Sardinian sheeps' milk aged Pecorino Grand Cru Basilicata sheeps' milk aged Pecorino Lucano

2001 Pedroncelli Vintage Port 7.75

Gelati del Giorno 5.75 House made gelato with biscotto

We feature Flying Goat coffee