Capannina MenuItalian | Cow Hollow Main Menu
baby greens with goat cheese, walnuts and shaved parmesan.
buffalo mozzarella with prosciutto, roasted red peppers and arugola insalata.
caesar salad with fresh dungeness crab & croutons.
tricolore salad with pears, candied walnuts and gorgonzola vinaigrette.
roasted beet salad with goat cheese almond fritters.
black peppered beef carpaccio with parmesan, arugola and mustard dill sauce.
oysters on the half shell with champagne mignonette & horseradish.
mussels with choice of sauce: pesto, saffron or peperoncini broth.
black ink risotto with seared scallops & lobster bisque.
bruschetta with fresh crab, basil aioli and cherry tomatoes.
fresh monterey calamari staffed with crab and potato.
tuna carpaccio with avocado, crab meat and caper lime vinaigrette.
penne with spicy tomato sauce, prawns and arugola.
buffalo mozzarella & prosciutto ravioli in tomato sauce with garlic chips.
pappardelle with mushrooms and wild boar ragu.
gnocchi with gorgonzola, asparagus and toasted pinenuts.
risotto with with wild mushrooms, asparagus and half lobster.
linguine with fresh clams and porcini mushroomsi in white wine sauce.
house made orecchiette with italian sausage, broccoli rabe and spicy bread crumbs.
grilled salmon with asparagus and lemon mustard vinagrette.
lobster and shellfish cioppino in tomato lobster broth.
sand dabs over zucchini cabonata in a white wine sauce with balsamic reduction.
seabass wrapped in pancetta with fennel puree and quail egg raviolo.
mixed seafood grill with lemon caper sauce and spinach.
seared rare ahi tuna over spicy prawn risotto.
tuscan brick pressed chicken with swiss chard and roasted potatoes.
veal scaloppine with lemon-caper sauce, spinach & parmesan risotto.
breaded pork cutlet with tricolor salad.
rack of lamb with black truffle mashed potatoes and garlic chips.
gorgonzola crusted beef medallion in port wine sauce.
braised short ribs with mashed potatoes in a red wine sauce.
made from a mixture of cow, goat and sheep milk, these small cheeses from piemonte are soft and fresh. the rind develops a bloomy white mold.
this goat milk cheese is from the canavese area of piemonte and aged in natural caves. the texture of the cheese changes from moist and open to dense and rich. the sweet flavor of the cheese is accented by the bracing flavor of the bay laurel leaf that adorns the top.
from the mountains bordering france, a marbled cheese with a decisive flavor. dense and moist in texture, the flavors are full without being aggressive. made with whole cow's milk.
this farmstead pecorino is made with 100% sheep milk from the cheesemaker's own flock from venosa in lucania. aged about 4-6 months during which time it develops a firm yet dense smooth texture and a full, sweet and nutty flavor.
made from cow's milk, lombordian cheese is a smaller and creamy version. during the aging, which lasta a minimum of 3 to 4 weeks, the cheese develops a bloomy rind and rich creamy texture.
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