Bizzarro Italian Cafe

Classic Italian street food. Saffron infused risotto balls stuffed with fontina cheese - breaded, quick fried and served on a smoky marinara.

Toasted crostini topped with whipped gorgonzola, red-wine-poached figs and topped with a sweet red wine reduction.

Local manilla clams in spicy tomatoes with prosciutto, basil, shallots & ouzo.

Thin disks of eggplant encrusted with parmesan and fried crispy and golden, then layered with fresh mozzarella and a rustic tomato sauce and torn basil.

Local artisan meats and cheeses, pickled veggies, hand made crackers, fresh fruits and a bevy of surprises.

A heart of romaine and lightly topped with savory dressing, served with hand cut croutons and anchovies and finished with shaved parmesan cheese.

Red and golden beets on a bed of arugula with spiced pecans,crumbled goat cheese with a roasted shallots vinaigrette and honey-balsalmic glaze.

A simple salad of seasonal greens, organic carrots and dried cranberries - dressed with balsamic vinaigrette.

Little pillows of pasta stuffed with Parsnips and ricotta cheese tossed in a smokey marinara with andouille sausage, broccolini and pine nuts.

Chanterelle mushrooms and kale in a blood orange and lemon sauce with a hint of chili flakes tossed with angel hair capellini pasta.

House made little potato dumplings in a creamy parmesan sauce with cauliflower and roasted garlic.

Fresh Manila clams tossed with our house made linguini in a white wine butter sauce with crispy house cured pancetta and roasted jalapeno.

Wild mushrooms and walnuts foraged from the darkest woods melded with a cream sherry sauce and our house made parpadelle ribbon pasta.

A popular dish with the ladies of pleasure- fresh house made linguini tossed with a spicy sauce of nicoise olives, capers, anchovies, garlic and local Mama Lil's goat horn peppers, and mixed with our world famous marinara.

A traditional blending of fried house cured pancetta, chicken stock, egg and parmesan with sugar snap peas tossed with our hand made linguini pasta.

Wild Oregon Elk with fennel, thyme, Mama lil's peppers and pork shoulder slowly simmered into a creamy ragu tossed with our handmade parpardelle ribbon pasta.

Layers and layers of handmade pasta, meaty Bolognese, bechamel sauce and our world famous marinara covered with mozzarella and baked to perfection.

Tubes of pasta tossed with fresh basil and our world famous marinara then topped with mozzarella and baked to a golden brown. Add our meaty Bolognese $3

Red wine braised lamb shank with a lamb and fig demi-glace topped with an arugula and horseradish gremolata. Served with a crispy polenta cake and braised seasonal greens.

A juicy Washington grown-supreme cut chicken breast over roasted brussel sprouts and Yukon gold potatoes. With your choice of Lemon, parsley, caper piccata sauce. OR A wild mushroom creamy Marsala sauce.

Creekstone Farms short ribs deep braised in Cabernet served with a roasted root vegetable medley and topped with a celery and toasted almond gremolata.

Sunday night is a special night around here. We get to have juicy meatballs tossed with spaghetti rustica pasta in our world famous marinara

With golden raisins and a decadent bourbon cream sauce. accompanied by a scoop of vanilla bean gelato.

A proper English parfait of bananas and chewy, chewy toffee with a graham cracker crust and topped with fresh whipped cream.

The name Tiramisu is Italian and means "pull-me-up" , a reference to the magical healing effects of sugar, espresso and liquor.

A rich chocolate flourless torte with toasted pecans and a blood orange glaze and topped with fresh whipped cream.