Brad's Swingside Cafe

Goat cheese wrapped in hazelnuts with herb infused olive oil, served with locally made smoked salmon and accompanied by tapenade, capanata, pickled and marinated vegetables and select extras from the chef

Sicilian eggplant spread

Northern Italian olive spread

Mediterranean

Mixed greens tossed with house vinaigrette

A large mound of mixed seasonal greens topped with assorted seasonal marinated and fresh vegetables, goat cheese and roasted ground hazelnuts

A large mound of mixed seasonal greens topped with assorted seasonal marinated and fresh vegetables, goat cheese and roasted ground hazelnuts

Fresh basil, roasted ground hazelnuts, italian parsley, garlic, fresh ground pepper and imported olive oil, folded into a bit of fresh cream. Topped with pecorino romano and reggiano pamigiano cheeses

Made with fresh, local, whole and chopped clams, clam juice, white wine, olive oil, scallions, garlic and fresh herbs. Garnished with fresh clams

Identical to the white, but finished with a rich red wine tomato marinara sauce

The dish that made the swingside famous! Bruised garlic cloves and dried, smoked chili peppers, roasted until golden brown in extra virgin olive oil, then strained into a mixture of capers, sun-dried tomatoes, anchovies, herbs, spices, lemon juice and dry marsala. Topped with fresh herbs, roasted ground hazelnuts, pecorino romano and italian parsley

A classic northern italian meat sauce. Slowly simmered with finely chopped fennel root, carrots, red onions, garlic, fresh herbs and imported italian tomatoes. Finished with a touch of cream. Served over farfalle pasta

Beautiful washington state chicken thighs smoked over cherry wood, deboned, then braised with portabella muchrooms, toasted chipotle peppers, scallions, fresh herbs, spices, roma tomatoes and pomegranate juice: in a savory broth thickened with roasted ground hazelnuts. Tossed with farfalle pasta and asiago cheese

Pockets of fresh egg pasta stuffed with roasted ground nutmeats, ricotta cheese, spinach, swiss chard, fresh herbs and spices. Steamed, then sauteed in rosemary, sage and shallot butter with a variety of seasonal vegetables. Served on a bed of marinara and topped with fresh basil

Fresh seafood that varies nightly, gently sauteed in a classic sicilian piquant sauce. Simmered with imported capers, olives, chilies and tomatoes. Served over linguine pasta.