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Cucina Verona 

 Northern Italian Meets NoRthern Californian Cuisine

 

Located in Historic Downtown Fort Bragg, California. 

Located on the Mendocino Coast, at 124 E Laurel Street in the Historic Downtown District of Fort Bragg, Cucina Verona Ristorante and Osteria showcases Northern Italian cuisine with a Northern Californian flare. Our extensive menu includes locally caught fish and seafood, organic grass-fed beef, free-range chicken, Ciopinno, pasta, housemade ravioli and desserts, as well as many gluten free options. Our wine list features varietals from the nearby Anderson, Redwood and Dry Creek Valleys, including gold medal winner Lula Cellars 2013 Pinot Noir, made with grapes from Chef Harris’ Costa Vineyards in ComptcheOn tap we serve locally made Scrimshaw Pilsner and Boont Amber Ale and have an extensive list of microbrews by the bottle. We are proud to serve Thanksgiving Coffee and Espresso, a local company that has been at the forefront of the Fair Trade movement for over thirty years. Whenever possible we source our produce from local farms, such as Lovin' Mama Farms based out of Potter Valley. For your enjoyment, we feature instrumental musical acts nightly our Dining room, and offer a more casual atmosphere in our Osteria/Bar, which is perfect for families with small children or larger groups who want to visit with each other. We serve breakfast and lunch Monday through Saturday, as well as Sunday Brunch. Our breakfast menu boasts delicious made to order frittatas, crepes, breakfast pizza and of course, mimosas.  Lunch offers big, beautiful salads, open faced sandwiches, grassfed burgers and specialty pasta. 

 

 

 

Phone

(707) 964-6844

 

Location

124 E Laurel St
Fort Bragg, CA
95437

Hours

M-Th 8am–9pm
F-Sat 8am–9:30p
Su 9am–9pm

 
 

Reservations

Call (707) 964-6844 
18% Gratuity will Be Added to Parties of 6 or More
 

 

 

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Cucina Verona Will Be Open For Regular Breakfast and Lunch Service on the Days of Thanksgiving, Christmas Eve, Christmas Day and New Year's Eve. For Dinner We Are Offering A Special Menu  as well as all items on our regular menu. Reservations Are Recommended. Please scroll down to see all that we are offering. Cheers! 
     Call  707-964-6844 

CHRISTMAS EVE dinner 2016

Also offering our regular menu for breakfast, lunch and dinner

                                                            Reservations strongly advised 707 964 6844

                                                                            Served From 5:00 to 9:00

Appetizers

                   Parsnip & White Bean Soup with Fresh Sage              8               

Salad of Baby Kale, Butternut Squash,Quinoa, Dried Cranberries, Goat cheese and walnuts                   12

                          Oysters Rockefeller   4 each                                  

White  Cheddar Gougeres With Apple Prosciutto and Sage    12                            

                          

Main courses

Lobster Pasta in a fresh herb Cream

Fettuccine with Maine lobster with Smoked Gouda, Mascarpone, and Romano with tomato,

Thyme, Tarragon and Cream                   35                                   

 

                    Sufeto di Sette Pesci (seven fish stew)

            Clams, Mussels, Monkfish, Scallops, Prawns, Crab, Calamari, with Spanish chorizo, and Arborio Rice,

                      In a saffron and fennel and tomato broth                         39             

 

Prime Rib Roast

With a porcini and spinach stuffing, Irish Whisky Gravy, Horseradish Cream

Celery Root and Potato Puree, And Roasted Asparagus                                          39                                     

 

Desserts

Eggnog Custard Cups in a pate Brisee crust        8             

                             Toffee kumquat pudding                        8                                         

Chocolate –Ginger Cake with Bourbon sauce      8             

 

CHRISTMAS DAY Dinner 2016

Also offering our regular menu for breakfast, lunch and dinner

   Reservations strongly advised 707 964 6844

Served From 5:00 to 9:00

Appetizers

                Parsnip &White Bean Soup with Fresh Sage       8               

Salad of Baby Kale, Butternut Squash,Quinoa

 Dried Cranberries, Goat cheese and Walnuts                          12

                     Oysters Rockefeller                  4 each                                  

White cheddar Gougeres With Apple Prosciutto and Sage                       12

                            

Main courses

Lobster Pasta in a fresh herb Cream

Fettuccine with Maine lobster with Smoked Gouda, Mascarpone, and Romano with tomato,

Thyme, Tarragon and Cream                   35                                   

 

                 Sufeto di Sette Pesci (seven fish stew)

         Clams, Mussels, Monkfish, Scallops, Prawns, Crab, Calamari, with Spanish chorizo, and Arborio Rice,

                            In a saffron and fennel and tomato broth                         39             

 

Prime Rib Roast

With a porcini and spinach stuffing, Irish Whisky Gravy, Horseradish Cream

Celery Root and Potato Puree, And Roasted Asparagus                                          39                                     

 

Desserts

Eggnog Custard Cups in a pate Brisee crust        8             

                        Toffee kumquat pudding                           8                                         

Chocolate –Ginger Cake with Bourbon sauce      8             

 

                                      NEW YEARS EVE DINNER 2016

  Also offering our regular menu for breakfast, lunch and dinner

 Reservations strongly advised 707 964 6844

Served From 5:00 to 9:00

 

Appetizers

Soup of Cauliflower  With Crispy Brussels sprouts  And Smoked–Salmon Caviar Garnish       8                                                   Pear and Watercress Salad  with Cashews And Honey Ginger Vinaigrette       12                                                                           Maine Day  boat Scallop Ceviche    16                    

Grilled Quail  with a Fig and Balsamic Reduction              19                              

 

Main courses

 

Herb Stuffed Whole Striped Bass

Baked in a Grape Leaves,

With Pistachio Gremoulata, Wild Mushroom Custard

And Roasted Asparagus                                                      35

 

           Dukkah-Crusted Rack of Lamb

                With Pomegranate Molasses Butternut Squash Pudding

                    And Caramelized Brussels Sprouts                                                  39

 

Roasted Tenderloin of Beef

Stuffed with Gorgonzola and Rosemary

Served with Wild Mushroom and Potato Gratin

Braised Red Chard and a Brandy Morell Demi-Glace                       39

 

Desserts                                   

Candy Cap Crème Brulee                                             8  

       Red Wine Poached Pears                                              8    

             With Star Anise & Pistachios

Extra Virgin Olive Oil Ice Cream                                8   

     With Balsamic Strawberries

 

.

 

 

THANKSGIVING DAY 2016

“Moms Traditional Thanksgiving”

Served from 12:pm to 3:00pm

Full Bird Turkey, Gravy, Stuffing, Mashed Potatoes

Roasted Yams, Green beans, and Cranberry sauce      25

 

Thanksgiving dinner

Served From 5;00 to 9:00

 

Appetizers

Roasted Pumpkin and Pear soup                           8

(Gluten Free Vegetarian)

Fuyu Persimmon And Arugula Salad with Pomegranates seeds, Goat cheese, Candied Pecans

And a Pomegranate Vinaigrette                                              12                                                

Ricotta Cheese Stuffed Mushrooms with sundried tomato

Garlic, Parsley, and Parmesan

(Gluten Free Vegetarian)                                                           12

 

Main courses

Porcini Mushroom and citrus Roasted turkey with Herbs de Provence and a fresh sage gravy.

Served with a Ciabatta Chestnuts and Pancetta stuffing

White Polenta with Wild mushrooms and Robiola cheese,

Brussels sprouts with onion and bacon

Fresh cranberry and orange relish                                       35

Individual Stuffed sugar Pumpkin with wild mushrooms,

Spinach Sundried Tomato, wild rice and Gruyere,

Caramelized Brussels sprouts

White Polenta with wild Mushrooms and Robiola cheese          28

(Gluten Free, Vegetarian)

 

Desserts                                   

Chocolate Panna Cotta with Espresso Cream    8

Pumpkin Pie with whipped cream                            8

Fig Tart with Pistacio Crust                           8

Last Year

 

Christmas Eve 2015


Traditional  
Cumin Roasted Potatoes with Caviar and Smoked Salmon
~

Sweet Pear and Gorgonzola Salad with Arugula and Pecans
~

Muscovy Duck Breast With Pomegranate Wine Sauce,
Toasted Israeli Couscous With Pinenuts and Parsley

Pumpkin and Cauliflower Casserole

35

Pescatarian
Sweet Pear and Gorgonzola Salad with Arugula and Pecans
~

Day boat Scallops with Wild Mushroom Risotto, White Truffle Oil, Crispy Fried Leeks and a Gran Mariner Gastrique

35


Vegetarian Selection


Cannellini Bean and Kale Bruschetta
~

Shaved Brussels Sprouts and Chestnut Salad
with Apple Fennel, Stilton, Sherry Vinaigrette
~

Shepherds Pie with Leeks, Wild Mushrooms, Carrots Parsnips, Rosemary Pearl Onions Fresh Peas. Potatoes and Celery Root Topping

30


Special Deserts

 Almond Pear Gallette

Spiced Sugarplum and Caramelized Apple Tart with Calvados Cream

8

 

The Night of Christmas 2015

 


Traditional

Smoked Trout Rillettes with Radishes and Celery

Spiced Pumpkin, Lentil and Goat Cheese Salad


Roast Beef Tenderloin with Port Sauce, Green Beans with Sage and Pancetta, Dijon Roasted Potatoes

40

 

Pescetarian
Spiced Pumpkin, Lentil and Goat Cheese Salad


Wild Mushroom Ragout on Crispy Polenta with Comte Cheese


Shrimp, Scallops and Stuffed Squid
on Lemon Risotto with Baby Spinach

35

 

Vegetarian

Spiced Pumpkin, Lentil and Goat Cheese Salad


Wild Mushroom Ragout with Puff Pastry and Gruyere

Brussels Sprout and Apple Tart with Walnut Pesto


Quinoa Stuffed Acorn Squash with Chickpeas And Fresh Herbs

30

Special Desserts

Persimmon Pudding with a Brandy Hard Sauce
Chocolate Tart with a Gingersnap Crust




New Year’s Eve 2015                                                    

Traditional
Foie Gras with Date Puree and Pomegranate

Arugula Salad with Pear, Gorgonzola and Pecans


Crab Bisque


Herbed Fillet of Beef with Tomato Madeira Confit, Wild Mushroom Bread Pudding, Baby Spinach with Nutmeg Butter

49

Pescetarian

Butter Poached Lobster with Asparagus,
Saffron Cream and Roasted Chioga Beets


Grilled Day Boat Scallops with Pomegranate brown Butter and Toasted Hazelnuts, Roasted Wild Mushrooms with Lemon Chile Oil

40


Vegetarian Selection

 

Chevre Stuffed Dates with Pomegranate Molasses and Chile Oil

 

Beet Tart with Dill and Caraway

 

Seared Brussels Sprouts with Smoked Gouda Sauce
and Freshly Grated Horseradish

Ricotta Gnocchi with Brown Butter and Sage

35

Special Desserts

Pistachio Dark Chocolate Crisps

Tangerine Bavarian

8

A Three Course Meal for $18

Tuesday  December 6

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Classic Scampi, with Garlic Mashed Potatoes and Green Beans

  Tuesday  December 13

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BRAISED Pot Roast with Pan Roasted Winter root Vegetables,

a red wine pan jus reduction, and Horseradish Creme fraiche

 

Tuesday  December 20

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Garlic Roasted half chicken with a wild mushroom marsala cream

and a roasted red potato, Chiogga beet and carrot medley

Red Chard & Red Wine  Demi Glace  

Tuesday  December 27

 

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Beef short ribs tagine with honey glazed butternut squash

and baby spinach  

Cucina verona will be closed Tuesday January 3

till Friday January 13 for Maintenance

Have a Happy New Year

 

 

 

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Previous Dishes

Tuesday  November 29

 

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BRAISEDLAMB SHANKS WITH CREAMY POLENTA

RED CHARD & RED WINE  DEMI GLACE  

 

Tuesday  November 22

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

LOCAL PETRALE SOLE STUFFED WITHDUNGENESS CRAB

SERVED WITH JASMINE RICE, BABY SPINACH AND A SHERRY & MUSHROOMCREAM

 

Tuesday  November 15

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

SOUTHERN FRIED CHICKEN WITH MASHED POTATOES

FRIED GREEN TOMATOS AND COLE-SLAW   

 

Tuesday November 8

Blue Collar Winemakers' Dinner

WILD PORCINI & POTATO SOUP WITH SHERRY THYME AND CREAM 

MIXED GREEN SALAD WITH FRESH BASIL VINAIGRETTE

CRISPY CHANTERELLE RISOTTO CAKES WITH CHIVE CREME FRAICHE

WILD MUSHROOM LASAGNA ON TRUFFLED AND CREAMED BABY SPINACH

 

Add Wine Pairings From Navarro Vineyard

First Course: Premier Reserve Chardonnay 2013

Second Course: Gewurztraminer (Dry) 2014

Third Course: Pinot Noir Ancient Methode 2013

Add Six Dollars Per Glass  

Tuesday November 1

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

GRILLED PORK TENDERLOIN WITH A WILD HUCKLEBERRY SAUCE.

SERVED WITH MASHED POTATOES AND ROASTED GREEN BEANS

Tuesday  October 25

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

GRILLED SWORDFISH PICATTA, WITH ROASTED RED POTATOES ,

AND CARAMELIZED BRUSSELS SPROUTS

Tuesday  October 18

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

KOREAN BRAISED SHORT RIBS WITH COCONUT JASMINE RICE AND GINGERED BROCCOLI

Tuesday October 11

Mixed Greens and Minestrone

Spaghetti Marinara

Pesto Crusted salmon with creamy polenta and braised baby spinach

707 964 6844

Live Accordion Music By Jan