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Cucina Verona 

 Northern Italian Meets NoRthern Californian Cuisine

 

Located in Historic Downtown Fort Bragg, California. Now Open For Brunch Every Day, Combined Breakfast and Lunch Menus Served Daily from 8am to 3pm. 

 

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–9:30pm
Su 9am–9pm

 
 

Reservations

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

 

 

 

 

 

 

 

 

*******

Thanksgiving Dinner Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

 

“Mom’s Traditional Thanksgiving”

Served from Noon to 3:30pm

Cider Glazed Mary’s Turkey with Porcini Gravy, Stuffing, Mashed Potatoes, Roasted Yams & Caramelized Apples, Green Bean Casserole, and Cranberry Sauce     

29

Thanksgiving Dinner

Served from 5 till 9:30

Appetizers

Butternut Squash Soup with Pomegranate Syrup, Crème Fraiche and Crispy Pancetta Garnish

8

Hazelnut Profiteroles with a Mascarpone, Date and Gorgonzola Dolce filling served with a savory Frangelico and Sage Crème Anglaise

14

Winter Salad of Shaved Brussels Sprouts, Chioga-Beets, Caramelized Red Pears, Blood Orange Supremes, Torn Radicchio, Toasted Pumpkins Seeds and a Citrus Vinaigrette. Served with Robiola Cheese Crostinis

14

Smoked Trout with Roasted Wild Mushrooms, Fennel Bulb Confit, Walnuts, Smoked Gouda and a Huckleberry Balsamic Syrup

16

Entrée

Cider-Glazed Mary’s Turkey, with a wild Mushroom, Tarragon, Fig Stuffing and Porcini Mushroom Gravy. Served with a Celery Root and Pesto Puree, Roasted Brussels Sprouts with Spanish White Anchovies, Capers and Walnuts, Sweet Potato Spoon Bread, and Cranberry Chutney with Orange, Red Currant, and Black Mustard Seed

39

 

Acorn Squash Rings stuffed with Caramelized Shallots, Blistered Grapes and Pumpkin Seeds drizzled with Maple Syrup and a Sage Cream. Served with a Mini Potato Leek and Apple Gratin on a Pistachio Crust and Parmesan-Panko Crusted Brussels Sprouts, Cranberry Chutney with Orange, Red Currant, and Black Mustard Seed

29

 

Special dessert

Bourbon Pumpkin Pie with Pecan Streusel

8

 

Previous

 

Easter Brunch Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

Served 9-3

 

Salad of spring Greens with Quiche Lorraine Croutons

Tossed with a Maple and Apple Cider Vinaigrette

12

Gruyere Popover Sandwich,

Filled with Fried Eggs, Apple Smoked Bacon, and Creamed Baby Spinach. Side of Fresh Fruit

15

Dark Chocolate Waffle

with White Chocolate Crème anglaise,

Fresh Strawberries, and Chocolate–Espresso Whipped Cream

15

Gingerbread Dutch Baby

topped with Maple-poached Pears And Crème Fraiche

15

Poached Eggs Béarnaise on Arugula

served with Sarladaise Home Fries (Potatoes sautéed in duck fat with fresh herbs) and Praline Bacon

18

 
 

Easter Dinner Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

Served 5-9

 

Pea-shoot and Baby Artichoke salad

Pea shoots, Baby artichokes, Radishes, Parmesan Pan-Rustic Croutons

and Drizzled with lemon and extra virgin olive oil

12

Zucchini and White-corn Cakes

Served with Smoked Trout Rillettes and Crème fraiche

15

Baked Salmon with a fresh herb Pesto

Served on a Chiogga Beet Galette with Roasted Radishes

and an Orange Dill Sauce

35

Honey and Rye Whisky Glazed Ham

With Creamy Artisan Organic White Corn Polenta,

And Cipollini Onion, Apple and Bacon Bake

30

Herb and Dijon Crusted Rack of Lamb,

Served with Spring Asparagus Flan, Dauphine Potatoes 

And Mint Salsa Verde

40

Cinco De Mayo Brunch Specials 2017

Also offering our regular menu for Breakfast Lunch and Dinner

Served 9-3 Friday, Saturday and Sunday

 

Black bean soup with a cilantro-lime Cream

7

Baked Chimichanga Breakfast Burrito

with a Black Bean, Chorizo, Egg filling and Avocado Tomato -Watercress salsa,

12

Bacon and hash brown Quesadilla

Filled with Hash Brown Potatoes, Monterey Jack Cheese, Green Chilies, Bacon and Ancho Chili Powder. Topped with Fried Eggs and pico de gallo

14

Yucca Hash Browns

with Bacon, Onion and a Lime –Cilantro Mojo

Topped with Poached Eggs and Chipotle Hollandaise

14

Goat Cheese And Blue Corn Tortilla Enchiladas

With Red Chili Tomato Sauce and Jicama Slaw

15

Santa Fe Burger

8 oz. of Grass-fed Beef with  Roasted Green Chilis, Queso Sauce and Blue Corn Tortilla Chips. Served with Southwest Potato Salad.

16

 

Special Desert

Chipotle and Banana Ice Cream

Served in a Baked Cinnamon Sugar Tortilla Shell. Topped with Ibarra Chocolate and Espresso Whipped Cream

8

Cinco De Mayo Dinner specials 2017

Also offering our regular menu for Breakfast lunch and dinner

Served 5-9

Appetizers

Black Bean Soup with a Cilantro–Lime Cream

7

Grilled Washington Oysters

with Mango Pico de Gallo and Red Chili Horseradish

3 ea.

Apache Fry Bread- fried in Duck Fat,

Dusted with Smoked Paprika and drizzled with Honey

12

Southwest Black Bean Cakes with a Fried Tortilla Crust

Served with Cilantro Pickled Red Onions and Key-Lime mayo

12

 

Entrees

Crispy Rainbow Trout with Red Tomatillo Sauce.

Served with Roasted Asparagus in Chipotle Lime Butter and a Roasted Garlic and Yucca Puree

28

Roasted duck Breast with a Chili Pomegranate Sauce.

Served with Red-Chili Rubbed, Grilled Sweet Potato slices in a Green Onion Vinaigrette, and a Fresh White Corn, Pasilla Chili and Desert-Sage Savory Bread Pudding

30

Chile Rubbed 12 oz. Grilled Rib Eye Steak with Chipotle Brown Butter.

Served with Yukon Gold Potato Gratin and Bacon, Red Chile, Tamarind, Braised Collard Greens

35

 

Special Desert

Chipotle and Banana Ice Cream

Served in a Baked Cinnamon Sugar Tortilla Shell. Topped with Ibarra Chocolate and Espresso Whipped Cream

8

 

 

 
 
 

Previous Holidays

Saint Patrick’s Day specials March 17 -

Served all day (from 11:30)

Also offering our regular menu for Breakfast lunch and dinner

APPETIZERS

Guinness and Onion soup with Irish and Cheddar Crouton     8

Irish Wild Smoked Salmon with Chive Potato Pancakes and Crème Fraiche       12

Corned-Beef and Cabbage Pizza          12

MAIN COURSES

Beer-Braised Irish Bangers and Colcannon        18

Stout Braised Beef Potpies with Irish Cheddar-Stout Crust        18

Corned Beef and Cabbage with Potatoes Onions and Carrots        20

 

DESSERTS

Chocolate Stout Layer Cake with Chocolate Frosting

SPECIAL COCKTAILS

Guinness Stout Bottles  3

Stout Float- Guinness, Vanilla Ice Cream and a dash of luck       5

Guinness Stout Eggnog       5

Prosecco Spritzer with Mint and Lime (Mint Royale)     10

CELTIC MUSIC FROM 6-8:30 BY STARLIGHT TRIO

 

 

                                      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                                                              8

And Smoked Salmon Cream Garnish

 

Pear and Watercress Salad with Cashews                       12

And Honey Ginger Vinaigrette

 

Maine Scallop Ceviche                                               16

Diver Scallops with Red Pepper, Tomato, garlic,

Ginger, Soy, Scallions, Cilantro, and citrus

 

Grilled Quail                                                              19

With a Fig and Balsamic Reduction

 

Main courses

 

Herb Stuffed Wild Black Seabass (Hook and Line Caught)

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 Morel 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

.

 

Valentines day Dinner

Tuesday Family Style Dinner February 14, 2017

 

          Blue Collar Winemakers Dinner   

First Course

Roasted Beet Soup with Crème Fraiche

Strawberry- Rhubarb Salad with Mint and Hazelnuts

Second Course

Tagliatelle with Mussels and Tarragon

 

Entrée

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Toasted Israeli Couscous with Pinenuts

Spring Asparagus

 

Adults $18

Children 12 and under $10

 

Add Wine Pairings from Graziano Family Wines

 

First course

2016 Monte Volpe Sangiovese Rosato

 

Second Course

2014-15 Monte Volpe Pinot Grigio

 

Third Course

2012 Enotria Barbera

 

Add $6 Per Glass

No Other Menu Substitutions for Family Style Dinner

No split tickets for Family Meal

 

 

 

 

 

 

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

 

 

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          

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- Reservations Recommended

Tuesday November 28

MIXED GREENS AND MINESTRONE

Crab Stuffed Mushrooms

Baked Ziti with sausage and wild mushrooms

served with Caramelized Brussels sprouts

Tuesday December 5

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Chicken Cacciatore (half)

with Creamy polenta and Braised Baby Spinach

Tuesday December 12

Blue Collar Winemaker Dinner with Seebass Family Wines

First Course

Butternut Squash and Cannellini Bean Minestrone with Arugula Salsa Verde

Roasted Brussels Sprouts and Apple Salad with Hazelnuts, Mint, Capers and Feta

Second Course

Spaghetti with Pistachio Pesto, Wild Mushrooms and Sausage

Entrée

Baked Salmon with a Cauliflower, Manchego and Almond Sauce Gratin,

Lemony braised winter Greens and a Blood Orange and Red Pepper Salsa

$18

Add Wine Pairings from Seebass Family Wines

First course

2016 Rose of Grenache or 2012 Romantik

Second Course

2015 Family Chardonnay or 2013 Old Vine Zinfandel

Third Course

2015 Grand Reserve chardonnay or 2014 Grand reserve merlot

Add $6 Per Glass

Tuesday December 19

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Braised Pot Roast

With a wild mushroom and red Wine Gravy

Served with Baby carrots and Garlic Mashed potatoes

 

Previous Family Night Meals

 

Halloween October 31, 2017

 

First course

Pumpkin soup with Black crème fraiche spider web

Spring greens with

fresh mozzarella and pimento stuffed olive eyeballs

 

Pasta course*

Squid Ink Spaghetti with Garlic Parmesan and Sun- Dried Tomatoes

 

Entrée

Baked Salmon with Black Tobiko,

Red Beet Risotto and Butternut Squash- black Kale Gratin

 

 

Tuesday November 7, 2017

Blue Collar Winemakers Dinner

With Steele Wines

First Course

Wild Mushroom Soup with Parsley and Tarragon

Salad of Spring Greens and Wild Mushrooms

with White Balsamic Vinaigrette

Second Course

Fettuccini with Wild Mushrooms Pancetta,

Garlic, Vermouth  and White Truffle Oil

Entrée

Beef Braised with Porcini Mushrooms, Garlic and Thyme

Served with Baby Carrots, Red Potatoes

and a Roasted Wild Mushroom Medley

$18

Add Wine Pairings from Steele Wines

 

First course

Viognier, Steele, Lake County 2014

Second Course

Zinfandel, (Pacini Vinyard) ,Steele, Lake County, 2013 

Third Course

Cabernet Sauvignon, Steele Wines, Red hills Lake county 2015      

 $6 Per Glass

 

 

Tuesday October 24

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Lamb Shank with Creamy Polenta,

Braised Red Chard and A Red Wine Pan Reduction

 

Tuesday October 17

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Classic Scampi with Jasmine Rice and Baby Spinach

Tuesday October 10

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Grilled Swordfish with Cherry Tomatoes and Hearts of Palm.

Served with Grilled Fattoush, Halloumi and Eggplant

Tuesday October 3

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Barbecue Sliced Pork Shoulder  with Blistered Pasilla Chile–Pumpkin Seed Salsa

Charred Raw Corn with Sweet Red Bell Pepper and Cheese Salad

Tuesday September 26

MIXED GREENS AND MINESTRONE

SPAGHETTI with Parsley and cilantro pesto

Local Snapper Escabeche,

Jasmine rice

Squid Salad with Cucumber, Watercress, and Cilantro

Tuesday September 19

MIXED GREENS AND MINESTRONE

SPAGHETTI with Parsley and cilantro pesto

Soy and Sesame Short Ribs, Jasmine Rice and Farmers' Market Quinoa Salad

Tuesday September 12

MIXED GREENS AND Miso Corn Soup

Wild Mushroom Potstickers with dipping sauce

Rice Noodles with Jumbo wild Prawns and Coconut-Lime Dressing

Tuesday September 5

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Dry-Rubbed Hanger Steak with Grilled Corn Salsa

Summer Squash Slaw with Feta and Toasted Buckwheat

 

Tuesday August 29

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BUTTER BASTED LOCAL SALMON WITH HAZELNUT RELISH

SERVED WITH A KALE , APPLE, PECORINO SALAD WITH CRISPY PROSCIUTTO

AND BALSAMIC DRIZZLE

Tuesday August 22

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Black Pepper Chicken Thighs with Mangos, Dark Rum and Cashews

Served with Tamarind Collard Greens, Jamaican Black Rice and Red beans

Tuesday August 15

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Crispy Butterflied Trout

with a Spicy lettuce Celery Basil Cilantro and Mint Salad

Jasmine Rice andNuoc Cham(Vietnamese Chile Fish Sauce)

Tuesday August 8

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Grilled Hanger Steak with Pistachio Butter

Served with a Warm Asparagus, Arugula, and Potato Salad

Tuesday August 1

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Chicken Tagine with Olives and Preserved Lemons

Served with Pomegranate Couscous and spicy Moroccan Carrots with Harissa

Tuesday July 25

Thai Carrot soup with ginger and lemongrass

Spring Greens with Mango, Mint, Cilantro and Basil Vinaigrette

Sesame Noodles with Shiitake Mushrooms and Green Onions

Mahi–Mahi with Thai Green Curry, Kao Pod Yong (Corn on the cob Thai style)

Coconut Jasmine Rice and Grilled Baby Bok Choy

Tuesday July 18

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

GRILLED ZA’ATAR CHICKEN WITH GREEN TAHINI SAUCE (MIDDLE- EASTERN HERB AND GARLIC CHICKEN)

LEMON-PISTACHIO ISRAELI COUSCOUS AND SLICED HEIRLOOM TOMATOES WITH BURRATA

Tuesday July 11

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Cilantro and Pistachio Pesto-Grilled Prawn Skewers,  

Served with Tortillas, Jicama, Organic White Corn and Napa Cabbage Salad,  

Summer Tomatoes and Chili-Garlic Mojo Sauce

Tuesday July 4

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Grilled Pork Tenderloin with Sweet Cherry Vinaigrette

Served with Heirloom Tomato- Arugula Panzanella

And Grilled Organic White Corn 

Tuesday June 27

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Baked King Salmon Served with Artichoke Caponata, Saffron Risotto

and Grilled Summer Vegetables

Tuesday June 20

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Honey-Turmeric Crispy Chicken Cutlets  

Served with Israeli Couscous, Beet- Carrot Salad and Mint Salsa Verde

Tuesday June 13

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Classic Scampi with Baby Spinach and Jasmine Rice

Tuesday June 6

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BEER-BRAISED SAINT LOUIS STYLE RIBS WITH ORANGE-TAMARIND BBQ SAUCE

SERVED WITH GRILLED WHITE CORN AND SLOW COOKED GREEN BEANS

Tuesday May 30

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Argentinian–style Pork Shoulder with Chimichurri Sauce

served with Grilled Sweet Potatoes, Green Beans,

Plantain chips and Garlic Mojo sauce

Tuesday May 23

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Apricot-glazed Breast of Chicken

with Jasmine Rice and Brussels Sprouts

Tuesday May 16

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Korean Beef Short Ribs with Jasmine Rice, Szechuan Green Beans

and House Made Kim-chi

Tuesday May 9

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Baked Salmon with A Basil and Tarragon Aioli

Served with Red Potatoes Roasted Shitake Mushrooms and Asparagus

Tuesday May 2

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Lamb shoulder Roasted with artichokes and lemons

served with Roasted Baby Carrots, Fennel and Balsamic Red Onions

Tuesday April 25

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Local Black Cod

Poached with Pineuts, Tomato’s, Green Olives and Spanish Chorizo

Served with Saffron Risotto

Tuesday April 18

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Baked Chicken Breast stuffed with Asparagus,

Dijon Mustard, Tarragon and Gruyere.

Served with Jasmine rice And Shitake Mushroom-Sherry Cream

*******

Tuesday April 11

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Baked Trout Stuffed with Creamed Spinach and Bacon*

Served with Baby Carrots, New potatoes,

and a Fresh Horseradish, Dijon and Caper Vinaigrette

Tuesday April 5

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BOURBON -PEACH GLAZED BRAISED BRISKET

WITH, BALSAMIC AND ORANGE ROASTED PEARL ONIONS,

FENNEL GRATIN WITH WALNUT-THYME BREAD CRUMBS

 

Tuesday March 28

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

Classic Scampi with Jasmine Rice and Baby Spinach

 

Tuesday March 21

First course

Cup of Vegan Pozole

Hearts of Romaine with Cilantro-Jalapeno Green Goddess Dressing

Pasta course

Spaghetti al Ancho (with Ancho Chile sauce)

Entrée

Double thick Pork Chop with Caramelized Sweet Potatoes,

Tamarind Gaze and Green Chile Mole

Tuesday March 14

HAPPY SPRING!

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

GRILLED RACK OF LAMB WITH A PECAN MUSTARD GLAZE.

SERVED WITH ROASTED NEW POTATOES

AND A WATERCRESS, ASPARAGUS, PECORINO SALAD

 

Tuesday March 7

Cup of Minestrone soup-Spring Greens with a Basil Vinaigrette

Spaghetti Marinara

Baked Salmon with a Cilantro Peanut Pesto Crust

Served with Honey-Siracha Roasted Carrots

Sesame-Ginger Snap Peas and Mango Salsa

 

Mardi Gras -Februrary 28, 2017

Oysters Rockefeller $1.50 ea.First Course
Creole Oyster Stew
Mixed Green Salad with Basil Vinaigrette
Second Course
Chef Joes Hush Puppies
with a Honey Sriracha Dipping Sauce
Entrée
Poulet Tchoupitoulas
Creole seasoned one half Roasted Chicken
Savory Sausage Bread Pudding
with Braised Collard Greens and White Wine Gravy
Adults $18
Children 12 and under $10

Special Desserts $8
Apple Cider Beignets with Butter-Rum Caramel Sauce
and Vanilla Ice Cream
New Orleans Style Bread Pudding with a Bourbon Hard Sauce

 

Tuesday February 21

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

SEAFOOD PAELLA-

CLAMS , MUSSELS, SHRIMP, CALAMARI, LOCAL ROCK COD

SPANISH CHORIZO AND, SAFFRON ARBORIO 

Tuesday February 14, 2017

Blue Collar Winemaker Dinner   

First Course

Roasted Beet Soup with Crème Fraiche

Strawberry- Rhubarb Salad with Mint and Hazelnuts

Second Course

Tagliatelle with Mussels and Tarragon

 Entrée

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Toasted Israeli Couscous with Pinenuts

Spring Asparagus

 Adults $18

Children 12 and under $10

 Add Wine Pairings from Graziano Family Wines

 First course

2016 Monte Volpe Sangiovese Rosato

 Second Course

2014-15 Monte Volpe Pinot Grigio

 Third Course

2012 Enotria Barb

Add $6 Per Glass

Tuesday February 7, 2017

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

SEAFOOD LASAGNA WITH CRAB, PRAWNS, SCALLOPS,

MUSHROOMS, RICOTTA, GOAT CHEESE, MOZZARELLA AND PRAWN BÉCHAMEL

 

Tuesday January 31

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

HOUSE SMOKED DOUBLE THICK PORK CHOP WITH HONEY BOURBON GLAZE,

APPLE AND ONION CHUTNEY,

BLACK-EYED PEAS AND BRAISED COLLARD GREENS.

Tuesday January 24

Blue Collar Winemaker Dinner

First Course

DUNGENESS CRAB BISQUE

SPRING GREENS WITH CRAB, LEMONGRASS,

BASIL AND CILANTRO

Second Course

SPAGHETTI AL SUGO GRONCHIO

(SPAGHETTI WITH CRAB TOMATO AND GARLIC)

 Entrée

CRAB STUFFED SOLE WITH SAUCE NEWBERG

LOCAL PETRALE SOLE STUFFED WITH CRAB, POBLANO CHILE

TOPPED WITH SAUCE NEWBERG

 Adults $18 Children 12 and under $10

 Add Wine Pairings from Navarro Vineyards

First course

MUSCAT BLANC ESTATE BOTTLED 2014

Second Course

ZINFANDEL MENDOCINO 2014

Third Course

CHARDONNAY PREMIERE RESERVE 2014

 Add $6 Per Glass

No Other Menu Substitutions for Family Style Dinner

No split tickets for Family Meal

 

Tuesday January 17

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BRAISED LAMB SHANKS WITH CREAMY POLENTA,

BRAISED RED CHARD A 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  

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 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 6

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

CLASSIC SCAMPI, WITH GARLIC MASHED POTATOES AND GREEN BEANS

Tuesday  November 29

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BRAISED LAMB SHANKS WITH CREAMY POLENTA

RED CHARD & RED WINE  DEMI GLACE  

Tuesday  November 22

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

LOCAL PETRALE SOLE STUFFED WITH DUNGENESS 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 Winemaker 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

 

WEEKLY SPECIALS

Tuesday family Night

A Three Course Meal for $18-

Go to Family Night Tab for current specials

Also offering our Regular Menu

Reservations Recommended

Tuesday April 5 (sample)

A Three Course Meal for $18-

Also offering our Regular Menu -Reservations Recommended

 

MIXED GREENS AND MINESTRONE

SPAGHETTI MARINARA

BOURBON -PEACH GLAZED BRAISED BRISKET

WITH, BALSAMIC AND ORANGE ROASTED PEARL ONIONS,

FENNEL GRATIN WITH WALNUT-THYME BREAD CRUMBS

 

 

 

Kentucky Fried  Wednesday Night -Every wednesday

Catdaddy Joes Bayou Grill

  Also offering our Regular Menu

Fried chicken Waffle

Two pieces of fried Chicken on a Belgium waffle

With Black Pepper Maple syrup and Vanilla Butter         18

Joe's Famous Southern Fried Chicken 

Breast and Thigh Served with Mashed Potatoes and Gravy,

Cole Slaw and Buttermilk Biscuit           18

Blackened Catfish

with Jasmine rice, Slow cooked Collard Greens, 
Sweet Corn and Bacon Hush Puppies and Louisiana Tarter Sauce      20

Chicken Fried Steak

Choice 8 oz. New York Steak, Battered and deep fried,

Served with Mashed Potatoes, Green beans and Sausage Country Gravy       20

Cajun Meatloaf with Creole sauce

Made with spicy Andouille sausage, Pork and Beef.

Served with mashed potatoes and Green beans        20

Shrimp Creole

Authentic Cajun spiced shrimp creole made with Wild jumbo Gulf Shrimp,

Red and green bell peppers, onions and tomatoes

Served over jasmine rice                              24

Sides  4 Ea

Jalapeno and bacon corn bread

Honey and buttermilk Biscuits

Louisiana Cole slaw

Bread Pudding with Bourbon sauce      8

 

Prime Rib Thursday- Every Thursday night!

Joes’ Bonanza Steakhouse -

Choice Certified Angus Beef,

Tonight’s Specials- Also offering our Regular Menu

 

Prime Rib-Dry aged and Slow Roasted      

Served with Au Jus, Horseradish Cream,

Mashed Carrots and Crispy onion Medley

Baked potato- Butter, Sour Cream and Chives                       22

Grilled New York Strip with Gorgonzola Butter

Choice10 Oz. New York Steak, Grilled to perfection

Served with Mashed Potatoes and Green Beans                             26

Grilled Fillet Mignon with sauce béarnaise,

mashed Potatoes, Roasted asparagus                                                28

Grilled 10 Oz Ribeye

with Mashed potatoes and  Green Beans                28

Grilled Flat Iron Steak

with mashed potatoes and green beans                           24

Grilled Swordfish Steak

with Spring Asparagus, Mashed Potatoes and Garlic-Lemon Butter                      20

Surf and Turf,

Add Five Jumbo grilled wild Prawns to any of the above                            10

Additions

Wedge Salad with Spicy Thousand Island dressing                 8

Baked Potato with sour Cream                                              6

 Fries or Onion Rings                                            6

 

 

Special Desserts

Cannoli with Ricotta Chocolate and Pistachio Filling       8

Bread Pudding with Bourbon Sauce                                        8

 

Saint Patrick’s Day specials March 17 -

Served all day (from 11:30)

Also offering our regular menu for Breakfast lunch and dinner

Appetizers

Guinness and Onion soup with Irish and Cheddar Crouton     8

Irish Wild Smoked Salmon with Chive Potato Pancakes and Crème Fraiche       12

Corned-Beef and Cabbage Pizza          12

Main courses

Beer-Braised Irish Bangers and Colcannon        18

Stout Braised Beef Potpies with Irish Cheddar-Stout Crust        18

Corned Beef and Cabbage with Potatoes Onions and Carrots        20

 

Desserts

Chocolate Stout Layer Cake with Chocolate Frosting

Special cocktails

Guinness Stout Bottles  3

Stout Float- Guinness, Vanilla Ice Cream and a dash of luck       5

Guinness Stout Eggnog       5

Prosecco Spritzer with Mint and Lime (Mint Royale)     10

Celtic Music from 6-8:30 By Starlight Trio

Upcoming Events and Special Occasions

Make reservations here now on our reservation page

 

Halloween October 31, 2017

 

First course

Pumpkin soup with Black crème fraiche spider web

Spring greens with fresh mozzarella and pimento stuffed olive eyeballs

Pasta course*

Squid Ink Spaghetti with Garlic Parmesan and Sun- Dried Tomatoes

Entrée

Baked Salmon with Black Tobiko, Red Beet Risotto and Butternut Squash- black Kale Gratin

Suggested wine Pairings

Pinot Grigio, Monte Volpe, Mendocino County 2013              

Viognier, Steele, Lake County 2014     

Sauvignon Blanc, Saracina, Mendocino County 2015

 

Tuesday November 7, 2017

Blue Collar Winemakers Dinner

With Steele Wines

First Course

Wild Mushroom Soup with Parsley and Tarragon

Salad of Spring Greens and Wild Mushrooms with White Balsamic Vinaigrette

Second Course

Fettuccini with Wild Mushrooms Pancetta, Garlic, Vermouth  and White Truffle Oil

Entrée

Beef Braised with Porcini Mushrooms, Garlic and Thyme Served with Baby Carrots,

Red Potatoes and a Roasted Wild Mushroom Medley

$18

Add Wine Pairings from Steele Wines

First course

Viognier, Steele, Lake County 2014

Second Course

Zinfandel, (Pacini Vinyard) ,Steele, Lake County, 2013 

Third Course

Cabernet Sauvignon, Steele Wines, Red hills Lake county 2015      

Add $6 Per Glass

 

Tuesday December 12, 2017

Blue Collar Winemaker Dinner

With Seebass Family Wines

 

First Course

Butternut Squash and Cannellini Bean Minestrone with Arugula Salsa Verde

Roasted Brussels Sprouts and Apple Salad with Hazelnuts, Mint, Capers and Feta

Second Course

Spaghetti with Pistachio Pesto, Wild Mushrooms and Sausage

Entrée

Baked Salmon with a Cauliflower, Manchego and Almond Sauce Gratin,

Lemony braised winter Greens and a Blood Orange and Red Pepper Salsa

$18

Add Wine Pairings from Seebass Family Wines

First course

2016 Rose of Grenache or 2012 Romantik

Second Course

2015 Family Chardonnay or 2013 Old Vine Zinfandel

Third Course

2015 Grand Reserve Chardonnay or 2014 Grand Reserve Merlot

Add $6 Per Glass

 

 

Previous Events

 

 

 

Tuesday Family Style Dinner February 14, 2017

Reservations Accepted for Winemakers Dinners Make a Reservation now on our reservation page.

Blue Collar Winemakers Dinner   

 

First Course

Roasted Beet Soup with Crème Fraiche

Strawberry- Rhubarb Salad with Mint and Hazelnuts

Second Course

Tagliatelle with Mussels and Tarragon

 Entrée

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

Toasted Israeli Couscous with Pinenuts

Spring Asparagus

 Adults $18

Children 12 and under $10

 Add Wine Pairings from Graziano Family Wines

 First course

2016 Monte Volpe Sangiovese Rosato

 Second Course

2014-15 Monte Volpe Pinot Grigio

 Third Course

2012 Enotria Barbera

Add $6 Per Glass

No Other Menu Substitutions for Family Style Dinner

No split tickets for Family Meal

Tuesday Family Style Dinner

MARDI GRAS -FEBRURARY 28, 2017

First Course

Creole Oyster Stew

Mixed Green Salad with Basil Vinaigrette

 Second Course

Chef Joes Hush Puppies

with a Honey Sriracha Dipping Sauce

 Entrée

Poulet Tchoupitoulas

Creole seasoned one half roasted chicken

Savory sausage Bread Pudding

with Braised Collard greens and white wine Gravy

 Adults $18

Children 12 and under $10

 

 

Previous winemakers dinners

Tuesday January 24 2017

Blue Collar Winemakers Dinner

First Course

DUNGENESS CRAB BISQUE

SPRING GREENS WITH CRAB, LEMONGRASS,

BASIL AND CILANTRO

Second Course

SPAGHETTI AL SUGO GRONCHIO

(SPAGHETTI WITH CRAB TOMATO AND GARLIC)

 

Entrée

CRAB STUFFED SOLE WITH SAUCE NEWBERG

LOCAL PETRALE SOLE STUFFED WITH CRAB, POBLANO CHILE

TOPPED WITH SAUCE NEWBERG

 

                                            Adults $18 Children 12 and under $10

 

Add Wine Pairings from Navarro Vineyards

First course

MUSCAT BLANC ESTATE BOTTLED 2014

Second Course

ZINFANDEL MENDOCINO 2014

Third Course

CHARDONNAY PREMIERE RESERVE 2014

 

Add $6 Per Glass

No Other Menu Substitutions for Family Style Dinner

No split tickets for Family Meal

Tuesday November 8 2016

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  

 

 

 

 

 

 

 

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Cucina Verona offers full service catering for Weddings, Holiday Parties, or any other special occasion. With our off site partners we can accommodate all special events, large or small. Join us for your Holiday Party,Corporate Retreat any other special occasion. We offer full concierge services for activities, entertainment, accommodations, and of course the finest catering services on the Mendocino Coast.   

 

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. Full service wedding services includes all venues necessary to make your day perfect. Any size, large or small, Rehearsal dinners, Wedding locations, Receptions , Entertainment and Guest Accommodations can easily be arranged with our expert Staff .Our talented Pastry Chef can provide your Wedding cake , sometimes a challenge in rural settings. Join us for your Holiday party , Corporate Retreat, or any other special occasion.

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These are sample menus of  other occasions

Cucina Verona catering and special events

 

 

 

mendocinocoastweddingcatering/cucinaverona.com

The Weller house is our partner in all wedding services and one of the finest large Bed and Breakfast Inns on the Mendocino coast.Their beautiful grounds and many exquisite rooms make this  one of the premier wedding venues in our area. With an In-house historic virgin redwood ballroom the Weller House is truly an all in one venue. A sky high Bridal Suite atop the water tower provides expansive ocean views as well as cozy privacy. Please go to wellerhouse.com for further information

wellerhouse.com

Cinders productions  is our Partner for Banquets, Events or Parties .We are happy to accommodate All bookings ,large or small.  www.facebook/cindersproductions.com