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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
 

 

Cucina Verona Will Be Open For Regular Breakfast and Lunch Service on the Days of Christmas Eve, Christmas Day and New Year's Eve. For Dinner We Are Offering A Prefix Menu with Traditional, Pescatarian and Vegetarian Selections. Reservations Are Recommended. Please scroll down to see all that we are offering. Cheers! 
     Call  707-964-6844 

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

Tuesday May 17th
A Three Course Meal for $15

Mixed Greens and Minestrone

Spaghetti Marinara

Dry Aged Prime Rib of Beef, with Baked Potatoes and Green Beans

 

Reservations Recommended, 707 964 6844

Live Accordion Music By Jan