Alex Italian Restaurant

Alex Italian Restaurant Menu

(707) 967-5500
1140 Rutherford Road, Rutherford, CA 94573
$$$$$

Antipasti


Piadina con Prosciutto San Daniele e Stracciatella
$16.00
San daniele ham, straccitella cheese, Italian flat bread, arugula
Frittura Secondo Artusi
$14.00
Famous artusi style fritto misto with crispy custard
Lingua Tonnata
$14.00
Veal tongue tonnata, pine nut vinaigrette, capers, thyme crostoni
Capesante in Contrasto
$18.00
Scallops, spring mushroom salad, local farm egg
L'Italia Incontra Napa
$11.00
Warm and raw vegetables, buffalo mozzarella, napa valley extra virgin olive oil
Bianco Mangiare
$14.00
Cow's milk ricotta flan with asparagus veloute
Nostalgia di Mare
$16.00
Sea food salad, lemongrass rice cream, crispy kale
Vellutata di Finocchi
$10.00
Fennel velouté, foraged lavender, sautéed white bread
Insalata Estiva
12.00
Baby spinach salad, domestic goat cheese, raspberry vinaigrette

$Pasta Entrees


Pisarei Piacentini al Fumo
$16.00
Baby bread and cocoa gnocchi, asparagus and basil pesto, tuna bottarga
Pappardelle al Ragu D'agnello
$18.00
House made rosemary pappardelle, slow cooked lamb shoulder ragu, pecorino toscano
Risotto Bianco, Rosso e Viola
$23.00
Braised red bell pepper risotto, ricotta, chive blossom and octopus carpaccio
Gnocchetti Con Battuto D'astice
$27.00
Potato gnocchetti with lobster, tomato, basil, red bell pepper and cockle water
Tortelli di Boraggine
16.00
Ricotta and borage tortelli with mascarpone and saffron cream

$Secondi


Brodetto dell'Adriatico
$28.00
Corvina, shrimp, mussels and scallops over famous adriatic brodetto
Branzino Sotto Sale
$27.00
Salted crust branzino filet, roasted potato, first of the season tomato, lemon balm leaves
Tagliata di Manzo Tra i Vigneti
$35.00
8oz Bryan Flannery aged prime beef rib eye, purple sage, baby garden vegetables, pink lady apple mustard
Polletto Cotto a Salame
$23.00
Locally raise air-chilled chicken, oregano, fingerling potato, caramelized onion cream
Scaloppa di Vitello Secondo Una Milanese
$26.00
Extra virgin olive oil pan-fried veal "scaloppa", local mezclum greens, verbena jelly and saffron mayo

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