| DINNER | |||||||
CHEF'S SPECIAL SELECTIONS |
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SMALL PLATES |
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| GNOCCHI NOISETTE: crispy sage | brown butter | toasted garlic | shaved grana parmesan |
8 |
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Entrée |
12 |
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PORK BELLY: house cured and smoked kurabota pork | red pepper jam | blue cheese vinaigrette | 12 year balsamic syrup |
9*
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OCTOPUS MERCABARNA: grilled barcelona octopus | red and green grapes | red radish | orange vinaigrette | fresh dill | blood orange sorbet |
11*
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ROMA TOMATO “CHIPS”: spiced ketchup sauce | 12 year old balsamic syrup |
6 |
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GRILLED ARTICHOKES: lemon-lime poached | herb marinated and grilled | house made smoked paprika garlic aioli |
8 |
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LARGE PLATES |
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PORK PORTERHOUSE: grilled | lightly smoked | tomato pear chutney | yukon gold mashed potatoes | bacon brussel sprouts |
21
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BOULLIABASSE: scallops | calamari | lobster | black mussels | fresh fish | saffron seafood broth | leeks | fennel | garlic | lemon | vermouth | rouille crostinis |
26
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GAME HEN: semi-boneless hen | rubbed with 7 spanish spices | yukon gold garlic mashed potatoes | pumpkin seed chocolate demi glaze |
19
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VEAL CHOP (GRILLED): rubbed with garlic oil | sea salt and cracked pepper | merlot demi glace | sauteed spinach and garlic | layonnaise potatoes with fresh marjoram |
32
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PAN SEARED STRIPED SEA BASS: warm heirloom tomatoes | shallots | lemon | white truffle yukon gold mashed potatoes | buttered french beans |
30
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SMALL PLATES |
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| CRISPY CALAMARI: tender and crispy artichoke hearts and calamari sauce duo | 11 |
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| CARPACCIO OF BEEF: crispy capers | shaved grana parmesan | wild arugula | ciabatta crostinis | 10 |
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| DIVER SCALLOPS: pan seared | lemon-herb butter | garlic potato puree | 12* |
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| GNOCCHI BETTOLA: house made potato dumplings | spiced tomato brandy cream | 8 |
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Entrée |
12 |
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| BRUSCHETTA CAPRESE: heirloom cherry tomatoes | wild arugula | red onion | basil pesto | E.V.O.O. | lemon | sea salt | 9
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| HOUSE SALAD: organic baby greens | crispy laura chenel goat cheese | caramelized cioppolini onions | balsamic duo | sun dried cranberries | 8 |
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| ROASTED ORGANIC BEETS: organic baby greens | crispy laura chenel goat cheese caramelized cioppolini onions | balsamic duo | sun dried cranberries | manchego cheese | lemon dijon dressing | candied nut trio |
9* |
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| PEAR CARPACCIO: sweet pear | wild arugula | pt. reyes blue cheese | polenta croutons |sweet toasted hazelnuts| warm honey shallot vinaigrette | 8 |
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| I GATTI CAESAR: pan roasted roulade, prosciutto, sage and asparagus stuffed, truffled macaroni and cheese bake, mushrooms, sweet marsala | 7 |
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add spanish white anchovies |
9
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LARGE PLATES |
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CAPPELLINI POMODORO: fresh seasonal tomato | I gatti marinara | basil | garlic | extra virgin olive oil with hormone free chicken or wild shrimp |
12 |
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with hormone free chicken or wild shrimp |
17 |
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CAMPANELLI DI SALCICCIA: chiaramonte spicy italian sausage | sun dried tomato | broccoli | spinach | shaved romano cheese | spiced extra virgin olive oil |
16 |
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LASAGNA VERDURE: chefs’ selection of fresh seasonal vegetables | 3 cheeses | i gatti marinara | sauce mornay |
15 |
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| SPINACH RAVIOLI: baked | ricotta cheese | spinach | garlicsun dried tomato | goat cheese fondue | 15 |
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| CRAB RAVIOLI: sweet blue crab filled egg pasta | lemon pesto blue cheese cream | toasted pine nuts | 18 |
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| FARFALLE SALCICCIA: chiaramonte spicy italian sausage | roasted pepperscreamy tomato fennel sugo | 16 |
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| SAFFRON RISOTTO: grilled wild white shrimp | spinach | sun dried cranberries | laura chenel goat cheese | shallots | white wine | lemon | saffron | 18* |
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| FUNGI RISOTTO: braised wild, domestic and imported mushrooms fresh herbs | tartufata truffle butter | chili flakes sherry wine | 15* |
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SPAGHETINNI MEATBALLS: house made meatballs | ground chuck, veal and pork | spiced bolognese sauce | grana parmesan |
18 |
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| LINGUINI NERE: fresh black linguini | lobster | wild white shrimpwild bay scallops | spiced tomato sugo | 21 |
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| CHICKEN PARMESAN: pan fried | I Gatti marinara | wild arugula herb salad | 17 |
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| WILD SALMON: grilled | fennel, orange and wild arugula salad | fresh lemon thyme-citrus vinaigrette | goat cheese | polenta croutons | 24 |
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| LAMB LOIN CHOPS: grilled | superior farms domestic lamb seasonal vegetables | natural jus lie | fresh thyme infused dijon honey | 26 |
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| *=gluten free dish -all pasta dishes can be made gluten free (except raviolis, meatballs and lasagna) -split charge on all large plates $3.00 |
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FULL BAR |
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I Gatti 25 E. Main Street Los Gatos, CA 95030 Phone: 408. 399.5180 |
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Copyright © 2010 I GATTI RESTAURANT. All Rights Reserved. |
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