A quick hello from Genoa Restaurant

Hello All,

Things are heating up as we prepare ourselves, and the public, for the reopening of Genoa and our next door neighbor, Accanto.

Once things fall gently into place, Genoa will open its doors again to the public on Tuesday, December 1st.  While Genoa will be open from Tuesday to Saturday for dinner, next door at Accanto we will be open seven days a week, serving an affordable all-day menu in a setting that is both casual and stylish.

We hope that this incarnation of Genoa finds a way to warm your memories of the past, while moving strongly into the future.  Chef David Anderson and his team of culinarians are a dedicated crew; they plan to bring the perfect blend of tradition and renovation to what was previously one of the finest restaurants in the Northwest.  In time, we hope you give us the chance to show that we are, once again, at the top of our game.

To give you an idea of what we’ll be serving, our December menu follows:

First Course
Bagna cauda- For many years Genoa’s favorite antipasto. A fondue of cream, anchovies and garlic served hot with crisp seasonal vegetables and house made grissini for dipping.

Pasta Course
A choice of one of the following

Agnolotti alla Piemontese- small pasta envelopes stuffed with a mixture of beef, chicken, pork and escarole served in a rich meat broth with shaved Parmigiano Reggiano.
or
Rotolo di pasta- fresh pasta filled with spinach, house-made ricotta and parmesan, rolled, then poached and sliced. Baked and served over a savory tomato sauce.

Salad Course
Insalata de patate e tartufi- a salad of sliced Yukon gold potatoes tossed with mâche, shallots, red wine vinegar, black truffles and extra virgin olive oil.

Main Course-
a choice of one of the following

Salmone con lenticchie- fillet of line-caught Alaskan King Salmon grilled and served over green lentils that have simmered in chicken stock, and battuto — finely chopped carrots, celery, onions, pancetta and thyme. The dish is finished a sauce of crème fraiche flavored with a touch of horseradish.
or
Quaglie ripiene con funghi- pan-roasted quail wrapped in pancetta and stuffed with a mixture of wild and cultivated mushrooms, shallots, butter and fresh bread crumbs. Accompanied by sautéed Brussels sprout leaves, the quail is served over creamy polenta with a complex Madeira reduction sauce.
or
Filetto al vino rosso- beef tenderloin fillet, seared, sliced and served with a rich red wine sauce flavored with shallots, parsley, chives, demi-glace and poached beef marrow. Accompanied by a variety of roasted root vegetables, including sweet-and-mild cipollini onions.

Dessert Course-
a choice of one of the following

Dolci- your choice from a selection of our favorite desserts, including extravagant chocolate and nut tortes, tarts of fresh fruits, creamy custards and house-made ice creams and sorbets.
or
Formaggio- a selection of domestic and imported artisanal cheeses with fresh fruit, nuts and house made preserves and condiments.

{Dinner $55}

If you are interested in joining us for dinner, call 503.238.1464 to make a reservation.  Thank you so much for your interest.

Genoa Restaurant & Accanto

2832 SE Belmont

Portland, OR 97214

503.238.1464

www.genoarestaurant.com

“From the fires of the past, carry the flame, not the ashes.”