Ca'bianca Ristorante Italiano - Santa Rosa, CA

Avocado saad with fresh tomatoes & black olives

Polenta topped with gorgonzola cheese, wild mushrooms, tomato and baked

House cured salmon served on a fennel salad

Orecchiette with broccoli rab

Linguine with mixed seafood & fresh tomato

Fettuccine with black truffles and braised duck ragout

Veal sauteed with prosciutto & sage

Seared ahi tuna served on home-made ravioli in an almond base sauce

Sea bass sauteed with capers, onions, garlic, black olives & tomato

Polenta topped with gorgonzola cheese & sauteed mushrooms

Marinated calamari, rock shrimp & scallops on a bed of greens

Thin sliced beef, capers, parmesan, lemon & olive oil

Baked layers of eggplant, tomato & mozzarella

Clams and mussels sauteed with leeks, garlic & white wine

Clams and mussels sauteed with garlic, leeks and saffron in a tomato based sauce

Organic mixed green salad

Caesar salad, traditional dressing

Spinach salad with caramelized onions, bacon, capers & goat cheese

Mozzarella, basil & tomato salad

Tagliolini pasta with rock shrimp, arugola & fresh tomato

Fettuccine with traditional italian meat sauce

Sardinian semolina gnocchi served with porcini and slowly braised angus beef

Rigatoni with italian sausage, peas, mushrooms, tomato & cream

Spinach and potato pillows with gorgonzola cheese sauce

Ravioli stuffed with salmon & zucchini in a mascarpone cheese sauce

Small ravioli stuffed with parmesan in a light butter & balsamic reduction sauce

Shell-shaped pasta served with arugola pesto, sun-dried tomatoes, lobster and prawns

Linguini with clams, garlic, fresh tomato and white wine

Breast of chicken stuffed with prosciutto and mozzarella, wrapped in puff pastry and baked

Angus New York, grilled and topped with caramelized onions, demy glaze

Pork tenderloin topped with pears and gorgonzola, port wine reduction

Pork tenderloin scaloppine served with wild mushrooms and Marsala wine

Roasted breast of duck served with sauteed spinach and fingerling potatoes

Grilled salmon with grilled zucchini served on potato gratin

Large prawns sauteed in brandy suace, Venere rice