Dinner Menu
APPETIZERS
Gold Mirror Antipasto tray for two, mozzarella fresca, imported mortadella, salami, prosciutto, olives, pepperoncine, artichokes, and roasted bell peppers 16
Escargot sautéed with garlic, herbs, butter, and Italian parsley (12) 8.00 (24) 15.00
Bay Shrimp Cocktail 8
Dungeness Crab Cocktail 10
California Calamari pan fried with garlic 10
Garlic Fried Prawns (for two) 14
San Daniele prosciutto and melon 8
Homemade Cannelloni stuffed with veal, ricotta, parmigiano reggiano 7.50
SALADS, SOUPS & STARTERS
Minestrone or Soup of the Day cup 3 bowl 5
Tossed Green Salad with choice of thousand island, bleu cheese, or vinaigrette dressing 5
Hearts of Romaine salad with bleu cheese dressing 7
Hearts of Palm with avocado and bay shrimp served with a vinaigrette dressing 9
Caprese Salad, tomatoes, mozzarella fresca, basil served with prosciutto 9
Stuffed Avocado with bay shrimp tossed with Thousand Island dressing 9
Caesar Salad (for two) 12
PASTA
Homemade Cannelloni stuffed with veal, ricotta cheese, parmigiano reggiano, baked in a red and white sauce 16
Homemade Fettuccini a’lla Romana in a butter cream sauce, with chives and nutmeg 16
Homemade Ravioli pillows stuffed with chicken, veal, fresh herbs in a tomato and mushroom sauce 16
Homemade Tortellini stuffed with prosciutto in a cream sauce 16
Lasagna Bolognese layered with homemade pasta, bolognese sauce, parmigiano reggiano, and ricotta cheese 16
Eggplant Parmigian layered with fresh eggplant, marinara sauce, béchamel cream, and parmigiano reggiano 15.50
Spaghetti with fresh manila clams bordalese, fresh tomatoes, and basil 18
Spaghetti or Rigatoni meatball bolognese 15
PETALUMA FREE RANGE CHICKEN
Served with rice and vegetables
Roast Chicken infused with garden herbs and garlic, deglazed in a marsala wine 16
Chicken sauté Sec with seasonal mushrooms, herbs, and dry white wine 16
Chicken Cacciatore al Provincial with red bell peppers, olives, onions, and fresh tomatoes 16
Chicken Romana half chicken skinned and deboned, topped with San Daniele prosciutto, sonoma jack cheese 17.50
Chicken Picatta half chicken skinned and deboned, sauted with Sicilian capers, and white wine sauce 17.50
PROVIMI VEAL
Served with rice and vegetables
Veal Parmigiana baked with cheese and fresh tomato sauce 18.50
Veal Scaloppini sautéed with seasonal mushrooms, dry marsala, and brandy 22
Veal Piccata sautéed with Sicilian capers, and a white wine sauce 22
Veal Saltinbocca a’lla Romana San Daniele prosciutto, Italian fontina, fresh sage, marsala, and brandy 22
Veal Milanese breaded cutlet fried in olive oil fresh sage lemon and white wine 18.50
Veal Sweetbreads sautéed with mushrooms – Gold Mirror special 22
SEAFOOD
Served with rice and vegetables
Local Petrale Meuniere sautéed in sweet butter, lemon, and sauvignon blanc 19
Local Petrale Broiled, brushed with olive oil, infused with lemon, basil, lemon thyme, and garlic18.50
Jumbo Prawns Dore’ sautéed in butter, lemon, and sauvignon blanc 19
Stuffed Prawns with fresh Dungeness crab, pickled tarragon, shallots, with a buttery Chardonnay wine deglazed 23
Scallops seared with shallots, garlic, fresh tarragon, and a dash of cream 19
Calamari Steak abalone style, sautéed in shallots, garlic, and sauvignon blanc 17
Broiled Salmon brushed with olive oil infused with lemon, basil, lemon thyme, garlic served with baked potato 17.50
Poached Salmon in a lemon and champagne sauce 18
FROM OUR BROILER
Served with baked potato and vegetables
New York Steak – choice 14-16 ounce cut 25
Filet Mignon – choice 9 ounce cut 25
Filet Medallion wrapped in apple wood bacon topped with button mushrooms in a Chianti sauce served with rice 25
Filet Brochette skewered with bacon topped with button mushrooms in a Chianti reduction sauce served with rice 22
No split orders
Minimum Charge 10.00
Not Responsible For lost or stolen Articles
GOLD MIRROR BANQUET ROOM, Available for large parties
Sales tax will be added to all food and beverage consumed in the dinning room.
We reserve the right to refuse service to anyone.
Menu As Of September 26, 2007
Items and Price Subject to Change