Nick's serves a five-course, fixed-priced dinner with a la carte ordering always an option.  The menu changes through the week according to the whim of the kitchen and through the seasons according to the availability of fresh goods and produce.  However, it is always designed with the delicious wines of the Willamette Valley in mind.

Many of Nick's recipes are remembered from feasts and celebrations his family had during his youth; his grandmother's minestrone is one such delight.  The hand-made pasta relfects memories of making fettuccine and ravioli with his father.  Other recipes show the inventivness of his kitchen by using the bountiful produce of the Pacific Northwest to create dishes reminescent of Northern Italy.


TYPICAL FIVE COURSE DINNER

Appetizer
Melon and Pears with Proscuitto
or
Artichoke with Tarragon Mayonnaise
or
Steamed Manila Clams Marinated in Lemon with Garlic and Italian Parsley

Soup
Minestrone

Salad
Traditional Caesar Salad
or
Spinach and Mixed Greens with Pancetta

Pasta
Fresh Dungeness Crab and Pine Nut Lasagna

Entree
Salt-Grilled Salmon Steak with Basmati Rice
or
Rabbit Braised in Oregon Pinot gris and Rosemary with Gorgonzola Polenta
or
Double-Cut Baby Lamb Chops Marinated in Sage and Garlic with Roasted New Potatoes


TYPICAL DESSERT LIST

Creme Brulee
Lemon Ice Cream
Gin and Tonic Ice
Chocolate Brandy Hazelnut Torte
Chocolate Truffles
Tiramisu

"I've eaten a few tons of salmon over the past 10 years...but Peirano's ranks among the very finest... austere and awesome."   --San Francisco Examiner and Chronicle