"Whether it is our private restaurant dinning, a wedding, corporate gathering, or other special occasion, we are committed to providing impeccable service and cuisine. All food and beverages are of the highest quality possible. We take pride in everything we serve. Our service attitude is professional yet warm, ensuring an environment where our clients feel relaxed and confident in us. Our guests come first, and our team earns their confidence through exceptional accessibility, attention to detail, and a personal approach to service.”
—Juli Norris, Executive Chef
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Restaurant Menu
With our freshly prepared, delicious rustic Italian menu and exceptional service, we will create the perfect culinary experience. Our menu options include the famous chicken caccitore and chicken ravoili brought over from Italy, by Leda Commellini in 1918. We are excited to share the rich and colorful history of Commellini’s and to provide a unique and contemporary menu you will rave about.
Our restaurant is open Thursday through Saturday. Reservations and membership is required. Membership is complimentary and can be obtained by submitting the form on the Members Page or by phone when making your reservation. Reservations can be made by calling (509)-466-0667.
L'antipasto
before the meal
Grilled Italian Flatbreads
Fig, rosemary and pine nut flatbread with a sweet wine & honey glaze
Caramelized onion, zucchini & gorgonzola cheese with a balsamic glaze
Parmesan herb with white truffle oil
Classic Margherita with fresh vine tomatoes, mozzarella, basil & olive oil
Gourmet Cheeseboard
Three Italian cheeses, fresh figs, sliced pear and red grapes
Rustic Antipasti Platter
Toasted focaccia breads, pesto cream, marinated artichoke hearts, mixed olives, Prosciutto, salami, capicola, fresh mozzarella, roasted red peppers
Insalata
Salads
Stacked Caprese Salad
Fresh mozzarella, vine ripened tomato, and basil drizzled with a creamy basil dressing and grilled bread
Caesar Salad
Crunchy romaine lettuce, Parmesan Curls and pan fried buttered croutons
Mixed Field Greens
Mixed greens, sliced pear, gorgonzola, toasted candied walnuts with aged
balsamic and olive oil
Pasta
Fettuccini Alfredo
fresh pasta served with a rich Alfredo sauce and freshly shaved parmesan cheese
Tortelloni with Potato and Pancetta
Served with a sage brown butter & sautéed cremini mushrooms
Leda’s Chicken Ravioli
Served with choice of sauces
Lasagna Al forno
Free form lasagna with garlic sautéed spinach and roasted vegetables, or homemade sausage. Choice of sauce.
Il secondo
Second or Main Course
Served with roasted vegetables and choice of: Fried Polenta or Garlic mashed potatoes
Leda’s Chicken Cacciatore
Tender chicken braised in a rich red wine, tomato and mushroom sauce
12 oz Ribeye
With caramelized onions, crumbled gorgonzola cheese and a balsamic reduction
Cedar Plank Salmon
Wild Alaskan Salmon, roasted and served on a cedar plank with a lemon-rosemary beurre blanc
Il dolce
Desserts
Raspberry Brulee cheesecake
Hazelnut Chocolate Truffle Cake
White Cream Zabaione
with Seasonal Berries
Sweet Goat Cheese & Pear Ravioli
deep fried and topped with powdered sugar and Honey-wine Sauce
