Pastini Menu (2025 Update)

Roasted balsamic onions, fresh tomato, parmesan, hazelnuts, balsamic-red wine vinaigrette

Chicken, Roasted carrots, egg, artichokes, tomatoes, garbanzos, asparagus, gorgonzola, roasted tomato vinaigrette

Fresh mozzarella, roma and sun-dried tomatoes, fresh basil, Kalamata olives, olive oil, balsamic vinegar

Field greens, creamy herb-gorgonzola dressing, bacon, tomato, chopped egg, croutons

Grilled chicken breast, housemade croutons, parmesan

Red and golden beets, seasonal oranges, goat cheese, and chopped Oregon hazelnuts on a bed of mixed greens tossed in balsamic vinaigrette

Cherry tomatoes, carrots, cucumbers, roasted tomato vinaigrette.

Mixed lettuces, chopped egg, toasted hazelnuts, parmesan, lemon vinaigrette

Crisp romaine, parmesan, housemade croutons

This bright and fresh Willamette Valley Chardonnay has a smooth, accessible character, with light flavors of pineapple and lemon. A creamy note lingers most pleasantly on the finish

Light-hearted flavors of pear and quince peel

Fresh fruit aromas and vibrant notes of cranberry and strawberry, finishing dry and vivacious. Made with Willamette Valley Pinot Noir grapes and – surprise! – a little Pinot Blanc and Riesling added for delightful complexity

Made from 100% Verdicchio grapes for us in Italy's Marche region, dry and lively with pear and floral notes and crisp minerality

Rich, ripe, and packed with mixed citrus fruits, this delicious biodynamic wine has a lovely mouthfeel, with a weave of acidity and dried herbs

Crisp, balanced and clean flavors overtake the pure fruit aromas, with pink lady apple notes and a balanced acidity.

Dry, appley fruit with notes of orange peel

Pretty plum and berry fruit, subtle tannins

Expressive and balanced Montepulciano, 100% organic

Italian organic, earthy with deep cherry fruit

Made for Pastini in Tuscany’s Chianti region with sustainable-farmed Sangiovese grapes, great with any pasta

From a year called the longest harvest in Washington, this Walla Walla vintage was then aged in French oak barrels for 22 months. Cabernet Sauvignon takes center stage, blended with Merlot and Petit Verdot for an elegant and rich red.

From Sicily, a full-bodied, dry wine with intense, youthful fruit. Perfect with tomato sauce pastas

Soft, dark, blueberry fruit, toasted vanilla and smooth, dusty tannins

Smooth, silky and substantial, classically elegant texture with a long, juicy finish

Full-bodied blend of Rhone varietals from WA, mostly Grenache and Syrah, with boysenberry, peppercorn and chocolate notes

Umpqua Valley loves Tempranillo and it shows here, deep black currant and pomegranate flavors with a whiff of oak.

Winemaker Roberto Stucchi's signature wine with smoky, deep fruit

A fruit-forward, medium-bodied Pinot Noir from the Willamette Valley with blackberry, blueberry and ripe plum flavors

Dry, full-bodied, ripe and exceptionally complex Chianti hailing from Rufina near Florence

Dark and dense, outlined by black currant fruit accented by peppery notes, and softened by oak aging

Bright flavors of cherries and mocha with a smooth finish

Beautifully balanced fruit-forward style, notable structure with juicy blueberry and plum character and a crisp finish. It’s why we love Cabernets from Washington’s Columbia Valley.

Two handmade beef and pork meatballs, housemade marinara, parmesan. (Meatballs cannot be made gluten or dairy free.)

Savory beef and Portobello mushroom sauce

Creamy parmesan sauce, bacon, sweet peas, garlic, cracked black pepper, grated parmesan

Rich beef and pork ragu, red wine, fresh tagliatelle pasta, parmesan

Crumbled Italian sausage, roasted red peppers, mushrooms, tomatoes, garlic, fresh oregano, chili flakes, parmesan

Grilled Italian fennel sausage, tomato-cream sauce, baked with parmesan

Tomato butter sauce with mushrooms, onions, red wine, parmesan

Three handmade beef and pork meatballs, housemade marinara, parmesan. (Meatballs cannot be made gluten or dairy free.)

Tuscan trifle of espresso-soaked ladyfingers, layered with sweetened mascarpone and finished with powdered cocoa

Warm triple chocolate cake with a chocolate truffle center, served with whipped cream.

Chicken breast pieces with ranch dipping sauce, side salad

Tomato sauce and cheese, side salad

Everyone's favorite, sprinkled with parmesan

Fusilli corkscrew pasta and cheddar cheese sauce

Romaine with cucumbers and ranch dressing

Yummy, creamy parmesan sauce

Fusilli corkscrew pasta with butter and parmesan

Cup of chopped broccolini

Cheese ravioli, tomato butter sauce and parmesan

Zucchini, local mushrooms, sweet peas, roasted peppers, broccolini, tomatoes, fresh basil, parmesan

Crushed plum tomatoes, fresh roma tomatoes, garlic, fresh basil, parmesan.

Three-cheese tortellini, creamy gorgonzola sauce, diced fresh tomato and spinach, parmesan

A simple classic with sauteed garlic, olive oil, fresh basil, chili flakes, parmesan.

Fresh & sun-dried tomatoes, garlic, sherry , capers, Kalamata olives, feta cheese

Aged white cheddar, parmesan, Oakshire Amber Ale, breadcrumbs.

Cream, parmesan, garlic, butter, cracked black pepper, grated parmesan.

Fusilli with Asparagus and Lemon Cream

Sauteed broccolini, garlic, organic herbs, toasted hazelnuts, fresh-grated parmesan cheese

Fresh house made pesto, parmesan. Pesto sauce contains dairy.

Slow-simmered plum tomatoes with garlic, oregano, fresh basil, parmesan