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Genoa to Reopen December 1st, Menu Revealed!

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After closing last November after a thirty-eight (!!!) year run, Genoa will be re-opening on December 1st in the same 1930's SE Belmont building it's been in since 1971, with executive chef David Anderson, left--formerly of Dave Machado restaurants Vindalho and Lauro--at the stove and managing. What's staying the same? The involvement of long-time owner Kerry DeBuse, the Northern Italian prix fixe, and the dining room footprint. What's changing? The introduction of hand-crafted chandeliers, handmade ceramic dishes, and current owner Trish Eiting. What's everyone going to think? Stay tuned...
·Plywood Report: Genoa [Eater PDX]
·Genoa [Official Site]

Bagna cauda – For many years, Genoa’s most popular antipasto. A fondue of cream, anchovies and garlic served hot with crisp seasonal vegetables and house made grissini for dipping.

Pasta Course: A choice of one of the following:

Agnolotti alla Piemontese – small pasta envelopes stuffed with a mixture of beef, chicken, pork and escarole served in a rich meat broth with shaved Parmigiano Reggiano.

Rotolo di pasta – fresh pasta filled with spinach, house-made ricotta and parmesan, rolled, then poached and sliced. Baked and served over a savory tomato sauce.

Salad Course

Insalata de patate e tartufi – a salad of sliced Yukon gold potatoes tossed with mâche, shallots, red wine vinegar, black truffles and extra virgin olive oil.

Main Course: A choice of one of the following:

Salmone con lenticchie- fillet of line-caught Alaskan King Salmon grilled and served over green lentils that have simmered in chicken stock, and battuto -- finely chopped carrots, celery, onions, pancetta and thyme. The dish is finished with a sauce of crème fraiche flavored with a touch of horseradish.

Quaglie ripiene con funghi- pan-roasted quail wrapped in pancetta and stuffed with a mixture of wild and cultivated mushrooms, shallots, butter and fresh bread crumbs. Accompanied by sautéed Brussels sprout leaves, the bird is served over creamy polenta with a complex reduction sauce flamed with gin.

Filetto al vino rosso- beef tenderloin fillet, seared, sliced and served with a rich red wine sauce flavored with shallots, parsley, chives, demi glace and poached beef marrow. Accompanied by a variety of roasted root vegetables, including sweet - and mild – cipollini onions.

Dessert Course – A choice of one of the following:

Tiramisu - ladyfinger sponges soaked in brewed espresso and layered with Marsala-mascarpone filling.

Torta di Cimabue - a true classic Genoa dessert; chocolate meringue with toasted hazelnuts layered with chantilly cream.
Pear Tart Tatin - caramelized pear on puff pastry served with lemon panna cotta and caramel sauce.
Bittersweet Grand Marnier Torte - rich chocolate budino cake assembled with bittersweet Grand Marnier cream and cocoa genoise.
Formaggio- a selection of domestic and imported artisanal cheeses with fresh fruit, nuts and house made preserves and condiments.


2800 SE Belmont Street, Portland, OR 97214 Visit Website

2832 SE Belmont St. Portland, OR 97214