Genoa to Reopen December 1st, Menu Revealed!

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:
Dolci

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.