Francis Ford Coppola Winery

Francis Ford Coppola Winery

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Geyserville
บันทึก
แชร์
Francis Ford Coppola Winery
8.8/10
599
คะแนน
รูป1,044รูปภาพ
เมนูเมนู
Food 9
Everyday Classics​
Hamburger or Cheeseburger
13.00
Served w/ French fried zucchini, & condiments
Short Ribs Argentine Style
21.00
Tira de asado, chimichurri sauce
Veal Chop
29.00
Uncle Mikey's Sausage Sandwich
10.00
San​ gennaro style w/ peppers & onions
New York Strip Steak
25.00
Grilled Salmon
18.00
Grilled Vegetables
12.00
With rice
Pizza and Pasta​
Authentic Neapolitan pizza
Pizza Quartto Formaggi
16.00
Gorgonzola, fontina, mozzarella & taleggio
Pizza Funghi E Salsiccia
18.00
Italian sausage, mushrooms mozzarella & grated parmigiano
Calzone Italia
17.00
Ricotta, ham & mozzarella
Penne Alla Puttanesca
15.00
Tomato sauce with? Olives, capers, & garlic
Linguine Alle Vongole
17.00
Fresh clams
Rigatoni & Meatballs
18.00
Pizza Luigino
15.00
Tomato, mozzarella, oregano? And basil
Pizza Sofia
17.00
Arugula, prosciutto & shaved parmigiano
Pizza Vesuvio
18.00
Half-folded w/ ricotta, ham, & salami on the inside, mozzarella, ham, mushrooms, black olives & artichokes on the outside
Spaghetti Al Pomodoro
12.00
Tomato sauce with? Basil & onions
Spaghetti Carbonara
16.00
Classico
Bumbola Con Broccoli E Salsiccia
17.00
Broccoli rabe, Italian sausage, red wine, fontin & cream
Salads​
Caesar Salad
10.00
House specialty caesar made fresh daily, created originally in our sentinel bldg, sf at caesar's grill in 1924
Cho Cho Salad
10.00
Baby​ spinach w/ bacon in asian dressing
Cobb Salad
14.00
A meal in itself
Arugula Salad
9.00
Mixed Green Salad
9.00
Vegetables and Sides​
Spinach
7.00
Sauteed in olive oil w/ garlic
Broccoli Rabe
7.00
Sauteed in olive oil w/ garlic
Table Fries
7.00
Stuffed Mushrooms
8.00
Escarole
7.00
Sauteed in olive oil w/ garlic
White Beans
7.00
Pan Fried Noodles
7.00
Asian Slaw
6.00
Specialty​
Mammarella's Muffaleta
10.00 - 20.00
New oreleans style sandwich w/ ham, genoa salami, mortadella, provolone, swiss, & giardiniera
Aunt Christine's Pettole (Zeppole)
3.00
In white paper bag
Francis's Favorites​
Ask about availability & timing
Rack of Lamb Madame Bali
30.00
This is an American recipe, which i learned from my friend armen baliantz, the lamb racks are marinated in pomegranate juice & white onions for three days, & then grilled on our parrilla. very tender & delicious, w/ rice pilaf
Marrakesh Lamb
42.00
If you ever visit the souk in marrakesh, morocco, you might come across a little man sitting on top of a big pile of rocks. If you order the lamb, he'll reach down & pull out a clay pot that has been covered in embers all night, inside of which is the most tender, falling off the bone lamb you've ever had. The lamb is cooked for 10 hours w/ moroccan spices, a few inches of water, ever had. The lamb is cooked for 10 hours w/ moroccan spices, a few inches of water, & half a pickled lemon. Unbelievable
Classic Fiorentina Steak
95.00
As served of course in florence & in rome, where i learned it. This is a great thick porterhouse steak, grilled perfectly & sliced away from the one certainly my favorite
Chicken Mattone
24.00
This dish, alternately called chicken under the stone or brick, has become popular lately, but often too tame compared to my favorite version. You have to drive out to a restaurant on the outskirts of rome about 45 minutes, & call ahead because this is how long it takes to prepare authentically. I went in the kitchen & watched an old man make it. Half of a chicken, its bones in but crushed, is sauteed in olive oil w/ a little paprika & slices of garlic & is put under an iron weight. All the fat is pressed out of it, & it's fat & crispy on the crushed bones & a little red from the paprika. It is a favorite of my kids as well
L'Ami Louis Gateau De Pommes
16.00
I​ learned to make this potato cake among many other dishes at the great l'ami restaurant in paris. Warning not dietertic! The potatoes are tossed in goose fat & then pressed in to a pan & cooked until crispy brown on the bottom, on the bottom, then put into the oven. Topped w/ fresh chopped parsley & garlic, it's wonderful, & i've never seen any in the USA make correctly
Braciole w/ Rigatonin in Meat Ragu
22.00
This is a favorite from my mother, Italian pennino coppola. wed have Sunday dinner all together in the afternoon, & when i was lucky she'd serve this. thinly sliced beef rolled w/ many ingredients & tied w/ a string. there are many ways of making braciole, & this is the Neapolitan style, because of the pine nuts & raisins. she always made two types together, beef & veal. braciole is beautiful to see & incredible to eat, as we did on Sunday, w/ rigatoni
Habit- Forming Ribs
21.00
I worked as busboy at a polynesian restaurant when i was at ucla film school. My brother had worked there as a carhop before me, & we were all crazy about their, habit forming spareribs. The rumor is that a microscope was pawned for the cost of an analysis of what was habit forming about the formula. It's important to use the sauce so you have the sweet & savory combination. I'd recommend first a navy grog & cho cho salad, & a side of pan fried noodles
Moroccan Bastilla
29.00
I love moroccan? Food, maybe because in enjoy the counterpoint of sweet & savory. The classic bastilla is bow i judge how good a moroccan restaurant is. Is bow i jude how good in moroccan restaurant is. Originally pigeon pie, it can also be made w/ small chickens. Ita takes a long time to cook & when you build the pie, you alternate layers of stirred broth w/ eggs, meat, cinnamon, & powdered sugar. This is my dream food, truly a favorite
Whole Fish in Salt
31.00
If you're fortunate to have a whole fish, you create a thick paste of kosher salt & egg whites, & coat the entire fish about one inch thick. Then put in the oven, & when it begins to turn brown, it is done. It will be brought to your table, & the coating cracked open, letting the steam escape
Mrs. Scoresesse's Lemon Chicken
25.00
Marty's parents always reminded me so much of my own, that i loved to have dinner w/ them. Catherine was the greates cook, & one dish of hers was my favorite. Marty can make it as well, & when he describes how it's done, be always says, you drown the chicken in lemon juice. Then you add garlic, olive oil & plenty of fresh oregano & roast until the chicken is revealed, golden brown
Appetizers​
French Fried Zucchini
10.00
Olives
6.00
Roasted Eggplant
7.00
With raw garlic
Fresh Mozzarella
8.00
With people
Nonna's Anchovies
8.00
Salsiccia Secca & Sopressata
10.00
Salumi basilicata style w/ pettole
Desserts​
Panna Cotta
7.00
Rustic Fruit Tart
7.00
Granita
6.00
Limone, strawberry or chocolate
French Lemon Tart
7.00
Italian's Cream Puffs
7.00
Chocolate Mousse Al Francis Francis
7.00
With or without cream

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Francis Ford Coppola Winery
300 Via Archimedes (Independence Ln)
Geyserville, CA 95441
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