Seasonal Italian Cuisine
http://www.poggiotrattoria.com/
777 Bridgeway at the Casa Madrona Hotel – Sausalito

This was our first dinner out in Marin County, CA. We were FLABBERGASTED at the low price!! We really ate quite a bit of food at Poggio. It was a very busy spot and we had to wait even for our reserved table, but it was totally worth it.

Our favorite was the bruschetta with housecured sardines, artichoke and wild nettle pesto. Of course this was our first time having the local seasonal sardines, but after trying them in a few other spots we found Poggio to have the best preparation. Also outstanding was the burrata (mozzarella with a cream/mozzarella center), sun dried tomato puree and grilled ciabatta.

I suggest doing the pasta course, as it is house made and out of this world. But ask for the small portion. You won’t be able to eat a full portion and do an entree. We just shared absolutely every dish because they all must be tasted. So simple, so fresh. Check on the specials of the day. We had a fantastic roast suckling pig. Mmmm.

MENU:
DeLoach Pinot Noir – Russian River Valley 44.
A N T I P A S T I
Burrata homemade burrata, sun dried tomato puree and grilled ciabatta 11.
Polpettine wood-fired lamb meatballs, rapini, tomato, ricotta salata 9.
Bruschetta grilled bread with housecured sardines, artichoke and wild nettle pesto 8.
P R IMI
Gnudi spinach ricotta “pillows” with beef ragu and parmigiano 9./15.
Ripieni ricotta and pecorino filled pasta with wild nettles and peas 11./17.
Radiatore braised pork shoulder with fresh chickpeas, mint and breadcrumbs 11./17.
S P E C I A L
Spiedo roast suckling pig 19.