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OPEN MON-THURS: 10AM-6PM
OPEN FRI-SUN: 9AM-6PM
Outside food and wine not permitted on property. We have everything you need for a wine country picnic.
Olive Oil — 3/4 cup
Yellow Onion, Diced — 1
Red Onion, Diced — 1
Carrots, Diced — 4
Celery Stalks, Diced — 4
Salt — to taste
Pepper — to taste
Red Bell Pepper — 2
Leeks, Diced — 1
Fennel, Diced — 1
Jalapenos, Chopped — 6
Tomato Paste — 2 tbsp
San Marzano Tomatoes, Puréed — 28 oz
Fish Stock — 2 cups
Garlic, Chopped — 6 heads
Water — 1 quart
Clam Juice — 1 cup
V. Sattui Red Wine — 1 bottle
Red Pepper Flakes — 1/2 tsp
Fennel Seeds — 1 tsp
Bay Leaves — 1-2
Sliced Lemons — 2
Clams — 2 dozen
Muscles — 2 lbs
Chopped Halibut — 2 lbs
Scallops — 1 lbs
Calamari in Buttermilk — 2 lbs
Shrimp — 2 lbs
Dungeness Crab — 4 lbs
In a large pot heat olive oil over medium heat, then add onions, carrots, and celery. Cook until soft and translucent. Add salt and pepper, red bell peppers, leeks, fennel, 6 chopped jalapenos peppers, and allow to cook down. Add tomato paste, puréed tomatoes, fish stock, garlic and let simmer a few minutes. Add water, and let simmer for 20 minutes. Add clam juice, red wine, red pepper flakes, bay leaves, and sliced lemon.
After lemons have cooked down, remove the rinds. Put a strainer inside the pot, and add clams and mussels. Cook until they open, then remove strainer and set aside.
Add halibut and scallops to pot, let simmer a few mins. Add calamari, then shrimp.
To plate, add some of the Cioppino broth to a pan, add Dungeness crab, the cooked clams and mussels, and some of the seafood from the pot until hot. Spoon into a bowl.
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OPEN FRI-SUN: 9AM-6PM
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