Dinner Menu

5:00 – 8:00

Antipasti

Tuscan Tray
Prosciutto di Parma, Prosciutto Cotto (Italian cooked ham), Soppressata salame, & Mortadella
accompanied by Parmigiano Reggiano, Brie with chili-infused honey, & Boursin.
Served with seasonal jam, grapes, olives, & crostini. 25.12

Mussels
One pound shell-on mussels steamed in a white wine
and garden-fresh basil pesto sauce 15.12

Caprese Δ
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil
and sprinkled with a touch of oregano 9.12

Goat Cheese Torta Δ
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto
and sundried tomatoes 9.12

Brie en Croûte Δ
Brie cheese encased in pastry puff, oven-baked
and served with seasonal jam and crostini. 9.12

Parmesan Artichoke Dip Δ
With cheddar cheese, served warm with crunchy crostini bread for dipping 9.12

Bruschetta Δ
Crunchy French baguette topped with our garden-fresh basil pesto, chopped Roma tomatoes,
thinly sliced eggplant and Asiago cheese, oven-baked 12.12

Soups & Salads

Tuscan Tomato Soup Δ or Soup of the Day Cup 4.12; Bowl 6.12

Add chicken, shrimp or salmon to any salad for 6.12

House Salad Δ
Fresh field greens with carrots, cucumbers and house-made croutons 6.12
Dressings – Ranch, Creamy Gorgonzola, Italian, Balsamic or Raspberry Vinaigrette,
Honey Mustard, Oil and Vinegar, Thousand Island.

Caesar Salad
Crisp romaine lettuce tossed in our house-made Caesar dressing
with parmesan cheese and croutons 8.12

Dodici Salad Δ
Fresh field greens tossed in honey-lime vinaigrette
with dried cranberries, walnuts and feta cheese crumbles 9.12

Entrée Salads

Dodici Bowl
Cumin & coriander couscous with dried cherries, spiced roasted chickpeas, cherry tomatoes,
olives, cucumber, avocado pesto, pine nuts, & field greens in a lemon vinaigrette. 15.12

Salmon Salad
8 oz Atlantic salmon filet glazed with local maple syrup & soy sauce
topped with toasted sliced almonds and served on a bed of field greens
tossed in lemon vinaigrette. 22.12

Tagliata
Grilled and sliced 10 oz ribeye steak laid on a bed of field greens,
drizzled with balsamic reduction and topped with shaved parmesan. 24.12

Burgers
Served with french fries.
Add a cup of soup for 3.12 ~ Add a house salad for 5.12
Add a Caesar salad for 7.12 ~ Add a Dodici salad for 8.12

Dodici Burger
8 oz grilled Angus chuck, lettuce, tomato, toasted brioche bun. 15.12
Cheese options: cheddar, smoked gouda, havarti, swiss, gorgonzola, and mozzarella.

Deluxe Dodici Burger
Topped with a peppered bacon & onion jam, over-easy egg, cheddar cheese & BBQ sauce. 16.12

Beyond Burger Δ
Plant-based burger, lettuce, tomato, toasted brioche bun. 15.12
Cheese options: cheddar, smoked gouda, havarti, swiss, gorgonzola, and mozzarella.

Pasta

Spinach Ravioli Δ
Classic spinach & ricotta stuffed ravioli with choice of sauce:
1. Meat Lover’s – a classic Italian beef & pork tomato sauce topped with bacon
2. Rosé – tomato-cream sauce (vegetarian)
3. Caprese – fresh chopped mozzarella, tomatoes & basil with olive oil (vegetarian) 18.12

Lobster Ravioli
Lobster stuffed ravioli in a roasted red pepper,
chipotle and smoked gouda cream sauce 18.12

Meat Lover’s Fettuccine
Classic Italian beef & pork tomato sauce tossed with
fettuccine and topped with bacon. 18.12

Chicken Limone
Lemon cream sauce with organic baby spinach over penne
with chicken deglazed in white wine reduction 18.12

Spaghetti & Meatballs
Hearty house-made Italian meatballs served over spaghetti and our house-made
sugo di pomodoro, topped with mozzarella cheese and oven-baked 19.12

Tortellini Δ
Stuffed pasta in a parmesan cream sauce with peas and prosciutto.
Choose from beef or cheese-stuffed, or a little of both 18.12

Shrimp Asiago
Pan-seared shrimp in a fresh tomato
and asiago cream sauce over fettuccine 19.12

Lasagna
Pasta sheets layered with a rich tomato sauce and seasoned house-ground Angus beef,
topped with mozzarella and oven-baked. 19.12

Entrées
Served with vegetables of the day
and your choice of whipped potatoes, gnocchi, or french fries.

Atlantic Salmon
8 oz salmon filet with choice of preparation:
1. Blanketed with a thin layer of julienne cut potatoes, oven-baked
and topped with raspberry champagne coulis
2. Baked with white wine and topped with a lemon dill butter   25.12

Chicken Roulade
“100 things you have to eat before you die” Des Moines Register 2006
Lightly breaded breast of chicken stuffed with spinach and smoked Gouda,
oven-baked and topped with a honey-Dijon butter 24.12

Pork Loins
Two 5oz bacon-wrapped pork loins,
grilled and topped with a chili-infused local honey 21.12

Duck
Roasted half duckling served with an orange-rosemary glaze 36.12

Ribeye Steak
10oz ribeye steak served grilled with olive oil and cracked salt & pepper 26.12

Filet Mignon
8oz filet served grilled with special toppings.
Please ask us for tonight’s preparation 36.12

Eggplant Parmesan Δ
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella
and our house-made sugo di pomodoro. As entrée OR over spaghetti 19.12

Chicken Parmesan
Panko crumbs breaded breast of chicken pan-fried, baked and topped with mozzarella
and our house-made sugo di pomodoro. As entrée OR over spaghetti 19.12

Δ Marked items are or can be made vegetarian • Please notify your server if you have any food allergies
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Add a side salad or soup to any Pasta or Entrée

Tuscan Tomato Soup OR Soup of the Day +3.12

House Salad +5.12
Dressings: Italian, Ranch, Honey Mustard, Gorgonzola,
Balsamic or Raspberry Vinaigrette, 1,000 Island, Oil & Vinegar.

Caesar Salad +7.12

Dodici Salad +8.12

Sides

Vegetables of the Day 4.12

Whipped Potatoes 4.12
Mashed potatoes whipped with cream, butter, and chives.

Gnocchi 5.12
Italian potato-pasta dumplings tossed in olive oil and parmesan.

French Fries 4.12