Gallo Nero PDX :: Menu

Daily Lunch and Dinner specials available
Wide selection of Italian Red and White wines

» See the full wine list

Gli antipasti

Pane e Olio

Pearl Bakery ciabatta and olive oil 3


Selection of cured meats served with Castelvetrano olives 12


Selection of italian cheeses served with fruit 10

Crostini di polenta

porcini, meat sauce and cheese on crispy polenta 10

Salsiccia e stracchino

italian sausage and “cream” cheese 8


bruschetta with garlic and olive oil and chopped tomatoes 7

Gorgonzola e Noci

sweet gorgonzola cheese and walnut on toast 7


chicken liver pate', capers and anchovies 7

Funghi Porcini

porcini mushroom bruschetta 8

Bruschetta Mista

sample of 2 or 3 bruschetta 7/10

Le insalate

Radicchio e Farro

radicchio served with chilled spelt, red onion puree' and balsamic reduction 10

Verza e Asparagi

shaved green cabbage with steamed asparagus and gorgonzola dressing 10

Caprese a Modo Nostro

buffalo mozzarella, tomato jam and basil 10

Finocchio, Barbabietola e Arancia

Fennel, beets and oranges salad 10


sauteed shrimp served on greens with thyme, lemon and mustard seeds dressing 10

Insalata di Cavolo, Pere e Noci

tuscan recipe with blanched black kale, pears and walnut 10

I primi


traditional Tuscan homemade pasta sauteed with pancetta and pecorino 14


fresh homemade pasta layered with besciamel and meat sauce 16

Penne, Prosciutto e Rucola

penne sauteed with prosciutto, garlic, arugula and a touch of cream 14


tagliatelle sauteed in traditional Italian meat sauce 14

Ravioli alla Pera

pears, ricotta and mascarpone stuffed homemade pasta sauteed with butter and sage 16

Tortelli di Patate

typical Florentine shaped pasta stuffed with potatoes tossed in garlic and olive oil 15 or meatsauce18

Risotto ai Porcini

rice and dried porcini mushrooms cooked in vegetable broth 16

Pasta e Fagioli

maltagliati cooked with garlic, tomato and beans 14

Degustazione Pasta

sample of 2 pasta 15

sample of 3 pasta 20 (one combination per table)

Le zuppe


Florentine bread and vegetables stew 8


home made stuffed pasta with meat cooked in broth 12  or sauteed with ham and cream 14

Zuppa del Giorno

soup of the day 6

I secondi

Fiorentina (*)

20oz grass fed beef porterhouse grilled medium rare 30

Filetto (*)

tenderloin of local, grass-fed beef in a Chianti reduction 26

Scaloppina (*)

pan-cooked floured chicken breast in a white wine reduction and garlic 16

Medaglioni al Pepe Verde (*)

pan roasted pork tenderloin medallions with green peppercorns and cognac sauce 18

Fagioli all'Uccelletto

borlotti beans cooked with garlic rosemary, tomato sauce and sausages 16

Arrosticini (*)

red wine marinated lamb roasted on skewers 16

Spiedino di Mare

large shrimp and fresh calamari roasted on skewer 18


Livornese traditional shellfish and seasonal fresh fish stew 20

I contorni

Verdure al Forno

roasted seasonal vegetables 6

Fagioli al Coccio

cannellini beans cooked with garlic and rosemary 6

Patate Arrosto

roasted potatoes 6


fresh spinach sauteed with onion and cherry tomatoes 6


three pieces of crispy polenta 6

I dolci

Torta della Nonna

pie crust, lemon custard and pine nuts 8


sponge cake soaked with alchermes, filled with cream and mousse 8

Tiramisu' (*)

sponge cake with mascarpone, coffee and strega liquor 8

Torta Caprese

flourless chocolate cake with almond and walnuts 8

Torta di Mele

apple torte served warm with gelato 8

Cantucci e VinSanto

traditional tuscan biscotti with dessert wine 8


chocolate, sweet cream or hazelnut 3 one scoop 5 for two


sweet cream and coffee 4 chocolate and cognac 6


Dolci Assaggi

sample of 2 or 3 desserts 10/12

Specials of the day

(*) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
gluten free option available

organic and local ingredients when available
20% gratuity added for party of 6 or more
$20 corkage fee