per person


Tito’s is passionate about fresh ingredients and respecting the classics.

CUISINE: Italian

Idaho | Coeur d’Alene

115 S. 2nd

Daily, 3pm-9pm

First Course

Foccacia di Recco  | Cracker-thin crust filled with cresenza cheese and topped with honey and balsamic reduction. |V

Shrimp Piccata  | Two jumbo shrimp, artichoke hearts and capers sautéed in a white wine butter sauce and poured over grilled fennel. |GF

Citrus Basil Spaghetti  | Basil pesto, olive oil, garlic and fresh-squeezed lemon, tossed with spaghetti and topped with fine grated Parmesan. |V

Second Course

Pine Nut and Herb Crusted Salmon  | Pan-seared and oven-roasted salmon filet over Parmesan risotto and topped with a cucumber, caper and dill crème fraîche.

Braciole  | Beef, stuffed with Italian sausage, herbs and grated Parmesan, braised in a rustic tomato ragu and served with roasted red potatoes, carrots and red onions. |GF

Sausage and Peppers  | Ground Italian sausage, celery and small-diced green and red peppers sautéed with fresh garlic, tomato purée and poured over angel hair pasta. Fresh grated Parmesan.

Third Course

Fresh Strawberries  | Ripe berries dredged in sour cream and dusted with brown sugar. |GF

Nutmeg and Honey Candied Cashews  |  |GF

Chocolate Mousse  | Chocolate-filled puff pastry topped with raspberry Melba whipped cream and garnished with fresh raspberries. |GF


Slate Creek Brewing Rye IPA  | $5
Coeur d’Alene Cellars  | Chardonnay $7
Coeur d’Alene Cellars  | Table Red $7

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