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Francis Ford Coppola Winery

Winery, Wine Bar, and Italian Restaurant

Geyserville

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1,064 Photos

Food 9

Food

Everyday Classics

Hamburger or Cheeseburger

13.00

Served w/ French fried zucchini, & condiments

Short Ribs Argentine Style

21.00

Tira de asado, chimichurri sauce

Veal Chop

29.00

Uncle Mikey's Sausage Sandwich

10.00

San gennaro style w/ peppers & onions

New York Strip Steak

25.00

Grilled Salmon

18.00

Grilled Vegetables

12.00

With rice

Pizza and Pasta

Authentic Neapolitan pizza

Pizza Quartto Formaggi

16.00

Gorgonzola, fontina, mozzarella & taleggio

Pizza Funghi E Salsiccia

18.00

Italian sausage, mushrooms mozzarella & grated parmigiano

Calzone Italia

17.00

Ricotta, ham & mozzarella

Penne Alla Puttanesca

15.00

Tomato sauce with? Olives, capers, & garlic

Linguine Alle Vongole

17.00

Fresh clams

Rigatoni & Meatballs

18.00

Pizza Luigino

15.00

Tomato, mozzarella, oregano? And basil

Pizza Sofia

17.00

Arugula, prosciutto & shaved parmigiano

Pizza Vesuvio

18.00

Half-folded w/ ricotta, ham, & salami on the inside, mozzarella, ham, mushrooms, black olives & artichokes on the outside

Spaghetti Al Pomodoro

12.00

Tomato sauce with? Basil & onions

Spaghetti Carbonara

16.00

Classico

Bumbola Con Broccoli E Salsiccia

17.00

Broccoli rabe, Italian sausage, red wine, fontin & cream

Salads

Caesar Salad

10.00

House specialty caesar made fresh daily, created originally in our sentinel bldg, sf at caesar's grill in 1924

Cho Cho Salad

10.00

Baby spinach w/ bacon in asian dressing

Cobb Salad

14.00

A meal in itself

Arugula Salad

9.00

Mixed Green Salad

9.00

Vegetables and Sides

Spinach

7.00

Sauteed in olive oil w/ garlic

Broccoli Rabe

7.00

Sauteed in olive oil w/ garlic

Table Fries

7.00

Stuffed Mushrooms

8.00

Escarole

7.00

Sauteed in olive oil w/ garlic

White Beans

7.00

Pan Fried Noodles

7.00

Asian Slaw

6.00

Specialty

Mammarella's Muffaleta

10.00 - 20.00

New oreleans style sandwich w/ ham, genoa salami, mortadella, provolone, swiss, & giardiniera

Aunt Christine's Pettole (Zeppole)

3.00

In white paper bag

Francis's Favorites

Ask about availability & timing

Rack of Lamb Madame Bali

30.00

This is an American recipe, which i learned from my friend armen baliantz, the lamb racks are marinated in pomegranate juice & white onions for three days, & then grilled on our parrilla. very tender & delicious, w/ rice pilaf

Marrakesh Lamb

42.00

If you ever visit the souk in marrakesh, morocco, you might come across a little man sitting on top of a big pile of rocks. If you order the lamb, he'll reach down & pull out a clay pot that has been covered in embers all night, inside of which is the most tender, falling off the bone lamb you've ever had. The lamb is cooked for 10 hours w/ moroccan spices, a few inches of water, ever had. The lamb is cooked for 10 hours w/ moroccan spices, a few inches of water, & half a pickled lemon. Unbelievable

Classic Fiorentina Steak

95.00

As served of course in florence & in rome, where i learned it. This is a great thick porterhouse steak, grilled perfectly & sliced away from the one certainly my favorite

Chicken Mattone

24.00

This dish, alternately called chicken under the stone or brick, has become popular lately, but often too tame compared to my favorite version. You have to drive out to a restaurant on the outskirts of rome about 45 minutes, & call ahead because this is how long it takes to prepare authentically. I went in the kitchen & watched an old man make it. Half of a chicken, its bones in but crushed, is sauteed in olive oil w/ a little paprika & slices of garlic & is put under an iron weight. All the fat is pressed out of it, & it's fat & crispy on the crushed bones & a little red from the paprika. It is a favorite of my kids as well

L'Ami Louis Gateau De Pommes

16.00

I learned to make this potato cake among many other dishes at the great l'ami restaurant in paris. Warning not dietertic! The potatoes are tossed in goose fat & then pressed in to a pan & cooked until crispy brown on the bottom, on the bottom, then put into the oven. Topped w/ fresh chopped parsley & garlic, it's wonderful, & i've never seen any in the USA make correctly

Braciole w/ Rigatonin in Meat Ragu

22.00

This is a favorite from my mother, Italian pennino coppola. wed have Sunday dinner all together in the afternoon, & when i was lucky she'd serve this. thinly sliced beef rolled w/ many ingredients & tied w/ a string. there are many ways of making braciole, & this is the Neapolitan style, because of the pine nuts & raisins. she always made two types together, beef & veal. braciole is beautiful to see & incredible to eat, as we did on Sunday, w/ rigatoni

Habit- Forming Ribs

21.00

I worked as busboy at a polynesian restaurant when i was at ucla film school. My brother had worked there as a carhop before me, & we were all crazy about their, habit forming spareribs. The rumor is that a microscope was pawned for the cost of an analysis of what was habit forming about the formula. It's important to use the sauce so you have the sweet & savory combination. I'd recommend first a navy grog & cho cho salad, & a side of pan fried noodles

Moroccan Bastilla

29.00

I love moroccan? Food, maybe because in enjoy the counterpoint of sweet & savory. The classic bastilla is bow i judge how good a moroccan restaurant is. Is bow i jude how good in moroccan restaurant is. Originally pigeon pie, it can also be made w/ small chickens. Ita takes a long time to cook & when you build the pie, you alternate layers of stirred broth w/ eggs, meat, cinnamon, & powdered sugar. This is my dream food, truly a favorite

Whole Fish in Salt

31.00

If you're fortunate to have a whole fish, you create a thick paste of kosher salt & egg whites, & coat the entire fish about one inch thick. Then put in the oven, & when it begins to turn brown, it is done. It will be brought to your table, & the coating cracked open, letting the steam escape

Mrs. Scoresesse's Lemon Chicken

25.00

Marty's parents always reminded me so much of my own, that i loved to have dinner w/ them. Catherine was the greates cook, & one dish of hers was my favorite. Marty can make it as well, & when he describes how it's done, be always says, you drown the chicken in lemon juice. Then you add garlic, olive oil & plenty of fresh oregano & roast until the chicken is revealed, golden brown

Appetizers

French Fried Zucchini

10.00

Olives

6.00

Roasted Eggplant

7.00

With raw garlic

Fresh Mozzarella

8.00

With people

Nonna's Anchovies