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YOUR PARTY HERE
LOCATION AND HOURS
21047 GEYSERVILLE AVENUE GEYSERVILLE, CA 95441 707.857.3471
OUR PURVEYORS
Located in the heart of wine country, siblings Domenica and Nicholas Catelli continue the family tradition of serving delicious food to Geyserville and its surrounding communities since 1936.
CLICK TO SEE HISTORY OF CATELLI'S
CLICK TO SEE CATELLI'S TODAY
Nonnie’s Minestrone Cup $3.95 Bowl $6.95
Based on Virginia’s original recipe. Hearty soup filled with cannellini, navy, garbanzo beans and veggies finished with Parmesan
Organic Truffle Fries $7.00
Organic house-cut fries tossed in truffle oil, lemon zest, red chili flake, salt, pepper, Italian parsley & Parmesan cheese
Artichoke and Pesto Dip $8.95
Filled with artichokes & cheese, served hot out of the oven with crostini
Burrata & Prosciutto $14.95
Triple cream mozzarella, grilled bread with Dry Creek Olive Oil, Italian prosciutto & wild arugula
Garlic Bread $5.50
Jack’s Covelo Beef Meatball Sliders $10.95
3 mini sliders with tomato sauce, organic free-range Covelo beef, house made pork sausage and a bit of Parmesan
Fried fresh Monterey Bay calamari $12.50
served with a tomato and garlic dipping sauce (available spicy)
Fresh Clams $13.50
Red or white sauce, garlic and herbs
Catelli’s Salad $5.50 / $9.95
Organic chopped romaine, garbanzos, celery, carrot and Catelli’s original house dressing
Catelli’s Caesar $5.50 / $9.95
Organic romaine and escarole with basil, house-made croutons and our lemon-parmesean dressing
dc’s Salad $4.95 / $8.95
Organic greens of the moment, romaine, and fresh herbs with Sparrow Lane Golden Balsamic and Dry Creek Olive oil
Beet Salad $9.95 / $5.50
Slow roasted organic beets with Belgian endive & arugula
Zinfandel
AVV, Temptation, SC, '09
Murphy-Goode, Liar's Dice, SC, '08
Seghesio, SC, '09
Sbragia, Gino's Vineyard, DCV, '08
Rafanelli, DCV, '09
Valdez, Quinn Vineyard '07
Carlisle, Papera Ranch '08
Syrah
Unti, DCV, '07
Valdez, Landy Vineyard '07
Merlot
Alexander Valley Vineyards, AV, '08
Trentadue, AV, '08
Mill Creek, DCV, '05
Red Varietals
Peter Michael Lev Pavots, Knight's Valley '07
Unti, Rose of Grenache, SC, '10
L. Preston L.P. Red, DCV, '09
Lago di Merlo Sonomatage, DCV, '05
Sausal Sangiovese, AV, '08
Frick Cinsaut, DCV, '06
Meeker, Cabernet Franc, AV, '05
Meeker, Malbec, Chalk Hill, '06
Lago di Merlo Barbera, DCV, '06
RED BY THE GLASS
MacMurray Pinot Noir, SC, '09
Davis Bynum Pinot Noir, RRV, '09
Pedroncelli Morris Fay Cabernet, AV, '07
Alexander Valley Vineyards Cabernet, AV, '09
Pedroncelli Mother Clone Zinfandel, DCV, '09
Dancing Lady Zinfandel, Fred Passalacqua Family, '08
Route 128 Syrah, Opatz Family Vineyard, '07
Fritz Syrah, DCV, '08
Chelsea Goldschmidt Merlot, DCV, '09
Sbragia Merlot, Home Ranch, DCV, '08
Pedroncelli Dry Rose of Zinfandel, DCV, '09
Marietta Old Vine Red Lot 53
Stryker Sangiovese, AV, '07
Lago di Merlo, Sangiovese, DCV '09
RED BOTTLES
Pinot Noir
Twomey, SC, '09
Rochioli, RRV, '09
Siduri, Pisoni Vineyard, Santa Lucia Highlands '09
Paul Hobbs, Hyde Vineyard '08
Zepaltas, Sonoma Coast '08
Zepaltas, La Cruz, Russian River '08
Cabernet Sauvignon
Rodney Strong, SC, '08
Clos Du Bois, Sonoma Reserve, AV, '07
Coppola, Director's Cut, AV, '08
Sbragia, Andolsen Vineyard, DCV, '07
Silver Oak, AV, '06
Gold Medal Winner
Best Wine List Casual Dining
-Sonoma County Harvest Fair
WHITE BY THE GLASS
Mill Creek Sauvignon Blanc, DCV, '09
Ferrari Carano Fume Blanc, SC, '10
Michael Sullberg Chardonnay, California, '09
Pellegrini Unoaked Chardonnay, RRV, '09
Foggy Valley Chardonnay, RRV, '08
Geyser Peak Pinot Grigio, California, '09
Dry Creek Vineyard Chenin Blanc, Clarksburg, '09
Hawley Viognier, SC, '10
Trattore Roussane, DCV, '09
J Brut Cuvee 20 Sparkling, RRV, NV
Ramazzotti Frizzante Sparkling, DCV, '09
WHITE BOTTLES
Fume/Sauvignon Blanc
Mauritson, DCV, ‘09
Sbragia, Home Ranch, DCV, '09
Chardonnay
Souverain, AV, '08
Gallo, Laguna Ranch, RRV, '07
Clos Du Bois, Sonoma Reserve, RRV, '08
Jordan, RRV, '08
White Varietals
Seghesio Pinot Grigio, RRV, '09
SPARKLING
Iron Horse, Wedding Cuvee, Grass Valley, '06
DESSERT WINES
Meeker, Fro Zin, SC, '05
Meeker, Tutu Luna, California, '03
Pedroncelli Vintage Port, DCV, '05
Ramazzotti Rapport, SC, '07
DANCING LADY WINES
LAGO DI MERLO WINES
DANCING LADY WINES, SONOMA
Shortly after the Civil War, Francesco Passalacqua, arrived in California from San Lorenzo della Costa, Italy. Like many Italian immigrants during this time, Francesco settled in Sonoma County hoping to achieve the American Dream. He financially supported himself by selling produce from a vegetable wagon. By 1896 Francesco had earned enough money to purchase a ranch in Alexander Valley for the cost of ten gold coins. Francesco and his son Emil, planted Zinfandel grapes on this ranch. Emil used the grapes from those vines to make wine at the then family owned Fitch Mountain Winery and Oliveto Winery.
Emil owned and managed this ranch. He married Camille Young, and they raised their children on this land. Today, Emil's son, Fred, oversees the day-to-day operations of the vineyard. Under Freds ownership and management, the vineyard now includes varietals such as Merlot, Syrah, trellis Zinfandel as well as the original old vine Zinfandel.
Dancing Lady Wines was founded in 2005. The wine produced today is made from the original Zinfandel vines planted by Francesco and Emil. With Fred's expertise as a viticulturalist, the original old vines continue to yield the highest quality grapes in the area. Emil's granddaughter and Fred's eldest daughter, Gia, follows in her grandfather's footsteps as the winemaker for Dancing Lady Wines.
Dancing Lady Wines is the result of the Passalacqua's love for family, heritage, and land as they continue a family legacy started so many years ago.
BOOK YOUR EVENT!
Rehearsal dinners
Wedding receptions
Baby showers
Birthdays
Anniversaries
Holiday parties
Corporate meetings
Memorial services
Call or email for information
707.857.3471
catellisevents_gmail.com
Learn more about Geyserville here !
Hours of Operation (Winter)
Monday
Closed
Tuesday through Thursday:
11:30am - 8pm
Friday
11:30am - 9pm
Saturday
12:00pm - 9pm
Sunday
12:00pm - 8pm
21047 Geyserville Ave.
Geyserville, CA 95441
Click for Google Map
In 1936, Catelli's was opened by Santi and Virgina Catelli. Seen here, the restaurant was originally know as "The Rex" (the "king" as translated from Latin). Looking for a inexpensive solution, Santi purchased the "REX" sign from local sign-maker who was looking to get rid of this commissioned but unclaimed sign.
The Rex eventually became "Catelli's The Rex". Though now just "Catelli's", we have incorporated a crown into our logo. Long-time locals, however, still refer to the restaurant as "The Rex". See the gallery for more pictures from past.
Click the gallery for more pictures from the past
Domenica Catelli
Domenica Catelli has positively influenced the way millions of families eat and prepare food across the United States with her tasty, easy, and healthy approach to cooking.
Domenica is a recurring judge on Iron Chef America, a guest on CBS News and Oprah and Friends, with Dr. Oz on XM radio, an expert for WebMD.com, and has been featured in Southern Living Magazine, WebMD magazine and Oprah.com. She is the national spokesperson for the Organic Trade Association and has been the brand ambassador and chef spokesperson for several organic, healthy products, including Safeways O Organics line. Celebrities and VIPs such as Oprah Winfrey, Julia Roberts, John Travolta, and Nelson Mandela have enjoyed her food. She has helped companies further their goals of education, outreach, and going green, including Stonyfield Farms, T-Mobile, and Cooking Light. Domenica is also a member of the chef advisory board of the non-profit organization Common Threads.
Her first cookbook, Mom-a-licious: Fresh, fast, family food for the hot mama in you! garnered the support of renowned pediatrician Dr. Alan Greene and Americas Favorite Doctor, Dr. Mehmet Oz. More than a cookbook, Mom-a-licious captures the heart of healthy eating for families and a stick with it mentality that leads to less fussy eating for children.
During her childhood in Sonoma county wine country, her senses were filled with the memories of fresh, seasonal food. She has created unforgettable menus for several restaurants in California from Laguna Beach to the beautiful Mendocino coast, where she served as executive chef of the organic restaurant Ravens at the Stanford Inn with featured recipes from the estates three-acre garden. Domenica reopened her family restaurant, Catellis, with her brother, Nicholas in Geyserville, California in winter 2010. Catellis originally opened in 1936 in the heart of wine country and now features three generations of Catelli family recipes.
Nicholas Catelli
Nicholas Catelli started working in Guy Fieris restaurants in Santa Rosa 14 years ago. He moved up to cook, bartend, and eventually manage several Johnny Garlic and Tex Wasabi restaurants in Sonoma County.
Domenica’s Sauce $12.50
A new family secret: organic tomato, garlic and extra virgin olive oil is all we’ll tell you add meatballs $4.95
Butter Garlic $12.50
Not just for kids! Parmesan & fresh Italian parsley make this dish delish
Richard’s Meat Sauce $13.95
The meat sauce of the old and new millennium, a bit of everything equals a lot of goodness
Michael’s Pasta $16.50
Penne with housemade sausage, mushrooms, Domenica’s sauce & moscarpone
Catelli’s Ravioli $15.50
They’re back and better than ever! Meat or Cheese filling with butter garlic, dc’s sauce or meat sauce
Pasta of the Moment $MP
Inspired by the season and our local organic gardens
Spaghetti and Clams $16.50
Fresh clams with red or white sauce
Lasagne $16.95
Truly Italian style...10 paper thin layers of hand-made pasta, organic tomato sauce, ricotta and herb cheese filling. Surprisingly light and hearty at the same time. Finished with tomato sauce.
Add meat sauce $1.50
Bowl of Creamy Polenta
With Domenica’s sauce $8.95
With Richard’s meat sauce $9.95
SPECIALS
The Ultimate Burger $12.95
We grind our meat, grill and serve it on a toasted ciabatta bun with organic fries
add Pt.Reyes blue $2.50 Laura Chenel goat cheese $1.50 Pepper Jack $1.50
bacon $2.00 mushrooms $1.50
Meatball Sandwich $13.95
Jacks organic Covelo beef and house made sausage with tomato sauce and served with organic fries
Grilled Pesto Chicken Sandwich $11.95
Organic grilled pesto chicken breast served on a toasted ciabatta bun with Italian style slaw, sun-dried tomato pesto and organic fries
add Pepper Jack $1.50 add Laura Chenel Goat cheese $1.50
Grilled Portabello “Burger” $11.95
Portabello brushed with balsamic, grilled and served on a toasted ciabatta bun with goat cheese, arugula, sun-dried tomato pesto and organic fries
Nick’s Sandwich $15.95
Toasted sourdough, Burratta, prosciutto, tomato, arugula, basil, Dry Creek Olive Oil, red sweet onion & Balsamic reduction. Served with organic fries
Chicken Sauté Sec $16.50
A Catelli’s classic. 3 pieces of bone-in Rocky Chicken, rosemary, garlic, mushrooms and white wine served with soft polenta and chard. (Vegetarian option available)
Grilled Natural Bone-in Ribeye $32.00
A 16oz. steak served with Catelli’s spice rub, organic fries or herbed
Yukon gold potatoes and seasonal vegetables
We use local, organic and sustainable products
Hollah-pear-ño
Local René Alambic Pear Liquer, Tuaca, Cynar, fresh grapefruit juice and muddled jalapeño $11
Pom-olitan
A twist on the classic cosmo. Absolut Vodka, POM pomegranate juice & a fresh squeeze lime $9
Smokey Mary
dc’s house made organic Bloody Mary mix with Hangar 1 Chipolte Vodka $10
Nick Tai
Locally made René Alambic Rum, Disaronno, fresh squeezed orange juice, Catelli’s organic sweet and sour, young coconut milk and a float of Meyer’s Dark Rum $12
Richard’s Manhattan
Not a fan of whiskey? Don’t worry Richard fixed that for you! A perfect blend of Korbel brandy and Cinzano sweet vermouth. $8
Mom-a-licious™ margarita
A seasonal treat from dc’s heart! Casa Noblés Blanco Organic Tequila, organic strawberries, mint from our garden, fresh lime & Catelli’s organic sweet & sour, finished with a spicy salted rim $11
Thyme for a peach
High West Peach Vodka, High West Double Rye Whiskey, a bit of fresh thyme from our garden & Catelli’s organic sweet & sour $11
Smokey and the Bandito
Casa Noblés Blanco Organic Tequila, fresh squeezed orange juice, Nick’s home-made smoked pineapple-jalapeño purée with a spicy salted rim $12
LAGO DI MERLO VINEYARDS & WINERY
Harry Merlo Sr. began at the age of five crushing grapes with his feet below the railroad tracks in the Italian section of Stirling City, California. His Father, Giuseppe Merlo, an Italian immigrant, was considered the wine steward of the High Sierra lumber town. He would set a washtub on the woodshed floor and dump into it a 50-pound lug of zinfandel grapes and young Harry would begin to stomp. Thus began his association with the wine industry. Harry has often said that he qualifies as a connoisseur of wine because he has purple feet.
The tradition continued with the acquisition of Harry’s vineyard near Geyserville, California in 1965. In the mid 1960’s he delivered his first truckload of grapes to Italian Swiss Colony Winery. They weighed his truck and gave him a receipt priced at $50 per ton.
Family interest in winemaking led his son, Harry Jr., to study viticulture and enology at California State University, Fresno. Following graduation, Harry Jr. ultimately became Manager of Lago di Merlo Vineyards & Winery at the Merlo Ranch in Sonoma County.
Under his third generation leadership, the Merlo’s expanded the vineyard to over 200 acres.
STARTERS
PASTA
MAIN
Not Your Mama’s Brussels Sprouts $7.95
A recipe from DC’s cookbook. Organic sprouts sautéed with pancetta, garlic, thyme & chili flakes.
OSMAN Farms Rabbit Crostini $8.95
Smokey Geyserville rabbit quickly wood grilled then braised with herbs, garlic and shallot topped with pomegranate and arugula.
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Pasta of the Moment $18.95
Spaghetti with Dungeness Crab, garlic butter and a touch of organic tomato sauce.
Slow Braised Organic Beef short ribs $17.95
Covelo free range beef cooked with red wine, onion, garlic and herbs. Served over a Yukon gold potato cake.
California Coast Halibut $28.95
Pan seared and finished with a dill crème fraiche, pickled shallot pea shoots and pomegranate. Served with organic pink rice.
