Nearly 10 years ago, Jon Nelson graduated at the top of his class. In computer network administration. But the kitchen kept calling to Nelson, who had already amassed culinary experience in a half-dozen respected California restaurants, including Vertigo, Waterfront, and Oritalia. At last, the executive chef returned to his old profession, and he now helms Sienna’s 3,500-square-foot kitchen. Today’s Reserve selection invites you and a guest to enjoy Nelson’s New-American creations with a three-course dinner that includes:
- Two appetizers
- Two entrees, salads, or pizzas
- One dessert
- Two signature cocktails or two glasses of house chardonnay or cabernet<p>
Nestled within the La Borgata shopping center, Sienna’s atmosphere evokes a feeling of Tuscany with its warm earth tones, high ceilings, and heavy stone and wood furnishings. Once settled into plush, damask dining chairs, guests may choose from 11 signature cocktails, including refreshing watermelon-basil martinis and sparkling strawberry cocktails made with real fruit. By the light of four glowing fireplaces, eyes scan Asian-infused dinner plates, including starters such as crab wontons served with pineapple marmalade. When ordering entrees, diners may choose from the restaurant’s five pizzas, which crisp in the heat of a wood-fired oven, or steer toward specialty dishes such as short ribs braised in house-brewed Sienna ale and accompanied by parmesan potatoes. The spiced pork tenderloin rests amid black cabbage, butternut-squash tortellini, and persimmon jam, and tender soy-ginger-glazed salmon finds a worthy complement in a crunchy pickled ginger-cucumber salad.
Companions end meals sweetly by sharing a finely crafted dessert, such as warm apple empanadas or a caramelized banana-and-coconut crème brûlée. The treats may be enjoyed indoors or on Sienna’s patio, lit by a blazing outdoor fireplace.