Our chefs use only the freshest, highest quality ingredients and family recipes that have been passed down from generation to generation. As a result, our menu is constantly changing to take advantage of the seasonality of our ingredients so you can rest assured there’ll always be a new flavor or dish to try. Daily menu changes may not be reflected in the menu below.


Crisp Insalata of Clipped Greens 12
Artichokes Three Ways, Lemon Shallot Vinaigrette, White Truffle Oil, Wheat "Crostini"

Prosciutto di Parma 14
Stuffed w/Asparagus, Teeny Greens, Fontina Cheese, Shaved Fennel Scallion Vinaigrette (GF)

Buffalo Mozzarella 14
Heirloom Tomatoes, Fresh Basil (GF)

Pear "Carpaccio" 10
Gorgonzola, Teeny Greens, Aged Balsamic (GF)

Seared Diver Scallop 14
w/ Goat Cheese and Cauliflower Puree, Tomato and Saffron Vinaigrette

Eggplant Terrine 10
Smoked Mozzarella, San Marzano Tomato Ragu, Basil (GF)

Yellow Fin Tuna and Salmon "Crudo"*  15
House Cured Salmon, Yellow Fin Tuna, Cress Greens, Quail Eggs, Lemon and EVOO (GF)

Pan Seared Foie Gras 22
Crispy Phyllo Basket, Roasted Apples, Duck Confit, Gorgonzola Crema, Port Wine Reduction

Tuscan Cured Meats w/ Arancini 15
Artisanal Italian Cured Meats w/ Shaved Parmigiano



Flat Bread Style, Fired in our Wood Fire Neapolitan Brick Oven

Shrimp 16
Roasted Garlic, Cherry Tomatoes, Chili Flake, Fontina, Arugula

Figs and Duck Confit 15
Fontina and Gorgonzola Cheeses, Aged Balsamic

Local Corn & Chanterelle 18
Heirloom Tomato, Fontina Cheese


**Pasta Prices Below Reflect Appetizer or Entree Options

Campanelle 15/23
Veal, Pancetta, and San Marzano Tomato Ragu

Bucatini "Carbonara" 15/25
Sauteed Onion and Guanciale, Pecorino

Risotto 19/28
Pan Seared Scallop & Shrimp, Fresh Local Corn, Wild Mushrooms, Tiny Tomatoes

Gnocchi 17/24
Hand-Cut Potato Gnocchi, Wild Mushroom "Trifolati", Shaved Parmigiano, Truffle Oil



Grilled Beef Tenderloin 42
Potato and Celery Root "Lasagna", Garlicky Broccoli Rabe, Truffle Butter (GF)

Lamb Rack 49
Colorado Lamb Chops, Pepperonata, Neapolitan Potato Cake and Sauteed Swiss Chard

Veal Chop 43
Roasted Yukon Potatoes, Sauteed Spinach, Gorgonzola "Crema"

Seared Duck 37
Pan Seared Duck Breast with Duck Leg Confit and Wild Mushroom Ragu with Amarena Cherries

Chicken Involtini 28
Stuffed w/ Spinach, Prosiutto & Fontina, Summer Risotto, Vermouth and Sage Reduction

Pork Tenderloin Milanese 30
Baby Arugula and Cherry Tomato "Insalata", Shaved Parmigiano

Salt Encrusted Whole Branzino 30
Wood Oven Roasted, “Teeny” Green and French Pear Salad, Whole Roasted Garlic (GF)
         (Served Whole By Request)


Note: *Consuming Raw or Under cooked Seafood May Cause Illness