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 11
Goat Cheese "Timbale" Lemon Shallot Vinaigrette, Crispy Parmigiano 

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

Buffalo Mozzarella 14
Oven Roasted Vine Ripened Tomatoes, Vinegar Cured Peppers "Agro-Dolce"

Seared Diver Scallop 13
Creamy Risotto, Crispy Prosciutto, Gorgonzola Crema, Balsamic Reduction

Roasted Oysters 14
Wood Oven Roasted w/ Parmigiano "Crema" and Speck

Beef Carpaccio 12
Parmigiano Vinaigrette, Teeny Greens

Clams 13
Pan Roasted Clams, Arrabiatta Sauce, Guanciale, Garlic Crostini

Yellow Fin Tuna "Crudo"*  15
Sliced Cucumber, Radish Mostarda, Blood Orange Vinaigrette

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

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

Mushroom Soup 10
Slowly Simmered Mushrooms w/ Chicken Broth, Garlic Croutons and Parmigiano



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

Funghi "Trifolati" 14
Wild Mushrooms, Fontina Cheese, Shaved Parmigiano, White Truffle Oil

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

Lobster 21
Garlic, Cherry Tomatoes, Chili Flake, Fontina, Arugula


Campanelle Pasta 16/24
Veal, Pancetta and San Marzano Tomato Ragu

Bucatini "Aglio Olio" 14/22
Sauteed Guanciale, Scallions, Roasted Garlic, Chile Flakes, Shaved Parmigiano

Gnocchi 18/27
Hand-Cut Potato Gnocchi, Slowly Simmered Wild Boar Ragu, Shaved Parmigiano

Lobster Ravioli 21/38
Lobster, Scallop and Shallot Filled Ravioli, Saffron Cream Sauce



Beef Tenderloin 42
Potato "Lasagna", Garlicky Broccoli Rabe, Black Truffle "Crema"

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

Veal "Saltimbocca" 30
Seared Local Mushrooms, Marsala Wine, Creamed Spinach

Seared Duck 37
Crispy Duck Leg Confit & Seared Breast, Sweet Potato Puree, Braised Escarole w/ White Raisins, Balsamic, Ginger, and Soy Reduction

Pollo "al Mattone" 28
Roast 1/2 Giannone Chicken, Potatoes "Lyonnaise", Baby Carrots, White Wine Sage and Butter Sauce

Berkshire Pork Chop 32
Grilled Pork Chop, Roasted Red Bliss Potato, Broccoli Rabe, Red Wine Sugo

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


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