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 13
Stuffed w/Asparagus, Teeny Greens, Fontina Cheese, Shaved Fennel Scallion Vinaigrette

Mozzarella di Bufala 14
Heirloom Tomatoes “Panzanella”, Fresh Basil, Red Wine Vinaigrette

Mushroom Insalata 15
Roasted Shitake and Oyster Mushrooms, Arugula, Gorgonzola "Crema", Crispy Fontina, Aged Balsamic

Spicy Octopus and Warm Lentil Salad 15
Grilled Marinated Octopus, Creamy Lentils, Potato, Bacon Aioli, Chile Oil, Micro-Greens

Seared Scallops* 16
w/ Cauliflower-Caprino Puree and Saffron and Tomato Vinaigrette

Salmon “Crudo”* 15
House-Smoked King Salmon, Frisee Greens, Quail Egg, Vinegar Cured White Anchovies

Spicy Rock Shrimp 13
Garlic, Chile Flakes, Pan Roasted Red and Yellow Grape Tomatoes

Pan Seared Foie Gras 20
Fresh Fig, Duck Leg Confit, Port Wine and Orange Reduction, Gorgonzola “Crema”

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

Beef Carpaccio* 13
Crispy Fried Artichoke Bottom, Parmigiano Vinaigrette, Teeny Greens



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

Local Corn and Chanterelle 18
Heirloom Tomato, Fontina Cheese

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

Sausage and Broccoli Rabe 14
Sweet Sausage, Garlicky Broccoli Rabe, Chili Flakes, Pecorino Cheese


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

Lobster Tagliolini 18/33
Pan Seared Lobster and Shrimp, Chile Flakes, Cherry Tomato and Lobster Stock Reduction

Risotto 18/26
Pan Seared Scallops, Shrimp, Corn, Chanterelle Mushrooms, Grape Tomatoes

Gnocchi 16/23
Hand Cut Potato Gnocchi w/ Saffron and Sweet Sausage



Grilled Sirloin Steak 37
Garlicky Broccoli Rabe, Black Truffle Butter, Basil Smashed Potatoes

Lamb Rack 48
Colorado Lamb Chops, Basil and Pine Nut Pesto, Neapolitan Potato Cake and Sauteed Swiss Chard

Grilled Veal Chop 43
Roasted Yukon Potatoes, Sautéed Spinach, Gorgonzola “Crema”

Seared Duck 30
Leg Confit and Seared Breast w/ Balsamic, Pan Reduction, Sweet Potato, Sauteed Spinach

Whole Roasted Rock Hen 28
Red Bliss Potato, Arugula, Bacon and Maple Syrup Vinaigrette

Pork Tenderloin “Milanese” 29
Baby Arugula and Cherry Tomato “Insalata”, Shaved Parmigiano

Salt Encrusted Whole Branzino 29
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