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
Roasted with Tomato, Fresh Basil (GF)

Insalata di Funghi 15
Roasted Wild Mushrooms, Arugula, Gorgonzola "Crema", Crispy Fontina Basket, Aged Balsamic

Seared Diver Scallop 16
w/ Goat Cheese and Cauliflower Puree, Tomato and Saffron Vinaigrette

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

Roasted Oysters* 15
Roasted with Parmigiano "Crema" and Speck

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

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


**Pasta Prices Below Reflect Appetizer or Entree Options

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

Beef Short Rib Ravioli 16/25
Veal Demi-Glace, Pecorino, Crispy Parmigiano

Risotto 19/28
Pan Seared Scallop & Shrimp, 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
Crispy Duck Leg Confit & Seared Breast, Sweet Potato Puree, Braised Escarole with White Raisins, Balsamic, Ginger and Soy Reduction 

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

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

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