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.

ANTIPASTI

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

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

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

Roasted Oysters 13
Wood Oven Roasted w/ Parmigiano "Crema", and Speck

Seared Diver Scallops* 16
w/ Celery Root Puree, Blood Orange Vinaigrette

Warm Octopus "Insalata"  15
Stewed Umbrian Lentils, Potato, Bacon Aioli, Chile Oil

Tuna “Crudo”* 15
English Cucumber, Blood Orange, Raddish, Mustard 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

 

PIZZE

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

White Clam 14
w/ Roasted Garlic, Lemon, Pecorino Romano

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

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

PASTA

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

Bucatini 16/23
Manilla Clams, Guanciale, Roasted Scallions, Garlic, Chili Flakes

Risotto 18/26
Pan Seared Scallops and Shrimp, Fresh English Peas, Cherry Tomatoes, "Creamy Mascarpone"

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

 

SECONDI

Grilled Beef Tenderloin 39
Garlicky Broccoli Rabe, Black Truffle Cream Sauce, Potato "Lasagna"

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

Grilled Veal Chop 45
Roasted Yukon Potatoes, Sautéed Spinach, Gorgonzola “Crema”

Seared Duck 35
Crispy Duck Leg Confit & Seared Breast, Sweet Potato Puree, Braised Escarole w/ White Raisins, Balsamic, Ginger, and Soy Reduction

Chicken "Involtini" 28
Stuffed w/ Spinach, Prosciutto, & Fontina, Patty Pan Squash Risotto, White Wine and Chicken Stock Reduction

Grilled Pork Chop 29
w/ Roasted Neapolitan Peppers, Garlicky Broccoli Rabe, Pancetta Demi-Glace

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