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

Mozzarella Burrata 14
Fresh Heirloom Tomatoes, Fresh Basil, XV Oil

Roasted Beet "Insalata" 12
Vermont Goat Cheese, Orange, Pea Tendrils, Rustic Croutons

Pan Roasted Clams 13
Fregola Pasta, Pancetta, White Wine, Garlic

Seared Diver Scallops* 17
Crab and Potato Mash, Saffron Cream

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

Seared Vermont Quail 16
Warm Polenta, Garlicky Broccoli Rabe, Pancetta and Veal Demi-Glace

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



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

Sausage and Broccoli Rabe 14
w/ Roasted Garlic, Chili Flake, Pecorino Romano

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

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


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

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

Gnocchi 17/24
Home Made Potato Gnocchi, Wild Mushroom "Trifolati", Parmigiano, Truffle Oil

Lobster Tagliolini 18/33
Home Made Pasta, Pan Seared Lobster and Shrimp, Chili Flakes, Cherry Tomato and Lobster Stock



Sirloin Steak 39
Summer "Panzanella" Salad w/ Rustic Croutons, Heirloom Tomato, Basil and Micro-Greens, "Vin Cotto" Reduction

Lamb Rack 49
Colorado Lamb Chops, Basil and Pine Nut Pesto, Neapolitan Potato Cake and Sauteed Swiss Chard

Grilled Veal Chop 45
Roasted Yukon Potatoes, Sauteed Spinach, Gorgonzola "Crema"

Seared Duck 37
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

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  (Served Whole By Request)


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