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

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

Roasted Portabello "Insalata" 13
"Crispy" Poached Egg, Arugula, Balsamic, Shaved Parmigiano, Pancetta Dressing

Beef Carpaccio 12
Parmigiano Vinaigrette, Teeny Greens

Scallop and Stuffed Calamari* 15
Pan Seared Diver Scallop, Crab Meat Stuffed Calamari, Warm Cauliflower Puree, Saffron and Tomato Vinaigrette

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

Chicken and Escarole "Zuppa" 10
Chicken and Parmigiano Filled Cappelletti Pasta



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

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


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

Risotto "Cartoccio" 18/26
Pan Seared Scallops and Shrimp, Cherry Tomatoes, Prosecco and Lobster Stock

Gnocchi 16/24
Home Made Gnocchi w/ Wild Boar Ragu

Butternut Squash Agnolotti 15/23
Brown Butter and Sage "Crema", Crispy Parmigiano



Ribeye Steak 39
Basil Mashed Potatoes, Garlicky Broccoli Rabe, Truffle Butter

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"

Roasted Duck 37
Pan Seared Duck Breast with Confit Leg and Chanterelle Ragu with Amarena Cherries

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