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

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 Nantucket Bay Scallops* 16
w/ Cauliflower-Caprino Puree, Warm Chestnut Vinaigrette, Pomegranate Seeds

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

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



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

Lobster 18
Garlic, Cherry Tomatoes, Chili Flakes, Fontina, Arugula

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

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


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

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



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 34
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 29
Stuffed w/ Roasted Neapolitan Peppers, Red Onion Tart, Garlicky Broccoli Rabe, Red Wine "Sugo"

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