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

Beef Carpaccio 12
Parmigiano Vinaigrette, Teeny Greens

Clams 13
Pan Roasted Clams, Arrabiatta Sauce, Guanciale, Garlic Crostini

Yellow Fin Tuna "Crudo"*  15
Sliced Cucumber, Radish Mostarda, Blood Orange 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

Mushroom Soup 10
Slowly Simmered Mushrooms w/ Chicken Broth, Garlic Croutons and Parmigiano

 

PIZZE

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

PASTA

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 18/27
Hand-Cut Potato Gnocchi, Slowly Simmered Wild Boar Ragu, Shaved Parmigiano

Beef Rib Short Rib Ravioli 15/23
Veal Demi-Glace, Crispy Parmigiano

 

SECONDI

Beef Tenderloin 42
Potato "Lasagna", Garlicky Broccoli Rabe, Black Truffle "Crema"

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, Root Vegetable "Farrotto", Marsala Wine 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