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

Spicy Octopus and Warm Lentil Salad 15
Grilled Marinated Octopus, Creamy Lentils, Potato, Bacon Aioli, Chile Oil, Micro-Greens

Seared Scallops* 16
w/ Cauliflower-Caprino Puree and Saffron and Tomato Vinaigrette

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

Spicy Rock Shrimp 13
Garlic, Chile Flakes, Pan Roasted Red and Yellow Grape Tomatoes

Pan Seared Foie Gras 20
Fresh Fig, Duck Leg Confit, Port Wine and Orange Reduction, Gorgonzola “Crema”

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, Slowly Simmered Wild Boar Ragu, Shaved Pecorino



Grilled Ribeye Steak 37
Garlicky Broccoli Rabe, Black Truffle Butter, Basil Smashed Potatoes

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

Grilled Veal Chop 43
Roasted Yukon Potatoes, Sautéed Spinach, Gorgonzola “Crema”

Seared Duck and Venison Loin 34
Crispy Duck Leg Confit, Espresso Crusted Venison Loin, Sweet Potato Puree, Braised Escarole w/ White Raisins, Red Wine and Juniper Reduction

Brick Roasted Bell and Evans Chicken 28
Patty Pan Squash Risotto, Crispy Prosciutto, White Wine and Chicken Stock Reduction

Pork Tenderloin 29
Stuffed w/ Roasted Neapolitan Peppers, Red Onion Tart, Pancetta Roasted Brussel Sprouts, 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