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 11
Goat Cheese "Timbale" Lemon Shallot Vinaigrette, Crispy Parmigiano 

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

Seared Diver Scallops 16
Cauliflower-Caprino Puree and Saffron and Tomato Vinaigrette

Roasted Oysters 14
Wood Oven Roasted w/ Parmigiano "Crema" and Speck

Spicy Calamari 13
Sauteed Calamari with Garlic, Pickled Cherry Peppers, Arugula, Crostini

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

Pan Seared Foie Gras 22
Crispy Polenta, Duck Leg, Confit, Papaya and Mango Confit

Tuscan Cured Meats w/ Arancini 15
Artisanal Italian Cured Meats w/ Shaved 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

Lobster 21
Garlic, Cherry Tomatoes, Chili Flake, Fontina, Arugula

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Campanelle Pasta 15/23
Veal, Pancetta and San Marzano Tomato Ragu

Tortello 15/23
Taleggio Dolce and Ricotta Filled Pasta, Parmigiano and Pancetta "Brodo", Spring Fava Beans, Pecorino

Risotto Cartoccio 18/26
Pan Seared Diver Scallop & Large Gulf Shrimp, Cherry Tomatoes, Prosecco Stock

Lobster Gnocchi 21/38
Hand-Cut Potato Gnocchi, Seared Lobster, Tiny Tomatoes, Parmigiano

 

SECONDI

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

Lamb Rack 49
Colorado Lamb Chops, Pepperonata, Neapolitan Potato Cake and Sauteed Swiss Chard

Veal Chop 43
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

Pollo "al Mattone" 28
Roast 1/2 Giannone Chicken, Potatoes "Lyonnaise", Baby Carrots, White Wine Sage and Butter Sauce

Berkshire Pork Chop 32
Grilled Pork Chop, Roasted Red Bliss Potato, Broccoli Rabe, Red Wine Sugo

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