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
Heirloom Tomatoes, Fresh Basil

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

Seared Diver Scallop 14
w/ Crab Meat Mashed Potato, Saffron Cream Sauce, Fried Squash Blossom

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

Grilled Quail 16
Warm Polenta, Garlicky Broccoli Rabe, Pancetta and Veal Demi-Glace

Yellow Fin Tuna and Salmon "Crudo"*  15
House Cured Salmon, Yellow Fin Tuna, Cress Greens, Quail Eggs, Lemon and EVOO

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

Sausage and Broccoli Rabe 14
w/ Roasted Garlic, Chile Flake, Pecorino Romano

PASTA

**Pasta Prices Below Reflect Appetizer or Entree Options

Lobster Tagliolini 21/38
Home Made Pasta w/ Fresh Lobster, Cherry Tomatoes, Chile Flake

Orichette 14/25
Sweet Sausage, Broccoli Rabe, Parmigiano, Chili Flake

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

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

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