Dinner

|

Lunch

|

Breakfast

|

Brunch

|

Gluten Free Lunch

|

Gluten Free Dinner

|

Gluten Free Breakfast

|

Gluten Free Brunch

|

Dessert & Wine Pairings

|

Wine List

|

Bar Menu

Download PDF

Antipasti
Cavolini di Bruxelles Fried Brussels sprouts tossed with apple cider reduction, pistachios, rosemary salt and sliced green apple	10
Calamari Fritti Crispy calamari with a spicy chili aioli	9
Crespelle ai Funghi Hazel Dell mushroom stuffed crepes, fonduta sauce and white truffle oil	9
Pancetta Avvolta Radicchio Radicchio stuffed with smoked mozzarella wrapped with house-cured pancetta and grilled	8
Anatra Mousse Duck liver mousse served with a cranberry orange compote and thyme-parmesan zeppole	12
Cozze Bianco Wild black mussels sautéed with white wine, basil and garlic served with grilled kalamata olive bread	9
Piadina con Crescenza Grilled flat bread, Crescenza cheese, prosciutto, white truffle oil, and balsamic vinegar reduction	14
Patate Dolci Fritte Fried sweet potatoes with “young” pecorino finished with Colorado wild flower honey and tarragon salsa	8
Fattoria Piatto Prosciutto d’ Parma, bresaola, duck mousse, Pecorino Gran Cru, Grana Padano, local goat cheese, sliced pear, marinated olives, cranberry orange compote, roasted garlic and grilled crostini	18
< back to top

Minestre e Insalata
Zuppa di Giorno Seasonal soup of the day	7
Jewel Lattuga Jewel lettuce with gorgonzola, dried pomegranate seeds and pine nuts, olive oil and hibiscus vinegar reduction	8.5
Caesar Hearts of romaine, anchovies, garlic, parmesan, croutons, crispy capers A.I.W.F. Award Winner	9.5
Caesar Griglia Grilled hearts of romaine, anchovies, garlic, parmesan A.I.W.F. Award Winner	9.5
< back to top

Pasta
Fettuccine di Castagno Chestnut and cocoa fettuccini with mushrooms, leeks, blueberries, goat cheese, walnuts and tarragon	23
Casoncelli Traditional Lombardian pasta stuffed with eggplant and goat cheese served over a smoked mozzarella	23
Gnocchi al Coniglio Sauteed gnocchi with rabbit confit, leeks, shallots, mushrooms, roasted tomatoes and gorgonzola cheese	24
Pappardelle alla Bolognese Fresh pasta with the classic Northern Italian sauce, topped with shaved Grana Padano	24
Pastiche Baked pasta layered with spicy meatballs, cheese tortellini and ragu topped with cinnamon custard and	26
Carbonara a la Panzano Tagliatelle with house-cured pancetta, Grana Padano, and cracked black pepper topped with a fried egg	24
< back to top

Secondi
Capesante Pan seared sea scallops with a sundried tomato and spicy salumi risotto, over a caper buerre blanc	32
Brodetto Italian stew of mussels, squid, shrimp, scallops, clams and fresh seasonal fish prepared in a lobster tomato broth served	35
Scaloppini di Vitello Grass fed veal scaloppini sauteed with lemon, capers and sun-dried tomatoes, over Yukon Gold mashed potatoes and fresh spinach	29
Piccolo Pollo Slow roasted petite chicken stuffed with duxelles and speck with a black cardamon risotto and hazelnut pan jus	28
Costole Breve Braised beef short ribs with sweet potato puree, mushroom demi and a truffled vanilla bean foam	28
Pesce Fresco Pan seared fish with a roasted red pepper and Castelvetrano olive risotto over a Meyer lemon beurre blanc	35
< back to top

Contorni
Salumi Risotto Sundried tomato and spicy salumi	7
Patate Dolci Sweet potato puree	7
Pure di Patate Yukon Gold potatoes with pine nuts	7
Risotto with roasted red peppers, castelvetrano olives	7
Spinaci Sauteed with garlic and golden raisins	7
< back to top

Chef's Tasting Menu
5 courses $55 per person
< back to top