Executive
Chef
Elise
DINNER
ANTIPASTI
Calamari Fritti
Crispy calamari, with a spicy Italian chili aioli 8.75
Crespelle ai Funghi
Hazel Dell mushroom stuffed crepes, fonduta sauce, white truffle oil 9.00
Gamberi all’ Arrabbiata
Jumbo shrimp sautéed in a spicy garlic and basil white wine sauce, served with crostini 13.00
Antipasti
Daily charcuturie, almond and gorgonzola stuffed dates, roasted garlic, seasonal Italian olives,
Haystack Mountain goat cheese, roasted red pepper pesto, basil pesto, and crostini 16.00
Formaggi e Salumi Primaverili
Three seasonal cheeses, Italian salumi, roasted red peppers, arugula and olives 10.00
Anitra Cigari
Crispy duck confit and Hazel Dell mushroom cigars with a local dried cherry chutney 10.00
MINESTRE E INSALATE
Zuppa di Giorno
Seasonal soup of the day 7.00
Insalata Mista Spinaci con Mirtilli
Mixed hand picked organic greens, Spinach, dried cranberries,
sherry vinaigrette 6.50 Marcona almonds and marinated goat cheese,
with gorgonzola 8.50 in a lavender-citrus vinaigrette 9.50
Caesar Griglia Caesar
Grilled hearts of romaine, anchovies, garlic, Hearts of romaine, anchovies, garlic,
parmesan, croutons 9.50 parmesan, croutons, crispy capers 7.50
A.I.W.F. Award Winner A.I.W.F. Award Winner
P I Z Z E
Salsiccia
Italian sausage, pepperoni,
bocconcino provolone, scamorza cheese, pomodoro sauce 14.00
Funghi
Seasonal Colorado mushrooms, thyme, garlic, olive oil, provolone, white truffle oil 14.00
Quattro Stagioni
Provolone, artichoke hearts, pepperoni, sautéed seasonal mushrooms, white truffle oil 14.00
Piadina con Crescenza
Grilled flat bread, crescenza cheese, prosciutto, white truffle oil, balsamic reduction 14.00
We are proud that the majority of our
ingredients are local, organically grown and
naturally raised
PA S T A
All pastas are made in house daily
Ravioli ripieni di Capesante
Pan seared leek wrapped Sea Scallops over
Salsiccia e Ricotta saffron risotto, and basil leek nage, finished
Italian sausage, ricotta, parmesan, with tobiko 26.00
and caramelized fennel filled ravioli, with a rosemary
pancetta pomodoro sauce 19.00
Fettuccine alla
Fettuccini al Ragu Carbonara Gamberi
Slow braised veal, pork and beef over fettuccini Fettuccini and sautéed shrimp
finished with shaved Grana Padano 19.00 served in a pancetta cream sauce,
topped with a fried egg 21.00
S E C O N D I
Melanzane Fritte Scallopine di Vitello
Lightly breaded eggplant, rustic pomodoro sauce, Coleman Ranch grass fed veal scallopine, lemon, capers,
fresh basil, Haystack Mountain goat cheese, balsamic sun-dried tomatoes, Yukon Gold mashed potatoes 25.00
reduction 19.00
Bistecca
Piatto Vegetariano Grilled Coleman Ranch strip steak, over gnocchi,
Eggplant and Goat Cheese Strata, roasted red pepper grilled artichoke hearts, wild mushrooms,
and artichoke stuffed Cannelloni, with Hazel Dell and gorgonzola cheese 30.00
“Mushroom Parmesan” 22.00
Duo d'Agnello
Pollo Val d’osta Colorado Lamb Duo,
Breaded scallopine of chicken, layered with proscuitto Pistachio encrusted lamb cannelloni and a grilled lamb
and fontina cheese, over Yukon Gold mashed potatoes loin chop over an eggplant goat cheese torta, finished
with seasonal mushroom pan jus 24.00 with roasted yellow pepper emulsion 31.00
Pesce con Patate Burrida
Pan seared market fish, over a Genovese stew of calamari, shrimp, and
potato cake, topped with seasonal greens, fresh seasonal seafood prepared in a lobster tomato
and a roasted red pepper nage A.Q. broth 22.00
CONTORNI
Risotto in Bianco Pure di Patate
Creamy risotto, parmesan 7.00 Yukon Gold Mashed potatoes 5.00
CHEF’S TASTING MENU
For the table, 5 courses $65
- 7 courses $85
(per person)
We serve only seafood that is
recommended by Seafoodwatch.com
An 18% gratuity will be added to parties of 6 or more
