Seasonal A La Carte Menu

Fior di latte “in carrozza” with roasted peppers and anchovy butter sauce

$32
Frisée salad with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons

$29
Lobster and artichoke salad with grapefruit and tarragon vinaigrette dressing

$39
Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots and radishes, with red wine vinegar and olive oil

$29
Grilled octopus over endive, celery, oven-dried cherry tomatoes and Taggiasca olives

$35
Parmigiana of zucchini with fior di latte, finished with basil olive oil

$28
Polpettine of veal and porcini mushrooms wrapped in savoy cabbage with light tomato sauce

$32

Fregola Sarda with Mazara del Vallo shrimp and asparagus tips

$42
Artisanal spaghetti with grey mullet bottarga, garlic, parsley and spicy pepper flakes

$40
Homemade Senatore Cappelli cavatelli with shellfish ragout

$40
Neapolitan linguine alle vongole with a touch of anchovy pesto

$39
Potato gnocchi with oxtail and porcini ragout

$38
Ravioli of pheasant and provola on its own sauce and marjoram

$39
Homemade pappardelle with rabbit and morel mushroom ragout

$40
Paccheri pasta with "Genovese" sauce of slow-cooked pork and onions

$38
Risotto of the day

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Cacciucco di pesce with bass, shrimp, scallops, calamari and mussels, in shellfish broth over couscous

$60
Codfish in casseruola with Gaeta olives, Pantelleria capers, cherry tomatoes and organic potatoes

$54
Broiled striped bass with lemon and fennel pollen, over grilled yellow squash and mint zucchini

$57
Grilled free-range chicken breast with fresh thyme, served with braised Brussels sprouts with pancetta

$54
Colorado lamb loin in red wine and juniper sauce, served with Castelluccio lentils

$68
Veal chop Milanese-style with organic arugula salad, olive oil and balsamic dressing

$70
Snake River Farms American Wagyu ribeye steak served with herb roasted fingerling potatoes

(serves two)

$190
Chef’s selection of seasonal grilled and sautéed vegetables, with buckwheat and porcini ragout

$45

Side Dishes

Sautéed mixed mushrooms / Controne beans and escarole / Braised Brussels sprouts with pancetta / Herb roasted fingerling potatoes / Sautéed spinach in extra virgin olive oil and garlic / Sautéed broccoli rabe crushed red pepper, garlic and olive oil

$20

Poached pear on red wine with mascarpone cream

$24
Rum Babá del Re with whipped cream and mixed berries

$24
Pistacchio Bavarese covered with a white chocolate dome on biscotto

$24
Tortino di cioccolato / Warm molten chocolate lava cake with gelato alla vaniglia

$24
Pastiera, the traditional Neapolitan cheesecake

$24
Zabaione Al Ramandolo with Mixed Berries

$24
Selection of Seasonal Fresh Fruit

$24
Artisanal Italian Gelati and Sorbetti

$22
Chef’s Assortment of Italian Cheeses Served with Dried Fruits

Nuts and sweet mustard

Three cheeses $25

Five cheeses $34

Ricotta Pancakes

With organic maple syrup and fresh berries

$21
Classic French Toast

Scented with vanilla beans, served with caramelized apples

$20
Uova all’Amatriciana

Spicy poached eggs in a cherry tomato sauce, pancetta and red onions

$24
Omelette Agli Asparagi

With provola and Parmigiano Reggiano, served with organic greens

$24
Il Gattopardo Eggs Benedict

Hollandaise sauce, prosciutto San Daniele and sautéed spinach

$26
Chef’s Frittatina Del Giorno

$24
Spaghetti alla “Carbonara”

Egg yolk, pecorino cheese guanciale and black-pepper corn

$28
All-Natural Colorado Wagyu Beef Burger

With smoked mozzarella di bufala on artisan bread, served with rosemary French fries

$29

Antipasti