Menus

Parmigiana of zucchini with smoked mozzarella di bufala, finished with basil olive oil

$25

Lightly smoked burrata with grilled eggplant and cherry tomato salad

$28

Fagiolini salad with traditional Cetara anchovies, asparagus, plum tomatoes and Taggiasca olives

$32

main course $48

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

$23

Tomato and cucumber salad with aged ricotta and spring onions

$26

“Npepata di cozze” Prince Edward Island black mussels in white wine and fresh grounded black pepper

$27

Grilled octopus, roasted fingerling potatoes, celery hearts and Castelvetrano olives, lemon olive oil and parsley dressing

$28

Veal meatballs wrapped with escarole leaves over crispy salad and cherry tomato sauce

$25

Sardinian fregola risotto-style with asparagus tips and scallops

$35

Porcini mushrooms and provola ravioli in tomato and marjoram sauce

$34

Homemade tre dita pasta (toasted durum flour) with vegetable caponata and light tomato sauce

$34

Neapolitan linguine alle vongole with a touch of anchovies’ pesto

$36

Artisanal cavatelli (ancient Senatore Cappelli flour) with shellfish ragout

$36

Spaghetti with grey mullet bottarga, garlic, parsley, extra virgin olive oil and a hint of crushed Calabrian red pepper

$36

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

$34

Gently poached wild striped bass, olive oil, lemon and thyme, with grilled endive

$56

Vegan couscous with summer sautéed vegetables

$52

Pan-seared monkfish over early spring vegetable ragout, with a light touch of sun-dried tomato and Taggiasca olive dressing

$54

Codfish “in casseruola” with Gaeta olives, pantelleria capers, cherry tomatoes and organic potatoes

$52

Grilled free-range chicken breast, marinated with lemon zest and fresh thyme, with corn and peas ragout

$46

Roasted rabbit leg scented with Uncinato black truffle, served with sautéed mixed mushrooms

$58

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

$65

Grilled Colorado lamb chops, marinated with wild fennel pollen, served with braised artichokes

$70

Grilled Double R Ranch Angus grass-fed ribeye for two, served with roasted fingerling potatoes

(serves two)

$140

Contorni | Side Dishes

Sautéed fagiolini and tomatoes / Sautéed mixed mushrooms / Corn and peas ragout / Sautéed spinach in extra virgin olive oil and garlic / Herb-roasted fingerling potatoes Sautéed broccoli rabe crushed red pepper, garlic and olive oil

$18

Chocolate Mousse Orange Citrus and Shortbread Crumbs

$19

Torta di mele with extra virgin olive oil and fresh panna montata

$21

Flourless torta Caprese al limoncelo Amalfitano

$20

Zabaione Al Ramandolo with Mixed Berries

$22

Flourless espresso cake served with mint gelato

$21

Pastiera, the Traditional Neapolitan Cake

$18

Selection of Seasonal Fresh Fruit

$19

Artisanal Italian Gelati and Sorbetti

$18

Chef’s Assortment of Italian Cheeses Served with Dried Fruits

Nuts and sweet mustard

Three cheeses $21

Five cheeses $30

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