Antipasti Caldi e Freddi

La Zuppa  10

Chestnut soup garnished with julienne celery and white truffle oil

Insalata Mista    8

Mesculin salad with radish and shaved carrots with a choice of dressing

Caprese   14

Fresh buffalo mozzarella, imported from Naples,

with blanched marinated cherry tomatoes, kalamata olives, and basil   

Mazzancolle  15

Pan-seared shrimp served with green peas puree and a

lobster-red pepper foam garnished with crispy artichoke heart

Insalata di Arugula    9

Baby arugula garnished with shavings of Parmesan cheese

and tossed with Geraci extra virgin olive oil and balsamic

Cappesante  12

Poached sea scallops served with diced cantaloupe melon and fennel

garnished with baby spring greens

Prosciutto di San Daniele  12

Thinly sliced San Daniele prosciutto with buffalo mozzarella and a roasted sweet pepper confit

Il Carpaccio*   14

Thinly sliced beef tenderloin topped with goose liver flavored with port wine and cognac

and garnished with micro arugula tossed with balsamico tradizionale

Bresaola   12

Thinly sliced air-dried beef, dipped in lemon and olive oil,

served with marinated wild mushrooms and parmesan shavings

Carpaccio di Salmone   12

Chef Andrea’s smoked salmon carpaccio with a cilantro vinaigrette

garnished with crème fraiche

Paste e Risotti

Ravioli Anatra   19

Ravioli filled with duck and foie gras served in a light truffle-flavored sage sauce

Penne Martelli   21

Penne and Maine lobster topped with balsamico tradizionale

Gnocchi di Zucca   19

Butternut squash gnocchi served with a robiola cheese sauce garnished with

julienne celery, amaretti cookies, and parmesan cheese

Fettuccine Bolognese  17

Fettuccine served with a meat sauce and porcini mushrooms

Lasagnette  18

Lasagnette layered with marinated eggplant, fresh mozzarella and

tomato confits garnished with pesto sauce

Cavatelli  18

Cavatelli served with little neck clams, julienne leeks, white wine

clam sauce garnished with black truffles

Garganelli    18

Home made crinkled penne pasta with veal tenderloin tips, fresh herbs and porcini mushrooms

Linguine del Mare   22

Linguine with shrimp and langoustine sautéed in a light brandy and cherry tomato basil sauce

I Risotti  

Risotto cooked in mushroom stock with a variety of wild mushrooms

and flavored with white truffle oil   25

~ or ~

Flat parsley flavored Carnaroli rice cooked in chicken stock garnished with sea scallops   26

Le Carni

Filetto di Manzo*   32

Beef tenderloin with Yukon potatoes,

cipollini onions, snow peas and Barolo sauce

Agnello   31

Braised Colorado lamb shank served with mixed baby root vegetables

and a Yukon potato and black olives fagotini

Anatra*  29

Grimaud Farm-raised Muscovy duck breast served with baby green and red

Brussels sprouts, white polenta timbale, and parsley puree

Filettino di Vitello*   32

Milk-fed veal tenderloin served with half-moon ravioli filled with

ricotta di fruscella and ramp and  asparagus in its own jus

Cervo*  31

Saddle of venison served with porcini spaetzle and Seckel pear

poached in port wine 

Guanciale di Manzo   28

Braised beef cheeks served with celery root puree, baby carrots,

and Lagrein red wine sauce

We are proud to provide you with the freshest variety of fish and seafood on a daily basis. 

Your waiter will inform you of selection and prices.

Executive Chef Andrea Pace

*Consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood
may increase your risk of foodborne illness.

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