| Saffron Risotto w/Colorado Free Range Lollipop Lambchop |
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seasoned, char grilled |
| Pan Sauteed Panamanian Prawns |
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lemon aioli |
| Burratta |
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with Black Label Proscuitto |
| Red and Yellow Heirloom Tomatoes, Arugula, White Anchovy |
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| Roasted Fall Butternut Squash Soup Caramelized Apples |
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Toast: Sparkling Prosecco Mionetto, Valdobiaddene |
| Handmade Basil Ravioli Asiago and Ricotta |
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Toast: Sparkling Prosecco Mionetto, Valdobiaddene. filled...Veneto Blush Sauce Potato Gnocchis, wild Porcini and Panna or fresh Spicy Tomato Basil sauce |
| Roasted Pear Salad |
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Toast: Sparkling Prosecco Mionetto, Valdobiaddene. Assorted Fall Lettuces, Sundried Michigan Cherries, raspberry vinaigrette |
| Aged Black Angus Filet Mignon |
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Seasoned, Char-grilled, Natural Juices and served with Wild Mushrooms |
| Fresh Chilean Seabass |
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Flour Dusted and Pan Sauteed, served with Capers and Lemon Butter |
| Medallions of Free Range Organic Chicken Piccanti |
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Lemon, White Wine and Long Stem Artichokes |
| Tower of Layered Spinach Lasagna |
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with Fresh Ricotta and Asiago Cheese, Veneto Blush Sauce |
| Branzino al Forno |
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Mediterranean Sea Bream Seasoned and Roasted, deboned at table Citrus Aioli |
| Vitello Paillard |
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Bone in Provimi Veal pounded flat, battered and sautéed, Rucola, Fresh Heirlooms Tomatoes |
| U.S.D.A. Black Angus Filet ‘Au Poivre’ |
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with a Light Peppercorn and Madeira Wine Sauce with Oyster and Shitake Mushrooms |
| Brasato di Manzo ‘al Forno con Parmesan Polenta’ e Cipollini |
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| Pan Roasted Alaskan King Salmon |
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laced with Caramelized Fennel and a Light Dill Sauce |
| Medallions of Free Range Chicken |
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Pan Sautéed with Late Harvest Sundried Tomatoes and Imported Chevre |
| Tower of Seasoned and Grilled Eggplant Parmigiana |
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with a Spicy Fresh Marinara Sauce |
| Limoncello Napoleon |
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with Pastry Layers or Rich Housemade Cannolis |
| Sogno Nero |
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Flourless Chocolate Ganache Cake |
| Classic Crème Brulee with Fresh Berries |
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| Winter Wildberry Granita with Vin Cotto |
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| Lemon Napoleon |
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Tower of Pastry and Genoise Batter layered with Lemon Pastry Cream |
| ’Sogno Nero’ a Warm, Dense Chocolate Flourless Cake |
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with a Ganache Glaze served with Vanilla Gelato |
| Zingerman's Coffees, Cappuccino, Espresso |
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| MOJITO |
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Angostura Old Oak White Rum, Prosecco, Lime Juice, Mint |
| SANGRIA |
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Italian Red Varietal, Fresh Fruit |
| NEGRONI |
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The London Gin No. 1, Campari, Sweet Vermouth |
| MOSCATO |
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Moscato D'Asti, Sicilian Blood Oranges |
| MELAGRANA |
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Bombay Saphire Gin, Limoncello, Pomegranate Liquor, Wild Berries |
| MANDARINO |
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Pomegranate Liquor, Vodka, Fresh Squeezed Tangerine Juice |
| CAPRI |
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Ciroc, Dry Vermouth, Caper Juice, Capers |
| Antipasti Su La Terrazza Con I Ciabattini |
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| Insalata Di Mare |
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| Rigatoni Pomodori Del Orto Con Basilico |
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| Petto Pollo Organico Al Limone Con I Carciofi Rostiti...Risottino |
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| Fagioli Aglio, Oglio...Menta, Patatini Rosmarino...Insalata Verde |
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| Frutta E Pasticcino Di Limoncello |
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| Caffe...Illy...Cappuccino |
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| Villa Pozzi Nero D'avola E Pinot Grigio |
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| Antipasti E Salumi |
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| Rigatoni San Marzano |
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| Wildberry Granita |
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vin cotto |
| Brasato Di Manzo 'con Polenta' |
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oven braised short rib |
| Fresh Alaskan Halibut |
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mediterraneo. simmered in spicy sauce of heirloom tomato, capers, gaeta olives |
| Medallions Of Organic Boneless Chicken Pan Sauteed |
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herbed lemon chardonnay and long stem artichokes |
| Handmade Pasta Spinach Lasagna |
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with a basil-cream tomato (pasta e fagioli soup course) |
| Fresh Green Beans And Oven Roasted Rosemary Potatoes |
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| Vanilla Cupcakes |
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| Sogno Neros |
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chocolate Flourless With Ganache |
| Strawberry Tarts |
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| Mionetto Prosecco Valdobbiadene, Nero D'avola, Villa Pozzi Pinot Grigio |
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| Coffee/Cappuccino And Espresso Service |
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| Moscato |
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| Coffee, Cappuccino and Espresso Service |
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| 'Sogno Nero' Con Gelato Di Casa |
$10.00 |
a rich, dense chocolate flourless cake with a ganache glaze served with our housemade espresso gelato |
| Crema Cotta Con Lo Zucchero Bruciato E Noce Di Cocco |
$10.00 |
tahitian vanilla creme brulee with oven roasted coconut |
| Assortimento Di Formaggi Servito Con Mostarda Di Frutti |
$11.00 |
assorted cheese plate with spicy italian dried fruit |
| Chef Jeffrey Hoffaman's Daily Creation |
$10.00 |
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| Wildberry Granita |
$9.00 |
with a sangiovese vin cotto |
| Ananas Grigliata |
$10.00 |
spiced & grilled pineapple over vanilla gelato with a rum butter sauce |
| Pasticcino Di Limoncello |
$10.00 |
alternate layers of crisp pastry dough and genoise cake batter with a silk lemoncello cream |
| Italian Cassata |
$10.00 |
spumoni with prosecco mint, almond cherry and espresso chocolate |
| 2006 Moscato D'asti, Mararini |
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| 2005 Brachetto D'acqui, Coppo |
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| 2003 Recioto Di Soave, Pieropan |
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| 2002 Torcolato, Maculan |
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| 2002 Vin Santo 'vigna Del Papa' Villa La Selva |
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| 2003 Pedro Ximenez, Alvear |
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| 20 Year Old Tawny Port, Warre's |
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| 1989 Vintage Port (single Quinta) Warre's Quinta Da Cavadinha |
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| Boutique Grappas |
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| Select Cognacs |
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| Colorado Lollipop Lamb Chops, Seasoned and Grilled |
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| Pan Sautéed Prawns with Herbed Lemon Butter |
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| Red and Yellow Tomato, Arugula and Shaved Parmesan Classic Bruschetta |
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| Rigatoni with a ‘San Marzano’ Pomodoro |
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| Winter Assorted Lettuces with Cucumbers and Grape Tomatoes |
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Dijon Vinaigrette |
| Fresh Green Beans |
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| Herbed Oven Roasted Rosemary and Olive Oil Potatoes |
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| 2010 Pinot Grigio, Maculan Veneto |
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| 2010 Nero D’avola, Villa Pozzi-Sicily |
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