| Antipasto Toscano (for two) |
$30.00 |
A selection of artisanal cured meats, prosciutto san daniele, speck, sopressata, mortadella, culatello, coppa, tuscan pecorino, olives |
| Polpo alla Griglia |
$19.00 |
Grilled portugues octopus on a bed of haricot-vert and pan roasted red baby potatoes with fresh oregano and extra virgin olive oil |
| Gamberoni e Fagioli |
$18.00 |
Jumbo (2) shrimps and tuscan style cannellini white beans, touch of tomato, fresh sage and garlic |
| Polpettine di Agnello |
$15.00 |
Oven roasted colorado lamb meatballs in a lemony white wine sauce and fresh rosemary |
| Polenta al Ragu di Salsiccia |
$17.00 |
Polenta with a creamy gorgonzola filling served with a robust italian sweet sausage and porcini mushroom meat sauce |
| Animelle ai Funghi |
$16.00 |
Calfs sweetbreads pan seared with wild mushroom, marsala wine, granny smith apples, and fresh thyme |
| Napoleone di Verdure e Formaggi |
$17.00 |
Breaded fried eggplant, roasted peppers, roasted plum tomatoes, fresh mozzarella, ricotta cheese, fresh basil dressing and sicilian oregano |
| Insalata Mista di Campo |
$10.00 |
Organic mesclun salad with organic grape tomatoes with extra virgin olive oil and balsamic vinegar |
| Insalata Giulio Cesare |
$12.00 |
Heart of romaine lettuce, garlicky croutons and creamy anchovy dressing |
| Insalata di Gorgonzola Pere e Noci |
$14.00 |
Boston bibb lettuce, crumbled gorgonzola, sweet red wine poached pears, walnuts and sweet fig vinaigrette |
| Insalata di Spinaci Stracchino Caldo al Tartufo |
$15.00 |
Baby spinach salad, warm creamy stracchino cheese wrapped in italian parma ham, white truffle oil, crispy pancetta, granny smith apples |
| Pappardelle Sul Cinghiale |
$24.00 |
Wide ribbon of fresh pasta with a meat sauce of marinated wild boar stew cooked slowly in red wine juniper berries and rosemary |
| Ravioli ai Funghi |
$24.00 |
Ravioli stuffed with fresh ricotta and spinach in a creamy wild mushroom sauce |
| Gnocchi al Gorgonzola |
$23.00 |
Fluffy potato and spinach gnocchi in a creamy gorgonzola cheese sauce with a hint of fresh rosemary and sweet pears |
| Garganelli alla Siciliana |
$22.00 |
Homemade whole wheat pasta with fresh grape tomatoes, eggplant, shaved dry sicilian ricotta and oregano |
| Spaghetti alla Carbonara |
$22.00 |
Creamy egg yolk sauce with crispy pancetta, parmigiano cheese and black pepper |
| Linguine alle Vongole |
$25.00 |
Fresh cockle clams, garlic, red pepper flakes, parsley and extra virgin olive oil |
| Capellini con Aragosta |
$28.00 |
Angel hair pasta with a lobster reduction sauce with fresh lobster meat, a touch of cream and cognac |
| Risotto Pescatora |
$29.00 |
Carnaroli rice cooked in a seafood stew of shrimps, clams, calamari, crab meat, lobster broth, touch tomato, fresh parsley |
| Fettuccine Verdi alla Bolognese |
$23.00 |
Spinach fettuccini with a rich ground sirloin meat sauce |
| Zuppa di Farro |
$10.00 |
A rich thick Tuscan bean soup of red kidney beans and spelt |
| Zuppa del Giorno |
|
Soup of the day |
| Polletto al Mattone |
$26.00 |
Farm raised whole baby chicken marinated in a spicy white wine mixture, flattened and charred grilled, sauteed escarole and beans, mushroom polenta |
| Pollo Ripieno |
$26.00 |
Breast of chicken filled with fontina cheese, prosciutto san daniele, buttery spinach, shitaki, portobello and porcini mushrooms, marsala wine sauce |
| Fegato alla Veneziana |
$27.00 |
Calves liver sauteed with caremelized onions, white wine and red wine vinegar |
| Filetto di Maiale al Pepe |
$29.00 |
Naturally raised berkshire pork tenderloin, rolled in a blend of spices, pan roasted and served with tuscan white beans and broccoli di rape |
| Coniglio ai Porri e Olive |
$35.00 |
Boneless breast of rabbit saddle wrapped with prosciutto, castelvetrano green olives, braised leeks, pan roasted and finished in a rosemary white wine sauce over shitaki mushrooms |
| Quaglie Farcite al Porto |
$36.00 |
Free range semi boneless quails stuffed with italian sweet sausages, wrapped in pancetta, roasted in a port wine reduction, on a bed of wild rice mushroom risotto |
| Scaloppine alla Salvia |
$27.00 |
Veal scaloppine, fresh sage wine sauce, covered with prosciutto di parma and melted fontina cheese over buttery spinach |
| Costoletta Milanese Capricciosa |
$39.00 |
Thinly pounded veal chop breaded and pan fried, topped with arugola and grape tomato salad |
| Nodino al Tartufo |
$49.00 |
Grilled 24 oz. center cut veal chop porterhouse, white wine truffle sauce, shaved black truffles, wrapped asparagus with prosciutto and fontina |
| Filetto di Manzo al Fegato d' Oca |
$42.00 |
Grilled 10oz. filet mignon, brandy seared foie gras, buttery spinach, red wine sauce flavored with dry porcini |
| Gamberi al Cognac |
$29.00 |
Jumbo shrimps sauteed in a light cognac sauce with grape tomatoes fresh thyme and baby spinach |
| Tonno Pepato e Caponatina |
$33.00 |
Peppered yellow Fin tuna, fresh fennel mint and orange salad, eggplant caponata and balsamic glaze |
| Salmone alla Senape |
$28.00 |
Salmon filet pan roasted and finished in a creamy grainy dijon mustard sauce with shrimps and asparagus |
| Asparagi Gratinati |
$12.00 |
Asparagus baked with parmigiano cheese |
| Spinaci Aglio e Olio |
$10.00 |
Spinach sauteed with extra virgin olive oil and garlic |
| Escarola alla Toscana |
$10.00 |
Sauteed escarole, cannellini beans, black gaeta olives. |
| Polenta al Formaggio |
$9.00 |
Soft Italian corn meal with parmigiano cheese |
| Broccoli di Rape |
$14.00 |
Broccoli di rape sauteed with extra virgin olive oil, garlic, red pepper flakes |
| Capesante |
|
Pan-seared maine diver sea scallops with orange reduction sauce, roasted red and yellow beets and toasted almonds |
| Insalata Frutti di Mare |
|
Mixed seafood salad fruits of the sea shrimp, calamari mediterranean octopus and scungili all lightly poached and dressed with extra virgin olive oil fresh lemon italian parsley and crisp celery |
| Burrata (for two) |
|
Burrata (meaning buttery) is a fresh mozzarella cheese from puglia thats extra creamy inside. served with roasted red peppers, cherry tomatoes, and black truffle dressing drizzled lightly over the b |
| Spaghetti Chitarra alla Puttanesca |
|
Hand-made flat sided spaghetti with extra virgin olive oil, garlic, kalamata olives, capers, and smoked scomoza cheese shaved on top |
| Fettuccine with Veal Ragu |
|
Homemade fettuccine with a ragu sauce of veal shoulder slowly braised with white wine and porcini mushrooms |
| Cavatelli with Lamb Ragu |
|
Fresh homemade cavatelli with lamb ragu sauce of lamb-shoulder braised with carrots celery white wine and porcini mushrooms |
| Papparadelle with Ox Tail Ragu |
|
Homemade pappardelle pasta with ox tail ragu ox tails braised until tender with red wine broth aromatic vegetables. ox tail meat is removed from the bone and tossed with fresh pappardelle pasta |
| Bronzino |
|
Mediterranean sea bass roast whole with extra virgin olive oil, garlic and fresh herbs |
| Dover sole al Muniere |
|
A classic preparation of a whole dover sole sauteed in a light lemon, butter, and white wine sauce |
| Chilean Sea Bass |
|
Roast filet of chilean sea bass served with couscous and a saffron tomato broth and zucchini |
| Coda di Rospo |
|
Medallions of monkfish breaded with breadcrumbs, parmigiano reggiano, then sauteed and served with a creamy dijon mustard sauce |
| Muscovy Duck Breast |
|
Breast of muscovy duck roasted with an apricot glaze, served with grilled asparagus and scallions |
| Bisttecca Tagliata |
|
Sirloin steak grilled, sliced to perfection served with a salad of arugula sliced red onion, shaved parmigiano reggiano (steak can also be served with red wine sauce and mashed potato) |
| Lamb Milanese |
|
Colorado lamb chops pounded thin and breaded then fried. served with a salad of celery fennel and tomato with fresh mint sauce for the lamb |
| Veal Rollantini |
|
Veal scaloppini rolled and stuffed with spinach, mascarpone, prosciutto, and mushrooms then sauteed in a light white wine butter sauce |
| Tiramisu |
$9.95 |
Housemade classic |
| Torta di Ricotta |
$9.95 |
Italian ricotta & mascarpone cheesecake |
| Flan Caramellat |
$9.95 |
Classic creme caramel custard |
| Napoleone con Fragole |
$9.95 |
Layers of crispy puff pastry, pastry cream, fresh strawberries & vanilla infused creme anglaise |
| Bomba al Cioccolato |
$10.95 |
Chocolate bomb, fluffy chocolate ganache with hazelnut cream and crunchy cookie bottom |
| Zabaglione con Frutta (for two) |
$26.95 |
Warm Grand marnier zabaglione cream with seasonal berries or ice cream, prepaired at table for two |
| Frutta Fresca |
$10.95 |
Mixed seasonal berries. |
| Torta al Cioccolato |
$9.95 |
Housemade classic dark chocolate cake |
| Sorbetti di Fruta |
$8.00 |
Assorted fruit sorbet |
| Gelato alla Vaniglia |
$8.00 |
Vanilla ice cream |
| Piatto di Formaggi Misti |
$16.95 |
Mixed plate of five italian cheeses; taleggio, parmigiano, gorgonzola, tartufato, tuscan pecorino |
