| Bruschetta al Pomodoro |
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Toasted crispy bread, tomato, basil, garlic and extra virgin olive oil |
| Polpettine alla Marinara |
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House made meatballs with marinara sauce |
| Crostini della Tradizione |
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Toasted bread, melted mozzarella, Italian prosciutto butter and sage |
| Calamari Fritti |
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Lightly breaded and fried calamari served with a spicy marinara sauce |
| Prosciutto Spagnolo |
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Bone in paleta Iberico de bellotta prosciutto, sliced tableside |
| Carpaccio di Bue |
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Thinly sliced prime filet mignon with celery, shaved parmesan cheese |
| Steak Tartare |
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Beef tenderloin freshly ground, seasoned topped with quail egg served with parmesan lavash |
| Guazzetto Cozze e Vongole |
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Fresh clams and mussel sauteed in a light tomato garlic sauce with crostini |
| Tuna Tartare |
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Ahi tuna seasoned and served with toast points |
| Terrine Maison |
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House made country pate with port fig jam and toast points |
| Escargot |
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Baked in the shell with garlic butter and fresh herbs |
| Foie Gras Poele aux Pommes |
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Sauteed Sonoma foie gras with apples, walnuts and calvados sauce |
| Zuppa di Fagioli |
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Traditional tuscany style bean soup |
| Soupe a l'Oignon |
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Caramelized onion and rich beef stock, melted gruyere cheese |
| Salade Verte |
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Mixed baby greens and garden brunois with balsamic dressing |
| Caprese |
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Mozzarella made in house and tomato slices with basil, kalamata olives and extra virgin olive oil |
| Caesar |
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Fresh crisp romaine tossed with creamy caesar dressing and garlic croutons, topped with shaved parmesan cheese, sprinkled with fresh ground pepper |
| Salad de Choux Frisee |
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Tuscan kale salad with crispy grana and poached egg with lemon vinaigrette |
| Frisee aux Lardons |
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Frisee with crispy bacon, gorgonzola and walnuts with white balsamic dressing |
| Fettuccine Bolognese |
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Classic beef bolognese sauce sprinkled with parmesan cheese |
| Spaghetti con Polpettine |
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Spaghetti with homemade meatballs and marinara sauce |
| Penne Pollo e Broccoli |
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Creamy alfredo sauce, chicken and broccoli, shallots and sundry tomato |
| Spaghetti alla Carbonara |
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Spaghetti with creamy egg sauce, bacon and parmesan |
| Spaghetti alle Vongole |
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Spaghetti with clams in white wine, garlic sauce |
| Strozzapreti Pomodorini e Gamberi |
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Shrimp, cherry tomato, garlic, white wine sauce |
| Ravioloni alla Aragosta |
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Jumbo lobster ravioli in pink vodka sauce |
| Linguine alla Pescatora |
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Clams, mussels, calamari, shrimp in light tomato garlic sauce |
| Fettuccine Alfredo al Tartufo Nero |
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Creamy alfredo sauce with shaved black truffle |
| Linguine alla Aragosta |
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Linguini with lobster tail and pink vodka sauce |
| Tortellacci Ripieni con Brasato di Manzo al Tartufo Nero |
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Pasta stuffed with braised beef short ribs in Alfredo sauce topped with shaved elack truffle |
| Pappardelle Zafferano e Gamberi |
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Large fettuccine pasta in creamy saffron sauce with shrimp |
| Petite Filet Mignon Prime 6 oz. |
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A smaller, tender center cut filet |
| Prime Filet Mignon 10 oz. |
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The most tender center cut of beef, cut generously, broiled expertly |
| New York Strip Prime 14 oz. |
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This USDA prime cut has a full-bodied texture, slightly firmer than a ribeye |
| Classic Ribeye 20 oz. |
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An outstanding example of USDA prime at its best, well-marbled for peak flavor |
| Cowboy Cut Ribeye Steak 22 oz. |
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Large bone in version of the USDA Prime cut ribeye |
| Porterhouse steak 22oz |
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Individual portion classic fiorentina, features the filet and contre filet |
| Surf and Turf |
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Filet mignon and lobster tail grilled to the perfection |
| Colorado Lamb Chop |
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Beautiful twin cut chops succulent naturally tender and flavorful |
| Lobster Tail |
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Lobster tail broiled, served with lemon and drawn butter |
| Pollo Marsala e Funghi |
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Chicken breast sauteed with mushroom in marsala sauce, mashed potato |
| Pollo alla Parmigiana |
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Chicken breast, tomato sauce, melted mozzarella cheese, penne pasta marinara sauce |
| Magret de Canard, Sauce Grenade |
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Roasted duck breast sauteed in pomegranate sauce, mashed potato |
| Filetto di Sogliola alla Mugnaia |
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Filet of sole, sauteed butter lemon sauce with capers, mashed potato |
| Atlantic Salmon |
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Hand cut north atlantic salmon grilled or sauteed, mashed potato |
| Ahi Tuna |
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Seared, mashed potato |
| Cioppino |
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Classic seafood stew with a little bit of everything from the sea in garlic tomato broth |
| Medaglioni di filetto all 'Aceto Balsamico |
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Filet medallions, balsamic vinegar glaze, mashed potato |
| Osso Buco |
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Veal shank milanese style served with saffron risotto |
| Veal Piccata al Limone e Capperi |
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Veal scaloppini sauteed in light lemon sauce with capers, mashed potato |
| Scaloppine al Tartufo Nero |
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Slices of veal sauteed in white wine sauce, shaved black truffle, mashed potato |
| Live Langoustines |
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Imported live from europe, the norway lobster, is delicately pan seared and served with lemon |
| Live Maine Lobster |
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Known as americas lobster, these succulent lobsters are prepared broiled or steamed served with lemon and drawn butter |
| Live Blue Lobster |
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Imported live from europe, these rich, sweet lobsters can be prepared any style |
| Bearnaise |
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| Bordelaise |
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| Hollandaise |
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| Au Poivre |
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| Demi-Glace |
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| Maple Balsamic Reduction |
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| Champagne Cream Sauce |
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| Potato au Gratin |
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| Truffle Mashed Potatoes |
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| Pomme Frites |
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| Asparagus |
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| Sauteed Mushrooms |
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| Truffle Mac-N-Cheese |
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| Spumoni |
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Strawberry, pistachio and chocolate gelato all coated with chocolate and drizzled with white chocolate |
| Cheesecake |
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Classic homemade new york style cheesecake |
| Grand Coppa Gelato |
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Combination chocolate and vanilla Italian ice cream |
| Exotic Bomba |
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Mango, passion fruit and raspberry sorbetto all covered in white chocolate and drizzed with chocolate |
| Chocolate Truffle Mousse |
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Chocolate sponge base topped with a rich chocolate mousse and dusted with cocoa powder |
| Dream Bomba |
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A heart of caramel surrounded by peanut butter gelato, coated in milk chocolate and decorated with peanut butter drizzle |
| Tiramisu |
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Layers of ladyfingers dipped in espresso and covered with mascarpone cheese. |
| Strawberry Tiramisu |
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Layers of ladyfingers dipped in strawberry puree and covered with mascarpone cheese |
| Creme Brulee |
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A classic rich custard with a hard caramelized sugary top layer |
