Dinner Menu
Antipasti E Insalate
Carpaccio di Manzo - 16
Paper-thin sliced beef served raw with arugula, shaved Parmigiano, fennel, and Balsamic vinaigrette
Prosciutto di Parma con Melone e Pere - 18
Sliced Parma prosciutto served over fresh melon and pear
Insalata Caprese con Carciofi - 15
Diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts dressed with Balsamic vinaigrette
Polenta con Salsiccia e Porcini - 17
Soft polenta topped with roasted sausage, porcini mushrooms and demi-glace
Alici Marinate ai Quattro Colori - 16
Marinated fresh anchovies with radicchio, hearts of palm, arugula and roasted peppers
Salumi Assortiti con Verdure della Casa - 19
Imported capocollo, artisan sopresatta and dry sausage, olives, house marinated vegetables, grilled eggplant, ricotta salata and Reggiano Parmigiano cheeses
Peperoni Imbottiti - 18
Home roasted peppers filled with fresh mozzarella cheese and Parma prosciutto, then baked with fresh basil
Gamberi al Pesto con Insalata di Ceci - 17
Shrimp sautéed with a basil pesto and served with a chick pea and tomato salad
Portobello con Gorgonzola - 17
Portobello mushroom cap roasted with imported gorgonzola cheese and served with a Balsamic glaze and baby greens
Avocado con Gamberi e Granchio - 19
Half an avocado filled with shrimp and crab meat salads and a citrus-saffron sauce
Insalata del Sole - 14
Baby greens with imported gorgonzola cheese, sunflower seeds, and dried apricots with a peach vinaigrette
“Cellar” Mista - 12
“House salad” of baby lettuces, grape tomatoes, walnuts, shaved fennel and Balsamic vinaigrette
Paste Casereccie
All pastas are home made
Half orders of all pastas available
Rigatoni con Gamberi e Asparagi - 29
Tube pasta sautéed with whole and chopped shrimp, asparagus and pink sauce
Rigatoni Alla Checca - 27
Tube pasta with fresh chopped tomatoes, basil, sweet onion and fresh mozzarella
Gnocchi Alla Bolognese - 28
Potato dumplings sautéed in the classical sauce of ground veal, pork and beef
Bucatini Carbonara - 29
Hollow spaghetti tossed with salumi, prosciutto, pancetta, onion, and cream then finished with egg and Parmigiano
Pappardelle con Granchio e Pesto - 33
Wide ribbon pasta with jumbo lump crab and basil pesto cream sauce
Pappardelle con Salsiccia e Rughetta - 29
Pappardelle sautéed with sausage, arugula, fresh tomato sauce and drizzled with truffle oil
Fettuccine con Salmone Affumicato - 29
Ribbons tossed with smoked salmon, peas, Italian speck and cream sauce
Fettuccine con Ragu di Coniglio - 29
Ribbons tossed with a sauce of roasted rabbit
Agnolotti D’agnelo Sardinolo - 28
Lamb-filled half-moon pillows with fresh tomato, mint and Sardinian Pecorino cheese
Ravioli “marco Polo” - 29
Venetian style seafood ravioli served in a light tomato and tarragon sauce, and garnished with fried ginger
Ravioli di Carne Alla “montepertuso” - 29
Meat filled pillows sautéed with mixed olives, basil, light tomato sauce and goat cheese
Risotto con Granchio e Gamberi - 32
Arborio rice served “alla unda” with lump crab meat, shrimp and peas with a touch of tomato
Risotto ai Porcini - 31
Arborio rice cooked al dente with sliced Italian Porcini mushrooms, butter and grated Reggiano Parmigiano cheese
Secondi
Served with Chef's Selection of the Day
Lombata di Vitello al Gorgonzola - 58
14 oz. long-rib “center cut” veal chop pan roasted and served with gorgonzola cream sauce and caramelized shallots
Filetto al Barolo e Porcini - 57
8 oz. Filet mignon pan roasted with Italian Porcini mushrooms and Barolo wine sauce
Scaloppine Alla Veneto - 39
Scaloppine of veal loin sautéed with artichokes, pine nuts, sun dried tomatoes and white wine
Scaloppine ai Porcini - 41
Scaloppine of veal loin with an Italian porcini mushroom cream sauce
Carre D’Agnello al Marsala - 62
COLORADO Rack of lamb, served over cannellini bean puree and Marsala wine demi-glace
Osso Buco D’agnello con Risotto Alle Verdure - 51
“3 Hour” braised American LAMB shank with vegetable risotto
Anatra Alle Mele Verdi - 48
Duck breast pan roasted and served over caramelized shallots, apples and cream
Salsiccia e Gamba di Coniglio con Polenta - 47
Rabbit leg and sausage pan roasted, with Parsnips, baby artichokes, oil cured olives and polenta
Salmone al Finocchio - 39
Scottish salmon sautéed with fennel, sweet peppers, caper berries, tomatoes, and Italian speck
Dentice Alla Romana - 39
Snapper fillet sautéed with artichokes, diced tomatoes, and basil served with a saffron and white wine sauce
Duetto Verde e Nero - 42
Giant shrimp and snapper sautéed with green olives, dry black figs and fresh rosemary in a white wine lemon sauce
Dentice con Sugo D’aragosta e Gamberi - 40
Snapper fillet sautéed with lobster sauce and shrimp
Please note: Plate sharing charge of $5.00, 20% gratuity may be added