Dinner Menu

Antipasti E Insalate

Paper-thin sliced beef served raw with arugula, shaved Parmigiano, fennel, and Balsamic vinaigrette

Sliced Parma prosciutto served over fresh melon and pear

Diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts tossed with Balsamic vinaigrette

Soft polenta topped with roasted sausage, porcini mushrooms and demi-glace

Marinated fresh anchovies with radicchio, hearts of palm, arugula and roasted peppers

Imported capoccolo, artisan sopressata and dry sausage, olives, house marinated vegetables, grilled eggplant, ricotta salata and Reggiano Parmigiano cheeses

Home roasted peppers filled with fresh mozzarella cheese and Parma prosciutto, then baked with fresh basil

Shrimp sautéed with a basil pesto and served with a chick pea and tomato salad

Portobello mushroom cap roasted with imported gorgonzola cheese and served with a Balsamic glaze and baby greens

Half an avocado filled with shrimp and crab meat salads and a citrus-saffron sauce

Baby greens with imported gorgonzola cheese, sunflower seeds, and dried apricots with a peach vinaigrette

“House salad” of baby lettuces, grape tomatoes, walnuts, shaved fennel and Balsamic vinaigrette

Paste Casereccie

All pastas are home made
Half orders available

Tube pasta sautéed with whole and chopped shrimp, asparagus and pink sauce

Tube pasta with fresh chopped tomatoes, basil, sweet onion and fresh mozzarella

Potato dumplings sautéed in the classical sauce of ground veal, pork and beef

Hollow pasta tossed with salumi, prosciutto, pancetta, onion, and cream then finished with egg and Parmigiano

Wide ribbon pasta with jumbo lump crab and basil pesto cream sauce

Papardelle sautéed with sausage, spinach, fresh tomato sauce and drizzled with truffle oil

Ribbons tossed with smoked salmon, peas, Italian speck and cream sauce

Ribbons tossed with a sauce of roasted rabbit

Venetian style seafood ravioli served in a light tomato and tarragon sauce, garnished with fried ginger

Meat filled pillows sautéed with mixed olives, light tomato sauce and goat cheese

Arborio rice served “alla unda” with lump crab meat, shrimp, and peas, with a touch of tomato

Arborio rice cooked al dente with sliced Italian Porcini mushrooms and grated Reggiano Parmigiano

Secondi

Served with Chef's Selection of the Day

14 oz. long-rib “center cut” veal chop pan roasted and served with gorgonzola cream sauce and caramelized shallots

8 oz. Filet mignon pan roasted with Italian Porcini mushrooms and Barolo wine sauce

Scaloppine of veal loin sautéed with artichokes, pine nuts, sun dried tomatoes and white wine

Scaloppine of veal loin with an Italian porcini mushroom cream sauce

COLORADO Rack of lamb, served over cannellini bean puree and imported Marsala wine demi glace

“3 hour” braised American LAMB shank with vegetable risotto

Duck breast pan roasted and served over caramelized shallots, apples and cream

Pheasant breast and Rabbit sausage pan roasted, with fennel cream sauce, hazelnuts and polenta

Scottish salmon fillet sautéed with fennel, sweet peppers, caper berries, tomatoes, and Italian speck

Snapper fillet sautéed with artichokes, diced tomatoes, and basil served with a saffron and white wine sauce

Giant shrimp and snapper sautéed with green olives, dry black figs and fresh rosemary in a white wine lemon sauce

Snapper fillet sautéed with lobster sauce and shrimp

Please note: Plate sharing charge of $4.00, 18% gratuity may be added