Mozzarella & Vino

Baby arugula topped with shaved Parmigiano Reggiano on extra virgin olive oil and red wine vinegar dressing

Citrus and avocado salad with fennel and Gaeta olives, with a fresh mint dressing

Baby Romaine Salad

With lemon, olive oil, anchovy dressing and toasted bread.

Calamari, mussels and shrimp salad, over organic friseé, arugula and oven-dried cherry tomatoes, with extra virgin olive oil, lemon and parsley dressing

Warm organic farro salad with roasted vegetables and stracciatellla di bufala

Grilled chicken salad

Herb marinated grilled chicken breast with seasonal organic salad

Baby Arugula Salad

Cherry tomatoes and shaved Parmigiano Reggiano on extra virgin olive oil and red wine vinegar dressing.

Citrus and Avocado Salad

Served with fennel and gaeta olives with a fresh mint dressing.

Calamari, Mussels and Shrimp Salad

Over organic frisee, arugula and oven-dried cherry tomatoes with extra virgin olive oil, lemon and parsley dressing.

Insalata Caesar Salad

Baby romaine with lemon, garlic, anchovies, croutons and extra virgin olive oil. Add sauteed shrimp, grilled chicken or fillets of anchovies.

Insalata Caprese Salad

Buffalo mozzarella, cherry tomatoes, prosciutto di parma and organic basil.

“Insalata Nizzarda” French beans, cherry tomatoes, potatoes, tuna, boiled eggs and Gaeta olives

Eggplant “parmigiana” with smoked provola and slow-cooked tomato sauce

Traditional Sicilian “caponata” of eggplant, sweet peppers, black olives and capers

Bresaola with Parmigiano Reggiano

Prosciutto di Parma with smoked mozzarella

Burrata Pugliese

Scented with basil oil served with cherry tomatoes and toasted bread.

Buffalo mozzarella roll filled with roasted peppers served with baby arugula

Buffalo mozzarella roll filled with prosciutto San Daniele with a light pesto sauce served with baby arugula

Buffalo Mozzarella with grilled eggplant

And cherry tomatoes salad.

Prosciutto di Parma with Parmigiano Reggiano

Classic Tasting of Buffalo Mozzarella, buffalo provola and burrata

Served with cherry tomatoes.

Fried Zucchini

Borlotti beans soup scented with prosciutto

Zuppa del Giorno

Warm Organic Farro Salad

Served with roasted vegetables and stracciatellla di bufala.

Eggplant Parmigiana

Served with smoked provola and slow-cooked tomato sauce.

Traditional Sicilian Caponata

Eggplant, sweet peppers, black olives and capers.

Arancini Cacio e Pepe

Fried rice balls with pecorino cheese and pepper.

Classic Arancini di Riso

Fried rice balls with veal, peas and mozzarella.

Calamari Fritti

Served with spicy tomato sauce.

Fried zucchini

Polpette di Carne

Homemade meatballs with tomato sauce.

Traditional Stracciatella

Served with spinach, egg drop and Parmigiano Reggiano.

White Beans and Tuscan Kale Soup

Chefs' soup of the day

Cacciucco di ceci alla Toscana

Garbanzo bean soup, braised greens on toasted bread and pecorino toscano.

“Minestra Estiva di Verdure”

Celery, carrots, leeks, squash and dried legumes.

Chilled Gazpacho of Fresh Summer Vegetables

Green Zucchini and Potato Puree

With mint.

Traditional "Stracciatella"

With spinach, egg drop and Parmigiano Reggiano.

Buffalo mozzarella roll filled with roasted peppers served with baby arugula

Buffalo mozzarella roll filled with prosciutto San Daniele with a light pesto sauce served with baby arugula

Burrata Pugliese scented with basil oil served with cherry tomatoes and toasted bread

“Insalata Caprese” Buffalo mozzarella, cherry tomatoes and organic basil

Classic tasting of Buffalo mozzarella, buffalo provola and burrata served with cherry tomatoes

Buffalo Mozzarella Roll

Filled with zucchini and eggplant. Served with baby arugula salad.

Burrata Pugliese

Scented with basil oil. Served with pickled giardiniera and toasted bread.

Classic Tasting of Buffalo Mozzarella

Buffalo provola and burrata. Served with cherry tomatoes.

Prosciutto San Daniele, robiola cheese and grilled eggplant on ciabatta bread

Artisanal whole wheat bread with Milanese chicken cutlet and organic tomato

Bresaola with shaved Parmigiano Reggiano and arugula on baguette

Buffalo mozzarella and tomato scented with organic basil on ciabatta bread

Buffalo mozzarella and tomato scented with organic basil on ciabatta bread

Artisanal Focaccia Panini

With natural untreatd ham and wild greens on extra virgin olive oil.

Ciabatta Bread

With thin sliced porchetta and broccoli rabe.

Ciabatta Bread with Grilled Eggplant

With green zucchini, yellow squash and tomato.

Prosciutto San Daniele Panini

Robiola cheese and grilled eggplant on ciabatta bread.

Artisanal Whole Wheat Bread Panini

Served with Milanese chicken cutlet and sun dried tomato spread.

Bresaola, Robiola Cheese and Arugula Panini

Served on mini-baguette.

Buffalo Mozzarella and Tomato

Scented with organic basil on ciabatta bread.

Lasagna al Forno

Oven-baked lasagna of the day. Please call restaurant for today's selection.

Spaghetti chitarra in cherry tomato and basil sauce

Homemade tagliatelle with Bolognese style beef ragú

Ravioli del Giorno

Homemade fresh ravioli of the day. Please call restaurant for today's selection.

Classic fresh fettuccine with fresh plum tomatoes and basil

Lasagna di Farro

Served with sweet Italian sausage and wild mushrooms.

Homemade Spaghetti Chitarra

Served with veal and beef meatball sauce.

“Ravioli del Giorno,” homemade ravioli of the day

Pan Seared Scottish Salmon with Fresh Thyme

Served with braised winter kale.

Polpette di Carne

Homemade meatballs with tomato sauce.

Braised Lamb Shank

Served in red wine reduction served with mashed potatoes and organic carrots.

Wagyu Beef Burger

All-natural Colorado raised with local tomatoes and romaine hearts. Served with french fries.

"Insalata di Pollo"

Grilled thin sliced chicken breast over radicchio, celery and frisee, topped with shaved Parmigiano Reggiano and cherry tomatoes, with olive oil and balsamic dressing.

Bites of braised veal and wild mushrooms served over mashed potatoes

Breaded chicken breast filled with prosciutto, fontina cheese and eggplant

over mashed potatoes

Oven Roasted Veal Brisket

Served with sauteed spinach.

Poached Scottish salmon with fresh thyme served with sautéed Brussels sprouts

Slow Braised Lamb

In red wine and organic vegetables sauce. Served with mashed potatoes.

Slow braised beef

in red wine and organic tomato sauce, served over mashed potatoes

Slow-cooked beef spare ribs in red wine sauce served over mashed potatoes

Vitello Tonnato

Thin sliced roasted veal round top with a creamy sauce of tuna, anchovies and capers over a bed of crispy salad.

Wagyu beef burger, all-natural Colorado raised, with provola cheese, local tomatoes and romaine hearts, served with French fries

“Cima Genovese”

Veal roulade filed with prosciutto, peas, eggs and pecorino cheese, served room temperature with organic salad with salsa verde.

Tavola Rustica with 2 Items

Tavola Rustica with 3 Items

Tavola Rustica with 4 Items

Nutella Mousse

Traditional Cheesecake

Torta di Mascarpone Tiramisu Style

Blueberry and rhubarb tart with vanilla sauce

Caramel custard “Catalana” style

Apple and walnut tart

Carrot Cake

Topped with Robiola cheese and mascarpone mousse.

Carrot cake topped with robiola cheese and mascarpone mousse

Chocolate Cake

Filled with Sicilian orange compote.

Seasonal Fruit Tart

Served on vanilla custard.

Torta di Mascarpone

Torta di mascarpone “tiramisu” style

White chocolate mousse with organic strawberries

Blueberry and rhubarb tart with vanilla sauce

Mortadella con Pistacchio

Bologna made of finely hashed or ground, heat-cured pork, flavored with spices (including whole or ground black pepper) and pistacchio.

Prosciutto San Daniele

Friuli-venezia giulia. High quality pig’s legs, sea salt cured and low temperature, aged for 24 months.

Prosciutto di Parma

Parma, Emilia-romagna. Dry-cured ham served uncooked, know as prosciutto crudo di parma is made from larger locally raised pigs.

Bresaola

Valtellina and lombardy. Major exception to the all-pork world of salumi, bresaola is made from beef in the valtellina area mixed with salt, pepper, laurel and cloves before being allowed to age for about three months, creating a dark red and low fat meat.

Speck

North alto adige border with austria. Spices and saltcured and wood smoked ham, aged for months to produce a smoky and slightly spicy product with a distinct pink/red interior with a small amount of fat.

Salamini alla Cacciatora

Hunter style cured sausage, a traditionally peasant air-dried sausage made from ground pork and spices.

Sopressata

Veneto. Blend of hog’s shoulder and leg, as well as red wine, salt and a spice mix, encased and aged up to a year.

Culatello

This exquisite salt cured specialty is aged for a year, then it’s outer skin is scraped away and the meat is moistened and massaged by a wine soaked cloth.

Parmigiano Reggiano

Parma, reggio emilia. No additives, no machinery, no gimmicks, just sweet, fresh milk in its pristine state, plus nature's own good time (aged from 18 to 36 months.)

Pecorino Toscano

Tuscany. Prepared with full cream, pasteurized sheep's milk and often by farm-based cheese producers to create a firm-textured sharp taste cheese.

Fiore Sardo

Sardinia. Firm sheep milk cheese and also know as pecorino sardo.

Buffalo Ricotta with chestnut honey

Cilento, campania. The king of ricottas this cheese has a subtle fresh flavor that is light yet rich. Ricotta is made only from the Buffalo’s whey, the liquid part of milk that is a by-product of cheese making. When cooked, the protein particles in the whey fuse together to create the characteristic curd of ricotta, which means and “recooked.”

Caciocavallo Irpino

Campania. cow's milk coming from animals bred in irpinia, a green area located in the southeast part of campania. Long taste, earthy and dolce and the aftertaste may be slightly picante.

Fontina

Aosta valley. Made from raw cow's milk, fontina is incredibly rich and creamy, the flavors are sweet and pungent and unveiling tones of butter and roasted nuts as it lingers on your palate.

Pecorino Gran Cru

Sardinia. Made from sheep (pecora) milk, from the island’s northwest corner, and aged for at least 20 months. Pecorino gran cru is fruity and savory, robust and cmplex.

Taleggio

Lombardy. Cow’s milk cheese with a thin crust and a strong aroma, but mild with an unusual fruity tang inner flavor.

Soda Can

Natural Water

Sparkling Water

House Brewed Ice Tea

Unsweetened.