dinner

shaved celery salad with beets & pecorino 15

carciofini alla giudia 16

prosciutto san daniele, fig jam crostini 20

imported bufala “salerno” caprese 22

burrata “la regginella” roasted cherry tomatoes 24

grilled octopus, peperoncini, soppressata, orange & potatoes 30

*branzino carpaccio with foie gras 38

sicilian scampi, orange honey salad 57

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*raviolo with ricotta, egg & reggiano ^{(with seasonal truffles- AQ)} 23

‍^‍housemade arugula fettuccine, tomatoes, reggiano & bufala 28

ravioli cacio e pepe, bufala butter & guanciale 28

wagyu beef agnolotti, sage, veal broth & parmigiano 28

pear & mascarpone “pacchetti” with asparagus & taleggio fonduta 29

pappardelle, wild boar, pecorino toscano 31

spaghetti, clams & baby romas 34

sweet corn ravioli with lobster 45

spaghetti, sea urchin, crab & chillies 59

margherita “verace” 27

tomato, burrata, prosciutto & egg 30

bufala, parmigiano, truffle AQ

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*calf liver “veneziana” with polenta 28

roasted texas quail, butternut squash & broccoli rabe 35

chianti braised short ribs with burrata risotto 48

whole farm raised branzino 48

*duck two ways, lambrusco raspberry, wild black rice 49

*16 oz. veal t-bone tagliata, wild mushroom porcini sauce 58

colorado *lamb chops “scottadito” with cumin yogurt 69

*48oz. prime porterhouse “la fiorentina” for 2 to 4 guests AQ

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wild branzino (Italy) for two or three guests 78 @ lb

wild dover sole (Holland) for one 82

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potato puree

broccoli rabe

garlic spinaci

insalatina mista

brussels sprouts & guanciale

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CHEF'S CHOICE CHEESE PLATE

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frangelico

sambuca

cynar

amaro

grappa di barbera

gra'it vera grappa italiana

gaja grappa sperss

grappa di sassicaia jacopo poli

fernet

strega

amaro montenegro

amaretto disaronno

averna amaro siciliano

bisquit & dubouche cognac VSOP

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2021 ronc dai luchis, picolit

2022 vietti, moscato d’asti

2008 colombini, vin santo del chianti classico

2020 donnafugata ben rye, passito di pantelleria

taylor fladgate 20 year tawny

taylor fladgate 30 year tawny

taylor fladgate 40 year tawny

2014 quinta de la rosa

quinta de la rosa, ruby reserve

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italian wedding cake

with vanilla gelato

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tiramisu-su-su

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panna cotta

with “saba”

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chocolate cake

nocciola mousse with caramelized banana & banana gelato

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budino di limone

with lemon gelato

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ROLLED PISTACHIO TORTA

with pistachio gelato

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cannoli

with sheeps milk ricotta, chocolate & orange

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torta Caprese

with espresso caramel gelato

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gelati

dark chocolate, nocciola, banana, lemon, pistachio, espresso caramel & vanilla

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sorbetti

seasonal flavors

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fresh fruit

_{Should you wish to bring your own dessert, there is a $5 cutting/serving fee per person}

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