Entrees

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Primi

zuppa di porri e patate

  • Leek and potato soup with chicken broth & sage
  • // 8

LASAGNE ALLA BOLOGNESE

  • Homemade pasta, layered with Bolognese ragu & balsamella
  • // 16

FETTUCCINE CON PROSCIUTTO E FUNGHI

  • Homemade egg pasta tossed with cream, prosciutto, mushrooms, peas, scallions & Grana Padano
  • // 15

Taglierini alla portofino

  • Thin homemade pasta, scallops, shrimp, fresh spinach & lemon butter
  • // 21

rigatoni campagnolo

  • Rigatoni tossed with sauce of tomato, sauteed red bell peppers & Sicilian sausage, finished with goat cheese medallion.
  • // 16

Secondi

OSSO BUCO

  • Veal shank braised with aromatic vegetables, white wine & tomato, served over Grana Padano garlic mashed potatoes.
  • // 28

COSTOLETTE DI AGNELLO ALLA GRIGLIA

  • Grilled Colorado lamb chops, balsamic glaze, served with an arugula salad with roasted tomatoes, red onions & a lemon vinaigrette.
  • // 36

POLLO ARROSTO

  • Pan roasted chicken, with a white wine lemon sauce, with roasted zucchini, carrots & bell peppers.
  • // 24

COSTATE DI MAIALE

  • Grilled Berkshire pork chop, cherry mostarda, served with mascarpone polenta & crispy brussels sprouts.
  • // 28

petto d'anatra arrosto

  • Crispy duck breast over fried polenta cakes with a cranberry salsa.
  • // 28

BISTECCA ALLA FIORENTINA

  • 16oz 44 farms ribeye, grilled, served with asparagus.
  • // 34

Filleto 

  • 8oz. beef tenderloin, grilled, topped with Gorgonzola. Served with creamed spinach.
  • // 38