The current
dinner menu.

Wood-fired oven roasted meatballs of veal, beef, pork, and lamb, slow-cooked in San Marzano DOP tomato sauce, finished with reggiano.

Stuffed zucchini flowers with mozzarella, battered and fried, served with San Marzano tomato sauce.

Fried, crispy artichokes served with herb lemon aioli.

Fresh buffalo ricotta with truffle honey, fresh black truffle, arugula, and crispy pane carasau.

Tuna tartare with fresh black truffle, caviar, lemon-chervil aioli, and micro mesclun.

Slow-cooked octopus, grilled or fried, with potatoes and sunchoke garlic cream.

Sauté of mussels and manila clams with sauvignon, garlic, parsley, lemon, and yellow tomatoes.

Burrata, confit cherry tomatoes and fennel, smoked, topped with pickled red onion.

Fried calamari served with lemon garlic aioli.

Sauté of shrimp and calamari in a spicy Calabrian tomato sauce.

Fennel and orange salad with extra virgin olive oil and a touch of red vinegar.

Arugula salad with cherry tomatoes, parmigiano, and balsamic vinaigrette.

Arugula, romaine, herbs, tomatoes, and cucumbers with red wine vinaigrette.

Classic Italian Caesar salad with romaine, croutons, shaved parmigiano reggiano, and Caesar dressing. Add shrimp +$9 or chicken +$6.

San Marzano tomato sauce, fior di latte mozzarella, extra virgin olive oil, basil.

San Marzano tomato sauce, pesto sauce, vodka sauce with fior di latte mozzarella, extra virgin olive oil, basil.

San Marzano tomato sauce, fior di latte mozzarella, artichokes, spinach, roasted tomatoes, olives, EVOO, garlic.

San Marzano tomato sauce, fior di latte mozzarella, spicy Calabrian soppressata, EVOO.

Bufalo ricotta, arugula, truffle honey, freshly shaved black truffle.

Ask your server for our weekly pizza special.

Mezzi rigatoni in San Marzano tomato sauce with Calabrian chili, garlic, EVOO.

Penne pasta with San Marzano tomato sauce, EVOO, garlic, basil, and parmigiano.

Spaghetti with mussels, clams, shrimp, and calamari in a white wine sauce or light San Marzano tomato sauce.

Mezzi rigatoni pasta in a spicy, creamy vodka sauce, topped with burrata.

Paccheri pasta with creamy saffron sauce and pesto of pistachio from Bronte.

Bucatini pasta with San Marzano tomato sauce, guanciale, aged pecorino, and a touch of Calabrian chili.

Fresh homemade pappardelle pasta with our traditional meat ragu, topped with parmigiano.

Fresh homemade stuffed pasta with braised veal and truffles, reggiano cream, veal demi, fresh black truffles.

Fresh homemade baked potato gnocchi in San Marzano tomato sauce and basil, topped with burrata.

Fresh homemade lasagna with ragù and béchamel, fior di latte mozzarella, reggiano.

Homemade strozzapreti pasta in San Marzano tomato sauce with smoked pancetta, chili, parmigiano, and smoked provola.

Fresh homemade baked potato gnocchi in truffle parmigiano cream sauce, topped with freshly shaved truffles.

Bone-in airline chicken breast, breaded and topped with San Marzano tomato sauce, burrata, EVOO, and basil.

Bone-in chicken breast with cherry tomatoes and arugula.

16 oz breaded veal chop, broiled in our wood-fired oven with San Marzano tomato sauce and burrata.

16 oz breaded veal chop with cherry tomatoes and arugula.

Marinated and grilled Colorado lamb chops served with arugula, fennel, and cherry tomato salad.

Barolo-braised beef short rib in a Barolo jus reduction with mashed potatoes, sunchokes, and asparagus.

Grilled pork chop with cipollini onions, balsamic, and pork jus.

8 oz Wagyu beef patty, taleggio cheese, mesclun, apple-vinegar grilled onions, lemon-herb pink sauce on a toasted brioche bun, served with truffle fries.

16-18 oz NY strip steak sliced tagliata-style, served with an arugula salad.

Pan seared, skin-on Ora King salmon filet with caramelized radicchio, celery root puree, and blood orange glaze.

Fried shrimp, octopus, calamari, and zucchini.

Ask your server for our weekly fish specials.

Oven-roasted potatoes with rosemary, garlic, and EVOO.

French fries with fresh black truffles and truffle mayo.

Oven-roasted broccoli rabe with garlic, lemon, and EVOO.

Oven-roasted asparagus with garlic, lemon, and EVOO.

Sauté of seasonal mixed mushrooms with garlic and herbs.