The current menu.

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

Stuffed zucchini flowers with mozzarella, battered and fried, served with San Marzano 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 truffles, caviar, lemon-chervil aioli, and micro mesclun.

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

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

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

Fried fresh calamari served with lemon garlic aioli.

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

Chef's selection of cured meats, cheeses, olives, preserves, and honey.

Fennel and orange salad, EVOO, and a touch of red vinegar.

Arugula salad with cherry tomatoes, parmigiano, and balsamic.

Beets, carrots, watermelon radish, and cauliflower with an EVOO-lemon emulsion.

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

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

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

Vermicelli with aged pecorino romano and a mix of three peppercorns.

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

Spaghetti with mussels, clams, shrimp, and calamari in a light San Marzano sauce, a touch of Calabrian chili.

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

Homemade strozzapreti, San Marzano sauce, smoked pancetta, chili, parmigiano, and smoked provola.

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

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

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

Organic young chicken roasted with rosemary, thyme, garlic, and lemon. Requires 35 minutes to cook.

Berkshire pork belly porchetta, mesclun, and confit tomatoes.

16 oz breaded veal chop with cherry tomatoes and arugula.

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

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

18–20 oz bone-in dry-aged Wagyu ribeye steak.

Marinated and grilled Colorado lamb chops.

Fried shrimp, octopus, calamari, and zucchini.

Traditional seafood and fish stew with clams, mussels, shrimp, scallops, and lobster in a light San Marzano sauce.

Wood-fired oven roasted potatoes, rosemary, garlic, EVOO.

House French fries with fresh black truffles and truffle mayo.

Wood-fired oven roasted broccoli rabe, garlic, lemon, EVOO.

Wood-fired oven roasted asparagus, garlic, lemon, EVOO.

Sauté of seasonal mixed mushrooms, garlic, herbs.

San Marzano tomato sauce, fior di latte mozzarella, EVOO, basil.

San Marzano tomato sauce, garlic, oregano, EVOO.

Fior di latte mozzarella, EVOO, rosemary.

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

San Marzano, fior di latte, spicy Calabrian soppressata, EVOO.

Fior di latte, provola, gorgonzola, reggiano.

Fior di latte, black truffle and mushroom cream, spinach, lemon zest, freshly shaved black truffles.

Buffalo ricotta, arugula, truffle honey, freshly shaved black truffles.

San Marzano, fior di latte, Wagyu bresaola, arugula, EVOO, balsamic.

Fior di latte, Italian sweet sausage, broccoli rabe, EVOO.