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

Herb marinated grilled chicken breast with seasonal organic salad

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

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

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

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

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

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

And cherry tomatoes salad.

Served with cherry tomatoes.

Served with roasted vegetables and stracciatellla di bufala.

Served with smoked provola and slow-cooked tomato sauce.

Eggplant, sweet peppers, black olives and capers.

Fried rice balls with pecorino cheese and pepper.

Fried rice balls with veal, peas and mozzarella.

Served with spicy tomato sauce.

Homemade meatballs with tomato sauce.

Served with spinach, egg drop and Parmigiano Reggiano.

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

Celery, carrots, leeks, squash and dried legumes.

With mint.

With spinach, egg drop and Parmigiano Reggiano.

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

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

Buffalo provola and burrata. Served with cherry tomatoes.

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

With thin sliced porchetta and broccoli rabe.

With green zucchini, yellow squash and tomato.

Robiola cheese and grilled eggplant on ciabatta bread.

Served with Milanese chicken cutlet and sun dried tomato spread.

Served on mini-baguette.

Scented with organic basil on ciabatta bread.

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

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

Served with sweet Italian sausage and wild mushrooms.

Served with veal and beef meatball sauce.

Served with braised winter kale.

Homemade meatballs with tomato sauce.

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

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

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

over mashed potatoes

Served with sauteed spinach.

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

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

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

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

Topped with Robiola cheese and mascarpone mousse.

Filled with Sicilian orange compote.

Served on vanilla custard.

Torta di mascarpone "tiramisu" style

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

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

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

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.

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.

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

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.

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.

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.)

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

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

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."

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.

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.

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.

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

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