Sirocco - Renaissance Resort & Spa

and crispy frisee tossed with balsamic vinaigrette

thinly sliced and topped with baby artichokes, bell peppers, nicoise olives and caper sottoli, a favorite of chef livio massignani

sauteed with white wine, herbs, fresh tomatoes and served with herb bruschetta, a favorite of chef livio massignani

prosciutto di parma and a selection of the best italian salami from italy, mozzarella and a mix of marinated artichokes, olives roasted bell peppers and capers, a favorite of chef livio massignani

lightly fried and served with fresh tomato - caper and spicy tomato basil sauces

imported from italy and served with fresh tomatoes, roasted bell peppers and capers with fresh tomatoes, roasted bell peppers and capers with a pesto sauce, a favorite of chef livio massignani

oven roasted and served with crispy frisee and grilled bell pepper sauce

grilled and topped with caramelized onions and served with pan seared goat cheese from tuscany, a favorite of chef livio massignani

sauteed in extra virgin olive oil, garlic and parsley served with grilled polenta, a favorite of chef livio massignani

herb cured and served with organic baby arugula tossed in a white truffle vinaigrette with shaved parmigiano reggiano cheese

romaine, endive, arugula, spinach and fresh tomatoes, tossed in an extra virgin oil red wine herbed vinegar dressing

tossed with oranges, red onions, toasted walnuts and gorgonzola cheese in an extra virgin olive oil lemon lime vinaigrette

tossed in a warm tangerine vianigrette dressing with crispy apple smoked bacon and topped with shaved ricotta salata cheese and candied pecans, a favorite of chef livio massignani

with bell peppers and red onion tossed with an extra virgin olive oil lemon vinaigrette, a favorite of chef livio massignani

organic eggplant, bell peppers, red onions, zucchini and portobella mushrooms drizzled with aged balsamic vinaigrette

tossed with creamy garlic dressing, topped with shaved parmigiano cheese and served with garlic herb bruschetta

tossed with crispy italian bacon, balsamic vinaigrette and topped with julienne of aged montasio cheese

diced with julienne of basil served over tuscan bread brushed with garlic, a favorite of chef livio massignani

served over grilled tuscan bread brushed with garlic

served over grilled tuscan bread brushed with garlic

made with a traditional creamy style bisque with shrimp and lobster meat, a favorite of chef livio massignani

fresh made and changes with the seasons

freshly made and tossed in a tomato basil sauce and topped with shaved parmigiano reggiano cheese

served with manila clams sauteed in a white wine herb sauce or serve with a spicy tomato basil sauce

freshly made pasta layered with scampi, lobster and jumbo lump crab meat, tomato basil and lobster sauce, a favorite of chef livio massignani

freshly made with parmigiano and pecorino romano cheese served topped with porcini mushroom sauce and gratined, a favorite of chef livio massignani

with grilled asparagus, baby artichokes, eggplant, sun dried tomatoes, fresh herbs, garlic and extra virgin olive oil, a favorite of chef livio massignani

freshly made ravioli filled with shrimp and lobster meat in a venetian style lobster brandy sauce

with grilled italian sausage, bell peppers and sauteed ina spicy tomato basil sauce, topped with pecorino romano and parmigiano cheeses, a favorite of chef livio massignani

freshly made and tossed with sauteed shrimp, lobster and jumbo lump crabmeat tossed in a fresh tomato and white wine cream sauce with scallions

freshly made pasta sheets layered with veal ragout, bechamel and parmigiano cheese served with a rich tomato sauce

imported carnaroli arborio rice with porcini mushrooms sauteed in herbs and white wine topped with aged parmigiano cheese with and essence of white truffle oil, a favorite of chef livio massignani

imported carnaroli arborio rice with shrimp, lobster, clams and mussels with a tomato basil and white wine sacue, a favorite of chef livio massignani

imported carnaroli arborio rice with fresh asparagus, shrimp and sea scallops and finished with aged parmigiano reggiano cheese

served with freshly made fettuccine tossed with shrimp, clams and lobster meat in a spicy tomato sauce, a favorite of chef livio massignani

marinated and sauteed with white a white wine spicy tomato basil sauce blended with capers and nicoise olives

marinated and grilled served with a charonnay lemon mustard sauce, a favorite of chef livio massignani

marinated with fresh herbs, white wines, olive oil and grilled serve with a pinot grigio, tarragon sauce

of grilled whole lobster, saiteed green mussels and clams, jumbo prawn, pan seared medallion of wild sea bass and crab cake served with a spicy roasted bell pepper sauce and spicy tomato basil sauce

oven roasted and stuffed with prosciutto di parma, fontina valdostana cheese and herbs served with morel mushrooms in a prosecco wine and parmigiano creamy fondue sauce, a favorite of chef livio massignani

10 ounce precooked weight grilled and served with a gorgonzola and pistachio parmigiano cream sauce

marinated veal loin, italian sausage and a colorado lamb chop with a green peppercorn and barolo red wine sauce

lightly breaded and pan seared and served with organic baby arugula tossed in an extra virgin olive oil lemon vinaigrette and sottoli, a favorite of chef livio massignani

marinared, grilled and served with an au jus of porto wine and herbs

grilled under a sizzling brick with a merlot red wine rosemary sauce

24 ounce porecooked weight, aged and marinated with herb infused extra virgin olive oil, a favorite of chef livio massignani

grilled and served with carameliced onions and candied pecans with a merlot red wine sauce