Mussels and clams steamed in a lightly spicy tomato garlic broth.

Fresh Burrata cheese, heirloom tomatoes and basil.

Wild shrimp, scallops, octopus, olives, capers, celery and bell peppers marinated with EVOO and lemon.

Seared sweet scallops with black truffle vinaigrette and seasonal micro greens.

Raw Piemontese beef thinly sliced and topped with arugula, Parmigiano cheese and mustard vinaigrette.

Calamari, shrimp and scallops lightly fried.

Roasted beets salad with caramelized walnuts, dry cherries, goat cheese cream and Moscato ginger vinaigrette.

Mixed organic greens, roasted bell pepper, grilled eggplant and goat cheese rimmed with black pepper in a balsamic vinaigrette.

Heirloom tomatoes, red onions, arugula, aged Ricotta cheese and red wine vinaigrette.

Soup of the day.

Mixed organic greens, Pantelleria capers, fennel, pomodorini and cipolline.

Endive, baby frisee, radicchio, grapes, Gorgonzola dolce, almonds and Prosecco vinaigrette.

White asparagus and baby spinach salad, purple potatoes, Boschetto cheese, toasted pistachio and guanciale-shallot vinaigrette.

Mozzarella cheese, Parma prosciutto, arugula, Parmigiano Reggiano cheese and truffle oil.

Tomatoes, Mozzarella cheese and basil.

Tomatoes, Mozzarella cheese, eggplant, dry Ricotta cheese and basil.

Carnaroli of the day.

Homemade pasta with Bolognese sauce.

Homemade garganelli with prosciutto and vodka.

Spaghetti with calamari, shrimp, scallops, mussels and clams in a light spicy tomato sauce.

Amatriciana-filled pasta tossed in spinach, asparagus and Parmigiano cheese.

Crab meat-filled black pasta in saffron sauce topped with rock shrimp.

Stamp-shaped pasta filled with eggplant and homemade baked Ricotta cheese with pomodorini sauce.

Grilled swordfish with Sicilian caponata, balsamic reduction and basil oil.

Mesquite-grilled prime ribeye bone-in and seasoned with sea salt, with Tuscan white beans and sauteed spinach.

Double Kurobuta pork chops, apple-tomato chutney, Marsala olives and dried apricots.

Grilled wild prawns wrapped in paper-thin swordfish, oregano, salmoriglio and farmer's market arugula.

Grilled veal chop, wild mushroom ragu and scalloped potatoes.

Colorado lamb chops with roasted garlic and thyme sauce, scalloped potatoes and roasted asparagus.

Grilled wild salmon with olive oil and lemon. Served with baby vegetables.

Braised Piemontese beef short ribs in Sangiovese served with baby turnips, carrots and green beans.

Our chef's selection of 2 signature dishes.

Mediterranean sea bass baked in Sicilian sea-salt crust and served with sauteed spinach.

Sauteed baby green beans with diced tomato.

Warm Sicilian caponata.

Grilled asparagus.

Sauteed with garlic, olive oil and chili flakes.