Campo de Fiori

fresh seasonal vegetable soup finished with basil pesto

mildly spiced aromatic broth of butternut squash and sweet onions finished with candied almonds

traditional hearty Italian three bean soup simmered with small tube pasta

miso with lobster shiitake mushrooms, cherry tomatoes, and basil

appetizer plate of cured Italian meats, artisan cheeses and marinated vegetables

marinated fontina della val d'aosta artichokes peperoncini with funghi sotto olio and grilled eggplant

thinly sliced cured tenderloin with hazel dell mushroom salad and shaved Asiago

lightly fried calamari served with pomodoro sauce

warm bath of olive oil, parsley garlic, chili flakes and anchovies accompanied by fresh vegetables for dipping

marinated grilled seafood salad

assorted mediterranean olives sauteed with herbs and spices

chef's daily creation

organic baby greens tossed in a lemon-mustard vinaigrette

grilled Romaine garnished with neuske's applewood smoked pancetta, Ceasar dressing and shaved grana padano

organic baby Spinach garnished with gorgonzola dolce crostini red onion and a balsamic vinegar gastrique

fresh mozzarella and sliced tomato with sea salt, ribbons of fresh basil and extra-virgin olive oil

roasted butternut squash, balsamic marinated portobello mush room, and grilled artichoke with mixed greens and white truffle oil

sauteed Spinach with garlic and cherry tomatoes

sauteed artichoke hearts, roasted eggplant, red bell peppers, and mixed olives tossed with fresh herbs

white cannelini beans sauteed with garlic and sage

daily selection of grilled fresh vegetables

baked pasta with beef and veal ragu, mozzarella, grilled zucchini and squash, roasted forest mushrooms, and marinara

black olives, capers, anchovies, marinara, e un po di forte

housemade potato dumplings with veal, beef and lamb ragu

large tube pasta of campania tossed with Italian sausage, onion and red and green peppers

prosciutto, with vodka in a light pink sauce

shrimp sauteed with white wine, garlic, cherry tomatoes

sweet yellow onions sauteed with pancetta, basil, tomato, passato di pomodoro, and pepperoncini

piquant, blend of finely chopped green bell pepper with anchovy, garlic, parsley, and crushed red chile

an assortment of fresh seafood in a spicy tomato sauce

thinly cut housemade pasta with roasted squash, mascarpone and lobster, garnished with toasted pine nuts and basil

housemade ravioli filled with colorado ewe bet ranch lamb served in a herb infused sage with seasonal vegetables

fresh pasta filled with hazel dell mushrooms in a delicate porcini mushroom cream sauce

clams, shrimp calamari, and scallops simmered with Arborio rice

lightly sauteed porcini mushrooms scented with white truffle oil

agnolotti filled with butternut squash mousse in a gorgonzola, fava been and walnut pesto cream sauce

andoullie sausage, Italian, meatball, duck thigh and leg, and ewe bet lamb simmered in a white bean casserole

pan seared breaded chicken breast baked in pomodoro sauce finished with parmigiano cheese, and served over tender gnocchi

assortment of clams, shrimp, fresh fish of the day, scallops, lobster, and grilled chorizo simmered in a fragrant saffron and tomato broth

grilled sliced New York strip, arugula, and red onions drizzled with aged balsamic

grilled beef tenderloin with porcini mushroom demiglace, potatoes anna and grilled seasonal vegetables

chef's choice (always made with Wisconsin milk fed veal)

chef's fresh fish selection