Ristorante Strega

Buffalo mozzarella, garden tomatoes, extra virgin olive oil, balsamic reduction.

Baby arugula, grapefruit, walnuts and shaved parmigiano in a citrus vinaigrette.

Traditional Caesar salad.

Sauteed jumbo shrimp with garlic and white wine lemon sauce over grilled tuscan bread.

Maine crab, fresh avocado, poppy seed aioli

Deep sea scallops sauteed with grand marnier

Chef's assortment of imported Italian meats and cheeses

Lightly deep fried, fresh calamari

Rolled sicilian eggplant with fresh ricotta, spinach and mozzarella baked with plum tomatoes and parmigiano

Whipped ricotta, toasted pine nuts, organic local honey.

Wild mixed greens with garden tomatoes

Jumbo shrimp, deep-sea scallops and baby spinach in a touch of creamy sterga sauce

Littleneck clams in choice of scampi or fra diavolo sauce

Ragu of ground tenderloin

Homemade potato dumplings served with tomato sauce and fresh buffalo mozzarella

Homemade tube shaped pasta sauteed with san marzano plum tomatoes and fresh basil (spicy or mild)

Fresh ravioli filed with ricotta cheese in a plum tomato sauce

Lobster stuffed ravioli finished with crab meat in a pink sauce

Homemade pasta sauteed with pancetta, san marzano tomato sauce and onions, covered with a blend of pecorino and parmigiano cheeses

Arborio rice sauteed with assorted seafood

Homemade cheese tortelloni served with prosciutto di parma in a cream sauce

Homemade fettuccine, pancetta, egg, parmigano and a touch of cream

Wild mushrooms and a marsala wine sauce

Prosciutto, spinach and fontina cheese in a demi-glaze sauce

Sauteed with mushrooms, red peppers, onion and plum tomato sauce over homemade rigatoni

Topped with prosciutto di parma and fontina cheese, finished in a white wine sauce

San Marzano tomato sauce, buffalo mozzarella and fresh basil

Swordfish puttanesca style served over homemade angel hair pasta

Pan seared chilean sea bass with cherry white wine served over homemade yucca gnocchi

10 oz. filet, maine crab meat, portobello mushroom, grilled aspatagus, creamy peppercorn sauce

16 oz. veal chop grilled and served with wild mushrooms and truffle sauce

Slow cooked short ribs served with butternut squash and lobster risotto

Grilled deep-sea scallops served with pesto and red peppers over organic farro

Wood roasted chicken under a brick, creamy polenta and broccoli rabe

Grilled colorado lamb served with mint sauce and vegetable roots

Grilled salmon finished with sicilian capers and mustard cream sauce, served with sauteed spinach and mashed potatoes

Tender veal stuffed with prosciutto and fontina cheese in a port wine reduction