Ristorante DeGrezia

a selection of artisanal cured meats, prosciutto san daniele, speck, sopressata, mortadella, culatello, coppa, tuscan pecorino, olives

grilled portuguese octopus on a bed of haricot-vert and pan roasted red baby potatoes with fresh oregano and extra virgin olive oil

jumbo (2) shrimps and tuscan style cannellini white beans, touch of tomato, fresh sage and garlic

oven roasted colorado lamb meatballs in a lemony white wine sauce and fresh rosemary

polenta with a creamy gorgonzola filling served with a robust italian sweet sausage and porcini mushroom meat sauce

calfs sweetbreads pan seared with wild mushroom, marsala wine, granny smith apples, and fresh thyme

breaded fried eggplant, roasted peppers, roasted plum tomatoes, fresh mozzarella, ricotta cheese, fresh basil dressing and sicilian oregano

organic mesclun salad with organic grape tomatoes with extra virgin olive oil and balsamic vinegar

heart of romaine lettuce, garlicky croutons and creamy anchovy dressing

boston bibb lettuce, crumbled gorgonzola, sweet red wine poached pears, walnuts and sweet fig vinaigrette

baby spinach salad, warm creamy stracchino cheese wrapped in italian parma ham, white truffle oil, crispy pancetta, granny smith apples

a rich thick tuscan bean soup of red kidney beans and spelt

soup of the day

wide ribbon of fresh pasta with a meat sauce of marinated wild boar stew cooked slowly in red wine juniper berries and rosemary

ravioli stuffed with fresh ricotta and spinach in a creamy wild mushroom sauce

fluffy potato and spinach gnocchi in a creamy gorgonzola cheese sauce with a hint of fresh rosemary and sweet pears

homemade whole wheat pasta with fresh grape tomatoes , eggplant, shaved dry sicilian ricotta and oregano

creamy egg yolk sauce with crispy pancetta, parmigiano cheese and black pepper

fresh cockle clams, garlic, red pepper flakes, parsley and extra virgin olive oil

angel hair pasta with a lobster reduction sauce with fresh lobster meat, a touch of cream and cognac

carnaroli rice cooked in a seafood stew of shrimps, clams, calamari, crab meat, lobster broth, touch tomato, fresh parsley

sautéed escarole, cannellini beans, black gaeta olives.

spinach sautéed with extra virgin olive oil and garlic

broccoli di rape sautéed with extra virgin olive oil, garlic, red pepper flakes

asparagus baked with parmigiano cheese

farm raised whole baby chicken marinated in a spicy white wine mixture, flattened and charred grilled, sautéed escarole and beans, mushroom polenta

breast of chicken filled with fontina cheese, prosciutto san daniele, buttery spinach, shitake, portobello and porcini mushrooms, marsala wine sauce

calves liver sautéed with caramelized onions, white wine and red wine vinegar

naturally raised berkshire pork tenderloin, rolled in a blend of spices, pan roasted and served with tuscan white beans and broccoli di rape

boneless breast of rabbit saddle wrapped with prosciutto, castelvetrano green olives, braised leeks, pan roasted and finished in a rosemary white wine sauce over shitake mushrooms

free range semi boneless quails stuffed with italian sweet sausages, wrapped in pancetta, roasted in a port wine reduction, on a bed of wild rice mushroom risotto

veal scaloppine, fresh sage wine sauce, covered with prosciutto di parma and melted fontina cheese over buttery spinach

thinly pounded veal chop breaded and pan fried, topped with arugola and grape tomato salad

grilled center cut veal chop porterhouse, white wine truffle sauce, shaved black truffles, wrapped asparagus with prosciutto and fontina

grilled filet mignon, brandy seared foie gras, buttery spinach, red wine sauce flavored with dry porcini

jumbo shrimps sautéed in a light cognac sauce with grape tomatoes fresh thyme and baby spinach

peppered yellow fin tuna, fresh fennel mint and orange salad, eggplant caponata and balsamic glaze

salmon filet pan roasted and finished in a creamy grainy dijon mustard sauce with shrimps and asparagus