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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
Menu for Ristorante DeGrezia provided by Allmenus.com
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