Fiore Di Luna

Chestnut soup garnished with julienne celery and white truffle oil

Mesculin salad with radish and shaved carrots with a choice of dressing

Fresh buffalo mozzarella, imported from Naples, with blanched marinated cherry tomatoes, kalamata olives, and basil

Pan-seared shrimp served with green peas puree and a lobster-red pepper foam garnished with crispy artichoke heart

Baby arugula garnished with shavings of Parmesan cheese and tossed with Geraci extra virgin olive oil and balsamic

Poached sea scallops served with diced cantaloupe melon and fennel garnished with baby spring greens

Thinly sliced San Daniele prosciutto with buffalo mozzarella and a roasted sweet pepper confit

Thinly sliced beef tenderloin topped with goose liver flavored with port wine and cognac and garnished with micro arugula tossed with balsamico tradizionale

Thinly sliced air-dried beef, dipped in lemon and olive oil, served with marinated wild mushrooms and parmesan shavings

Chef Andrea's smoked salmon carpaccio with a cilantro vinaigrette garnished with crème fraiche

Ravioli filled with duck and foie gras served in a light truffle-flavored sage sauce

Penne and Maine lobster topped with balsamico tradizionale

Butternut squash gnocchi served with a robiola cheese sauce garnished with julienne celery, amaretti cookies, and parmesan cheese

Fettuccine served with a meat sauce and porcini mushrooms

Lasagnette layered with marinated eggplant, fresh mozzarella and tomato confits garnished with pesto sauce

Cavatelli served with little neck clams, julienne leeks, white wine clam sauce garnished with black truffles

Home made crinkled penne pasta with veal tenderloin tips, fresh herbs and porcini mushrooms

Linguine with shrimp and langoustine sautéed in a light brandy and cherry tomato basil sauce

Risotto cooked in mushroom stock with a variety of wild mushrooms and flavored with white truffle oil

Flat parsley flavored Carnaroli rice cooked in chicken stock garnished with sea scallops

Beef tenderloin with Yukon potatoes, cipollini onions, snow peas and Barolo sauce

Braised Colorado lamb shank served with mixed baby root vegetables and a Yukon potato and black olives fagotini

Grimaud Farm-raised Muscovy duck breast served with baby green and red Brussels sprouts, white polenta timbale, and parsley puree

Milk-fed veal tenderloin served with half-moon ravioli filled with ricotta di fruscella and ramp and asparagus in its own jus

Saddle of venison served with porcini spaetzle and Seckel pear poached in port wine

Braised beef cheeks served with celery root puree, baby carrots, and Lagrein red wine sauce

with avocado, tomato Confit, and baby arugula

with sundried Tomato mousse and marinated eggplant

with Chili pepper and a tomato dip

with fontina cheese and served With truffle-flavored porcini mushrooms

with arugula salad, red onions, and blanched cherry tomatoes

with root vegetables

with Yukon potatoes and green asparagus with a light mint tomato sauce

Espresso-flavored ladyfingers with mascarpone, cocoa, and grappa sauce

Vanilla-flavored Granny Smith apples wrapped in phyllo dough with toasted pine nuts and golden raisins, served with a vanilla and cinnamon cream

Chocolate and Geraci extra virgin olive oil mousse layered with thin chocolate crisps served with orange-flavored champagne spuma

A trio of lemon, praline, and lychee crème brulées with caramelized crust

Chocolate mousse layered with hazelnut served with an orange sauce

Homemade mixed fruit sorbets

An assortment of Italian cheeses served with homemade fig and walnut bread and cranberry chutney