Salads:

Tuscan “Caprese”
Vine Ripened Tomato, Fresh Buffalo Mozzarella and Fresh Basil With a 12-Year-old Balsamic Syrup Drizzle

Avocado Caesar Salad
With Romaine Lettuce and Kale, Pine Nuts, Homemade Croutons and Shaved Parmesan

Roasted Beets and Kale Salad
With Mixed Greens, Mandarin Orange, Feta Cheese, Sesame Seeds and a Honey Lemon Reduction

Pasta:

Penne Salicia
Homemade Sausage, Mushrooms, Tomato Sauce, Basil and Parmigiano

Spaghetti Carbonara
Pancetta, Egg Yolk, Parsley and Parmigiano

Rigatoni Amatriciana
Crisp Pancetta, Tomato Sauce, Parsley & Parmigiano

Penne Pasta
With Roasted Plum Tomato Sauce, Fresh Buffalo Mozzarella and Basil

Gnocchi con Pollo e Fungi
Potato Dumplings with Chicken and Mushroom Cream Sauce

Meat:

Bistecca Fiorentina
Florence Style Thick New York Strip, Seasoned with Fresh Herbs, Rock Salt, Grilled Crispy and Sliced Thin

Herb Crusted Colorado Lamb Chops
Marinated with Rosemary, Thyme and Garlic, Served with a Red Wine Demi-Glace

Osso Buco Milanese
Braised Veal Shanks with Gremolata

Sauteed Veal Marsala
Served with a Marsala Mushroom Sauce

Sides:

Cous Cous with Wild Mushrooms and Peas

Spring Pea or Butternut Squash Risotto

Seasonal Farmers Market Grilled Vegetables

Roasted Brussel Sprouts with Pancetta

Sauteed Spinach with Roasted Garlic

Desserts:

Classic Italian Tiramisu

Panna Cotta
With Fresh Berries