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 Salsiccia
Homemade Sausage, Mushrooms, Tomato Sauce, Basil and Parmigiano

Spaghetti alla Carbonara
Pancetta, Egg Yolk, Parsley and Parmigiano

Rigatoni Amatraciana
Crisp Pancetta, Tomato Sauce, Parsley & Parmigiano

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

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

Meat:

Bistecca alla 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 alla Milanese
Braised Veal Shanks with Gremolata

Sauteed Veal Marsala
Served with a Marsala Mushroom Sauce

Sides:

Cous Cous with Wild Mushrooms and Snow Peas

Spring Pea or Butternut Squash Risotto

Farmers Market Vegetables – Italian Style
With Grilled Asparagus, Yellow Squash, Zucchini and Onions

Roasted Acorn Squash, Turnips and Parsnips
With an Agave Nectar Glaze

Roasted Brussel Sprouts with Pancetta

Sauteed Spinach with Roasted Garlic

Desserts:

Classic Italian Tiramisu
Served in a Martini Glass

Panna Cotta
With Fresh Berries, Served in a Martini Glass

Chocolate Ricotta Tarte
Topped with Toasted Pine Nuts

Zabaglione
With Strawberries and Blackberries

Caramelized Pears
With a Rum Raisin Mascarpone