Our Italian menu has been crafted with care for you.

Using only the finest local and seasonally available ingredients, be sure to check back often as our Italian food menu frequently changes.

    • Appetizer Antipasti

    • Burrata Bruschetta Caprese

      9

      tomato, buffalo mozzarella,  pesto and white balsamic syrup

    • Beef Tartar

      16

      Mountain Primal - local grass fed Scottish highland beef with fresh farm egg, minced the traditional way

    • Poached Mussels

      13

      in a garlic, parsley and chablis sauce

    • Baked Taleggio

      15

      Sweet Northern Italian cow’s milk cheese wrapped in puff pastry with Paonia peach and onion jam

    • Stuffed Little Neck Clams

      16

      stuffed the traditional way with parsley, focaccia crumbs, garlic herb butter and grilled ciabatta toast. Baked in a cast iron pan

    • Baked Meatballs

      11

      Crystal River Meat seasoned and baked in a Paonia tomato
      sauce and a blend of pecorino and parmesan

    • Smoked Trout Bruschetta

      11.5

      grilled ciabatta, prosciutto shaved fennel,
      arugula, kale, and lemon caper creme fraiche

    • Arancini

      13

      Saffron risotto Croquettes with slow braised Colorado lamb ragù and parmesan crisps

    • Grilled Flatbread Pizza

      14

      Flatbread topped with basil pesto, thinly sliced prosciutto, oven dried
      tomatoes, olives, mozzarella, and a small salad

    • Antipasto

      17

      cured salamis, prosciutto, capicola, parmesan, olives, roasted pepper tapenade and grissini (great to share)

    • Tomato Buratta Fondue

      15

      with basil and crostini (2 people)

    • Soups & Salads - Zuppe & Insalate

    • Traditional Lobster Bisque

      11

      with cognac crema

    • Wedge Salad

      9 side / 12 big

      with pancetta crisps, tomatoes, gorgonzola, candied pecans, and apples

    • Radicchio, Arugula, Spinach

      9 side / 12 big

      with apples, candied pecans in a  champagne mustard vinaigrette

    • Kale, Radishes, Asparagus

      9 side / 12 big

      pinon nuts, cambozola and a cherry-citrus vinaigrette

    • Spinach Salad

      10 side / 13 big

      with roasted sweet potato gnocchi, pecans, Montmorency tart cherries, roasted mushrooms, and a warm bacon balsamic vinaigrette

    • Dessert - Dolci

    • Warm Chocolate Molten Cake

      9

      with locally harvested fruit

    • Affogato

      9

      vanilla Gelato topped with a double espresso

    • Gluten Free Chocolate Cake

      10
    • Ricotta Cheesecake

      10

      with rum lady finger crust and sea salt pecan caramel

    • Pound Cake

      10

      with fried vanilla ice cream, berry compote, and cinnamon sugar

    • Crème brûlée

      9
    • Crostata

      10

      with local seasonal fruit and vanilla gelato

    • Dessert Beverages

    • Espresso Single

      3.5
    • Espresso Double

      4.5
    • Regular or Decaf Coffee

      3.5
    • Luna Caldo

      9.5

      Hot Chili chocolate, vanilla rum, Marble Distillery Moonlight expresso, cinnamon cream

    • Tylor Fladgate Tawny Port 10 Year

      8
    • Marble distillery “Moonlight Espresso”

      8
    • Marble distillery “Gingercello"

      8
    • Fernet Leopold Colorado Amaro

      10
    • Glenmorangie Highland Single Malt

      15
    • The Macallahan Scottish Highland Single Malt 12 Year

      15
    • Remy Martin VSOP

      14
    • Grappa

    • Sambuca

    • Saracco “Moscato D’ Asti 375.ml

      Bottle 19
    • Fladgate Tawny Port - 10 Year

      8
    • Marques de Poley Cream Montilla Moriles "Cream Sherry" 500 ML

      Bottle 36

      Oloroso Viejo is judiciously enriched with Don PX Vintage Gran Reserva to create a complex, refined, palate-caressing wine that never tires. Only possible from Toro Albalá, specialists in vintage PX. Cream Pedro Ximénez makes an extraordinarily delightful companion to a wide range of desserts.

Hungry Yet?

Drop us a note and let us know you're coming, we'll be happy to reserve a table for you.

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