Dessert

• • Appetizer

  • Burrata Bruschetta Caprese

    10.50

    marinated tomatoes, basil, buffalo mozzarella, pesto and balsamic syrup

  • *Beef Tartar

    16

    Mountain Primal (local grass fed American Highland beef) with fresh farm egg, chopped the traditional way

  • *Poached Mussels

    15

    in a garlic-parsley and creamy chablis broth

  • Giardiniera

    7

    house made pickled vegetables in a mason jar as an add on to our complimentary bread service, gluten free

  • Butternut squash & kale bruschetta

    12.50

    Grilled house made ciabatta, roasted spiced pecans & butternut squash smear, apple, kale, lardons and chevre

  • Fried Ravioli

    15

    handmade ravioli stuffed with spinach boursin and smoked almond, dried tomato pesto dip

  • Stuffed cremini mushroom caps

    14

    with burrata, pesto, parmesan , prosciutto crisp served with grilled ciabatta and giardiniera vegetables

  • *Oyster and baked clams clams casino & oyster Rockefeller

    16

    baked the traditional way

  • Baked Meatballs

    11.50

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

  • Antipasto

    17

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

• • Soups & Salads

  • Chopped Romaine

    Small 9.50

    Large 12

    as Caesar liked it

  • Traditional Lobster Bisque

    14

    with crema

  • Wedge Salad

    Small 10

    Large 12.50

    with country ham, tomatoes, gorgonzola, candied pecans, apples, and a roasted garlic buttermilk ranch dressing

  • Spinach Salad

    Small 10

    Large 13

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

  • Baby beets, brussel sprout & kale salad

    Small 10

    Large 13

    roasted beets with pecan nuts, fennel, cherries, roasted mushrooms, bacon, and a warm balsamic vinaigrette

• • Main

  • *Linguine with Fresh Clams

    23.50

    in an spicy Paonia marinara sauce or a garlic Pinot grigio sauce

  • *Gnocchi Shrimp Franchaise

    23.50

    Shrimp sautéed in pinot grigio, tomatoes, caper, lemon, spring onion, Nduja calabrese sauce
    over gnocchi

  • Osso Bucco

    24

    Slowly braised pork osso bucco in pinot grigio root vegetable sauce with truffle gnocchi, kale, Brussel petals and tomatoes

  • Hand Cut Pappardelle

    22.50

    with slow braised Colorado raised lamb bolognese sauce, dried mushrooms and grilled shishito peppers, chevre crema

  • Spaghetti Pomodoro

    15.50

    Add: baked meatball 4.50

    Paonia tomato sauce and basil

  • Chicken or Veal Picatta

    Chicken 19

    Veal 26

    with tomatoes and a lemon caper sauce over spinach tagliatelle

  • Lasagna

    19

    traditional slow cooked Crystal River Meat beef ragù, baked with mozzarella

  • Spaghetti Carbonara

    21

    Country ham, pancetta and sweet peas in a light parmesan cream sauce

  • Strozziapreti as my Daughter Linda Likes it

    22.50

    Tuscan hard wheat pasta with brined chicken confit, dried olives, oven dried tomatoes, artichokes and smoked almond tomato pesto alfredo sauce

  • Pasqual's Chicken Parmigiana

    23

    Chicken cutlet baked with Paonia tomato sauce, mozzarella, spaghetti, and lemon spinach

  • Eggplant Parmesan

    19

    Slow sautéed eggplant topped with homemade Paonia tomato sauce, béchamel spinach and mozzarella, oven baked - al forno

  • *Roasted Butternut Squash Ravioli

    23

    with homemade pork sausage, pine nuts, crisp bacon, brussels sprouts and a gremolata amaretto sauce

  • Beef Stroganoff

    22.50

    Beef tenderloin tips, thinly sliced and sautéed with spinach and potato gnocchi in stroganoff sauce

  • *Seafood Cioppino

    23.50

    Scallops, salmon fillet, mussels, calamari and homemade Italian sausage in a saffron tomato broth with grilled ciabatta

  • Veal Schnitzel

    25

    as is found in Vienna’s grand salons with parsley potatoes, sautéed spinach and a side of lingonberries

  • *Lobster Ravioli

    23.50

    Fresh lobster stuffed ravioli with, mussels, tomato alfredo and kale chips

• • Dessert

  • Crème brulee

    10

    Our server will tell you the flavor of the day, gluten free

  • Scoop of Gelato

    6

  • Almond, rosemary & olive oil pound cake

    11

    With local harvested crabapple compote and vanilla gelato, gluten Free

  • Tiramisu

    10

    Lady fingers soaked in espresso , kaluha and mascarpone cream , cacoa

  • Bomboloni di Nutella

    11

    Home made fresh Italian doughnuts with cinnamon sugar and Nutella-Eggnog fondue

  • Warm Chocolate Molten Cake

    10

    Add Gelato: 4

    with berry compote

  • Affogato

    9

    Add Sambuca: 4

    vanilla Gelato topped with a double espresso, gluten free