DINNER MENU

White Wines

Yalumba, Viognier, the Y series, South Australia 2021 – 12/45

Domaine Marc Portaz. Jacquère, Apremont, Savoie FR 2020 – 12.5/50

Sea Sun, Chardonnay, California, 2020 – 13.5/50

Tenuta San Lorenzo, Cortese, Gavi, Piemonte IT 2021 – 13.5/54

Daou, Sauvignon-Blanc, Paso Robles 2021 – 14/56

Green & Red, Sauvignon-Blanc, Catacula Vineyard, Napa Valley 2020 – 65

Little Boat, Chardonnay, Russian River, Sonoma County 2020 – 70

Joseph Faiveley, Chardonnay, Nuits-St-Georges, Bourgogne FR 2019 – 79

Rombauer, Chardonnay, Carneros 2019 – 20/80

Drouhin.Vaudon , Chardonnay, Chablis, Bourgogne FR 2020 – 85

Gaja, Chardonnay, Rossj-Bass, Langhe, Piemonte IT 2020 – 170

Domaine Coffinet-Duvernay, Chardonnay, Chassagne Montrachet 1er Cru” Morgeot”, Bourgogne FR 2013 – 180

Remoisset Pére & Fils, Chardonnay, Puligny-Montrachet, Bourgogne FR 2018 – 220

Red Wines

Ferraris, Ruché, Piemonte IT 2021 – 45

Il Poggione, Sangiovese blend, Rosso di Toscana, Toscana IT 2020 – 47

Mezzacorona, Merlot blend, Vignetti delle Dolomiti,” Dinotte”, Trentino Alto Adige IT 2018 – 12.5/48

Gerard Bertrand, Rhône blend, Art de Vivre, Languedoc FR (Organic) 2016 – 49

Open Range, Malbec, Grand Valley, Colorado 2020 – 13.5/50

Statti, Gaglioppo rosso, Calabria IT 2019 – 13.5/51

Z.Alexander Brown, Cabernet-Sauvignon, “Uncaged”, California 2020 – 14/56

Campolieti, Corvina blend, Valpolicella Ripasso, Venezia-Giulia IT 2019 – 14/56

Cantine Colosi, Nero D’Avola, Sicilia IT 2020 – 14.5/58

Left Coast, Pinot Noir, Cali’s Cuvee, Willamette Valley, Oregon 2018 – 15/60

La Spinetta, Barbera d’Asti, Piemonte IT 2019 – 61

Jean Foillard, Gamay, Beaujolais-Villages, Beaujolais FR 2019 – 62

Maison Roche de Belenne, Pinot Noir, Bourgogne FR 2020 – 62

Dirupi, Chiavennasca, Valtellina Superiore, Lombardia IT 2018 – 63

Fattoria dei Barbi, Sangiovese, Rosso di Montalcino, Toscana IT 2019 – 65

Heitz Cellar, Grignolino, Napa Valley (Organic) 2017 – 65

CYSTER, Garnacha, San Martin de Valdeiglesias, Vinos de Madrid, Spain 2018 – 67

Sean Thackrey, Red blend, “Pleiades XXVIII”, California NV – 69

Gerard Bertrand, Syrah-Carignan, Château de Villemajou, Languedoc FR (Organic) 2017 – 70

Little Boat, Cabernet-Sauvignon, Russian River, Sonoma 2020 – 85

The Prisoner, Red blend, Napa Valley 2019 – 85

Reversanti, Nebbiolo, Barbaresco, Piemonte IT 2016 – 25/95

Xavier Monot, Maranges 1er Cru, Pinot Noir, Clos de la Fussière, Bourgogne 2019 – 95

Daou, Cabernet-Sauvignon, Reserve, Paso Robles 2019 – 99

Punset, Nebbiolo, Barbaresco, Piemonte IT 2014 – 99

Giovanni Rosso, Nebbiolo, Barolo, Serralunga D’Alba, Piemonte IT 2015 – 100

Château Les Ormes de Pez, Cabernet-Sauvignon blend, St Estèphe, Bordeaux FR 2018 – 120

Oratorio, Rhône blend, Châteauneuf-du-Pape, Rhône FR 2019 – 120

Col Solare (Antinori & Cht. St. Michelle), Cabernet-Sauvignon, Washington 2017 – 135

Ugoforte, Sangiovese, Brunello di Montalcino “San Giorgio”, Toscana IT 2016 – 140

Gaja, Bordeaux Blend, Ca’Marcanda “Magari”, Toscana IT 2019 – 155

Daou Unbound, Petite Syrah-Tempranillo-Tannat, Paso Robles 2019 (Magnum 1.5L) – 180

Robert Mondavi, Cabernet-Sauvignon, To Kalon Vineyard, Oakville, Napa Valley 2017 – 195

Azelia, Nebbiolo, Barolo, Piemonte, IT 2017 (Magnum 1.5L) – 200

Daou Soul of a Lion, Cabernet-Sauvignon, Adelaida District Paso Robles 2019 – 250

Marchese Antinori, Cabernet-Sangiovese, Tignanello, Toscana Rosso, Toscana IT 2019 – 295

Joseph Drouhin, Pinot Noir, Clos Saint-Denis Grand Cru, Bourgogne FR 2015 – 350

Cocktails

Pumpkin Spice – 15
Marble Vodka, Colorado pumpkin spice, heavy cream

Empress Gin Sour – 15
Indigo Gin, lemon juice, simple syrup, egg white, lavender

Italian Bandanna – 15
Tequila, Chartreuse, Aperol

 

Margarita N/A – 12
Cleanco N/A Tequila, N/A Lyre’s Orange Sec, lime agave, salt rim

Dark & Stormy N/A – 12
Cleanco N/A Dark Rum, lime juice, ginger beer

Espreno Martini N/A – 12
Lyre’s Espresso N/A, sugar cane, Lavazza espresso

 

From the Shelf

Bourbon
Makers Mark, Bulleit Bourbon, Eagle Rare
Kentucky, Stranahan’s Colorado

Cognac & Brandy
Remy Martin VSOP, Calvados, Grappa

Cordials
Grand Marnier, B&B, St. Germaine, Disaronno
Amaretto, Amaro, Kirsch, Obsterl, Zirbenz Pine
Liquor, Absinthe

Gin
Sapphire, Tanqueray, Rieger’s Gin

Rum
Mt. Gay, Barbados, Captain Morgan, Bacardi

Rye
Woody Creek Straight Rye (double gold medal),
Bulleit 95 Rye, Pinhook Kentucky Straight Rye

Scotch
Macallan 12, Glenmorangie, Cutty Stark, Johnny
Walker Black Label, Dewar’s White Label

Tequila
Patron “Silver”, Don Julio “Anejo”, Jose Cuervo
“Reserva La Familia”, Jose Cuervo Gold, 1942 Don
Julio

Vodka
Woody Creek Potato Colorado, Grey Goose, Kettle
One, Marble Distillery, Tito’s, Sobieski, Stoli Orange

Whiskey
Crown Royal Canada, Tin Cup Colorado, Jack
Daniels Old No.7, Tennessee, Jameson Rich

Prosciutto Daniele del Friuli & Buratta – 27

Jamón Ibérico Cebo de Campo – 30
Redondo Iglesias 50%, Iberico

Roasted Bone Marrow – 15/26
Montagave tequila blanco shot

Arancini ai Funghi di Bosco – 15
forest mushroom, cheese & arborio rice balls, tomato sauce

Eggplant Parmigiana Tower – 16
homemade tomato sauce, basil, fried onion

*Poached Mussels – 15/25
garlic-parsley, creamy chablis broth

Bacalao Fritter alla Puttanesca – 19
Atlantic cod fritters, olives, capers, shallots, tomato sauce

Fried Baby Octopus – 17
arugula salad, lemon aioli

Escargots à la Bourguignonne – 15/28
garlic, butter, parsley (6 or 12)

 

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food-borne illness.

To Share

Formaggi Board – 27
raclette, feta, fontina, mozzarella

Salumi Board – 27
prosciutto, capicola, mortadella, saucisson

Soup & Salad

Wasabi Caesar Salad – 14
marinated anchovies, bonito flake parmesan cheese, croutons, wasabi dressing

Tricolore Salad – 14
radicchio, spinach, arugula, romaine, strawberries, dried cranberries, pumpkin seeds, balsamic vinegar dressing

Mozzarella di Bufala Caprese – 18
heirloom tomato, basil, pine nuts, grissini, lemon gremolata

Chicken Parmigiana – 28
fresh tomato sauce, spaghetti

Veal Schnitzel – 33
fennel salad, oranges, citrus & olive oil dressing

Filet Mignon – 35
porcini and port veal jus, rösti

Veal Ossobucco alla Milanese – 45
creamy polenta

Atlantic Flounder – 38
sautéed spinach, lemon beurre blanc, rapini

Chicken Piccata – 28
lemon, white wine, garlic, capers, parsley, served over paccheri pasta

Wild Atlantic Miso Cod – 38
aglio e olio, squid ink spaghetti

Pasta

Bucatini & Meatballs – 20
pomodoro sauce, basil

Squash and Mushroom Ravioli – 28
butter, zucchini, sage

House made Pappardelle alla Bolognese – 27
crispy parmesan

Linguini alle Vongole – 33
garlic, white wine, parsley, crushed red pepper

Seafood Paccheri – 33
langoustine, shrimp, scallop, spicy tomato sauce

Lasagna – 20
prime ground beef, pomodoro sauce, basil, mozzarella

Forest Mushroom Risotto – 25
add lobster tail (40)

Crudi

*Swordfish – 25
citrus, soy sauce, fennel, radish, caper berries, marsala wine

*Prime Beef Filet Carpaccio – 25
arugula, tomato, parmesan, caper berries, grissini

 

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food-borne illness.


Sicilian Cannoli – 12
Flavor of the day

Affogato – 12
Vanilla gelato topped with a double espresso

Chocolate Truffle Semifreddo – 12
Sabayon cream center, surrounded by chocolate gelato and caramelized hazelnuts

Crépes au Nutella – 12
With strawberries

Gelato Flight – 12
An assortment of 3 gelatos. Your server will tell you the flavors of the day

Tiramisu – 12
Lady fingers soaked in espresso, coffee liquor and mascarpone cream, cocoa