Andiamo!

Complete meal that's easy to prepare in 10 minutes when you are ready to eat. Simmer bolognese sauce until it thickens, 5-10 minutes depending on the heat of your burner. Fold in spinach and par-cooked pasta, cook 2 minutes, garnish with parmesan, and serve.

Local heirloom tomato and fresh mozzarella salad with basil and EVOO.

grilled asparagus, mashed potatoes and grilled red onions

French lentils, sauteed greens, changing seasonal vegetable and aioli.

with mashed potatoes and sautéed spinach

Stone-ground local wheat with Italian EVOO

fresh, house made soup

Local pueblo polenta, pan-seared, with rosemary gorgonzola sauce and bread crumbs

Creamy anchovy oil dressing , fresh organic egg, Parmesan and croutons

Local Camino de Paz School baby lettuces, walnuts, Pecorino Romano, radicchio, Belgian endive, and lemon olive oil dressing

Shaved, marinated beets, arugula and marcona almonds

Please call to inquire. Usually made with local ingredients when in season.

Local heirloom tomato and fresh mozzarella salad with basil and EVOO.

Creamy tomato sauce, caramelized onions, spinach and roasted red bell peppers

Creamy tomato sauce, caramelized onions, spinach and roasted red bell peppers

Veal, local pork and local beef ragù, cream, spinach and Parmesan

Peas, pancetta, cream, Parmesan Reggiano and lemon juice

Olive oil, garlic, arugula, chili flakes

Olive oil, garlic, arugula, chili flakes

Spinach, tomato, pan fried artichokes, truffle oil and Parmesan

Spinach, tomato, fried artichokes and truffle oil

Veal, pork and beef meatballs, roasted tomato sauce and fresh basil

Garlic, tomato sauce, chili flakes, basil and parmesan (add chicken +3.5, add shrimp +8)

Linguine, capers, olives, anchovies and tomato

Reduced heavy cream, Parmesan Reggiano, butter and fresh black pepper

Mary’s chicken, melted fontina, roasted tomato sauce and spaghetti

French lentils, sauteed greens, changing seasonal vegetable and aioli.

grilled asparagus, mashed potatoes and grilled red onions

Confit of duck with sautéed spinach, grilled polenta and dried mission figs (extra leg +10)

Mary’s chicken, mashed potatoes and sautéed spinach

Seasonal vegetables, roasted fingerling potatoes and lemon parsley butter

Rich chocolate custard

Ladyfingers with espresso, mascarpone, rum and toasted hazelnuts

Puff pastry with vanilla ice cream and Callebaut chocolate sauce

Creamy yogurt-based Italian custard with fresh figs

Complete meal that's easy to prepare in 10 minutes when you are ready to eat. Simmer bolognese sauce until it thickens, 5-10 minutes depending on the heat of your burner. Fold in spinach and par-cooked pasta, cook 2 minutes, garnish with parmesan, and serve.