Combination of meats and cheeses imported from Italy, chosen by our chef. Selected to guide you on a tour through Italy. Served with rustic grilled bread, Marcona almonds, Cerignola Olives, fresh raw honeycomb, and truffle infused stracciatella cheese.

Combination of meats and cheeses imported from Italy, chosen by our chef. Selected to guide you on a tour through Italy. Served with rustic grilled bread, Marcona almonds, Cerignola Olives, fresh raw honeycomb, and truffle infused stracciatella cheese.

Combination of meats and cheeses imported from Italy, chosen by our chef. Selected to guide you on a tour through Italy. Served with rustic grilled bread, Marcona almonds, Cerignola Olives, fresh raw honeycomb, and truffle infused stracciatella cheese.

Peeled shrimp marinated with blended cilantro, lime juice, extra virgin olive oil, red onion, cucumber, and serrano pepper. Served with homemade plantain chips.

4 oz of knife cut angus filet, marinated with lemon vinaigrette, Dijon mustard dressing, extra virgin olive oil, salt, ground black pepper, truffle infused oil, dehydrated tomato, chopped celery, Parmigiano Reggiano slices, chopped capers, chopped parsle . Served on a bed of arugula baby and grilled Tuscan bread In front of the client the Chef is going to laminate 3 gr of fresh seasonal black truffle are laminated ,our truffle is fresh, and we have it according to the season. Brought from Alba, Piemonte Italy.

Classic homemade chickpea hummus accompanied by a combination of kalamata and cerignola olives, finished with fresh mint leaves and extra virgin olive oil. Served with our signature pizza dough rolled thin and cooked to order.

Lightly breaded eggplant between layers of mozzarella and Parmigiano Reggiano cheeses with fresh basil. All baked and served on a hot plate with San Marzano tomato pomodoro sauce, decorated with parsley-scented extra virgin olive oil and a fresh basil leaf. With Parmigiano Reggiano shaved fresh, tableside.

4 Whole heart and stem artichokes grilled, sautéed with butter, dehydrated tomato, diced crispy Pancetta, and laminated basil, glazed with white wine. Finished with fresh stracciatella cheese.

Combination of 8oz of squid rings and heads, 2 oz headless shrimp 26/30, 2 oz whole artichoke and slices of Mediterranean yellow lemon all breaded with OO pizza flour and fried. This dish is accompanied by garlic aioli and classic arabbiata sauce (spicy) and half a yellow lemon.

Tender, grilled octopus marinated in Italian herbs and pepperoncini oil, served with creamy hummus and fresh greens.

Heart of hydroponic baby gem lettuce cut in half, infused with our 25-year-old balsamic vinegar, Topped with artisan cacio e pepe dressing and thin slices of Parmigiano Reggiano cheese. Finished with extra virgin olive oil and fresh cracked black pepper.

A mix of mussel, clam, baby scallop, shrimp, and squid, in pomodoro sauce, with pepperoncini, garlic, white wine, and grilled Pugliese bread

4 oz yellowfin ahi tuna seared and sliced. Served with baby kale, baby arugula, parsley, shaved Parmigiano Reggiano, fresh thinly sliced red onion, and fennel prongs. Tossed with lemon vinaigrette. Finished with Maldon flake salt and extra virgin olive oil.

Fresh artisanal burrata cheese, served with baby arugula tossed with extra virgin olive oil , rustic cut heirloom tomato, homemade rustic pesto, roasted pistachio and Maldon salt flakes. Accompanied by a grilled rustic Pugliese bread.

Fresh artisanal burrata cheese, served with baby arugula tossed with extra virgin olive oil , rustic cut heirloom tomato, homemade rustic pesto, roasted pistachio and Maldon salt flakes. Accompanied by a grilled rustic Pugliese bread. With imported Italian prosciutto.

Mushroom, zucchini, asparagus, mozarella, roasted red pepper, arugula, artichoke, oregano and mozzarella.

Neapolitan pizza dough fermented for 24 hours made with imported Italian 00 semolina, and hand stretched. Topped with a San Marzano pomodoro sauce, crispy old world pepperonis and fresh mozzarella cheese.

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with San Marzano pomodoro sauce, fresh mozzarella cheese, grated parmesan cheese, spicy Italian sausage crumbles, old world pepperoni, and Golfetta salami. Finished with a little dried oregano and fresh Italian basil leaf.

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with San Marzano pomodoro sauce, fresh mozzarella cheese, and grated Parmesan cheese. It is served with fresh basil leaves and extra virgin olive oil.

Neapolitan pizza dough fermented for 24 hours, made with imported Italian 00 semolina, and hand stretched. Baked with white parmesan sauce, fresh mozzarella cheese, 4 ounces of lobster knuckle and claw previously marinated with butter, fresh chopped garlic, salt, and ground white pepper. Finished with extra virgin olive oil, chives sticks and fresh Italian basil leaf.

Tomato sauce, fresh mozzarella cheese, prosciutto, arugula and Parmesan cheese.

Raviolis freshly homemade with Italian 00 semolina, stuffed with three imported Italian cheeses fontina, taleggio, Parmigiano Reggiano. The ravioli is served in a creamy sauce made with parmigiano Reggiano cheese, heavy cream and white truffle infused oil. Finished with fresh Italian basil leaf.

Combination of house-made, fresh, natural and spinach Tagliatelle, sautéed in classic Bolognese sauce simmered for 8 hours over low heat with fine herbs. Made with 100% beef and Parmigiano Reggiano cheese.

Pappardelle pasta freshly house-made with an imported Italian 00 semolina flour with veal ossobuco braised for 8 hours and shredded, pomodoro sauce from simmered San Marzano tomatoes and Parmesan cheese.

Homemade with a traditional northern Italian recipe based on potatoes and semolina, served with roasted wild forest mushrooms. Sautéed with garlic, extra virgin olive oil, ground black pepper and fresh chopped parsley.

Tagliolini freshly made with imported Italian 00 semolina flour. Made with 4 ounces of fresh lobster, imported from Canada, cooked with fresh brunoises carrot, celery and shallot. Deglazed with white wine, flavored with saffron and unsalted butter. Finished with Basil.

Home made fresh black tagliolini pasta made with squid ink and imported Italian 00 semolina. Accompanied by a sauce based on a combination of peeled shrimp, squid rings, baby scallop, mussels, and 2 oz of clams, sautéed with extra virgin olive oil, garlic, and pepperoncino. All glazed with white wine and finished with pomodoro sauce and fresh basil

Tagliolini house-made with imported 00 semolina flour with a medley of fresh seasonal vegetables tossed in a slow simmered San Marzano tomato Pomodoro sauce.

Italian sausage, porcini mushrooms, white wine, chopped red onion, Pecorino Romano cheese, and heavy cream.

Roasted pumpkin filling with sage, EVOO, parmigiano Reggiano, mascarpone, nutmeg, and kosher salt. The raviolis are sauteed with butter, fresh sage, crispy guanciale, parmesan cheese, fresh butternut squash, and baby kale leaves.

Sage butter sauce with parmesan cheese.

40 oz angus beef tomahawk seasoned with kosher salt, butter and ground black pepper, flavored with fresh Italian herbs (rosemary, marjoram, thyme, and sage).

Colorado lamb ribs, seasoned with salt and ground black pepper, cooked on the grill, served with a sauce of pureed peas and mint. Finished with sautéed fresh chiodini mushroom, julienned roasted bell pepper and crispy brussels sprout leaves.

14 oz Angus ribeye, seasoned with salt and ground black pepper, grilled and cut into slices. Served on a bed of fresh baby arugula leaves, tossed with baby heirloom tomatoes, extra virgin olive oil, salt, ground black pepper and baby crispy potato with grated parmesan and chopped parsley. Finished with smoked Maldon salt and extra virgin olive oil on top of the meat. Accompanied with mustard demi sauce. THE SAUCE IS MADE IN HOUSE WITH OVEN ROASTED VEAL BONE, BEEF CUTS, WITH VEGETABLES, FRESH ROSEMARY, BAY LEAVES AND THYME. IT IS PLACED IN A PAN AND DEGLAZED WITH RED WINE, TOMATO PASTE AND WATER, LET IT COOK FOR 48 HRS. TO FINISH IT IS ADDED CREOLE MUSTARD AND DIJON.

Carnaroli quality rice made in the traditional way with butter, minced shallot, deglazed with white wine and cooked al dente with vegetable broth. It is finished with butter and Parmesan cheese. Served with a 14 oz piece of bone-in lamb ossobuco, which is sealed and made according to the traditional recipe with fresh vegetables: carrot, celery, onion, garlic, fresh rosemary, fresh bay leaves, thyme and deglazed with red wine. It is cooked for 8 hours over low heat with demi glass and vegetable stock.

Baked branzino fillet filled with crab, baby heirloom tomatoes, sauteed spinach, capers, and red bell peppers in a lemon butter sauce.

Lemon tart baked and prepared in house with toasted meringue.

Classic recipe with typical Italian ingredients, mascarpone cheese, espresso coffee and savoiardi biscuit. Finished with grated semi bitter chocolate

recipe made with gianduja (toasted hazelnuts crumbles and chocolate), nutella and heavy cream. Accompanied with turron ice cream on chocolate land.

Typical recipe from Piedmont, made from heavy cream, imported fresh vanilla pod and sugar. Served with fresh berries, coulis sauce and fresh mint leaves.

mix of wild mushrooms, sautéed with olive oil, whole roasted garlic, rosemary and parsley.

ROASTED WITH OLIVE OIL, SALT, AND PEPPER TOSSED WITH AN ITLALIAN SABA BALSAMIC VINEGAR