ENTRÉES

• Lasagna Bolognese – (Veal, Pork and Beef) with Spinach and Parmesan
• Penne with Spicy House-Made Lamb Sausage or Pollo Real Smoked Chicken – Tomato, Caramelized Onions, Spinach and Roasted Peppers (with or without meat)
• Linguine with Spicy Grilled Shrimp – Olives in a White Wine Tomato Cream Sauce.  Garnished with Bread Crumbs
• Spaghetti with Manila Clams – Leeks, Bacon, Saffron and White Wine
• Baked Risotto – Saffron Risotto Fritter, Porcini and Portobello Mushrooms, Parmesan Cheese and Truffle Oil
• Fettuccini Arrabiata – Wild Mushrooms, Spicy Tomato Sauce, Garlic and Basil
• Chicken Marsala – Roasted Fingerling Potatoes, Dried Porcini Mushrooms and Sautéed Spinach
• Crispy Duck Legs – Sautéed Spinach, Grilled Polenta and Roasted Turnips
• Chicken Parmesan – Melted Fontina and Roasted Tomato Sauce, with Sautéed Spinach and Spaghetti
• Rotini with Pan-Seared Scallops – White Cannelini Beans, Grilled Radicchio and Roasted Tomato Sauce (+$4 per order)
• Pan-Seared Pork Scaloppini – Butter Sauce with Capers and Mustard, Red Chard and Creamy Polenta
• Sautéed Chicken Livers – Mushroom Ragout, Grilled Radicchio, Red Bell Peppers, Spinach and Polenta
• Osso Bucco – Braised Root Vegetables and Mashed Potatoes (+$5 per order)
• Braised Shank of New Mexico Lamb – Root Vegetables and Mashed Potatoes (+$2 per order)
• Grilled Chicken Breast – Sautéed Vegetables, Roasted Potatoes, Tapanade and Aioli
• Rack of Lamb – Sweet Potato Gratin and Sautéed Italian Greens in a Balsamic Reduction (+$6 per order)
• Veal Scaloppini – Mashed Potatoes and Sautéed Baby Vegetables (+$6 per order)
• Grilled Angus Beef Tenderloin – Garlic Mashed Potatoes and Sautéed Greens (+$10 per order)
• Fish of the Night – Saffron Risotto Fritter with Baby Vegetable Salsa Verde (Ruby Trout, Rainbow Trout, Halibut or Salmon)

APPETIZERS

• Soups – Butternut Squash, Lentil, Red Pepper Purée, Meatball, Split Pea with Applewood Smoked Bacon, Wild Mushroom Purée, Potato Leek
• Warm Baby Spinach Salad – Grilled Portabellas with Tallegio Cheese, Roasted Sweet Peppers and Balsamic Vinaigrette
• Endive and Frisee Salad – Arugula, Maytag Bleu Cheese, Seasonal Fruit and Candied Pecans
• Caesar Salad – Anchovy Oil, Fresh Egg Yolk, Parmesan and Garlic Croutons
• Mixed Baby Lettuces – Lemon, Walnuts, Pecorino and Olive Oil
• Crispy Polenta – Rosemary and Gorgonzola Sauce
• Parma Prosciutto – Belgain Endive or Asparagus, White Truffle Oil and Shaved Reggiano Parmesan
• Roasted Beet Salad – Warm French Goat Cheese, Arugula and Tapanade Focaccia
• Antipasti – House-made Mozzarella, Italian Salamis, Oven-Dried Tomatoes, Roasted Garlic and Marinated Olives
• Saffron Risotto Fritter – Watercress, Fennel and Lemon Vinaigrette
• Grilled Garlic Toast with Goat Cheese – Roasted Red Bell Peppers and Arugula
• House-Cured Salmon Bruschetta – Capers, Caramelized Red Onion and Dill Mascarpone
• Baby Spinach Salad – Grilled Pancetta, Shaved Red Onion and Gorgonzola Dressing

DESSERTS

• Granita Parfait – Layers of Seasonal Fruit Italian Ice and Häagen Dazs Vanilla Ice Cream
• Tiramisu – Ladyfingers with Espresso, Mascarpone, Callebaut Chocolate Shavings and Toasted Hazelnuts
• Pannacotta – Creamy Vanilla Italian Custard
• Profiteroles – Puff Pastries with Häagen Dazs Vanilla Ice Cream and Warm Callebaut Chocolate Sauce
• Callebaut Chocolate Pots de Crème – Fresh Strawberry Purée
• Polenta Poundcake – Whipped Cream and Seasonal Berries
• Lemon Tart – Häagen Dazs Vanilla Ice Cream
• Cookie Plate – Chef’s Selection