Chianti Ristorante Italiano

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Baby Romaine, crispy capers and shaved parmesan cheese; homemade Caesar dressing

Grilled Scottish Salmon served over roasted potatoes; topped with Julienne Vegetable; drizzled with a balsamic reduction sauce

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven; served with roasted potatoes

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

House made pasta sheets with ground grilled chicken, ricotta, spinach and parmesan; then baked in a pink gorgonzola cream sauce

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Baby spinach salad tossed with toasted almonds, orange segments and goat cheese with raspberry vinaigrette

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Tuscan seafood stew with clams, halibut, calamari, seabass, salmon and shrimp simmered in a savory broth with roasted garlic, fresh tomatoes, basil and parsley

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Linguine pasta tossed with roasted garlic and Manila clams in a pinot grigio wine sauce

Freshly made individual cheesecakes with blueberry sauce, blueberries and lemon cream; topped with a Florentine cookie

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Speck, Mortadella, Finocchiona salami, feline salami and bresaola

Butter lettuce, red onion, shaved pecorino cheese, squash, crispy pancetta and toasted walnuts; tossed with a lemon vinaigrette

Chicken breast with fresh porcini and wild mushrooms in a Marsala wine sauce; served with roasted potatoes

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes

Veal scaloppine with Parma prosciutto, sage, fontina cheese and finished with a chardonnay wine sauce; served with parisienne vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Freshly made half-moon shaped ravioli filled with roasted porcini mushrooms, ricotta & parmesan cheese in a fresh herb cream sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce with orange a lemon segments

Fresh burrata cheese drizzled with balsamic reduction and served over Parma prosciutto, arugula and red and yellow beets

Field green salad, fresh pears, gorgonzola and toasted walnuts; tossed in a champagne vinaigrette

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

8 oz. Angus filet served medium rare with a wild mushroom marsala sauce; served with roasted potatoes

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Pan seared prawns with fresh tomatoes and garlic in a spicy marinara wine sauce; tossed with spaghetti

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Soft polenta with gorgonzola, chanterelle and porcini mushrooms, pancetta, chardonnay wine sauce; finished with truffle oil

Chopped salad with Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg; finished with a garlic Caesar dressing

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes; Upgrade to Prime Steak for $8 more for a total of $83 a person

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

Grilled Colorado lamb chops with fresh herbs and extra virgin olive oil over Parisian vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Chicken breast medallions rolled with Parma prosciutto, provolone and asparagus over chardonnay wine sauce; served with vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Baby Romaine, crispy capers and shaved parmesan cheese; homemade Caesar dressing

Grilled Scottish Salmon served over roasted potatoes; topped with Julienne Vegetable; drizzled with a balsamic reduction sauce

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven; served with roasted potatoes

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

House made pasta sheets with ground grilled chicken, ricotta, spinach and parmesan; then baked in a pink gorgonzola cream sauce

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Baby spinach salad tossed with toasted almonds, orange segments and goat cheese with raspberry vinaigrette

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Tuscan seafood stew with clams, halibut, calamari, seabass, salmon and shrimp simmered in a savory broth with roasted garlic, fresh tomatoes, basil and parsley

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Linguine pasta tossed with roasted garlic and Manila clams in a pinot grigio wine sauce

Freshly made individual cheesecakes with blueberry sauce, blueberries and lemon cream; topped with a Florentine cookie

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Speck, Mortadella, Finocchiona salami, feline salami and bresaola

Butter lettuce, red onion, shaved pecorino cheese, squash, crispy pancetta and toasted walnuts; tossed with a lemon vinaigrette

Chicken breast with fresh porcini and wild mushrooms in a Marsala wine sauce; served with roasted potatoes

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes

Veal scaloppine with Parma prosciutto, sage, fontina cheese and finished with a chardonnay wine sauce; served with parisienne vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Freshly made half-moon shaped ravioli filled with roasted porcini mushrooms, ricotta & parmesan cheese in a fresh herb cream sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce with orange a lemon segments

Fresh burrata cheese drizzled with balsamic reduction and served over Parma prosciutto, arugula and red and yellow beets

Field green salad, fresh pears, gorgonzola and toasted walnuts; tossed in a champagne vinaigrette

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

8 oz. Angus filet served medium rare with a wild mushroom marsala sauce; served with roasted potatoes

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Pan seared prawns with fresh tomatoes and garlic in a spicy marinara wine sauce; tossed with spaghetti

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Soft polenta with gorgonzola, chanterelle and porcini mushrooms, pancetta, chardonnay wine sauce; finished with truffle oil

Chopped salad with Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg; finished with a garlic Caesar dressing

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes; Upgrade to Prime Steak for $8 more for a total of $83 a person

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

Grilled Colorado lamb chops with fresh herbs and extra virgin olive oil over Parisian vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Chicken breast medallions rolled with Parma prosciutto, provolone and asparagus over chardonnay wine sauce; served with vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Falsh-fried calamari, mozzarella caprese, fried mozzarella, olive, grilled artichokes, gorgonzola & bruschetta

Vine ripened tomatoes, fresh mozzarella, basil and Mediterranean dry oregano; drizzled with tuscan olive oil

Mozzarella Caprese, Parma prosciutto, molrtdella, cacciatorini salami, parmesan cheese grilled rustic bread and walnuts

Bang Island Mussels, roasted garlic, white wine in a seafood broth; served with grilled ciabatta

Creamy Burrata, heirloom tomatoes, wild arugula, olives, Modena balsamic reduction

With garlic, eggs, gorgonzola cream sauce, parmesan cheese, arrabiata sauce, pancetta and grilled bread

Flash- Fried calarmari rings and tentacles, julienne zucchini, spicy marinara sauce

Thinly sliced filet mignon with baby arugula, capers and shaved parmesan; drizzled with a lime-truffle dressing

Baby romaine, crispy capers and shaved parmesan; homemade Caesar dressing

Romaine and radicchio lettuce tossed with with homemade Dolcelatte gorgonzola dressing

Oraganic field greens, vine ripened tomatoes, grilled artichokes and fresh mozzarella; tossed with balsamic vinaigrette

Baby spinach, smoked bacon, mushrooms, red onions, and aged ricotta cheese, warm vinaigrette

Potato dumplings in vodka pink sauce and parmesan cheese, serve with a fresh burratina

Homemade onbons shaped ravioli filled with butternut squash, amaretto, raisins, walnuts and parmesan cheese; marinara sauce & brown sage butter

Homemade round ravioli filled with Italian Sausage and ricotta; fresh tomatoe-wine sauce

Homemade round shaped ravioli filled with portobello and cremini mushrooms, parmesan and ricotta cheese with a hint of garlic and porcini, served in a porcini and gorgonzola cream sauce

Homemade hat shaped ravioli stufffed with fresh mozzarella, ricotta, burrata, and parmesan cheese in gorgonzola cream sauce

Italian style baked lasagna with bolgonese and bechamel - parmesan sauce

Bow-tie pasta, chicken breast and gorgonzola cream sauce; finished with parmesan cheese

Fettucini pasta, spicy Italian sausage, mushrooms and marinara sauce: finished with cream and parmesan cheese

Egg Ribbon pasta tossed with our speical meat ragu

Liguine pasta with prawns, clams, mussels, scalops, fresh tomatoes light marinara sauce

Shell pasta with sauteed diced chicken breast sun-dryed broccoli and roasted garlic in a pinot grigo wine sauce, light marinara and pecorino cheese

home made large tube pasta tossed with shrimp and cherry tomatoes in a brandy pink sauce

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven. Served over baby vegetables

Chicken breast with champignon, Portobello and prcini mushrooms; finished with a marsala sauce. Served over baby vegetables

Chicken breast with baby artichokes and finished with a lemon butter sauce over baby vegetables

Chicken breast topped with sautéed spinach, roasted garlic and ricotta cheese; finished with Vernaccia wine sauce and fontina cheese

Lightly breaded chicken breast sauteed until golden brown, arugula salad with cherry tomatoes, red onions, parmesan cheese and lemon vinaigrette

Veal scalloppine, prosciutto, sage and fontina cheese; finished with a chardonnay wine sauce

Veal scalloppine with grilled artichoke hearts; finished with a lemon wine butter sauce

Veal scaloppini sautéed with wild mushrooms in a Marsala wine sauce

Veal scalloppine with fresh tomatoes, marinara sauce, fresh mozzarella and parmesan cheese; Finished in the oven

Veal scaloppini with sautéed spinach, ricotta and parmesan cheese; finished with a Vernaccia wine sauce

Veal shank braised with plum tomatoes and root vegatables, Barolo wine sauce

Safood stew with Chilean seabass, shrimp, mussels, clams, and salmon simmered in a savory broth with garlic, fresh tomatoes, served with grilled ciabatta bread

Pan seared fresh wild caught Chilean seabass with garlic, artichokes and capers in a lemon wine sauce; served with sauteed vegatables

Pan hawaiian mahi mahi with roasted garlic, capers, artichoke hearts pinot grigo wine sauce; sauteed vegatables

Pan seared Atlantic Salmon with roasted garlic, cherry tomatoes, mushrooms, and spinach and gorgonzola cream sauce served over sauteed vegatables.

Chicken breast and sausage link sauteed with roasted garlic, porcini mushrooms, fresh tomatoes, Mediterran olives and basil in light marinara sauce; served sauteed vegatables.

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Baby Romaine, crispy capers and shaved parmesan cheese; homemade Caesar dressing

Grilled Scottish Salmon served over roasted potatoes; topped with Julienne Vegetable; drizzled with a balsamic reduction sauce

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven; served with roasted potatoes

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

House made pasta sheets with ground grilled chicken, ricotta, spinach and parmesan; then baked in a pink gorgonzola cream sauce

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Baby spinach salad tossed with toasted almonds, orange segments and goat cheese with raspberry vinaigrette

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Tuscan seafood stew with clams, halibut, calamari, seabass, salmon and shrimp simmered in a savory broth with roasted garlic, fresh tomatoes, basil and parsley

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Linguine pasta tossed with roasted garlic and Manila clams in a pinot grigio wine sauce

Freshly made individual cheesecakes with blueberry sauce, blueberries and lemon cream; topped with a Florentine cookie

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Speck, Mortadella, Finocchiona salami, feline salami and bresaola

Butter lettuce, red onion, shaved pecorino cheese, squash, crispy pancetta and toasted walnuts; tossed with a lemon vinaigrette

Chicken breast with fresh porcini and wild mushrooms in a Marsala wine sauce; served with roasted potatoes

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes

Veal scaloppine with Parma prosciutto, sage, fontina cheese and finished with a chardonnay wine sauce; served with parisienne vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Freshly made half-moon shaped ravioli filled with roasted porcini mushrooms, ricotta & parmesan cheese in a fresh herb cream sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce with orange a lemon segments

Fresh burrata cheese drizzled with balsamic reduction and served over Parma prosciutto, arugula and red and yellow beets

Field green salad, fresh pears, gorgonzola and toasted walnuts; tossed in a champagne vinaigrette

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

8 oz. Angus filet served medium rare with a wild mushroom marsala sauce; served with roasted potatoes

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Pan seared prawns with fresh tomatoes and garlic in a spicy marinara wine sauce; tossed with spaghetti

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Soft polenta with gorgonzola, chanterelle and porcini mushrooms, pancetta, chardonnay wine sauce; finished with truffle oil

Chopped salad with Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg; finished with a garlic Caesar dressing

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes; Upgrade to Prime Steak for $8 more for a total of $83 a person

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

Grilled Colorado lamb chops with fresh herbs and extra virgin olive oil over Parisian vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Chicken breast medallions rolled with Parma prosciutto, provolone and asparagus over chardonnay wine sauce; served with vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Falsh-fried calamari, mozzarella caprese, fried mozzarella, olive, grilled artichokes, gorgonzola bruschetta

Vine ripened tomatoes, fresh mozzarella, basil and Mediterranean dry oregano; drizzled with tuscan olive oil

Mozzarella Caprese, Parma prosciutto, molrtdella, cacciatorini salami, parmesan cheese grilled rustic bread and walnuts

Bang Island Mussels, roasted garlic, white wine in a seafood broth; served with grilled ciabatta

Creamy Burrata, heirloom tomatoes, wild arugula, olives, Modena balsamic reduction

With garlic, eggs, gorgonzola cream sauce, parmesan cheese, arrabiata sauce, pancetta and grilled bread

Flash- Fried calarmari rings and tentacles, julienne zucchini, spicy marinara sauce

Thinly sliced filet mignon with baby arugula, capers and shaved parmesan; drizzled with a lime-truffle dressing

Baby romaine, crispy capers and shaved parmesan; homemade Caesar dressing

Romaine and radicchio lettuce tossed with with homemade Dolcelatte gorgonzola dressing

Oraganic field greens, vine ripened tomatoes, grilled artichokes and fresh mozzarella; tossed with balsamic vinaigrette

Baby spinach, smoked bacon, mushrooms, red onions, and aged ricotta cheese, warm vinaigrette

Potato dumplings in vodka pink sauce and parmesan cheese, serve with a fresh burratina

Homemade onbons shaped ravioli filled with butternut squash, amaretto, raisins, walnuts and parmesan cheese; marinara sauce brown sage butter

Homemade round ravioli filled with Italian Sausage and ricotta; fresh tomatoe-wine sauce

Homemade round shaped ravioli filled with portobello and cremini mushrooms, parmesan and ricotta cheese with a hint of garlic and porcini, served in a porcini and gorgonzola cream sauce

Homemade hat shaped ravioli stufffed with fresh mozzarella, ricotta, burrata, and parmesan cheese in gorgonzola cream sauce

Italian style baked lasagna with bolgonese and bechamel - parmesan sauce

Bow-tie pasta, chicken breast and gorgonzola cream sauce; finished with parmesan cheese

Fettucini pasta, spicy Italian sausage, mushrooms and marinara sauce: finished with cream and parmesan cheese

Egg Ribbon pasta tossed with our speical meat ragu

Liguine pasta with prawns, clams, mussels, scalops, fresh tomatoes light marinara sauce

Shell pasta with sauteed diced chicken breast sun-dryed broccoli and roasted garlic in a pinot grigo wine sauce, light marinara and pecorino cheese

home made large tube pasta tossed with shrimp and cherry tomatoes in a brandy pink sauce

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven. Served over baby vegetables

Chicken breast with champignon, Portobello and prcini mushrooms; finished with a marsala sauce. Served over baby vegetables

Chicken breast with baby artichokes and finished with a lemon butter sauce over baby vegetables

Chicken breast topped with sautéed spinach, roasted garlic and ricotta cheese; finished with Vernaccia wine sauce and fontina cheese

Lightly breaded chicken breast sauteed until golden brown, arugula salad with cherry tomatoes, red onions, parmesan cheese and lemon vinaigrette

Veal scalloppine, prosciutto, sage and fontina cheese; finished with a chardonnay wine sauce

Veal scalloppine with grilled artichoke hearts; finished with a lemon wine butter sauce

Veal scaloppini sautéed with wild mushrooms in a Marsala wine sauce

Veal scalloppine with fresh tomatoes, marinara sauce, fresh mozzarella and parmesan cheese; Finished in the oven

Veal scaloppini with sautéed spinach, ricotta and parmesan cheese; finished with a Vernaccia wine sauce

Veal shank braised with plum tomatoes and root vegatables, Barolo wine sauce

Safood stew with Chilean seabass, shrimp, mussels, clams, and salmon simmered in a savory broth with garlic, fresh tomatoes, served with grilled ciabatta bread

Pan seared fresh wild caught Chilean seabass with garlic, artichokes and capers in a lemon wine sauce; served with sauteed vegatables

Pan hawaiian mahi mahi with roasted garlic, capers, artichoke hearts pinot grigo wine sauce; sauteed vegatables

Pan seared Atlantic Salmon with roasted garlic, cherry tomatoes, mushrooms, and spinach and gorgonzola cream sauce served over sauteed vegatables.

Chicken breast and sausage link sauteed with roasted garlic, porcini mushrooms, fresh tomatoes, Mediterran olives and basil in light marinara sauce; served sauteed vegatables.

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Baby Romaine, crispy capers and shaved parmesan cheese; homemade Caesar dressing

Grilled Scottish Salmon served over roasted potatoes; topped with Julienne Vegetable; drizzled with a balsamic reduction sauce

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven; served with roasted potatoes

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

House made pasta sheets with ground grilled chicken, ricotta, spinach and parmesan; then baked in a pink gorgonzola cream sauce

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Baby spinach salad tossed with toasted almonds, orange segments and goat cheese with raspberry vinaigrette

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Tuscan seafood stew with clams, halibut, calamari, seabass, salmon and shrimp simmered in a savory broth with roasted garlic, fresh tomatoes, basil and parsley

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Linguine pasta tossed with roasted garlic and Manila clams in a pinot grigio wine sauce

Freshly made individual cheesecakes with blueberry sauce, blueberries and lemon cream; topped with a Florentine cookie

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Speck, Mortadella, Finocchiona salami, feline salami and bresaola

Butter lettuce, red onion, shaved pecorino cheese, squash, crispy pancetta and toasted walnuts; tossed with a lemon vinaigrette

Chicken breast with fresh porcini and wild mushrooms in a Marsala wine sauce; served with roasted potatoes

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes

Veal scaloppine with Parma prosciutto, sage, fontina cheese and finished with a chardonnay wine sauce; served with parisienne vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Freshly made half-moon shaped ravioli filled with roasted porcini mushrooms, ricotta parmesan cheese in a fresh herb cream sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce with orange a lemon segments

Fresh burrata cheese drizzled with balsamic reduction and served over Parma prosciutto, arugula and red and yellow beets

Field green salad, fresh pears, gorgonzola and toasted walnuts; tossed in a champagne vinaigrette

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

8 oz. Angus filet served medium rare with a wild mushroom marsala sauce; served with roasted potatoes

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Pan seared prawns with fresh tomatoes and garlic in a spicy marinara wine sauce; tossed with spaghetti

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Soft polenta with gorgonzola, chanterelle and porcini mushrooms, pancetta, chardonnay wine sauce; finished with truffle oil

Chopped salad with Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg; finished with a garlic Caesar dressing

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes; Upgrade to Prime Steak for $8 more for a total of $83 a person

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

Grilled Colorado lamb chops with fresh herbs and extra virgin olive oil over Parisian vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Chicken breast medallions rolled with Parma prosciutto, provolone and asparagus over chardonnay wine sauce; served with vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Baby Romaine, crispy capers and shaved parmesan cheese; homemade Caesar dressing

Grilled Scottish Salmon served over roasted potatoes; topped with Julienne Vegetable; drizzled with a balsamic reduction sauce

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven; served with roasted potatoes

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

House made pasta sheets with ground grilled chicken, ricotta, spinach and parmesan; then baked in a pink gorgonzola cream sauce

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Baby spinach salad tossed with toasted almonds, orange segments and goat cheese with raspberry vinaigrette

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Tuscan seafood stew with clams, halibut, calamari, seabass, salmon and shrimp simmered in a savory broth with roasted garlic, fresh tomatoes, basil and parsley

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Linguine pasta tossed with roasted garlic and Manila clams in a pinot grigio wine sauce

Freshly made individual cheesecakes with blueberry sauce, blueberries and lemon cream; topped with a Florentine cookie

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Speck, Mortadella, Finocchiona salami, feline salami and bresaola

Butter lettuce, red onion, shaved pecorino cheese, squash, crispy pancetta and toasted walnuts; tossed with a lemon vinaigrette

Chicken breast with fresh porcini and wild mushrooms in a Marsala wine sauce; served with roasted potatoes

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes

Veal scaloppine with Parma prosciutto, sage, fontina cheese and finished with a chardonnay wine sauce; served with parisienne vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Freshly made half-moon shaped ravioli filled with roasted porcini mushrooms, ricotta & parmesan cheese in a fresh herb cream sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce with orange a lemon segments

Fresh burrata cheese drizzled with balsamic reduction and served over Parma prosciutto, arugula and red and yellow beets

Field green salad, fresh pears, gorgonzola and toasted walnuts; tossed in a champagne vinaigrette

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

8 oz. Angus filet served medium rare with a wild mushroom marsala sauce; served with roasted potatoes

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Pan seared prawns with fresh tomatoes and garlic in a spicy marinara wine sauce; tossed with spaghetti

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Soft polenta with gorgonzola, chanterelle and porcini mushrooms, pancetta, chardonnay wine sauce; finished with truffle oil

Chopped salad with Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg; finished with a garlic Caesar dressing

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes; Upgrade to Prime Steak for $8 more for a total of $83 a person

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

Grilled Colorado lamb chops with fresh herbs and extra virgin olive oil over Parisian vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Chicken breast medallions rolled with Parma prosciutto, provolone and asparagus over chardonnay wine sauce; served with vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Baby Romaine, crispy capers and shaved parmesan cheese; homemade Caesar dressing

Grilled Scottish Salmon served over roasted potatoes; topped with Julienne Vegetable; drizzled with a balsamic reduction sauce

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven; served with roasted potatoes

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

House made pasta sheets with ground grilled chicken, ricotta, spinach and parmesan; then baked in a pink gorgonzola cream sauce

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Grilled rustic ciabatta, burricota, artichoke, raisins, basil pesto, pecorino cheese and pistachios

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Baby spinach salad tossed with toasted almonds, orange segments and goat cheese with raspberry vinaigrette

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Tuscan seafood stew with clams, halibut, calamari, seabass, salmon and shrimp simmered in a savory broth with roasted garlic, fresh tomatoes, basil and parsley

Veal scaloppine sautéed with wild mushrooms in a marsala wine sauce; served with roasted potatoes

Linguine pasta tossed with roasted garlic and Manila clams in a pinot grigio wine sauce

Freshly made individual cheesecakes with blueberry sauce, blueberries and lemon cream; topped with a Florentine cookie

Vine ripened tomatoes, fresh mozzarella, basil and virgin olive oil

Speck, Mortadella, Finocchiona salami, feline salami and bresaola

Butter lettuce, red onion, shaved pecorino cheese, squash, crispy pancetta and toasted walnuts; tossed with a lemon vinaigrette

Chicken breast with fresh porcini and wild mushrooms in a Marsala wine sauce; served with roasted potatoes

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes

Veal scaloppine with Parma prosciutto, sage, fontina cheese and finished with a chardonnay wine sauce; served with parisienne vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Freshly made half-moon shaped ravioli filled with roasted porcini mushrooms, ricotta parmesan cheese in a fresh herb cream sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce with orange a lemon segments

Fresh burrata cheese drizzled with balsamic reduction and served over Parma prosciutto, arugula and red and yellow beets

Field green salad, fresh pears, gorgonzola and toasted walnuts; tossed in a champagne vinaigrette

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

8 oz. Angus filet served medium rare with a wild mushroom marsala sauce; served with roasted potatoes

Chicken breast with Parma prosciutto, sage and fontina in a chardonnay sauce, served with Parisian vegetables

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Pan seared prawns with fresh tomatoes and garlic in a spicy marinara wine sauce; tossed with spaghetti

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Pan fried eggplant layered with parmesan, basil, provolone and house marinara

Soft polenta with gorgonzola, chanterelle and porcini mushrooms, pancetta, chardonnay wine sauce; finished with truffle oil

Chopped salad with Romaine, fresh spinach, cucumbers, mortadella, finocchiona salami, Italian ham, gorgonzola, avocado, roasted bell peppers, cherry tomatoes and boiled egg; finished with a garlic Caesar dressing

8 oz. Angus filet served medium rare with pearl onion; drizzled with a red wine sauce; served with roasted potatoes; Upgrade to Prime Steak for $8 more for a total of $83 a person

Chilean seabass pan seared with mussels and tomatoes on a bed of tagliatelle pasta

Grilled Colorado lamb chops with fresh herbs and extra virgin olive oil over Parisian vegetables

Maine lobster tail on a bed of spaghetti with fresh marinara and basil

Chicken breast medallions rolled with Parma prosciutto, provolone and asparagus over chardonnay wine sauce; served with vegetables

Ravioli filled with butternut squash, walnuts and parmesan in a marinara velluta sauce

Freshly made hazelnut cake covered in chocolate on a bed of housemade caramel sauce

Freshly made individual cheesecakes with blueberry sauce, blue berries and lemon cream; topped with a Florentine cookie

Freshly made coconut panna cotta with a citrus saffron sauce Accompanied with orange a lemon segments

Falsh-fried calamari, mozzarella caprese, fried mozzarella, olive, grilled artichokes, gorgonzola & bruschetta

Vine ripened tomatoes, fresh mozzarella, basil and Mediterranean dry oregano; drizzled with tuscan olive oil

Mozzarella Caprese, Parma prosciutto, molrtdella, cacciatorini salami, parmesan cheese grilled rustic bread and walnuts

Bang Island Mussels, roasted garlic, white wine in a seafood broth; served with grilled ciabatta

Creamy Burrata, heirloom tomatoes, wild arugula, olives, Modena balsamic reduction

With garlic, eggs, gorgonzola cream sauce, parmesan cheese, arrabiata sauce, pancetta and grilled bread

Flash- Fried calarmari rings and tentacles, julienne zucchini, spicy marinara sauce

Thinly sliced filet mignon with baby arugula, capers and shaved parmesan; drizzled with a lime-truffle dressing

Baby romaine, crispy capers and shaved parmesan; homemade Caesar dressing

Romaine and radicchio lettuce tossed with with homemade Dolcelatte gorgonzola dressing

Oraganic field greens, vine ripened tomatoes, grilled artichokes and fresh mozzarella; tossed with balsamic vinaigrette

Baby spinach, smoked bacon, mushrooms, red onions, and aged ricotta cheese, warm vinaigrette

Potato dumplings in vodka pink sauce and parmesan cheese, serve with a fresh burratina

Homemade onbons shaped ravioli filled with butternut squash, amaretto, raisins, walnuts and parmesan cheese; marinara sauce & brown sage butter

Homemade round ravioli filled with Italian Sausage and ricotta; fresh tomatoe-wine sauce

Homemade round shaped ravioli filled with portobello and cremini mushrooms, parmesan and ricotta cheese with a hint of garlic and porcini, served in a porcini and gorgonzola cream sauce

Homemade hat shaped ravioli stufffed with fresh mozzarella, ricotta, burrata, and parmesan cheese in gorgonzola cream sauce

Italian style baked lasagna with bolgonese and bechamel - parmesan sauce

Bow-tie pasta, chicken breast and gorgonzola cream sauce; finished with parmesan cheese

Fettucini pasta, spicy Italian sausage, mushrooms and marinara sauce: finished with cream and parmesan cheese

Egg Ribbon pasta tossed with our speical meat ragu

Liguine pasta with prawns, clams, mussels, scalops, fresh tomatoes light marinara sauce

Shell pasta with sauteed diced chicken breast sun-dryed broccoli and roasted garlic in a pinot grigo wine sauce, light marinara and pecorino cheese

home made large tube pasta tossed with shrimp and cherry tomatoes in a brandy pink sauce

Chicken breast, fresh tomatoes, marinara sauce, parmesan and fresh mozzarella finished in the oven. Served over baby vegetables

Chicken breast with champignon, Portobello and prcini mushrooms; finished with a marsala sauce. Served over baby vegetables

Chicken breast with baby artichokes and finished with a lemon butter sauce over baby vegetables

Chicken breast topped with sautéed spinach, roasted garlic and ricotta cheese; finished with Vernaccia wine sauce and fontina cheese

Lightly breaded chicken breast sauteed until golden brown, arugula salad with cherry tomatoes, red onions, parmesan cheese and lemon vinaigrette

Veal scalloppine, prosciutto, sage and fontina cheese; finished with a chardonnay wine sauce

Veal scalloppine with grilled artichoke hearts; finished with a lemon wine butter sauce

Veal scaloppini sautéed with wild mushrooms in a Marsala wine sauce

Veal scalloppine with fresh tomatoes, marinara sauce, fresh mozzarella and parmesan cheese; Finished in the oven

Veal scaloppini with sautéed spinach, ricotta and parmesan cheese; finished with a Vernaccia wine sauce

Veal shank braised with plum tomatoes and root vegatables, Barolo wine sauce

Safood stew with Chilean seabass, shrimp, mussels, clams, and salmon simmered in a savory broth with garlic, fresh tomatoes, served with grilled ciabatta bread

Pan seared fresh wild caught Chilean seabass with garlic, artichokes and capers in a lemon wine sauce; served with sauteed vegatables

Pan hawaiian mahi mahi with roasted garlic, capers, artichoke hearts pinot grigo wine sauce; sauteed vegatables

Pan seared Atlantic Salmon with roasted garlic, cherry tomatoes, mushrooms, and spinach and gorgonzola cream sauce served over sauteed vegatables.

Chicken breast and sausage link sauteed with roasted garlic, porcini mushrooms, fresh tomatoes, Mediterran olives and basil in light marinara sauce; served sauteed vegatables.