La Campania

artichokes three ways, lemon shallot vinaigrette, white truffle oil, wheat “crostini”

shaved pears, gorgonzola dolce, teeny greens, 12 yr old balsamic

stuffed w with asparagus, teeny greens, fontina cheese, shaved fennel scallion vinaigrette

farmstand tomatoes, peppers agro dolce, and basil

cauliflower and goat cheese puree, chestnut vinaigrette

radish mostarda and blood orange

crispy fried artichoke, parmigiano vinaigrette, caper buds

fresh fig, duck leg confit, port wine and orange reduction, gorgonzola “crema”

artisanal hand made breasola, soppresata, and coppa w/shaved parmigiano

pecorino and chicken tortellini, shaved parmigiano, grilled garlic crostini

roasted mushrooms, fontina cheese, truffle oil and shaved parmigiano

fontina and gorgonzola cheeses, aged balsamic

fontina cheese, cherry tomato, garlic, arugula

butter poached lobster, lobster stock and lemon “brodo”, pan wilted pea tendrils

carmalized onion and duck confit risotto, chanterelles, shaved ricotta salata

veal, pancetta and san marzano tomato ragu

bucatini pasta, veal demi-glace, and brown butter “sugo”

potato “lasagne”, cress greens, black truffle crema

colorado lamb chops w/ pepperonata, venison rack w/ port wine and orange reductions, neopalitan potato cake and swiss chard

roasted yukon potatoes, sautéed spinach, gorgonzola crema

duck leg confit and seared duck breast w/ balsamic, ginger, and soy reduction, sweet potato, gorgonzola roasted pear

breast stuffed with spinach, prosciutto, fontina cheese, w/ root vegetable “farrotto”

stuffed with balsamic peppers, red onion tart, port wine and orange reduction, swiss chard

wood oven roasted, “teeny” green and french pear salad, whole roasted garlic

artichokes three ways, lemon shallot vinaigrette, white truffle oil, wheat “crostini”

shaved pears, gorgonzola dolce, teeny greens, 12 yr old balsamic

stuffed w with asparagus, teeny greens, fontina cheese, shaved fennel scallion vinaigrette

farmstand tomatoes, peppers agro dolce, and basil

cauliflower and goat cheese puree, chestnut vinaigrette

radish mostarda and blood orange

crispy fried artichoke, parmigiano vinaigrette, caper buds

fresh fig, duck leg confit, port wine and orange reduction, gorgonzola “crema”

artisanal hand made breasola, soppresata, and coppa w/shaved parmigiano

pecorino and chicken tortellini, shaved parmigiano, grilled garlic crostini

roasted mushrooms, fontina cheese, truffle oil and shaved parmigiano

fontina and gorgonzola cheeses, aged balsamic

fontina cheese, cherry tomato, garlic, arugula

butter poached lobster, lobster stock and lemon “brodo”, pan wilted pea tendrils

carmalized onion and duck confit risotto, chanterelles, shaved ricotta salata

veal, pancetta and san marzano tomato ragu

bucatini pasta, veal demi-glace, and brown butter “sugo”

potato “lasagne”, cress greens, black truffle crema

colorado lamb chops w/ pepperonata, venison rack w/ port wine and orange reductions, neopalitan potato cake and swiss chard

roasted yukon potatoes, sautéed spinach, gorgonzola crema

duck leg confit and seared duck breast w/ balsamic, ginger, and soy reduction, sweet potato, gorgonzola roasted pear

breast stuffed with spinach, prosciutto, fontina cheese, w/ root vegetable “farrotto”

stuffed with balsamic peppers, red onion tart, port wine and orange reduction, swiss chard

wood oven roasted, “teeny” green and french pear salad, whole roasted garlic