이루 카푸리초 리스트란테

Poached in San Marzano tomato, basil, English peas

Brioche breadcrumbs, capers, Gaeta olives minced San Daniele prosciutto

Blended beef and veal with Grana Padano meatballs in traditional pomodoro, drizzled with basil pesto

Fresh imported bufala mozzarella cheese, roasted italian eggplant, bresaola, tomato vellutine

Poached calamari, shrimp, scallops, octopus, crabmeat, marinated artichokes, mushrooms, tarragon emulsion

Beau Soleil oysters stuffed, crabmeat, Holland peppers, spinach, pancetta, creamy brandy sauce, hollandaise

Cubed ahi tuna, Bermuda onions, capers, Gaeta olives. Marinated, lemon juice extra virgin olive oil over farro

Thin sliced swordfish marineted olive oil, lemon, taragon infusion

Thin slice American Wagyu beef over upland cress, Parmigiano Reggiano cheese shavings

Sous vide, thin slices of veal, capers, ventresca tuna dressing

Extra virgin olive oil and raspberry vinaigrette goat cheese

Tender spinach leaves & roasted walnuts gorgonzola "Dolce", crispy pancetta balsamic vinegar sprinkled with duck boiled egg

Fresh fennel salad with orange, pomegranate berries in ginger dressing with Parmigiano shavings

Cocktail tomato, fresh corn, green & red bell peppers, Tropea red onion with fresh basil

Blend of Trevisano, endive, upland cress, roquette, mache and micro greens in a honey truffle balsamic dressing

Fresh haricot verts beans salad with tomato and red onions

Fresh mixed crunchy vegetable salad cucumber, zucchini, red bell pepper, radish, red onions and sweet corn

Fresh pappardelle porcini mushroom infusion with prosciutto

Ancient grain, organic spaghetti tossed with poached tuna toro, caper berries, black Gaeta olives, Campari tomatoes, fresh basil

Egg noodle in a creamy beef bolognese sauce mascarpone cheese, English peas

Fresh homemade guitar string spaghetti in aglio e olio, Sardinian bottarga, crushed Sicilian pistachio nuts, peperoncino

Fresh spinach ricotta dumpling in light tomato sauce and Parmiggiano Cheese

Fresh olive shape leaves pasta, garlic oil, stone crushed Calabrian olives, peperoncino, toasted pignoli nuts

Linguini with New Zealand clams garlic and oil light tomato sauce

Homemade fresh tagliatelle pasta, fresh lobster, New Zealand clams, wild mushrooms, spicy Pachino tomato sauce

Fresh orecchiette with Calabrian spicy sausage, broccoli rabe

Fresh pici pasta with ground black pepper, pecorino cheese

Beluga Lentil soup

Our signature Chilean sea bass over sautéed broccoli rabe and cannellini beans drizzled with extra virgin olive oil

Crispy king salmon filet with rosemary sauce with zucchini and tomato au gratin

Roasted day boat scallops, in a creamy butternut squash puree with polenta, pancetta and sautéed seasonal wild mushrooms

Fresh, whole, roasted Mediterranean sea bass garlic and aromatic herbs. Not available on Saturday

Semi-shelled lobster, jumbo scallops, wild shrimp with seasonal wild mushrooms in a velvety brandy "Salsa Americana"

Filet of sole in lemon sauce with wild oregano garlic bread crumbs

Center cut ahi tuna in crust of mix pepper corn over brandy sauce and mix vegetable

Wild imported shrimp (scampi) with garlic lemon white wine sauce served with risotto

Grilled filet of European sea bass, borlotti beans, radicchio, fresh herbs warm dressing

Sliced of fresh hawaiian swordfish milanese served over puree of fava beans and dandelions

Braised center cut milk fed veal shank served with risotto

Breaded boneless imported organic loin of veal over arugula tomato, onions, parmesan shavings

Grilled imported organic boneless rack of veal spinach, potato puré

Imported organic boneless rack of veal light tomato sauce, buffalo mozzarella cheese

Wild boar ossobuco with chickpea timballo

Slow cooked boneless grass-fed Piemontese short ribs with fregula sarda

Filet Mignon stuffed with four cheeses, walnuts wrapped with smoked prosciutto (speck) served with polenta

10 oz Prime center cut grilled filet mignon

All natural (hormone & antibiotic free) New York strip steak Piemontese roasted with sautéed dandelion greens fingerling potatoes

Fresh Colorado rack of lamb in pistachio crust

Half semi-boneless free-range chicken in garlic, lemon and rosemary served with spinach

Roasted organic breast of chicken with fresh herbs in apple cider vinegar sauce

Rack of Iberico pork, imported from Spain spicy peperoncini onions, potato vinegar rosemary infusion

Warm chocolate molten cake Served with vanilla gelato

Crispy, almond tuille cannoli filled with Ricotta cream and studded with semi-sweet chocolate Chips served with seasonal berries

Layers of silky mascarpone cream and espresso soaked Lady fingers, dusted with cocoa powder

Goat cheese cake enrobed in hazelnut brittle

Olive oil cake and fresh ricotta mousse

Honey glazed roasted bartlett pear chantilly cream

Toasted almond pannacotta served with pistachio cream

Layers of pistachio and nutella mousse in pistachio sponge cake

Pistachio Ice Cream

Chocolate Ice Cream

Hazelnut Ice Cream

Vanilla Ice Cream

Lemon Sorbet

Wild Berry Sorbet

Coconut Sorbet

Cuvee du Centaire (100 yr. Old)

Made only with the highest quality grapes from the cognac region, incomparable in its mellowness, bouquet and taste. A blending of cognacs aged over 70 years

$10

$5

$10

$10

Poached in San Marzano tomato, basil, English peas

Brioche breadcrumbs, capers, Gaeta olives minced San Daniele prosciutto

Blended beef and veal with Grana Padano meatballs in traditional pomodoro, drizzled with basil pesto

Fresh imported bufala mozzarella cheese, roasted italian eggplant, bresaola, tomato vellutine

Poached calamari, shrimp, scallops, octopus, crabmeat, marinated artichokes, mushrooms, tarragon emulsion

Beau Soleil oysters stuffed, crabmeat, Holland peppers, spinach, pancetta, creamy brandy sauce, hollandaise

Cubed ahi tuna, Bermuda onions, capers, Gaeta olives. Marinated, lemon juice extra virgin olive oil over farro

Thin sliced swordfish marineted olive oil, lemon, taragon infusion

Thin slice American Wagyu beef over upland cress, Parmigiano Reggiano cheese shavings

Sous vide, thin slices of veal, capers, ventresca tuna dressing

Extra virgin olive oil and raspberry vinaigrette goat cheese

Tender spinach leaves & roasted walnuts gorgonzola "Dolce", crispy pancetta balsamic vinegar sprinkled with duck boiled egg

Fresh fennel salad with orange, pomegranate berries in ginger dressing with Parmigiano shavings

Cocktail tomato, fresh corn, green & red bell peppers, Tropea red onion with fresh basil

Blend of Trevisano, endive, upland cress, roquette, mache and micro greens in a honey truffle balsamic dressing

Fresh haricot verts beans salad with tomato and red onions

Fresh mixed crunchy vegetable salad cucumber, zucchini, red bell pepper, radish, red onions and sweet corn

Fresh pappardelle porcini mushroom infusion with prosciutto

Ancient grain, organic spaghetti tossed with poached tuna toro, caper berries, black Gaeta olives, Campari tomatoes, fresh basil

Egg noodle in a creamy beef bolognese sauce mascarpone cheese, English peas

Fresh homemade guitar string spaghetti in aglio e olio, Sardinian bottarga, crushed Sicilian pistachio nuts, peperoncino

Fresh spinach ricotta dumpling in light tomato sauce and Parmiggiano Cheese

Fresh olive shape leaves pasta, garlic oil, stone crushed Calabrian olives, peperoncino, toasted pignoli nuts

Linguini with New Zealand clams garlic and oil light tomato sauce

Homemade fresh tagliatelle pasta, fresh lobster, New Zealand clams, wild mushrooms, spicy Pachino tomato sauce

Fresh orecchiette with Calabrian spicy sausage, broccoli rabe

Fresh pici pasta with ground black pepper, pecorino cheese

Beluga Lentil soup

Our signature Chilean sea bass over sautéed broccoli rabe and cannellini beans drizzled with extra virgin olive oil

Crispy king salmon filet with rosemary sauce with zucchini and tomato au gratin

Roasted day boat scallops, in a creamy butternut squash puree with polenta, pancetta and sautéed seasonal wild mushrooms

Fresh, whole, roasted Mediterranean sea bass garlic and aromatic herbs. Not available on Saturday

Semi-shelled lobster, jumbo scallops, wild shrimp with seasonal wild mushrooms in a velvety brandy "Salsa Americana"

Filet of sole in lemon sauce with wild oregano garlic bread crumbs

Center cut ahi tuna in crust of mix pepper corn over brandy sauce and mix vegetable

Wild imported shrimp (scampi) with garlic lemon white wine sauce served with risotto

Grilled filet of European sea bass, borlotti beans, radicchio, fresh herbs warm dressing

Sliced of fresh hawaiian swordfish milanese served over puree of fava beans and dandelions

Braised center cut milk fed veal shank served with risotto

Breaded boneless imported organic loin of veal over arugula tomato, onions, parmesan shavings

Grilled imported organic boneless rack of veal spinach, potato puré

Imported organic boneless rack of veal light tomato sauce, buffalo mozzarella cheese

Wild boar ossobuco with chickpea timballo

Slow cooked boneless grass-fed Piemontese short ribs with fregula sarda

Filet Mignon stuffed with four cheeses, walnuts wrapped with smoked prosciutto (speck) served with polenta

10 oz Prime center cut grilled filet mignon

All natural (hormone & antibiotic free) New York strip steak Piemontese roasted with sautéed dandelion greens fingerling potatoes

Fresh Colorado rack of lamb in pistachio crust

Half semi-boneless free-range chicken in garlic, lemon and rosemary served with spinach

Roasted organic breast of chicken with fresh herbs in apple cider vinegar sauce

Rack of Iberico pork, imported from Spain spicy peperoncini onions, potato vinegar rosemary infusion

Warm chocolate molten cake Served with vanilla gelato

Crispy, almond tuille cannoli filled with Ricotta cream and studded with semi-sweet chocolate Chips served with seasonal berries

Layers of silky mascarpone cream and espresso soaked Lady fingers, dusted with cocoa powder

Goat cheese cake enrobed in hazelnut brittle

Olive oil cake and fresh ricotta mousse

Honey glazed roasted bartlett pear chantilly cream

Toasted almond pannacotta served with pistachio cream

Layers of pistachio and nutella mousse in pistachio sponge cake

Pistachio Ice Cream

Chocolate Ice Cream

Hazelnut Ice Cream

Vanilla Ice Cream

Lemon Sorbet

Wild Berry Sorbet

Coconut Sorbet

Cuvee du Centaire (100 yr. Old)

Made only with the highest quality grapes from the cognac region, incomparable in its mellowness, bouquet and taste. A blending of cognacs aged over 70 years

$10

$5

$10

$10

Poached in san marzano tomato, basil, english peas

Brioche breadcrumbs, capers, Gaeta olives and minced San Daniele prosciutto

Beef, veal meatballs traditional pomodoro sauce, parmesan cheese shavings, basil pesto

Fresh imported bufala mozzarella cheese, roasted Italian eggplant, bresaola, tomato puree

Poached calamari, shrimp, scallops, octopus and crabmeat, marinated artichoke, mushrooms tarragon emulsion

Beau Soleil oysters stuffed with crabmeat, holland peppers, spinach, pancetta, creamy brandy sauce, hollandaise

Ahi tuna, bermuda onions, capers, gaeta olives,lemon juice, extra virgin olive oil over farro

Fresh burrata cheese, truffle infusion prosciutto san daniele

Octopus salad with mixed vegetables lemon olive oil dressing

Grilled wild shrimp shiitake mushrooms with warm herb Dressing

Fresh pappardelle porcini mushroom infusion of prosciutto

Over size rigatoni with Italian guanciale San Marzano tomato, fresh basil

Egg noodle creamy beef bolognese sauce, mascarpone cheese, english peas

Fresh homemade guitar string spaghetti, aglio e olio, Sardinian bottarga, crushed Sicilian pistachio nuts, peperoncino

Fresh homemade linguini, garlic and oil, peperoncino, stone crushed green olives, toasted pignoli nuts

Fresh trofie pasta rabbit ragu’

Homemade fresh Tagliatelle pasta fresh lobster, New Zealand clams, wild Mushrooms, spicy pachino tomato sauce

Fresh pici pasta, ground black pepper, pecorino cheese

Italian authentic fresh clams veraci, fish broth

Braised center cut milk fed veal shank served with risotto

Breaded boneless loin of veal over arugula, tomato, onions, parmesan shavings

Grilled boneless loin of veal spinach, potato puree

Boneless loin of veal light tomato sauce, buffalo mozzarella cheese

Slow cooked boneless grass-fed Piemontese short ribs with fregula sarda

Filet Mignon stuffed with four cheeses, walnuts, wrapped with smoked prosciutto (speck) served with polenta

10oz Prime center cut grilled filet mignon

22oz all natural hormone antibiotic free grilled New York strip steak Piemontese

Fresh Colorado rack of lamb, pistachio crust

Half semi-boneless organic chicken, garlic, Lemon, rosemary sauce served with spinach

Fried green tomatoes, hot cherry peppers fingerling potatoes, garlic vinegar sauce

Our signature Chilean sea bass, broccoli rabe, cannellini beans, extra virgin olive oil

Roasted steelhead salmon, fennel sauce, crispy celery roots over semolina dumpling

Roasted day boat scallops, creamy butternut squash guanciale, wild porcini mushrooms over chickpea farinaccio

Fresh, whole, roasted mediterranean sea bass garlic aromatic herbs *not available on saturday*

Semi-shelled lobster, jumbo scallops, wild shrimp, seasonal wild mushrooms in a velvety brandy “Salsa Americana”

Filet of sole, lemon sauce, wild oregano garlic bread crumbs

Albacore tuna in mix peppercorn crust brandy sauce, roasted tomato zucchini

Wild imported shrimp garlic lemon white wine sauce, risotto

Grilled Filet of european sea bass, borlotti beans, radicchio, fresh herbs warm dressing

Fresh octopus, spicy pachino tomatoes, chickpeas, garlic olive oil bread crostone

Hearts of romaine with gorgonzola, lemon dressing apple crisp, walnuts and raisins

Castelfranco, trevisano precoce, rosa veneto belgium endive, colatura di alici dressing

Fresh fennel salad, orange, pomegranate saba dressing, parmigiano shavings

Cocktail tomato, fresh corn, green and red bell peppers, tropea red onion, fresh basil

Hearts of romaine caesar dressing parmigiano cheese croutons

Poached in san marzano tomato, basil, english peas

Brioche breadcrumbs, capers, Gaeta olives and minced San Daniele prosciutto

Beef, veal meatballs traditional pomodoro sauce, parmesan cheese shavings, basil pesto

Fresh imported bufala mozzarella cheese, roasted Italian eggplant, bresaola, tomato puree

Poached calamari, shrimp, scallops, octopus and crabmeat, marinated artichoke, mushrooms tarragon emulsion

Beau Soleil oysters stuffed with crabmeat, holland peppers, spinach, pancetta, creamy brandy sauce, hollandaise

Ahi tuna, bermuda onions, capers, gaeta olives,lemon juice, extra virgin olive oil over farro

Fresh burrata cheese, truffle infusion prosciutto san daniele

Octopus salad with mixed vegetables lemon olive oil dressing

Grilled wild shrimp shiitake mushrooms with warm herb Dressing

Fresh pappardelle porcini mushroom infusion of prosciutto

Over size rigatoni with Italian guanciale San Marzano tomato, fresh basil

Egg noodle creamy beef bolognese sauce, mascarpone cheese, english peas

Fresh homemade guitar string spaghetti, aglio e olio, Sardinian bottarga, crushed Sicilian pistachio nuts, peperoncino

Fresh homemade linguini, garlic and oil, peperoncino, stone crushed green olives, toasted pignoli nuts

Fresh trofie pasta rabbit ragu’

Homemade fresh Tagliatelle pasta fresh lobster, New Zealand clams, wild Mushrooms, spicy pachino tomato sauce

Fresh pici pasta, ground black pepper, pecorino cheese

Italian authentic fresh clams veraci, fish broth

Braised center cut milk fed veal shank served with risotto

Breaded boneless loin of veal over arugula, tomato, onions, parmesan shavings

Grilled boneless loin of veal spinach, potato puree

Boneless loin of veal light tomato sauce, buffalo mozzarella cheese

Slow cooked boneless grass-fed Piemontese short ribs with fregula sarda

Filet Mignon stuffed with four cheeses, walnuts, wrapped with smoked prosciutto (speck) served with polenta

10oz Prime center cut grilled filet mignon

22oz all natural hormone antibiotic free grilled New York strip steak Piemontese

Fresh Colorado rack of lamb, pistachio crust

Half semi-boneless organic chicken, garlic, Lemon, rosemary sauce served with spinach

Fried green tomatoes, hot cherry peppers fingerling potatoes, garlic vinegar sauce

Our signature Chilean sea bass, broccoli rabe, cannellini beans, extra virgin olive oil

Roasted steelhead salmon, fennel sauce, crispy celery roots over semolina dumpling

Roasted day boat scallops, creamy butternut squash guanciale, wild porcini mushrooms over chickpea farinaccio

Fresh, whole, roasted mediterranean sea bass garlic aromatic herbs *not available on saturday*

Semi-shelled lobster, jumbo scallops, wild shrimp, seasonal wild mushrooms in a velvety brandy “Salsa Americana”

Filet of sole, lemon sauce, wild oregano garlic bread crumbs

Albacore tuna in mix peppercorn crust brandy sauce, roasted tomato zucchini

Wild imported shrimp garlic lemon white wine sauce, risotto

Grilled Filet of european sea bass, borlotti beans, radicchio, fresh herbs warm dressing

Fresh octopus, spicy pachino tomatoes, chickpeas, garlic olive oil bread crostone

Hearts of romaine with gorgonzola, lemon dressing apple crisp, walnuts and raisins

Castelfranco, trevisano precoce, rosa veneto belgium endive, colatura di alici dressing

Fresh fennel salad, orange, pomegranate saba dressing, parmigiano shavings

Cocktail tomato, fresh corn, green and red bell peppers, tropea red onion, fresh basil

Hearts of romaine caesar dressing parmigiano cheese croutons

This wine is a blend of 40% Merlot, 30% Cabernet Sauvignon, 15% Cabernet Franc and 15% Carmenere. Aged 12-14 months in barriques, with further aging of 6 months in wooden casks, then a final aging of 6 months in bottle. | Color is Ruby Red. | Analysis: It is perceived as having preserved red fruits, like raspberries and blackberries; well balanced with spices and vanilla flavors coming from the aging in barriques. | Taste: Full, tasty, persistent with a pleasant aftertaste.

This wine is a blend of 80% Cabernet, 20% Merlot. After pressing the grapes, the fruits are allowed to mature for 10-12 days in contact with its skins and stems to enhance the wine’s flavor and structure. It is then aged in wooden barrels for 12 months. Color is Ruby Red. Analysis: It is perceived as having preserved red fruits, like raspberries and cherries; well balanced with cinnamon and vanilla flavors. Taste: Aromatic, with beautiful structure and yet, dry.

This wine is a hybrid blend of Pinot Blanc and Rhine Riesling. After lightly pressing, the wine is left in contact with the grape’s skins for 12-15 hours. Fermentation occurs in steel vats at controlled temperatures where select yeasts are added. | Color: Pale Straw Yellow with Greenish Shades. | Analysis: It is perceived as having preserved red fruits, like raspberries and cherries; well balanced with cinnamon and vanilla flavors. | Aroma: elegant with its aromatic characteristic, where the scent of fruits and minerals is well recognizable. | Flavor: Tasty, elegant and pleasantly aromatic