Raw oysters (6), pickled winter squash, horseradish mignonette, prosciutto dust
Chef's mix of imported Italian cured meats, house-made sausage, cheeses, accompaniments
Fresh rings and tentacles of baby squid, flash fried, roasted peppers, marinara, red pepper flakes
Tri-color Pecorino, Gorgonzola, Manchego, Pecorino Toscano, imported olives, house made grissini, frico
House made mozzarella, marinated eggplant, green tomato relish, heirloom tomato, balsamic caviar
PEI Mussels, house-made chorizo, caramelized leeks, cherry tomato, seafood broth
Daily preparation of house-made ravioli
Crispy veal sweetbreads, smoked pork belly, nduja spiced cauliflower, Gorgonzola cream, aged balsamic
Traditional Caesar salad, fried capers, shaved Grana Padano, croutons
Local hydroponic baby arugula, shaved fennel, candied walnuts, Gorgonzola, honey vinaigrette
Local hydroponic greens, pickled vegetables, cannellini beans, Vetro vinaigrette, crumbled feta
Seasonally inspired house-made soup, made with fresh, local ingredients
House smoked bacon, fried green tomato, pickled green beans, spiced pecans, goat cheese, baby spinach, Calabrian chili dressing
House-made pappardelle, fresh ground Bolognese, shaved Pecorino
House-made semolina pasta, pesto, potato, peas, Gorgonzola, pine nuts
Penne pasta, toasted prosciutto, cherry tomato, light cream sauce
Roasted butternut squash, spaghetti squash, arugula, vegan sausage, vegan ricotta, truffle béchamel, roasted pepper tomato sauce, aged balsamic, vegan Parmesan
Pancetta, egg, Parmesan, parsley, black pepper, traditional Roman preparation
House cured guanciale, bucatini pasta, arrabiatta sauce, shaved pecorino
Made to order risotto, preparation changes daily. Please allow additional time for this dish
Smoked Across the Creek Farm chicken, house bacon, Portobello mushrooms, sweet potato gnocchi, brandy butter, ricotta salata
Across the Creek Farm chicken breast, house-made bow tie pasta, smoked bacon, local mushrooms, sun-dried tomato cream sauce
Lobster filled ravioli, gulf shrimp, saffron seafood cream, asparagus
Pan seared diver scallops, gulf shrimp, house bacon, tomato, lobster veloute, soft polenta, sautéed green beans
Chef selected and prepared fresh sustainable seafood
Head-on gulf shrimp, PEI mussels, little neck clams, market fish, white wine, roasted tomato, seafood broth, Calabrian chile flakes, squid ink taglione
Blackened 44 Farms tri-tip, lobster whipped potato, roasted cauliflower, sweet peppers, salsa verde
Roasted bone-in pork chop, local mushrooms, Frangelico cream sauce, herb roasted potatoes
Braised Colorado lamb shank, fig and goat cheese risotto cake, caramelized Brussels sprouts, braising liquid
Grilled Creekstone beef tenderloin, local fingerling potato, spaghetti squash, veal demi glace, Gorgonzola and guanciale butter
Chef's selected farm raised meats, preparations vary
Available Monday-Thursday Five Course Tasting Menu...75 Paired with Wines...100
Lemon-ricotta cheesecake, strawberry glaze, lady finger crust, crème anglaise
Dark chocolate-Grand Marnier custard, fresh berries, caramelized sugar
Lady fingers, espresso, mascarpone, sweet liqueurs, prepared in the traditional manner
Blackberry bread pudding, white chocolate, walnuts, vanilla gelato, clear caramel