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dungeness crab, valencia oranges, and wild arugula tossed in vin cotto dressing served on a bed of braised fennel, topped with wild salmon caviar
watercress salad with pecorino cheese, hearts of palm and roasted almonds in a balsamic dressing
thin sliced branzino rolled with sea urchin, served with fresh lemon and scallions
beef filet mignon carpaccio with mustard dressing in a rugala and shaved parmesan cheese
ahi tuna tartare served with avocado, capers and balsamic essence
18-months black label prosciutto di parma and burrata cheese
grilled sea scallops served on a bed of parmesan cheese fondue
home-made square spaghetti with fried japanese eggplant and tomato sauce, topped with ricotta salata and basil pesto
home-made tagliatelle served with a slow braised wild boar in red wine sauce
home-made red beet tagliolini pasta in a marsala quail ragù served on a bed of taleggio cheese fondue
home-made ravioli filled with beef tenderloin and black kale, served on a bed of tomato sauce, finished with browned butter and sage
home-made ravioli filled with braised rabbit, and chestnut. served with a roasted garlic espresso demi-glace sauce
grilled mediterranean sea bass served on a bed of braised maui onions and sicilian cucuzza finished with mint and fresh tomatoes
colorado lamb loin in a pistachio nuts crust served with sunchokes in a demi-glass sauce
grilled wild boar tenderloin served with a white port and raspberry sauce on a bed of white bean purée
pan-seared beef filet mignon served with a barolo truffle butter sauce
crisp maple leaf farms duck breast sliced and served on deglazed onions and finished with aged balsamic vinegar