The Cellar Restaurant

Paper-thin sliced beef served raw with arugula, shaved Parmigiano, fennel, and balsamic vinaigrette.

Sliced parma prosciutto served over fresh melon and pear.

Diced fresh mozzarella, grape tomatoes, basil, and artichoke hearts tossed with balsamic vinaigrette.

Soft polenta topped with roasted sausage, porcini mushrooms, and demi-glace.

Marinated fresh anchovies with radicchio, hearts of palm, arugula and roasted peppers.

Imported capoccolo, artisan sopressata and dry sausage, olives, house marinated vegetables, grilled eggplant, ricotta salata and reggiano parmigiano cheeses.

Home roasted peppers filled with fresh mozzarella cheese and parma prosciutto, then baked with fresh basil.

Shrimp sauteed with a basil pesto and served with a chickpea and tomato salad.

Portobello mushroom cap roasted with imported gorgonzola cheese and served with a balsamic glaze and baby greens.

Half an avocado filled with shrimp and crab meat salads and a citrus-saffron sauce.

Baby greens with imported gorgonzola cheese, sunflower seeds, and dried apricots with a peach vinaigrette.

House salad of baby lettuces, grape tomatoes, walnuts, shaved fennel, and balsamic vinaigrette.

Tube pasta sauteed with whole and chopped shrimp, asparagus and pink sauce.

Tube pasta with fresh chopped tomatoes, basil, sweet onion, and fresh mozzarella.

Potato dumplings sauteed in the classical sauce of ground veal, pork, and beef.

Hollow pasta tossed with salumi, prosciutto, pancetta, onion, and cream then finished with egg and Parmigiano.

Wide ribbon pasta with jumbo lump crab and basil pesto cream sauce.

Papardelle sauteed with sausage, spinach, fresh tomato sauce and drizzled with truffle oil.

Ribbons tossed with smoked salmon, peas, Italian speck, and cream sauce.

Ribbons tossed with a sauce of roasted rabbit.

Venetian style seafood ravioli served in a light tomato and tarragon sauce, garnished with fried ginger.

Meat filled pillows sautéed with mixed olives, light tomato sauce, and goat cheese.

Arborio rice served alla unda with lump crab meat, shrimp, and peas, with a touch of tomato.

Arborio rice cooked al dente with sliced Italian Porcini mushrooms and grated Reggiano Parmigiano.

14 oz. long-rib center cut veal chop pan-roasted and served with gorgonzola cream sauce and caramelized shallots.

8 oz. filet mignon pan-roasted with Italian porcini mushrooms and barolo wine sauce.

Scaloppine of veal loin sauteed with artichokes, pine nuts, sun-dried tomatoes, and white wine.

Scaloppine of veal loin with an Italian porcini mushroom cream sauce.

Colorado rack of lamb served over cannellini bean puree and imported Marsala wine demi-glace.

3 hour braised American lamb shank with vegetable risotto.

Duck breast pan-roasted and served over caramelized shallots, apples and cream.

Pheasant breast and rabbit sausage pan-roasted, with fennel cream sauce, hazelnuts and polenta.

Scottish salmon fillet sauteed with fennel, sweet peppers, caper berries, tomatoes, and Italian speck.

Snapper fillet sauteed with artichokes, diced tomatoes, and basil served with a saffron and white wine sauce.

Giant shrimp and snapper sauteed with green olives, dry black figs and fresh rosemary in a white wine lemon sauce.

Snapper fillet sautéed with lobster sauce and shrimp.