Arugula, cherry tomatoes, goat cheese, blood orange slices, walnuts with a blood orange vinaigrette dressing.
Spaghetti sautéed in chef hiro's modern style meat sauce with a hint of balsamic vinegar.
Spaghetti sauteed with clams, shrimps, scallops and squid in a spicy tomato sauce.
Napoli semi-dry tomato, puglia burrata and prosciutto di San Daniele with arugula and extra virgin olive oil.
A Sicilian classic. Chilled eggplant, capers, olives, vegetables with tomato and red wine vinaigrette.
Grilled Spanish squid with a light herb dressing, arugula, roasted tomatoes.
Mascarpone cream bruschetta served with sautéed shrimp, scallops, sundried tomato and spinach.
Spaghetti sauteed with fresh sea urchin, light salt and garlic.
Spaghetti sauteed in chef hiro's modern style meat sauce with a hint of balsamic vinegar.
Spaghettini with sauteed sardine, fennel, anchovy, olive, caper, tomato paste and bread crumbs.
Spaghetti with fresh clams and garlic tossed in clam broth, white wine, basil, butter and olive oil.
Spaghetti tossed with extra virgin olive oil, fresh tomato sauce and basil.
Spaghetti sauteed with clams, shrimps, scallops and squid in a spicy tomato sauce.
Squid ink linguine with shrimp, clams, scallops, crabmeat, sundried tomatoes, lightly spiced garlic, extra virgin olive oil.
Bucatini with lightly spiced tomato sauce, pancetta, and eggplant topped with salted ricotta and basil.
Lasagna layered with bechamel, our homemade beef ragu with a hint of blue cheese and parmesan crust.
Risotto with porcini, mixed mushrooms and parmesan cheese with sauteed foie gras and balsamic reduction.
Grilled king salmon topped with a prosciutto and anchovy cream sauce served with grilled vegetables.
Grilled local catch with lightly seasoned grilled vegetables finished with an oregano dressing.
Grilled scampi, salmon, octopus, shrimp, scallop, squid, catch of the day with an oregano dressing.
Breaded veal chop with melted mozzarella cheese on a bed of sautéed tomato sauce and arugula.
Grilled Colorado lamb chops seasoned with mixed herbs and spices served with grilled vegetables.
Thinly sliced duck breast with a blackberry blood orange glaze, fennel salad and garlic sautéed mushrooms.
Grilled USDA prime beef tenderloin with a balsamic reduction served with grilled vegetables.
Chicken breast and thigh with lemon butter, garlic and capers served with grilled vegetables.