choice of ANTIPASTI

Polpo alla Luciana with Gaeta olives and pane carasau

Radicchio Trevigiano and fig salad with mosto cotto dressing

“Gnudi” Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce, sage, and wild mushroom ra

choice of PRIMO or SECONDI

Ziti alla Norcina style with sweet Italian sausage and black truffle

Pan-seared red snapper with fennel, capers and lemon sauce

Calf’s liver alla Veneziana with soft polenta

choice of DOLCI

Bomboloni with “crema pasticcera” and coffee-espresso gelato

Traditional Sicilian cannoli filled with sheep’s milk ricotta and chocolate chips

Nutella chocolate mousse served on hazelnut crunch and banana gelato

Artisanal gelati and sorbetti

Traditional zabaione with fresh mixed berries

Radicchio Trevigiano and fig salad with mosto cotto dressing

Roasted and pickled red and yellow beets with Tuscan kale salad,

Gorgonzola, hazelnuts and honey vinaigrette

Homemade friselle with Swiss chard, stracciatella, anchovies and tomato

Eggplant and smoked buffalo mozzarella timballo with spicy tomato sauce

“Gnudi” Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce, sage, and wild mushroom ra

Grilled octopus and fennel salad, with green olives, pickled onions,

Orange segments, extra virgin olive oil and lemon dressing

Branzino in carpione with Tropea onions, raisins and pine nuts

Board of Italian salumi and cheeses, chicken liver crostini, and homemade vegetables giardiniera

Busiate Trapanesi with shellfish ragout, peperoncino and fresh tomatoes

Linguine with sea urchin, Manila clams, oven-dried cherry tomatoes and lemon sauce

Ravioli filled with broccoli rabe, with white wine mussels and shaved grey mullet bottarga

Bucatini alle Sarde, wild fennel, red pepper, garlic, pine nuts and raisins

Ziti alla Norcina style with sweet Italian sausage and black truffle

Homemade pappardelle with wild boar ragout, scented with juniper

Rigatoni alla Norma in tomato sauce, with sautéed eggplant and aged ricotta cheese

Spaghetti carbonara style with guanciale, egg yolk, Pecorino Romano and black pepper

Three meat and prosciutto tortelloni, in light veal sauce, finished with mascarpone cheese and thyme

Sicilian caponata

Sautéed spinach

Roasted potatoes or French fries

Sautéed broccoli rabe with red pepper

Sautéed mixed wild mushrooms

Oven-roasted cauliflower, citrus and capers sauce

Shellfish ragout with couscous, served in skillet

Lightly breaded grilled swordfish with salmoriglio sauce and caponata ghiotta

Lightly breaded grilled swordfish with salmoriglio sauce and caponata ghiotta

Pan-seared red snapper with fennel, capers and lemon sauce

Grilled organic chicken with grapes and Brussels sprout

Pan-seared duck breast “porchetta” with wild and fresh fennel, served with potato frittata and sour

Berkshire pork chop with pickled and puréed cauliflower, Pantelleria capers and citrus sauce

Pan-roasted Colorado rack of lamb with crispy artichokes, pecorino Toscano, black olives and sun-dri

Pan-roasted Colorado rack of lamb with crispy artichokes, pecorino Toscano, black olives and sun-dri

Veal chop alla Milanese with organic arugula, oven-dried cherry tomatoes and pickled onions

All natural beef burger topped with smoked buffalo mozzarella on artisan bread, served with rosemary

Grilled dry-aged rib eye served with rosemary French fries and onion and truffle tart (serves two pe

Oven-roasted cauliflower served with Chef’s selection of seasonal grilled vegetables, in lemon, cape

Bomboloni with “crema pasticcera” and coffee-espresso gelato

Traditional Sicilian cannoli filled with sheep’s milk ricotta and chocolate chips

Rum Babbá with “panna montata” and fresh berries

Ricotta cheesecake with amarena sorbetto

and Italian amarena cherries

Almond semifreddo with apricot sorbet and plum sauce

Lemon-verbena “panna cotta” served with blueberry compote

Traditional zabaione with fresh mixed berries

(Prepared tableside whenever possible)

Nutella chocolate mousse served on hazelnut crunch and banana gelato

Artisanal gelati and sorbetti

Daily selection of Italian cheeses served with fresh fruits, nuts and fruit mustard

** All brunch eggs and omelets are made with local organic eggs.

Selection of homemade muffins, scones, Danish, and coffee cake

Served with butter and homemade jam

Large Dutch pancake with New York apples, Nutella mousse

and side of Bourbon syrup

Homemade brioche French toast served with organic maple syrup and caramelized banana

Homemade granola with yogurt and fresh fruit

Chef’s assortment of seasonal fresh fruit

Stracciatella, Roman style egg-drop soup, Parmigiano Reggiano,

Spinach and nutmeg, in chicken stock

Uova all’ amatriciana, poached organic eggs in Italian bacon, onion and cherry tomato sauce served i

Des Artistes eggs Benedict with Hollandaise sauce served with

San Daniele prosciutto and herb roasted potatoes

Frittatina filante, organic eggs, spinach and smoked buffalo mozzarella

Omelet of wild mushrooms, black truffle and asiago cheese

Traditional scrambled eggs with Italian sweet sausage

served with roasted Yukon potatoes

Spaghetti alla carbonara style with pancetta, egg yolk, Pecorino Romano,

Parmigiano Reggiano and black pepper

Organic mixed field greens, cucumber and grape tomatoes salad,

with extra virgin olive oil and Muscat vinegar

Homemade cured salmon with capers and potato dill salad

Country bread, mozzarella in carrozza style, with prosciutto di Parma,

Served with organic tomatoes and red onion salad

Branzino sweet and sour with onions, raisins, pine nuts and greens

Pollo al limone, pulled roasted free-range chicken salad with arugula, frisée, fennel, celery, Caste

“Gnudi” Buffalo ricotta gnocchi, in butter and

Parmigiano Reggiano sauce, with mushroom ragout

Ravioli of broccoli rabe with mussel sauce, white vine and bottarga

Homemade spaghetti chitarra in tomato and basil sauce

Organic beef burger topped with smoked buffalo mozzarella and caramelized red onions on brioche brea

Traditional Neapolitan “Il Gattopardo” meatloaf

Over mashed potatoes