seasonal menu

ANTIPASTI appetizers

“Panzanella” Country bread salad with Campari tomatoes, roasted peppers and stracciatella Fiocco di Neve18Oven roasted red and yellow beets, with robiola cheese and baby kale, evoo and lemon dressing18Crab cakes with asparagus and spring onions, served with tartar sauce24Cruddo di branzino with fennel and orange segments24Grilled octopus with celery heart, Castelvetrano olives, pickled onions, evoo and lemon dressing19“Gnudi” Buffalo ricotta gnocchi, in butter and Parmigiano Reggiano sauce, with sage and organic asparagus18Board of Italian salumi and cheeses, chicken liver crostini and organic vegetables giardiniera28

PRIMI pasta & risotto

Conchiglioni pasta with zucchini, yellow squash, anchovies, cherry tomatoes and pecorino cheese26Artisanal ravioli filled with eggplant, sheep’s milk ricotta and fresh San Marzano tomatoes26Whole wheat Lasagna di Primavera with organic vegetables, buffalo ricotta and pesto24“Grano Saraceno” (wild buckwheat) fettucine with cherry tomatoes and basil sauce28Rigatoni alla Norma in tomato sauce, with sautéed eggplant and aged ricotta cheese23Bucatini alle Sarde with sardines, wild fennel, red pepper, garlic, pine nuts and raisins26Busiate Trapanesi (of organic Sicilian tumminia) in a shellfish ragout and cherry tomatoes29Il Gattopardo paccheri pasta with “Genovese” sauce26Gluten free pasta available

SECONDI main course

Sautéed swordfish steak with cherry tomatoes, capers and black olives40Poached halibut with clams and mussels brodetto and squash42Traditional Sicilian couscous with shellfish ragout, served in a skillet37Grilled organic Hudson Valley chicken marinated in fresh herbs, served with sautéed baby carrots and haricot vert35Herb-marinated grilled Berkeshire pork chops served with gratinated asparagus and roasted potatoes50Veal chop alla Milanese with organic arugula salad, oven dried cherry tomatoes and pearl onions54Grilled loin of lamb in a red wine and tarragon sauce served with Sicilian caponata50All natural Colorado wagyu beef burger topped with smoked buffalo mozzarella on artisanal bread,served with rosemary French fries28Grilled dry-aged rib eye served with rosemary French fries110 (serves two people)Chef’s assortment of fresh seasonal vegetables, grilled and sautéed24

CONTORNI side dishesSicilian caponata, 12 Sautéed broccoli rabe with red pepper, 11 Sautéed spinach, 11 French fries, 11Rosemary roasted potatoes, 11 Sautéed mixed wild mushrooms, 12 Sautéed baby carrots and haricot vert, 12

Bucatini alle Sarde

Traditional torta di mascarpone “tiramisu” style15Nutella chocolate mousse served on hazelnut crunch and banana gelato15Traditional zabaione with fresh mixed berries18Artisanal Italian gelati and sorbetti14Chef’s assortment of seasonal fresh fruits16Daily selection of Italian cheeses served withfresh fruits, nuts and fruit mustardThree cheeses, 15 Five cheeses, 20

DOLCI the leopard’s temptations

Layers of coconut mousse and passion fruit cream,topped with fruit macedonia16Lemon and limoncello semifreddo15White chocolate dome with buffalo ricotta,candied fruit on pan di Spagna16“Tropical symphony” Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline16

dolci