Farmer’s mesclun greens, grape tomato, champagne vinaigrette.
Hearts of romaine lettuce, toasted croutons, slices of Parmigiano.
Arugula, pear, fontina cheese.
Endive, gorgonzola cheese, balsamic roasted walnuts.
Thinly sliced baby artichoke, avocado, white truffle oil, Parmigiana.
Heirloom, Italian pepper, feta cheese, herbs, olive oil, onions.
Venetian red bean soup topped with baby arugula.
Classic garden vegetable soup enhanced with pesto.
Selected vegetables.
Veloute of lobster, lobster tail, Maryland blue crabmeat.
Vegetables of the season grilled, olive oil, Fleur de Sel.
Roasted with garlic, fresh rosemary, and olive oil.
Red and yellow beets, warm baked chevre cheese.
Pan seared crisp baby squid and arrabiata sauce.
Roasted veal filet mignon, tuna fondant, caper berries.
Filet mignon, arugula, Parmigiano, and olive oil.
Filet mignon, avocado, hearts of palm, white truffle oil.
Sweet tomato, basil, olive oil.
Red onion and capers.
San Daniele prosciutto and honeydew melon.
Swiss Alps air cured beef, arugula, olive oil.
Fresh ahi tuna served with guacamole and wasabi.
Pecorino romano, black pepper, spaghetti.
Homemade fresh organic tomato sauce and capellini.
Spicy marinara sauce and penne.
Chunks of ugly tomato, aglio olio, whole wheat fettuccini.
Fettuccini with pesto sauce.
Baby broccoli rabe, aglio olio, orecchiette.
San Daniele prosciutto, crushed hearts of Vidalia onions, spaghetti.
Baby artichokes, spinach, leeks, fontina cheese tagliardi.
Baked green and white pasta, prosciutto, green peas, pecorino.
Mozzarella di bufala and pomodoro e basilico.
Oven stewed hand cut prime veal and beef, pomodoro, olive oil, pappardelle.
Hot and sweet Italian sausages, pomodoro, green peas, penne.
Eggplant, pomodoro, mozzarella di bufala, rigatoni.
Ricotta di bufala, spinach, organic tomato and basil.
Wild mushrooms and fettuccine.
Hilton-Petite clams, Santa Margarita wine, aglio olio, linguini.
Sepia black ink and tagliolini.
Shrimp, scallops, calamari, arugula, radicchio, pomodoro, spaghettini.
Shrimp, mascarpone and Parmigiano.
Grilled breast of organic chicken and mesclun greens.
Calf’s liver seared in balsamic nectar and caramelized onions.
Veal scaloppine with white wine, lemon and mashed potato.
Veal scaloppine, eggplant, mozzarella di bufala, pomodoro.
Veal scaloppine saltati with baby artichokes, prosciutto and wild mushrooms.
Grilled natural Colorado lamb chops and potato au gratin.
Veal shank garnished with wild mushrooms.
Breaded veal chop, arugula and tomato.
Filet mignon flambe and green pepper sauce.
Grilled Hereford prime rib eye steak and arugula.
Grilled squid, roasted tomato, mesclun greens.
Jumbo shrimp, spicy tomato sauce, broccoli rabe saute.
Grilled Alaska wild king salmon, brushed with balsamic nectar.
Center cut swordfish cooked "a plat" in champagne mustard sauce.
Grilled filet of halibut and aglio olio spinach.
Pan roasted filet of red snapper with livornese sauce.
Ginger, scallion, sweet sake, wild rice.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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