Primi Piatti (Entrees)

Dentice Sotto Sale, Per Due - whole snapper encrusted in Mediterranean sea salt, baked and presented tableside, accompanied by sautéed baby vegetables, roasted garlic red bliss potatoes and extra virgin olive

Cernia alla Piccata - locally caught pan-seared black grouper with a white wine-lemon caper sauce, served atop a baked Parmesan and bacon ziti cake

Capesante con Limone e Basilico - pan-seared diver scallops served with a risotto of sautéed spinach and pancetta, glazed with a tangy lemon and basil butter sauce

Costarella di Agnello - herb-crusted and roasted rack of Colorado lamb served with gorgonzola roasted red bliss potatoes, sauté of broccolini, and a tart cherry balsamic demi-glace

Filetto di Manzo - prime filet of beef atop an herbed parmesan fonduta, with a sweet onion, Yukon Gold potato tart and sautée of broccolini

Brasato di Costarelle al Barolo - braised beef short ribs with Barolo sauce, whipped Yukon Gold potatoes, and sauté of baby root vegetables

Vitello alla Saltimbocca - veal scallopine topped with prosciutto and sage in a marsala brown butter sauce with sweet potato gnocchi and broccolini

Cannelloni di vitello - house-made pasta filled with veal braised in tomatoes, rosemary, garlic, then topped with a spicy tomato and parmesan rosa sauce and baked to perfection

Lasagne con Panna - traditional house-made lasagna of veal, beef and pork, paired with an herbed cheese mixture of parmesan, ricotta, mozzarella, and served with broccoli rabe

Brasato di Osso Bucco - Braised center-cut pork shanks served with sautéed citrus and basil baby carrots and Yukon Gold whipped potatoes

Gambe di Anatra Arrostite - herb-roasted duck leg confit glazed with rosemary and citrus, and served with sautéed sweet potato gnocchi, and wilted garlic spinach