Tuscan “Caprese”
Vine Ripened Tomato, Fresh Buffalo Mozzarella and Fresh Basil With a 12 Year old Balsamic Syrup Drizzle
Avocado Caesar Salad
With Romaine Lettuce and Kale, Pine Nuts, Homemade Croutons and Shaved Parmesan
Roasted Beets and Kale Salad
With Mixed Greens, Mandarin Orange, Feta Cheese, Sesame Seeds and a Honey Lemon Reduction
Pasta:
Penne Salsiccia
Homemade Sausage, Mushrooms, Tomato Sauce, Basil and Parmigiano
Spaghetti alla Carbonara
Pancetta, Egg Yolk, Parsley and Parmigiano
Rigatoni Amatraciana
Crisp Pancetta, Tomato Sauce, Parsley & Parmigiano
Penne Pasta
With Roasted Plum Tomato Sauce, Fresh Buffalo Mozzarella and Basil
Gnocchi con Pollo e Funghi
Potato Dumplings with Chicken and Mushroom Cream Sauce
Meat:
Bistecca alla Fiorentina
Florence Style Thick New York Strip, Seasoned with Fresh Herbs, Rock Salt, Grilled Crispy and Sliced Thin
Herb Crusted Colorado Lamb Chops
Marinated with Rosemary, Thyme and Garlic, Served with a Red Wine Demi Glace
Osso Buco alla Milanese
Braised Veal Shanks with Gremolata
Sauteed Veal Marsala
Served with a Marsala Mushroom Sauce
Sides:
Cous Cous with Wild Mushrooms and Snow Peas
Spring Pea or Butternut Squash Risotto
Farmers Market Vegetables – Italian Style
With Grilled Asparagus, Yellow Squash, Zucchini and Onions
Roasted Acorn Squash, Turnips and Parsnips
With an Agave Nectar Glaze
Roasted Brussel Sprouts with Pancetta
Sauteed Spinach with Roasted Garlic
Desserts:
Classic Italian Tiramisu
Served in a Martini Glass
Panna Cotta
With Fresh Berries, Served in a Martini Glass
Chocolate Ricotta Tarte
Topped with Toasted Pine Nuts
Zabaglione
With Strawberries and Blackberries
Caramelized Pears
With a Rum Raisin Mascarpone
