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Hours: |
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Dinner: Sun - Thurs |
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4:30pm to 8:45pm |
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Dinner: Fri - Sat |
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4:30pm to 9:00pm |
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Happy Hour: 4:30 - 6 pm daily |
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Wine List & Beer: |
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Wine
Spectator, 2002-2011 Award of Excellence |
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Private Dining: |
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As an intimate
restaurant, we can accommodate parties of 12-70 people for a
price-fixed basis only.
Please call ahead to arrange a set menu. Prices vary depending on
menu choices, day and time.
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Reservations recommended. |
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Payment: |
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Major
Credit Cards |
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DINNER |
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Starters and Soups |
SAGE BAKEHOUSE FARM SOURDOUGH
BREAD 4
stone-ground local wheat with italian extra virgin olive oil
SOUP OF THE NIGHT 8
CRISPY POLENTA 10
local pueblo polenta, pan-seared, with rosemary gorgonzola
sauce,
and bread crumbs
FLASH-FRIED CALAMARI 14
breaded, lemon aioli, radishes, lemon
PARMA PROSCIUTTO + BELGIAN ENDIVE 16
shaved parmesan reggiano and truffle oil
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Salads |
ANDIAMO! CAESAR SALAD
14
creamy anchovy dressing, local egg yolk, parmesan and garlic
croutons
MIXED BABY GREENS 12
lemon olive oil dressing, walnuts, pecorino romano, radicchio
and
belgian endive
BEET AND BURRATA SALAD 15
shaved, marinated beets, arugula and marcona almonds
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Pastas |
PENNE WITH SPICY HOUSE-MADE
LAMB SAUSAGE 23 (vegetarian 16)
local lamb, creamy tomato sauce, caramelized onions,
spinach and roasted red bell peppers
SPAGHETTI BOLOGNESE 24
veal, local pork and local beef meat sauce, cream, spinach and
parmesan
RIGATONI WITH PANCETTA 19
peas, cream, parmesan
reggiano, lemon and breadcrumbs
SPAGHETTI AGLIO e OLIO with SHRIMP 24 (vegan 17)
olive oil, garlic, arugula, chili flakes
FETTUCINE with PORTABELLA & CREMINI MUSHROOMS 24
spinach, tomato, fried artichokes, truffle oil and parmesan
SPAGHETTI AND MEATBALLS 20
veal, pork and beef meatballs, roasted tomato sauce and fresh
basil
PENNE ARRABIATA 18
garlic, tomato sauce, chili flakes, basil and parmesan
(add chicken +6, add shrimp +10)
PUTTANESCA 18
linguine, capers, olives, anchovies and tomato
(add chicken +6, add shrimp +10)
FETTUCCINE ALFREDO 19
reduced heavy cream, parmesan Reggiano
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Entrees |
CHICKEN
PARMESAN 24
mary's chicken, melted fontina, roasted tomato sauce and
spaghetti
SCOTTISH SALMON 30
grilled with lentils, sauteed kale, green beans, aioli and
lemon
COLORADO NEW YORK STRIP 39
mashed potatoes and asparagus
CRISPY DUCK LEG 24
confit of duck with sauteed spinach, grilled polenta and dried
mission figs (extra leg +10)
CHICKEN PICCATA 25
mary's chicken, mashed potatoes and sauteed spinach
GRILLED IDAHO RUBY TROUT 28
roasted butternut squash and sweet potato, kale, mushrooms and
tarragon butter |
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DESSERTS |
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GRANITA
PARFAIT - Italian fresh fruit ice and haagen dazs vanilla ice
cream 5.75 |
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TIRAMISU - ladyfingers,
espresso, mascarpone, chocolate shavings and toasted hazelnuts
5.75 |
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PROFITEROLES
- three puff pastries, haagen dazs vanilla ice cream and warm
callebaut chocolate sauce 7 |
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POTS de CREME - callebut
chocolate custard 6.50 |
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YOGURT
PANNACOTTA - seasonal fresh fruit puree 5.75 |
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COOKIE PLATE
- chef's assortment 5 |
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Menu items and prices subject to
change without notice. |
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