SCAMPI - Shrimp sautéed with lime zest - 21 PORCINI - Lightly sautéed porcini mushrooms drizzled with white truffle oil - 20 alle GRASPE - Sautéed scallops, spinach, and red grapes - 21 FILETTO alle ERBE - Grilled filet mignon finished with an Italian herb-infused olive oil - 38 TAGLIATA di MANZO - Grilled, sliced prime New York strip over arugula, finished with aged balsamic and shaved Parmesan - 36 AGNELLO al ROSMARINO - Roasted Colorado lamb finished with a white balsamic, honey and rosemary sauce - 38 CACIUCCO - Clams, mussels, shrimp, scallops, crab claw, and assorted fresh fish served in a fresh herb, tomato, white wine, and saffron broth - 37 FAGOTTO alla SORRENTINA - Spinach, prosciutto and mozzarella filled free-range chicken breast finished with a wild mushroom and Marsala wine sauce - 32 GAMBERONI alla GRIGLIA - Grilled, marinated prawns finished with a cucumber, mint coulis over summer greens - 38 BATTUTA di VITELLO - Grilled pounded veal chop drizzled with a sage-thyme olive oil - 36 CAVOLINI al PARMIGIANO - Sautéed Brussel sprouts finished with Parmesan - 8 CARCIOFI GRATINATI - Marinated and grilled artichoke hearts - 8 BROCCOLI RAPA - Broccoli rabe sautéed with portobella mushrooms - 8 ASPARAGI alla GRIGLIA- Grilled asparagus finished with olive oil and lemon - 8 VEGETALI BOLLITI - Assortment of steamed seasonal vegetables - 7

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