Ala Carte

Ala Carte Menu

Menus are billed by item price plus hourly chef rate (costs adjusts with how many items and how large a group), plus tax and 20% gratuity on food.
 

TRAY PASS

GAMBERI al COGNAC Grilled shrimp with a cognac dipping sauce

PASTA SFOGLIA Puff pastry baked with spinach, goat cheese, ricotta and lemon zest

SPIEDINI ESTATE Skewer baby mozzarella, watermelon and fresh mint

BRUSCHETTA LEGGEREZZA Toasted rustic bread topped with grilled peaches, fresh ricotta and basil

INVOLTINI BRESAOLA Thinly sliced cured beef rolled with arugula, lemon and Parmesan

RAVIOLI FRITTI Individual pan fried mushroom ravioli served with marinara dipping sauce

POLPETTE di MELAZANE Vegetarian eggplant “meatballs”

ANTIPASTI

GAMBERI in AGRO DOLCE Sweet and sour shrimp sautéed in a local honey and jalapeno sauce

SPIEDINI alla ROMANA  Italian bread toasted with melted mozzarella cheese in a caper, anchovy, basil and white wine reduction

INVOLTINI di MELANZANE Grilled eggplant rolled and stuffed with ricotta cheese and scallions, finished with a hearty pomodoro 

FRITTI di MARE in UMIDO  Seafood stew of calamari, shrimp, scallops, mussels and clams, served with grilled rustic bread

VONGOLE alla GENOVESE  Clam “bolognese” sautéed with saffron and white wine 

CARPACCIO di PROSCIUTTO e BRESAOLA Thinly sliced San Danielle Prosciutto and thinly sliced air dried beef tenderloin served with arugula, cherry tomatoes and fresh lemon, finished with shaved Grana Padano 

TARTARA SALMONE Thin slice of avocado topped with salmon tartare

BURRATA con PISELLI Fresh burrata served with English peas, snap peas, arugula, fresh mint, olive oil, and maldon salt flakes

INSALATE

INSALATA di CARCIOFI  Arugula, artichokes, cherry tomatoes and avocado with lemon vinaigrette and shaved Grana Padano

INSALATA di ANGURIA Arugula with watermelon, shaved fennel, cherry tomatoes, French feta and fresh mint, tossed in a harissa dressing

INSALATA PANZANELLA Chopped cucumber, tomato, red onions, basil and toasted bread in an anchovy vinaigrette

INSALATA PESCA Grilled Palisade peaches, arugula, a touch of fresh mint, blueberries, Marcona almonds and lightly fried goat cheese balls in a white balsamic vinaigrette 

ZUPPE

ZUPPA di ZUCCHINE Roasted zucchini soup with garlic

ZUPPA di PISELLI FREDDA Chilled pea soup served with a dollop of creme fraiche 

PASTE

FETTUCCINI MARI e MONTI Fettuccine sautéed with calamari, shrimp, mussels, wild mushrooms, snap peas and guanciale in a spicy arrabiata sauce

RIGATONI della NONNA Rigatoni with veal ragu and meatballs finished with shaved Parmesan cheese

SPAGHETTI alla PUTTANESCA Spaghetti with kalamata olives, anchovies and cherry tomatoes in a spicy marina sauce, finished with with ricotta cheese 

CAPELLINI al PESTO  Angel hair pasta tossed with fresh basil pesto, cherry tomatoes, pinenuts and lemon zest, topped with arugula and shaved Parmesa 

SPAGHETTI alla AMATRICIANA  Pancetta and onions, flambé with white wine and sautéed into a spicy tomato sauce, finished with pecorino romano and topped with a fried egg

RAVIOLI FUNGHI Homemade mushroom ravioli sautéed with radicchio and basil in a delicate cream sauce 

PENNE al SALMONE Salmon flambé with vodka in a light pink sauce 

GNOCCHI alla SICILIANA  Homemade spinach gnocchi, grilled eggplant, roasted onions, fresh mozzarella and basil in a light marinara sauce

LINGUINE VONGOLE al LIMONE Clams sautéed with olive oil, garlic, white wine and chili flakes, tossed into fresh lemon pasta and finished with herbed bread crumbs and lemon zest

PENNE ai PISELLI Sautéed English, sweet and snap peas sautéed in olive oil with shallots and a touch of ricotta

RISOTTI  

RISOTTO al FUNGHI Arborio rice sautéed with assorted wild mushroom, vinsanto, and saffron

RISOTTO ai GAMBERI Arborio rice sautéed with shrimp, shaved zucchini, and white wine 

SECONDI

POLLO al LIMONE Lightly fried breaded chicken breast with lemon and caper sauce Picatta sauce

POLLO al CILANTRO Pan seared half chicken finished with a cilantro lime sauce 

AGNELLO Roasted rack of Colorado lamb marinated with soy sauce, mirin, ginger and garlic, served with oyster mushrooms

TAGLIATA di MANZO Grilled, sliced New York steak served over arugula and cherry tomatoes with aged balsamic and shaved Parmesan

BRANZINO al POMODORO Chilean sea bass baked with cherry tomatoes, ginger and garlic, finished with a cilantro purée

GRIGLIATA di PESCE MISTO Traditional Italian marinated and grilled assorted fresh fish, and seafood

GRGLIATA MISTA di CARNE Traditional Italian assortment of marinated grilled meats