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Frisée salad with pancetta, olive oil, lemon, crushed red pepper and gorgonzola croutons

Artichoke sformato with sautéed wild shrimp and sunchoke chips

Timballo of smoked buffalo mozzarella and roasted eggplant on a light tomato sauce

Crispy salad with seasonal radicchio, frisée, fennel, rainbow carrots and radishes, with red wine vinegar and olive oil

Parmigiana of zucchini with fior di latte, finished with basil olive oil

Grilled octopus, over garbanzo beans purée, celery julienne and sundried tomatoes

“Baccalá mantecato” Whipped codfish served with grilled polenta and pickled shallots

Sardinian fregola with porcini mushrooms, potatoes, chestnuts and saffron

Organic durum flour fettuccine with wild boar and fungi ragout

Paccheri pasta with "Genovese" sauce of slow-cooked pork and onions

Ravioli filled with porcini mushrooms, fingerling potatoes and fiore Sardo , with tomato marjoram sauce

Homemade Senatore Cappelli cavatelli with shellfish ragout

Neapolitan linguine alle vongole with a touch of anchovy pesto

Handmade fusilli with moscardini octopus, onions, cappers and cherry tomatoes

Artisanal spaghetti with grey mullet bottarga, garlic, parsley and spicy pepper flakes

Risotto of the day

Sicilian couscous alla Trapanesi of fish and shellfish ragout with sea bass, scallops, lobster and mussels

Pan seared scallops on delicate garlic and leek sauce, with fried oyster fungi

Codfish in casseruola with Gaeta olives, Pantelleria capers, cherry tomatoes and organic potatoes

Grilled free - range chicken breast with fresh thyme , served with celery root caponata

Veal chop Milanese-style with organic arugula salad, olive oil and balsamic dressing

Slow braised venison ossobuco in Barolo wine over celery root and potato purée

Grilled Double R Ranch Angus grass-fed ribeye for two, served with roasted fingerling potatoes

Side Dishes

Crostatina alle Mele / Warm apple tart of custard, caramelized apples and cinnamon, served with vanilla sauce

Pistacchio Bavarese covered with a white chocolate dome on biscotto

Torta di Zucca / Pumpkin cake, with mascarpone cream, caramelized kabocha squash and fall spices

Chocolate mousse with citrus center and shortbread crumbs

Delizia al Limone Artisanal sponge cake soaked with Limoncello, filled with lemon custard

Pastiera, the traditional Neapolitan cheesecake

Zabaione Al Ramandolo with Mixed Berries

Selection of Seasonal Fresh Fruit

Artisanal Italian Gelati and Sorbetti

Chef’s Assortment of Italian Cheeses Served with Dried Fruits

Ricotta Pancakes

Classic French Toast

Uova all’Amatriciana

Omelette Agli Asparagi

Il Gattopardo Eggs Benedict

Chef’s Frittatina Del Giorno

Spaghetti alla “Carbonara”

All-Natural Colorado Wagyu Beef Burger

Ricotta Pancakes

Pane Dolce

Farro Salad

Smoked Scottish Salmon

Uova in Purgatorio

Omelette

Il Gattopardo Eggs Benedict

Chitarra con Polpettine

Spaghetti alla “Carbonara”

All-Natural American Wagyu Beef Burger