| Menu changes often and may not be the same as shown below. |
starters
|
|
rosemary-crusted flatbread and assorted olives |
7 |
lemon-cured sardines with fresh mixed fennel and black olives |
12 |
foie gras and pork terrine with port wine-steeped huckleberries and house-made brioche |
15 |
catania-style arancini fritters with fresh peas, mozzarella and pork ragu |
12 |
chilled califlower soup with insalatina of fresh herbs adn créme fraiche |
12 |
pizzas & pasta
|
|
margerita - tomato, fresh mozzarella and basil |
14 |
gnocchi alla fritedda with maccu di fava and artichokes |
16 |
hand-made ricotta-filled tortelli pasta with pistachio sauce brontese style |
16 |
mains
|
|
roasted king salmon with wild ramps, fresh peas and hen of the wood mushrooms |
25 |
oven-roasted organic chicken with glazed spring vegetables and natural jus |
24 |
pan-seared wild halibut with slow cooked spring onions, potatos and celery root puree |
25 |
garlic and rosemary braised colorado lamb shank with spinach and fava beans |
24 |
chef/owner Rudy Mihal |
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