Dinner Menu

Choose between a 2 course dinner (Choice of entree and soup or salad) or the full 6 course dinner.

 For an additional $20 per person, select wine parings offered per course, excluding the amuse.

 

 

Amuse:   Caprese bites, Nut free pesto on toast topped with mozzarella cheese and cherry tomatoes then drizzled in a balsamic reduction, are a welcome offering from the Chef's de Cuisine.

AppetizerSpanakopita: Layers of Phyllo dough and creamy feta cheese, buttered and baked.

Wine Recommendation: Bouchard Pinot Noir

SoupMushroom with Brie Bisque; wild mushrooms simmered in a rich vegetable stock then blended with herbs and finished with heavy cream and Brie.

Wine Recommendation: Oak Grove Merlot

Greek: Crisp Romaine lettuce tossed with Kalamata olives, feta cheese, cucumbers and cherry tomatoes then dress in a balsamic vinaigrette.

Wine Recommendation: Bollini Pinot Grigio

 

Entree's

Egg Plant Parmesan:  Fresh slices of eggplant, lightly seasoned and grilled then finished with home-made marinara and creamy mozzarella cheese, baked and served over creamy risotto.

Wine Recommendation:  Zaccagnini Montepulciano

Two Course 22                        Six Course 37

Chicken Pesto: Tender chicken breast morsels sautéed in extra virgin olive oil then tossed with a roasted red pepper pesto and served over penne pasta.

Wine Recommendation:  Bertani Due Uve

Two Course 23                        Six Course 38

Beef Ragu: Tender boneless short ribs slowly braised in a rich Chianti wine sauce then pulled and finished in a rich tomatoes and garlic sauce and tossed with rigatoni noodles.

Wine Recommendation:  Biagio Chianti Riserva

Two Course 24                        Six Course 39

*Pork Medallions: Pork tenderloin medallions wrapped with Applewood smoked bacon, pan seared then finished with a sweet and tangy brown sugar and Dijon mustard sauce and served over creamy risotto.

Wine Recommendation:  Louis Jadot Beaujolais Village

Two Course 26                        Six Course 41

Osso Bucco Style Lamb Shank: Colorado lamb shanks slowly braised in a rich lamb stock with San Marzano tomatoes, garlic and herbs then served over creamy risotto.

Wine Recommendation:  Bricco Mangno Bebbiolo

Two Course 28                        Six Course 43

*Catch of the Day:  Ask Your Server

Wine Recommendation: Sommeliers Choice

Market Price

 

Split plate charge $10.00                                                                    Extra bread $2.00

* Asterisked items are served raw or undercooked; contain or may contain raw or undercooked ingredients; or may be requested undercooked; or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.