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~ MENU SAMPLING~
antipasti
(Prices range from $6-9)
Deep Fried Calamari
Marinated, Grilled
Portobello Mushroom: With roasted
red pepper purée, topped with gorgonzola cheese.
Mozzarella alla Caprese:Fresh
mozzarella and sliced tomatoes, topped with olive oil and basil.
carni
(Prices range from $17-27)
Veal Marsala:Veal
sautéed with artichoke, mushrooms and marsala wine.
Vitello Aglio e Salvia (Veal
Garlic):Veal sautéed with fresh sage and garlic.
Bistecca al Gourmet (Tenderloin
of Beef Gourmet): Medallions sautéed with morel mushrooms, shallots,
placed on toast, and topped with a brandy cream sauce.
pasta
(Prices range from $10-14)
Fettucine Alfredo:Fettucine
noodles, cream, butter and Parmesan.
Linguine alle Vongole
(Linguine in White Clam Sauce)
Fettucine al Prosciutto(Fettucine
with Italian Ham): Finished in a cream sauce.
Ravioli:Pasta
filled with chicken and veal and topped with a choice of butter garlic
or tomato meat sauce.
pollo
(Prices range from $16-17)
Pollo alla Cartoccio
(Chicken in Parchment
Paper): Boneless breast sautéed, then baked in parchment paper with
prosciutto and herbs.
Pollo al Vincenzo (Chicken
Vincent):Boneless breast sautéed in olive oil and butter, finished with
bell pepper, scallions and mushrooms.
pesce
(Prices range from $16-20)
Gamberi al Linguine (Scampi
with Linguine):Shrimp sautéed with garlic and herbs, served on a bed of
linguine.
Zimino (Italian
Baked Trout):Partially boned Rocky Mountain trout stuffed and baked.
Fresh Durango Rainbow
Springs Trout:Rolled in
cornmeal, sautéed in olive oil, fresh garlic and sage. Deboned
tableside.
Gamberi allo Spumante (Shrimp
Spumante): Shrimp sautéed with shallots and mushrooms in a cream
spumante sauce.
Gamberi al Ginger(Ginger
Shrimp): Jumbo prawns sautéed in fresh ginger sauce.
Pan-Fried Trout:Partially
boned Rocky Mountain trout sautéed with peppers, mushrooms, onions
& pancetta.
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