~ 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.