La Tavol Calda

Grilled ciabatta topped with vine-ripened tomatoes, fresh basil, garlic, and extra virgin olive oil from Puglia.

Paper-thin slices of prime beef tenderloin with arugula, shaved Parmigiano, capers, and lemon-truffle dressing.

Lightly dusted and golden-fried calamari rings with cherry pepper aioli and house-made marinara sauce.

Crispy Sicilian rice balls filled with mozzarella and wild mushroom ragù, served with basil pesto.

A generous selection of cured meats, aged cheeses, marinated olives, roasted peppers, and grissini.

Creamy burrata cheese with prosciutto di Parma, balsamic reduction, heirloom tomatoes, and fresh basil.

Grandmother's recipe: hearty vegetable soup with seasonal greens, cannellini beans, and a drizzle of Ligurian olive oil.

Roasted San Marzano tomato soup with mascarpone cream, fresh basil, and cracked black pepper.

Crisp romaine hearts with our house-made anchovy Caesar dressing, focaccia croutons, and aged Pecorino Romano.

Wild arugula with roasted beets, candied walnuts, goat cheese, and honey-balsamic vinaigrette.

Traditional Tuscan bread salad with heirloom tomatoes, cucumber, red onion, and basil in a red wine vinaigrette.

Fresh egg tagliatelle with our slow-simmered Bolognese of veal, pork, and beef with a touch of cream and Parmigiano.

Tonnarelli pasta tossed tableside in a wheel of Pecorino Romano with freshly cracked Tellicherry black pepper.

Wide ribbon pasta with slow-braised wild boar ragù, juniper berries, rosemary, and a hint of dark chocolate.

Linguine with littleneck clams, garlic, white wine, Calabrian chili, and fresh parsley in a light broth.

Carnaroli rice slowly stirred with dried porcini mushrooms, white wine, butter, and shaved black truffle.

Pillowy potato gnocchi baked with San Marzano tomato sauce, fresh mozzarella, basil, and Parmigiano.

Pan-seared free-range chicken breast with melted mozzarella, San Marzano sauce, and fresh basil over sautéed spinach.

32oz dry-aged Porterhouse steak grilled over oak wood, seasoned simply with sea salt, black pepper, and rosemary. For two.

Pan-roasted Atlantic salmon with lemon-caper butter sauce, served alongside grilled asparagus and roasted potatoes.

Herb-crusted Colorado lamb rack with rosemary jus, roasted garlic mashed potatoes, and seasonal vegetables.

Breaded veal cutlet pan-fried in clarified butter until golden, served with arugula, cherry tomatoes, and lemon.

Layers of roasted eggplant, San Marzano tomato sauce, fresh mozzarella, and basil baked until bubbling and golden.

Our signature dessert: layers of espresso-soaked ladyfingers, mascarpone cream, and Valrhona cocoa powder.

Silky vanilla bean panna cotta with Amalfi lemon curd, fresh berries, and a sprig of mint.

Crispy pastry shells filled to order with sweet ricotta, candied orange peel, pistachios, and dark chocolate chips.

Flourless dark chocolate cake with espresso crème anglaise, whipped cream, and toasted hazelnuts.

Three scoops of house-made gelato or sorbetto. Ask your server for today's rotating flavors. Vegan sorbetto available.

A scoop of vanilla bean gelato drowned in a double shot of hot espresso, with amaretti biscuit on the side.