Antipasti
Wild Mushroom Soup topped with Mascarpone Cream
9
Cream of Tomato Soup & Basil Pesto
9
Buffalo Mozzarella, Grape Tomato and Watermelon Salad
tossed in Extra Virgin Olive Oil
10
Beef Tenderloin Carpaccio, Balsamic Marinade with Sliced Aged Parmesan & shot of Tomato Gazpacho
14
Granduca Mixed Greens with Basil Lemon Dressing & Roasted Pine Nuts
9
Lobster, Cucumber, Cilantro, Ceviche-Style Roulade
served with Lemon Mousseline
16
Charcuterie Plate
12
Tuna Tonato
Tuna topped with Homemade Mayonnaise, Flavored with Tuna, Capers and Anchovies
8
Primi
Pan Seared Homemade Potato Gnocchi flavored with Sage Veal Juice
10
Pan Seared Homemade Potato Gnocchi served with a Tomato Coulis
and Light Basil Pesto
9
Fresh Tagliatelle Pasta tossed with Fresh Basil & English Peas
9
Soft Creamy Polenta Broiled with Aged Parmesan
8
Risotto alla Milanese
10
Homemade Portabello Ravioli tossed in our Four Cheese Sauce
Asiago, Gorgonzola, Mascarpone, Parmesan
12
Secondi
Six Ounce, Pan Seared Prime Filet Mignon topped with Porcini Mushrooms & Marsala Sauce, Caramelized Baby Carrots
34
Chicken Scaloppini with Pinot Grigio Caper Italian Parsley Sauce
served with Zucchini Beignet
21
Roasted Chilean Sea Bass, Shallots with Vermouth Clam Sauce &
Sauteed Baby Leaf Spinach
29
Pan Seared Italian Parsley crusted King Salmon with Red Onion Chianti reduction & Artichoke Hearts
26
Slowly Braised Center Cut Veal Osso Buco Granduca Style & Risotto alla Milanese
39
Colorado Lamb Chop with a Green Olives, Prunes, Roasted Garlic & Oregano Sauce
31
Jumbo Shrimp Skewers Provincial Style Flambeé with Pastis
Served over Fennel Fricassée
25
Executive Chef David Denis
Gratuity of 20% will be added automatically to parties of 6 or more
