Andiamo!

Creamy yogurt-based Italian custard with fresh figs

Rich chocolate custard

Puff pastry with vanilla ice cream and Callebaut chocolate sauce

Ladyfingers with espresso, mascarpone, rum and toasted hazelnuts

Complete meal that's easy to prepare in 10 minutes when you are ready to eat. Simmer bolognese sauce until it thickens, 5-10 minutes depending on the heat of your burner. Fold in spinach and par-cooked pasta, cook 2 minutes, garnish with parmesan, and serve.

Local heirloom tomato and fresh mozzarella salad with basil and EVOO.

Mary's chicken breast with Marsala wine, mushrooms, fingerling potatoes and sautéed spinach

grilled asparagus, mashed potatoes and grilled red onions

with mashed potatoes and sautéed spinach

French lentils, sauteed greens, changing seasonal vegetable and aioli.

Mary's chicken, melted fontina, roasted tomato sauce and spaghetti

Confit of duck with sautéed spinach, grilled polenta and dried mission figs (extra leg +10)

Seasonal vegetables, roasted fingerling potatoes and lemon parsley butter

Reduced heavy cream, Parmesan Reggiano, butter and fresh black pepper

Spinach, tomato, pan fried artichokes, truffle oil and Parmesan

Creamy tomato sauce, caramelized onions, spinach and roasted red bell peppers

Garlic, tomato sauce, chili flakes, basil and parmesan (add chicken +3.5, add shrimp +8)

Local pueblo polenta, pan-seared, with rosemary gorgonzola sauce and bread crumbs

Stone-ground local wheat with Italian EVOO

Shaved, marinated beets, arugula and marcona almonds

Creamy anchovy oil dressing, fresh organic egg, Parmesan and croutons

Local Camino de Paz School baby lettuces, walnuts, Pecorino Romano, radicchio, Belgian endive, and lemon olive oil dressing

fresh, house made soup

Caramelized onions, spinach and local pueblo polenta cake

House-made fresh pasta with four cheeses, tomato sauce and fresh basil