Alto

Served with mushroom risotto, chianti reduction.

Crispy lobster risotto fritters on a saffron Pomodoro sauce topped with freshly grated Parmigiana-Reggiano cheese.

Pan-seared sea scallops topped with salsa verde on a spicy heirloom tomato jam.

Creamy white bean soup, pancetta dust, black truffle puree.

Romaine hearts, upland cress, crispy capers, ricotta salata, grilled ciabatta croutons, soft boiled egg, and a white anchovy mustard vinaigrette.

Oven-roasted baby beets, burrata, preserved lemons, toasted pumpkin seeds, and citrus emulsion.

Baby spinach, radicchio, gorgonzola dolce, toasted hazelnuts, crispy prosciutto, and a honey white truffle vinaigrette.

Mixed baby greens, heirloom grape tomatoes, mount hope farro, red onions, toasted pine nuts, fontina cheese, oregano vinaigrette.

Fettuccini pasta with pepper cured pancetta, caramelized onions, egg yolk cream sauce, topped with a truffle arugula salad.

Bucatini pasta tossed in roasted garlic and chili butter sauce with shrimp and manila clams finished with fresh basil.

Fresh black pepper tagliatelle served in a creamy marsala mushroom sauce, wilted arugula and a drizzled of cave creek extra virgin olive oil.

Baked ziti pasta with chianti braised short ribs, porcini mushrooms, burrata, house-made ricotta.

House-made pappardelle pasta with Italian sausage tossed in a spicy tomato sauce and finished with fresh herbs.

Grilled ahi with Sicilian caponata, aged balsamic reduction, and fresh herbs.

1/2 roasted organic chicken with a prosciutto and sage stuffing, Tuscan kale, caramelized fennel, oven-dried tomato, and a sweet marsala wine reduction.

Pan-seared veal scaloppini with garlic, mushroom, tomato, and caper brown butter sauce on a bed of rosemary roasted fingerling potatoes.

Pan-seared duck breast, confit crispy duck leg, sauteed winter vegetables, toasted pine nuts, golden sultana raisins, sweet and sour glaze.

7 oz broiled beef filet, pesto genovese butter and a caramelized cipolline demi glaze.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Semi-hard, young, sweet, sheep's milk.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Semi-hard, mild, sheep's milk with truffles.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Hard, spicy, peppercorns, sheep's milk.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Soft, rich, sheep, cow's milk.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Gorgonzola dolce, taleggio, robiola.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Semi-hard, nutty, sheep's milk.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Soft, rich, pungent, cow's milk stracchino.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Soft, sweet, creamy cow's milk bleu cheese.

Served with crisp Sardegna bread, fig chutney, and apricot-rosemary puree. Cacio al tartufo, brigante, cascina, papate.

Air-dried for 18 months.

Medium spiced Italian salami.

Air-dried, highly seasoned beef.

Seasoned pork shoulder ham.

Aromatic, seasoned mallard breast.

Served with sweet & sour onion.

Served with capers and dill.

Spicy tomatoes, olives, and garlic.

Roasted peppers, capers, and basil.

Roasted tomato.

Cannellini beans, crispy prosciutto.

Served with herbed bread crumbs and gorgonzola.

Rosemary roasted fingerling potatoes with brown butter.

Grilled broccolini, garlic, hot peppers.

Pan-seared wild mushrooms, cave creek olive oil, herbs.

Roasted tomatoes topped with a Parmesan herb crust.

Sauteed brussel sprouts, balsamic reduction with grated Parmesan.

Mixed baby greens and a honey white truffle vinaigrette.

Our signature dessert; vanilla créme brulee with a floating, chocolate-dipped gondola filled with fresh berries.

Flourless chocolate cake with gianduja mousse vanilla and raspberry sauces.

Mascarpone cheesecake with amaretti crust lavender whipped cream and raspberry sauce.

Caramelized white chocolate panna cotta with honey glazed pears and brown butter whipped cream.

Semolina cake with candied orange and ricotta mousse served with vanilla custard and blood orange sauces.