Italian dinner menu · Downtown Grand Junction The menu changes with the valley.

Creamy burrata, late-harvest Palisade peaches, basil oil, toasted pistachio, sea salt. V GF

Thin-sliced Colorado beef, arugula, shaved Parmigiano, lemon, capers. GF

Crisp saffron risotto, molten fontina heart, Calabrian chili aioli. V

Cold-roasted veal, silky tuna and caper sauce, celery leaves. GF

House-cured salumi, three Italian cheeses, Palisade honey, marinated olives, wood-oven focaccia.

Hand-cut square spaghetti, aged pecorino romano, toasted black pepper. V ★

Braised Colorado beef and chard, brown butter, sage, Parmigiano Reggiano. ★

Wide ribbons, slow-braised high-country lamb, rosemary, pecorino.

Wild mushrooms from the Grand Mesa, thyme, butter, aged balsamic. V

Carnaroli rice, roasted Western Slope squash, amaretti crumble, sage. V GF

Thirty-ounce dry-aged porterhouse, rosemary salt, lemon, olive oil. Serves two. GF ★

Whole roasted Mediterranean sea bass, fennel, Castelvetrano olives, salsa verde. GF

Half chicken pressed under a brick, Calabrian chili, charred lemon, crisp potatoes. GF

Herb-rolled pork belly, crackling skin, braised cannellini, mostarda. GF

Lombardia — fine bubbles, green apple, brioche.

Palisade, Colorado — white peach, lime zest, a touch of sweetness.

Sardegna — sea breeze, lemon blossom, almond.

Palisade, Colorado — red currant, violet, warm sandstone.

Toscana — sour cherry, dried herbs, firm and food-friendly.

Piemonte — rose, tar, red fruit; poured from our preservation system.