The menu

Local burrata, white peach, torn basil, smoked sea salt, good olive oil.

Cherokee Purple tomatoes, shallot, herbs, sherry vinaigrette.

Pulled fresh every morning. Rosemary, sea salt, cultured butter.

Hand-cut filet, capers, shallot, mustard, sourdough crisp, egg yolk.

Lemon aioli, parsley, parmesan. The Roman way.

Slow-braised beef and pork ragu, hand-cut tagliatelle, parmesan, parsley.

Tonnarelli, pecorino romano, freshly cracked black pepper. The fewer ingredients, the harder.

Whole salt-baked branzino, lemon, herbs, olive oil. Filleted tableside.

Colorado lamb chops, salsa verde, charred rapini, roasted potatoes.

Carnaroli rice, local mushrooms, parmesan, truffle butter, thyme.

Tomato, mozzarella di bufala, basil, olive oil. Naples-style.

House olive oil, citrus, whipped mascarpone, candied lemon.

Vanilla bean gelato drowned in fresh espresso. Cookie on the side.

Lady fingers, espresso, mascarpone, cocoa. Real-deal.