Da Vinci Ristorante Menu

Romaine hearts tossed in homemade white truffle caesar dressing and croutons. Anchovies in the dressing.

Burrata cheese and cherry tomato in Caprese style finished with reduced balsamic glazed.

Rice balls stuffed with mushrooms, lightly fried, served over creamy truffle sauce.

Bruschetta bread topped with imported ricotta cheese, diced tomatoes, and fresh basil finished with EVOO.

Italian sweet sausage with broccoli rabe shaved parmesan and EVOO.

Homemade sirloin meatballs with plum tomato sauce.

Rhode island mussels with white wine, roasted tomatoes, olives, and lemon broth.

Charcuterie board with fresh cold cuts, Italian cheese, and grapes.

Classic bolognese sauce with homemade rigatoni and shaved parmesan.

Imported linguine pasta with pancetta, pecorino cheese and finished with egg yolk.

Homemade potato gnocchi in a classic marinara sauce finished with fresh basil and mozzarella cheese.

Mild spicy Diavolo sauce with fresh scallops, shrimp, and mussels.

Four cheese tortellini in a mushrooms creamy sauce.

Indian-Italian fusion ravioli stuffed with ricotta cheese, English peas, and ginger coated in an Indian flavors tomato creamy sauce. finished with parmesan cheese and curry leaf pesto.

Fresh spaghetti with shrimp in garlic, butter, and white wine sauce.

Sheets of lasagne layered with bechamel, bolognese sauce, and parmesan cheese.

Pan-seared veal cutlet in garlic, capers, butter, and lemon sauce served with roasted potatoes and broccoli.

Braised short ribs in a lemon grass demi glaze sauce served with mashed potatoes and spinach.

Grilled pork chop served with roasted potatoes, asparagus, and a butter sage sauce.

Semi-boneless half chicken marinated in fresh herbs grilled and served with lemon, roasted potatoes, and broccoli.

Colorado rack of lamb grilled and served with roasted potatoes, spinach, and pancetta vinaigrette.

Ask the server for our fish of the day.

Grilled veal chop served with mashed potatoes, asparagus, and creamy gorgonzola sauce.

Beef tenderloin grilled to perfection served with mashed potatoes and asparagus finishes with red wine rosemary reduction.