Project Description

Primi (choice of one)

Capesante Picante
Seared jumbo sea scallops with a citrus ponzu sauce, finished with dash of Sriracha

Zuppa di Zucca
Roasted butternut squash soup garnished with a goat cheese crostini

Wood oven roasted Portobello mushroom, field greens, EVOO, and aged balsamic

Rapa Salad
Organic greens, roasted golden beets, candied walnuts, and gorgonzola cheese drizzled with house lemon vinaigrette

Secondi (choice of one)

Agnello alla Marco
Slow braised Colorado lamb shank with red wine reduction sauce served with linguine pasta and organic greens

Trota al limone
Fresh Colorado Ruby Red trout filet, sauce made with white wine, butter, lemon, and garlic, served with spinach and roasted potatoes

Gnocchi Sorrentina
Homemade potato gnocchi with eggplant in tomato basil sauce topped with baked burrata cheese

Pollo Valdostana
Chicken breast with fontina cheese, prosciutto and asparagus in Marsala demi-glace accompanied by spinach & garlic mashed potatoes

Dolci (choice of one)


Lavender Crème Brule

Sforno Trattoria Romana
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