Split Charges and Corkage Fees Applied. Please No Substitutions. All pasta, bread and desserts made fresh on premises daily
Appetizers
Charred Chilies with Four Cheeses
Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato and lime salsa
Tower of Fresh Crab
Fresh Dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche
Miso Glazed Shrimp
Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic
Casa Salad
Butter soft red & green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts
Shaved Brussel Sprout Salad
Shaved Brussel sprouts, slivered radishes, Pecorino Romano cheese, toasted pumpkin seeds Chef Jorge's silvered dates with a light Dijon vinaigrette
Caesar Salad
Crisp Romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan Reggiano, croutons and Anchovies
Soup du Jour
Pasta
Cannelloni della Casa
Homemade tubes of pasta filled with imported cheeses, spinach and sausage in an tomato-tinted cream sauce
Cappelli D'Angelo con Scampi
Angel hair pasta tossed with fresh a tomato sauce, garlic, extra virgin olive oil and sautéed jumbo shrimp
Stroganoff con Pappardelle
Thin slices of quickly sautéed tenderloin, tossed with hand-cut wide fettuccine in a sauce of mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream
Spaghetti Bolognese
Homemade delicate spaghetti in an authentic sauce of ground veal, brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf
Scallops and Sweet Corn Risotto
Crisply sautéed sea scallops, nestled atop creamy Italian short grain rice, with fresh sweet corn, baby tomatoes and chanterelle mushrooms
Cappelli D'Angelo Forestiere
Hair of the Angels pasta with an array of seasonal forest mushrooms, fresh baby spinach, Heirloom tomatoes, perfumed with truffled butter
Entrees
Filet Mignon
The most tender center cut, grilled, drizzled with cabernet demi glace topped with crisply fried onions
Rack of Lamb Dijonnaise
Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace
Grilled Swordfish
Sparkling fresh center cut swordfish, grilled, with black beans and aged sherry wine vinegar and a fresh tomato and lime salsa
Salmon In Parchment
Filet of organic Scottish salmon wrapped in parchment paper with julienne vegetables, crème fraiche and aromatic fresh herbs
Chicken Champignon
Pan roasted organic boneless chicken breast, sliced, presented with a truffled mushroom essence
Double Cut Pork Chop
Grilled rib chop of pork stuffed with apples, sausage and Chef Jorge's dates, presented with a port wine demi glace
Liver Veneziana
Thinly sliced, sautéed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar
Desserts
All Desserts
Hawaiian Cheesecake
Luscious fresh pineapple cheesecake in a Macadamia nut crust with a dusting of coconut As featured in Gourmet Magazine
Raspberry Crème Brulee
Fresh raspberries studded in a rich custard with a caramelized sugar crust
Apple Dumpling
A tart cored apple filled with cinnamon and pecans, encased in puff pastry, baked, drizzled with a luscious caramel sauce, served with vanilla ice cream
Chocolate Layer Cake
Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and raspberries, glazed with bittersweet chocolate, in a pool of fresh raspberry coulis
Decadent Date
A steamed pudding made from Chef Jorge's locally grown Medjool dates warmed with a whiskey-laced butterscotch sauce, with vanilla ice cream
Strawberry Rhubarb Crumble
A recipe from June's native Scotland comprised of toasted oats and brown sugar with fresh strawberries and rhubarb, and vanilla ice cream
Chocolate Brioche Pudding
Warmed and glazed with a bittersweet chocolate sauce, drizzled with Grand Marnier
Ice Cream, Sorbet & Gelato
A variety of flavors served in a crisp, sweet handmade tulip shell made with pecans and almonds
