Cucina Della Cucina

Wagyu Beef with Black Truffles served in a light Brown Butter Sauce on a bed of roasted wild mushroom succotash & fava bean puree

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Braised Mushroom & Spinach Ravioli Braised Mushroom and Spinach Ravioli (Vegan) with Vegetable Ragout in a Sauce Featuring Fresh Garlic, Fresh Herbs and Organic Heirloom Tomatoes

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Gorgonzola with Walnuts & Endive Salad Gorgonzola with walnuts & endive salad, gorganzola crumble, spicy walnuts & endive

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Hawaiian Purple Sweet Potato with Fresh Ginger & Coconut Ravioli Shown as an Entrée: Hawaiian Purple Sweet Potato with Fresh Ginger & Coconut Ravioli in a South Asian Cream Sauce, with Roasted Red Snapper and a fresh lychee and pea shoot salad

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Japanese Pumpkin Ravioli with braised Swiss chard, brunoise of roasted butternut squash, Brown Butter Sage Sauce, and shaved Parmesan cheese

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Maine Lobster with Cognac & Brown Butter Ravioli with caramelized onions, peas, Colorado sweet corn and mint

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Pappardelle Pasta tossed in a Chicken Bolognese with White Asparagus, Chinese Broccoli, Asiago Cheese, and garnished with Micro Tahoon Cress. Delicious!

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Panko Crusted Portobello Mushroom with Porcini Ravioli Basic Breading Station with seasoned Flour, Egg Wash and Panko bread crumbs & parsley: 4 Portobello Mushroom Ravioli3 oz. Fresh Aioli (1 cup evoo, 1 clove garlic, 2 egg yolk, juice of one lemon, 1 tsp. Truffle oil s&p)½ tsp. Chive Oil (1 cup chopped chives, ½ cup…

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Portobello Porcini Ravioli Portobello-Porcini Ravioli with Hickory Roasted Root Vegetable Puree, Lobster Mushrooms, Candied Figs and Extra Virgin Olive Oil and Aged Balsamic

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Potato Parmesan Gnocchi served with Braised Colorado Lamb Osso Bucco, grilled eggplant, olives and tomato

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Spaghetti Pasta Shown as an appetizer, Spaghetti Pasta tossed in Pesto Sauce accompanied by organic Marinara Sauce, grilled baby zucchini, paprika encrusted Feta and summer julienne vegetables

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Squid Ink Linguine with Rock Shrimp, Cauliflower, Chili, Garlic & White Wine

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Sweet Corn/Polenta Ravioli featured as a Fall Harvest Ravioli with grilled fall vegetables, zucchini, yellow squash, red and yellow bell pepper, red onion and asparagus and a coulis of asparagus, roasted red bell pepper and sweet corn

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Sweet Pea Lemon Zest & Tarragon Ravioli Sweet pea lemon zest and tarragon ravioli in a pool of saffron vegetable coulis, grilled zucchini wrapped spring vegetables and edible flowers

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Sweet Pea Ravioli Sweet pea ravioli, peas, salad, lemon live oil & pea tops

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Toasted Meyer Lemon Ravioli in Brown Butter with Arugula Salad

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Vegetable Melange Ravioli Vegetable Mélange Ravioli lightly poached served on top of an heirloom Pomodorina Sauce with Goat Cheese and Chilean cherry tomatoes

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