'ZACH'S CHOPPED SALAD' pepperoncini, salumi, and parmigiano
MARINATED SCALLOPS zucchini salad, lime emulsion
FRIED CALAMARI marinara and pickled hot peppers
GENOVESE SALAD perserved tuna,tomato,artichoke
CLAMS pancetta and fresno chili brodetto
SHRIMP "ALLA DIAVOLA" in the style of Calabria
LOBSTER TERRINE celery root, seafood brodo
LONZA SALAD Warren pear, ricotta
TAGLIATA DI MANZO BBL beef, arugula, parmigiano
CARNE CRUDA ALLA PIEMONTESE chopped to order steak tartare
BIG EYE TUNA cucumber and perserved Meyer lemon
MARKET OYSTERS Hendrick's gin mignonette
SPAGHETTI NERO crab, jalapenos, and shallots
SPAGHETTI AI FRUTTI DI MARE slightly spicy with clams, giant shrimp, lobster, and calamari
TAGLIATELLE with 'porcini trifolati'
BUCATINI ALL' AMATRICIANA
ANOLINI lobster and tarragon
GNOCCHI peas, prosciutto and ricotta salata
ORECCHIETTE sweet sausage and broccoli rabe
RICOTTA AND EGG RAVIOLO with brown butter
'SPAGO' with lamb ragu
BEEF AGNOLOTTI with onion ragu
BEET TORTELLONI goat cheese, fennel, orange
We buy the best natural, pasture raised veal from hand selected Strauss Farms and rub it with a special blend of sea salt, thyme, and porcini powder.
CHOP 20 oz Bone in
SCALOPPINE porcini and marsala
SCALLOPPINE with caper berries and preserved lemon
GRILLED SWEETBREADS corn, polenta, and herb salad
Our all natural BBL beef is hand selected and aged in our meat chamber by our man Adam Perry Lang. BBL beef is often beyond
regular USDA prime standards for marbling and flavor and is hormone and antibiotic free. We rub all of our beef with sea salt, black pepper and fresh rosemary to get a delicious and slightly charred crust.
DRY AGED BONE-IN RIBEYE for 2
"La Fiorentina" classic Florentine porterhouse
BONE-IN NEW YORK STRIP 16 oz
FILET MIGNON 8 oz
BONE-IN FILET MIGNON 16 oz
We buy the best American lamb from Colorado and rub the racks with sea salt, lemon zest, and fresh mint.
LAMB CHOPS "SCOTTADITA" 3 Double Chops
We buy our organic pork from Heritage Foods and brine it in cider and salt for incredible flavor and supreme texture.
Chop 20 oz Bone in
Bone-In Chop saffron vinaigrette and fennel
"Osso Buco Alla Milanese" saffron orzo and gremolata
WITH THE CARNE
WILD GULF SHRIMP - $25 for 5
MAINE LOBSTER TAIL - $40 each
FOIE GRAS AND BAROLO - $30
CV STEAK SAUCE - BLACK TRUFFLE VINAIGRETTE - MINT PESTO - PORCINI BEARNAISE - BAROLO RISTRETTO - SALSA VERDE - CHOPPED PICKLED PEPPERS - GORGONZOLA MASCARPONE -LEMON BLACK PEPPER YOGURT - HORSERADISH BLACK PEPPER ZABAGLIONE
Menus and wine lists are representative only and certain items may change based on availability.
♦The Southern Nevada Health District would like us to inform you that thoroughly cooking beef, pork, eggs, fish, lamb, milk, poultry, or shell stock decreases the risk of food borne illness. Certain individual may be at a higher risk if these foods are consumed raw or undercooked. We welcome you to ask your server if you have any questions.