About Il Tesoro Ristorante
At Il Tesoro—which translates to “the treasure”—authentic Italian cuisine is prepared with a modern, flavorful interpretation by Chef A.J. Black. Fresh, locally sourced ingredients are carefully selected for each dish, like the Carciofi alla Giude antipasti, featuring marinated Roman artichoke hearts served over fresh baby greens. Seafood is also prominent on the menu, in dishes like the fettuccini mare e monti, with Italian sausage, scallops, shrimp and sweet peas in a wild mushroom cream sauce. Classic Italian desserts like tiramisu and panna cotta provide the perfect finish to this fragrant fare. Each masterful meal is enjoyed in a large cozy dining room, with an inviting, open kitchen.
Antipasto
Antipasto Della Casa
chef’s selection of mix cheese, cured meats and vegetables
Caprese
fresh tomatoes, buffalo mozzarella, roasted pepper and baby greens with a fresh basil oil
Cozze al Zafferano
mussels with white wine, lemon, onion, saffron and a touch of cream
Misto Fritto
lightly fried mix of calamari, scallop, shrimp and vegetables
Sardines alla Griglia
fresh marinated sardines and asparagus with chili oil
Carciofi alla Giudea
marinated Roman artichoke hearts over fresh baby greens
Polipo alla Pizzaiola
octopus with tomatoes, capers, black olives, anchovies
Sweetbreads Milanese
with caramelized organic fennel
Insalate
Caesar
grilled crostini, baby romaine heart, and shaved Parmigiano
Rughetta
wild arugula, shaved pears, pecans, and gorgonzola finished with a limoncello vinaigrette dressing
Bianca
endives, mushrooms, lemon, with Parmigiano and pine nuts
Primi Piatti
Spaghetti Frutti di Mare
fresh mix seafood with garlic, white wine and tomato
Linguine alle Vongole
fresh clams with white wine, garlic and crushed red pepper
Fettucine Mare e Monti
Italian sausage, scallop, shrimp and sweet peas in a wild mushroom cream sauce
Capellini all‘ Astice
one-pound lobster in white wine, lemon, garlic and olive oil topped with organic diced cherry tomatoes
Melanzane Ripiene
fresh mix seafood and thinly sliced eggplant sauteed with cherry tomatoes finished oven baked with Fontina and Mozzarella
Paglia Fieno Trevizana
white and green capellini in a wild mushroom truffle cream sauce, sweet peas, prosciutto and radicchio oven baked topped with Parmigiano
Pappardelle Bolognese
classic meat sauce
Risotto con Porcini
porcini mushrooms finished with white truffle oil
Secondi Piatti
Duck Braciole
stuffed roasted duck breast with spinach and Fontina served in a Barolo wine, wild mushroom sauce served over risotto confit
Brasato di Short Ribs
served over caramelized leeks,carrots, and baby fennel
Pollo alla Milanese
breaded pan-sauteed chicken breast with fresh mix of baby greens, red onions and tomatoes in an aged balsamic dressing
Scaloppine Favola
veal medallions in a wild mushroom truffle cream sauce
Grigliata di Pesce
mix fresh grilled seafood over baby greens in a dijonese sauce
Soft Shell Crab
white wine, lemon, caper sauce over seasonal baby vegetables
Entree Specials
Galetto al Barolo
free range cornish hen grilled and sauteed with artichoke hearts, asparagus and mushrooms in a Barolo wine sauce
Salmon Livornese North Atlantic
wild salmon filet in a white wine, garlic, capers, black olives, fresh cherry tomatoes with baby vegetables
Striped Bass Toscana
seared and sauteed with Roman artichoke hearts, Sicilian sun dried tomatoes, wild mushrooms, over risotto limone
Seared Ahi Tuna
seared and sauteed with white wine, lemon, butter, capers and fresh chives over baby vegetables
Zuppa di Pesce
mixed seafood sauteed in a spicy cherry tomato sauce over fresh black linguine
Lamb Chops al Vino Rosso
two double-sided Colorado baby lamb chops grilled and sauteed in a red wine balsamic reduction over roasted potatoes
These selected items represent a sample of the full menu.
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