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| Antipasti |
Calamari Fritti
Crispy calamari with a spicy Italian chili aioli |
9.00 |
Crespelle ai Funghi
Hazel Dell mushroom stuffed crepes, fonduta sauce, white truffle oil |
9.00 |
Bear Mountain Ranch Polpette
Grilled beef polpette served over Amatricana sauce |
8.00 |
Bresaola Sigari
House-cured bresaola rolled with gorgonzola mousse and finished with roasted walnuts and valpolicella reduction |
7.00 |
Piadina con Crescenza
Grilled flat bread, crescenza cheese, prosciutto, white truffle oil, and balsamic vinegar reduction |
14.00 |
Anatra Mousse con Zeppole
Duck liver mousse served with thyme, parmesan doughnuts and a cranberry maple compote |
10.00 |
Pancetta con Gamberi
Grilled shrimp stuffed with Medjool dates wrapped with house-cured pancetta finished with gorgonzola cheese, pine nuts and rosemary honey |
12.00 |
Fattoria Piatto
Prosciutto, duck pate, bresaola, Pecorino Grand Cru, soprafina ricotta cheese, Haystack Mountain goat cheese, marsala poached figs, |
18.00 |
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| Minestre e Insalata |
Zuppa di Giorno
Seasonal soup of the day |
6.50 |
Caesar
Hearts of romaine, anchovies, garlic, parmesan, croutons, crispy capers
A.I.W.F. Award Winner |
7.50 |
Insalata Mista
Hand picked organic greens, sherry vinaigrette
with gorgonzola 7.50 |
6.50 |
Caesar Griglia
Grilled hearts of romaine, anchovies, garlic, parmesan
A.I.W.F. Award Winner |
7.50 |
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| Pasta |
Carbonara a la Panzano
Tagliatelle with house-cured pancetta, Grana Padano, and cracked black pepper topped with a fried egg |
21.00 |
Ravioli all' Amatriciana
Sheep ricotta, mascarpone and parmesan ravioli with guanciale pomodoro |
21.00 |
Pappardelle alla Bolognese
Fresh pasta with the classic Northern Italian sauce, topped with shaved Grana Padano |
22.00 |
Fettuccini ai Funghi
Crimini and Oyster mushrooms, dried blueberries and walnuts tossed with sage browned butter |
19.00 |
Rosmarino Tagliatelle
Rosemary pasta with cranberries, toasted pine nuts and herbed goat cheese, with a lemon emulsion |
19.00 |
Agnello con Gnocchi
Summit Creek lamb polpette served over gnocchi, fresh Colorado cherries, Haystack Mountain goat cheese, spiced pine nuts and basil pesto |
24.00 |
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| Secondi |
Melanzane Fritte
Lightly breaded eggplant, rustic pomodoro, fresh basil, Haystack Mountain goat cheese and balsamic vinegar reduction |
19.00 |
Pesce Fresco
Seasonal fish, pan seared and served over risotto with goat cheese, walnuts, and speck on a roasted red pepper nage |
28.00 |
Scallopine di Vitello
Grass fed veal scaloppini sautéed with lemon, capers and sun-dried tomatoes, over Yukon Gold mashed potatoes and fresh spinach |
25.00 |
Pollo Marsala
Pan seared organic chicken breast dusted with porcini flour, served with Hazel Dell mushroom risotto and crisp prosciutto |
24.00 |
Gamberi Griglia
Grilled jumbo shrimp stuffed with Medjool dates and wrapped with house-cured pancetta served over polenta, topped with crumbled gorgonzola cheese |
28.00 |
Confit di Anatra
Peking duck legs confit, pan seared with creamy polenta and gorgonzola cheese topped with rocket and house-made blackberry and rosemary jam |
24.00 |
Capesante con Risotto
Pan seared sea scallops over risotto with golden raisins and thyme topped with almond and thyme frico finished with a lemon nage |
27.00 |
Bear Mountain Ranch Steak
Grilled cut of the day, over faro with winter greens and house-cured pancetta, topped with sautéed mushrooms and gorgonzola cheese |
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| Contorni |
Risotto
Carnaroli rice with Hazel Dell mushrooms |
6.00 |
Risotto
Parmesan risotto |
6.00 |
Risotto
Carnaroli rice with, speck, goat cheese and walnuts |
6.00 |
Risotto
Carnaroli rice with thyme and golden raisins |
6.00 |
Pure di Patate
Yukon Gold potatoes with pine nuts |
6.00 |
Spinaci
Sautéed with garlic and golden raisins |
6.00 |
Farro
Sautéed with winter vegetables and pancetta |
6.00 |
Polenta
Folded with mascarpone cheese |
6.00 |
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| Chef's Tasting Menu |
5 courses
$45 per person |
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