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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 |
Burrata e Salumi
Buffalo burrata, Il Mondo Vecchio salumi, Mediterranean pesto and bread sticks |
9.00 |
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 |
Piadina con Crescenza
Grilled flat bread, crescenza cheese, prosciutto, white truffle oil, and balsamic vinegar reduction |
14.00 |
Fattoria Piatto
Prosciutto, duck pate, bresaola, Pecorino Grand Cru, Buffalo Burrata, Jumping Good Goat Dairy goat cheese, maple cranberry compote, fresh pear, marinated Italian olives, roasted garlic and house-baked garlic crostini |
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 Salsiccia
House-made sausage and three cheese ravioli with a rosemary pomodoro |
21.00 |
Pappardelle alla Bolognese
Fresh pasta with the classic Northern Italian sauce, topped with shaved Grana Padano |
22.00 |
Rosmarino Tagliatelle
Italian herbed pasta tossed with grilled corn, haricot vert, toasted almonds and dried blueberries served over a sweet corn emulsion finished with micro basil |
21.00 |
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
Pan seared seasonal fish with smoked mozzarella arancini, over roasted red pepper nage topped with spring herb salad |
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 Val d'Aosta
Lightly breaded chicken layered with prosciutto and fontina cheese over mashed potatoes and grilled asparagus |
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
Pan seared sea scallops with polenta and a Mediterranean salumi salsa |
27.00 |
Bear Mountain Ranch Steak
Grilled cut of the day served over parmesan risotto, basil pesto and finihsed with gorgonzola cheese |
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| Contorni |
Risotto
Carnaroli rice with Hazel Dell mushrooms |
6.00 |
Risotto
Parmesan risotto |
6.00 |
Risotto
Smoked mozzerella and basil arancini |
6.00 |
Pure di Patate
Yukon Gold potatoes with pine nuts |
6.00 |
Spinaci
Sautéed with garlic and golden raisins |
6.00 |
Asparagus
Grilled and parmesan |
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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