Dinner
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Lunch
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Breakfast
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Brunch
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Gluten Free Lunch
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Gluten Free Dinner
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Dessert & Wine Pairings
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Wine List
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Bar Menu

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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
AQ
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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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909 17th Street at Champa, Denver, Colorado 80202 | 303.296.3525