Welcome to our FamilyThe tradition began with “Johnnies” on the north side of Chicago in 1952, and continued in Colorado with our first restaurant called “Red Hot Experience” in 1980. We served amazing Chicago style street food, and won several awards over the years. Our most famous restaurant in Colorado was most likely “Ristorante Catalano,” which was opened by Nonna and her husband, Joe in Greenwood Village in 2002. “Chicago Mike’s opened in 2008.” We went on to open several other restaurants over the years. Our Bistro offers live entertainment, and a romantic atmosphere, enjoy our piano bar, while sipping on one of the many choices from our extensive wine list. Our wine menu showcases small family owned wineries with organic and biodynamic practices. Sample our handmade pizzas cooked in our wood burning oven. Savor the sweet taste of our rich Italian gelato, and create long lasting memories with a family that truly knows how to celebrate “Italian Style.” Manzo Pollo MaialeHalf/Full NANA’S CHICKEN PARMESANA . . . . . . . . . 80/160 Breast of chicken, Mozzarella cheese, house marinara, shaved parmesan, Served with linguini pasta CHICKEN PICATTA . . . . . . . . . . . . . . . . . . . . 80/160 Breast of chicken, artichoke, capers, garlic, lemon butter, crema sauce, linguini pasta “Diane’s Favourite” VEAL OSSO BUCCO . . . . . . . . . . . . . . . . . . . ..95/190 Braised bone-in veal shank, tomato ragu, herbs, root vegetables, over house mashed potatoes Nonna’s Happy HourBRUSCHETTA POMODORO $5.00 Fresh tomatoes, basil, garlic, toast points, balsamic drizzle ITALIAN STUFFED MUSHROOM $5.00 with Dijon Cream sauce, Italian sausage CHANDLER SICILIAN CALAMARETTO $7.00 Crispy calamari tossed with lemon butter, tomatoes, capers, olives, pepperoncini, feta STEAMED MUSSELS $8.00 White wine and garlic SAUSAGE AND PEPPERS $6.00 Sliced sausage links, peppers, onions, crustini, cooked and served in hot skillet FLATBREAD PIZZA MARGHERITA $6.00 MEATBALLS WITH MARINARA $6.00 These items are NOT available for carry-out WINE – Bianco and Rosso $5.00/GLASS BOTTLED BEERS – Bud light and Coors Light $2.75 DRAFT BEERS $4.00 NONNA’S ITALIAN MARGARITAS $4.00 NONNA’S WELL MARTINI (VODKA/GIN) $6.00 WELL COCKTAILS $4.50 NEW AGE LIMONCELLO A COCKTAIL $5.00 Le InsalataHalf/Full NONNA’S SALAD . . . . . . . . . . . . . . . . . . . . . . . 50/100 Fresh marinated beets. Spring greens, candied walnut, feta, gorgonzola vinaigrette ARUGULA SALAD . . . . . . . . . . . . . . . . . . . . . .. 50/100 Organic arugula, pear, toasted pine nut, pecorino romano, leek straw, lemon drizzle CAPRESE AL POMODORO . . . . . . . . . . . . . . . . .50/100 Pulled house mozzarella, vine ripened tomato, basil, EVOO, balsamic reduction JOE’S INSALATA DI CESARE FOR TWO . . . . . . . . 40/80 Crisp romaine, Joe’s Caesar dressing, parmesan, crostini MEDITERRANEAN SALAD . . . . . . . . . . . . . . . . . .60/120 Romaine, baby greens, kalamata olive, tomato, feta, red onion, Dolmas, pepperoncino, greek vinaigrette Nonna’s Lunch
InsalataJOE’S INSALATA DI CESARE . . . . . . . . . . . . . . . . 7 Fresh romaine, shaved parmersan, house Caesar dressing, crostini HOUSE SALAD . . . . . . . . . . . . . . . . 6 Baby greens, cucumber, tomato, beets, onion, Italian vinaigrette ARUGULA SALAD . . . . . . . . . . . . . . . . 8 Organic arugula, shaved parmesan, pine nut, grilled pear, crispy leek straws, lemon-garlic vinaigrette SALMON SALAD . . . . . . . . . . . . . . . . 15 Grilled salmon fillet, mixed greens, toasted almonds, roasted garlic dressing and balsamic reduction STEAK GORGONZOLA . . . . . . . . . . . . . . . . 15 Flame grilled ribeye steak, creamy gorgonzola dressing, caramelized onion, grilled tomato, baby greens SEARED TUNA . . . . . . . . . . . . . . . . 14 Ahi tuna steak seared rare and sliced thin. Served with mixed greens, cucumber, scallion. Add Chicken 6 – Salmon 7 – Shrimp 7 PrimiSALSICCA E POLPETTA SPAGHETTI. . . . . . . . . . . . . . . . 10 Spaghetti with homemade meatball or Italian sausage link, marinara, shaved parmesan NONNA’S SAUSAGE LASAGNA BOLOGNESE. . . . . . . . . . 13 House sausage, Bolognese,, béchamel, ricotta, herbs, mozzarella, and marinara NONNA’S VEGETARIAN LASAGNA . . . . . . . . . . . . . . . . 12 Fresh seasonal vegetables, a blend of imported cheeses, marinara, melted mozzarella. PENNE CAPRESE . . . . . . . . . . . . . . . . 11 Sauteed Tomato, Basil, Mozzarella, Garlic, white wine over Penne pasta. Finished with EVOO ARRABIATA . . . . . . . . . . . . . . . . 13 House sausage, peppers, mushroom, spinach, onion in a spicy rosa sauce, Penne pasta CHICKEN PICCATA . . . . . . . . . . . . . . . . 13 Lightly floured chicken breast sauteed in lemon-butter caper sauce, tomato, artichoke, heart. Linguine pasta LINGUINE VONGOLE . . . . . . . . . . . . . . . 15 Shell-on fresh clams, crispy pancetta, tomato, shallot, served in a sauce of white wine, lemon, garlic, fresh parsley. CHEESE RAVIOLI. . . . . . . . . . . . . . . . . . . . . . 12 Ricotta stuffed raviolis, served in herbed brown butter with fresh parmesan ZuppaZUPPA DEL GIORNO. . . . . . . . . . . . . . . . . . . . . .5 PAPA MIKE’S PASTA FAGIOLE . . . . . . . . . . . . . . . . . 5 Pancetta, cannelloni bean, lima bean, shaved parmesan, herbs and pasta in chicken broth Nonna’s DessertsCLASSIC CANNOLI $6.00 Choice of pistachio or chocolate chip CRÈME BRULEE $7.00 Classic vanilla, fresh whip cream and fruit garnish FLOURLESS CHOCOLATE TORTE $8.00 With a scoop of Gelato WALNUT BREAD PUDDING $8.00 Caramel sauce, fruit, walnuts and GELATO FLIGHT $9.00 Chef’s choice TIRAMISU “PICK ME UP” $8.00 Coffee Liquer, Mascarpone cream “PIECE OF CAKE” $8.00 Ask server for special cake of the day FLAMING BRANDY ICE $7.00 VSOP Brandy poured over coffee cream topped with a flaming sugar cube AFFOGATO “DROWNED” IN ITALIAN $7.00 Scoop of gelato covered in a shot of Espresso Check out our pasty cases full of assorted homemade cakes Italian cookies, brownies, lemon bars and pecan bars. Nonna’s DinnerPastaARRABIATA. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 Italian sausage, peppers, mushroom, onion, penne pasta, and spinach, spicy vodka sauce LASAGNA ALLA BOLOGNESE . . . . . . . . . . . . . 17 Pasta layered with sausage, beef, béchamel, four cheese blend, ricotta and house marinara NONNA’S VEGETARIAN LASAGNA … …… …. . .16 Fresh seasonal vegetables, a blend of imported cheeses, marinara, finished with melted mozzarella SALSICCIA E POLPETTA SPAGHETTI. . . . . . . . . .16 Spaghetti with homemade meatball and Italian sausage, marinara, shaved parmesan BROWN BUTTER CHEESE RAVIOLI. . . . . . . . . . . . 16 Ricotta cheese, herbs, fresh sage, shaved parmesan in brown butter CARCIOFO CON POLLO . . . . . . . . . . . . . . . . 18 Roasted chicken, sun dried tomatoes, artichokes heart, tossed in light creamy parmesan sauce with farfalle pasta LINGUINI VONGOLE . . . . . . . . . . . . . . . . . . . . . .19 Fresh shell-on clam, lignuini pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta, linguini pasta BUTTERNUT SQUASH RISOTTO. . . . . . . . . . . . . . . 18 Arborio rice, roasted butternut squash, butternut squash puree, fresh parsley with traditional risotto preparation Manzo Pollo MaialeMANZO*. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 10 oz Ribeye grilled and sliced to order, served with chef’s house potatoes, sautéed mushrooms, porta-senape sauce BRACIOLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Marinated flank steak house sausage, imported cheese blend, herbs, parmesan, bread crumb blend then basted and simmered slowly in our house marinara sauce, house mashed potatoes. VEAL SCALOPPINE AL MARSALA . . . . . . . . . 25 Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter over linguini pasta VEAL OSSO BUCCO . . . . . . . . . . . . . . . . . . . . 32 Braised bone-in veal shank, tomato ragu, herbs, root vegetables, over house mashed potatoes. NANA’S CHICKEN PARMESANA . . 18 / Veal 25 Breast of chicken, mozzarella cheese, house marinara, shaved parmesan, Served with linguini pasta CHICKEN PICATTA . . . . . . . . . . . . . 18 / Veal 25 Breast of chicken, artichokes capes, garlic, lemon, butter creama sauce, linguini pasta “Diane’s Favorite” CHEF GALEN’S PORK CHOP . . . . . . . . . . . . 23 First grilled, then wood-oven roasted double bone chop served with a warm slaw of seasonal vegetables, house mashed potatoes, jicama and pan dripping sauce | Chicago Wood Oven Fired PiesNonna’s Brick Oven, Hand tossed pies, Neapolitan thin crust12” medium/ 16” large Gluten-Free Crust Available in 16” only. Add 3.00MEDITERRANEAN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16/22 Basil pesto, sundried tomato, spinach, artichoke, Olive, Fonthina, And Feta Cheese. MARGHERITA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16/22 SOPPRESSATA TOSCANA . . . . . . . . . . . . . . . . . . . . 18/23 Cured Pork salami sliced thin, roasted red pepper, cherry tomato, herbs, fresh mozzarella, and extra virgin olive oil. CREATE YOUR OWN PIE . . . . . . . . . . . . . . . . . . . . 14/16 Add 1.50 for each meat or cheese topping Add 0.75 for tomato, onion, shallot, basil, olive, garlic, pesto, sausage, pepperoni, hot cappiocola, volpi salami, soppressata, pancetta, tomato, bell pepper, pesto, roasted peppers, onion, shallot, garlic, basil, ricotta, caper, artichoke, olive, blue cheese, mozzarella, pepperoncini, anchovies *all pies come standard with house marinara, mozzarella, cheese blend, unless stated otherwise* *Medium Pizza serves 2-3 people Large Pizza serves 4-5 people
Delivery Available for carryout and delivery, these generous portions of our menu items will make your lunch, dinner or party planning easier. Our small pans feed approximately 8 people, and our large pans feed approximately16.
Not only do we deliver great food, but we’ll deliver everything you need to serve a great meal and even set it up for you. All orders are kept hot and ready to serve and include the following: Plates & Napkins, Eating Utensils. $1.25 pp / Serving Utensils: $1.50 each
About Our Bistro• Our menu is diverse with authentic Italian selections of pastas, pizzas, seafood, chicken, veal • Ask about are many gluten free options • Join us for happy hour Monday-Friday from 3-6pm in our beautiful bar with our exclusive happy hour menu • We have a great selection of wines, sprits, and craft beers • Live entertainment Thursday, Friday, and Saturday 6pm-9pm • Our romantic outdoor patio, is perfect for any date night • Our private dining room accommodates up to 50 guests • During spring and summer our private room opens up on to the patio and accommodates an additional 50 guests • Business accommodations with visual and audio capabilities
Pastry Our pastry cases are full of assorted homemade cakes, Italian cookies, brownies, lemon bars and pecan bars
Catering Book your wedding parties, rehearsal dinners, business meetings, office parties, and family gatherings. We will customize your special event. We can offer action stations, specialty buffets, or a simple dinner. Contact Diane Padalinski our Manager / Event Coordinator 303-790-9999 CateringPastaARRABIATA. . . . . . . . . . . . . . . . . . . . . . . . . . . . 80/160 Italian sausage, peppers, mushroom, onion, penne pasta, and spinach, spicy vodka sauce LASAGNA ALLA BOLOGNESE . . . . . . . . . . . . . 80/160 Pasta layered with sausage, beef, béchamel, four cheese blend, ricotta and house marinara NONNA’S VEGETARIAN LASAGNA … …… …. . . 60/120 Fresh seasonal vegetables, a blend of imported cheeses, marinara, finished with melted mozzarella SALSICCIA E POLPETTA SPAGHETTI. . . . . . . . . . 80/160 Spaghetti with homemade meatball and Italian sausage, marinara, shaved parmesan BROWN BUTTER CHEESE RAVIOLI. . . . . . . . . . . . 60/120 Ricotta cheese, herbs, fresh sage, shaved parmesan in brown butter CARCIOFO CON POLLO . . . . . . . . . . . . . . . . 80/160 Roasted chicken, sun dried tomatoes, artichokes heart, tossed in light creamy parmesan sauce with farfalle pasta LINGUINI VONGOLE . . . . . . . . . . . . . . . . . . . . 80/160 Fresh shell-on clam, lignuini pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta, linguini pasta BUTTERNUT SQUASH RISOTTO. . . . . . . . . . . . . . 70/140 Arborio rice, roasted butternut squash, butternut squash puree, fresh parsley with traditional risotto preparation AntipastiBRUSCHETTA . . . . . . . . . . . . . . 7 Marinated tomatoes, basil, garlic, served over crostini with fresh cheese and balsamic reduction ITALIAN STUFFED MUSHROOMS . . . . . . . . . . . . . . 9 Abutter roasted mushroom cap filled with a blend of Italian cheeses, sausage and herbs. Served with Dijon-parmesan dipping sauce, black pepper. CHANDLER’S CALAMARI . . . . . . . . . . . . . . 9 Generous portion of crispy fried squid, caper, tomato, peppers, Kalamata olives feta. Tossed in a lemon butter sauce. CAPRESE POMODRO . . . . . . . . . . . . . . 9 House mozzarella, fresh basil, sliced tomatoes. Served simply with seasoning, extra virgin oil and balsamic. BURATTA . . . . . . . . . . . . . . 10 Burrata mozzarella, roasted red pepper coulis, and herbed pesto. Served with crispy polenta cake, extra virgin olive oil. ARANCINI . . . . . . . . . . . . . . 8 Fried risotto balls filled with cheeses and herbs. Served with parmesan, parsley, rosa sauce. Chicago Street FoodAll sandwiches are served with choice of French fries or pasta salad ITALIAN BEEF . . . . . . . . . . . . . . 10.50 Slow roasted beef sliced thin, crispy, French bread, bell pepper, spicy giandiniera peppers, au jus. ITALIAN SAUSAGE . . . . . . . . . . . . . . 10.50 Italian sausage, crispy French bread, seet bell pepper, house giardiniera peppers, au jus JOHNNIES ITALIAN COMBO . . . . . . . . . . . . . . 12.50 Italian sausage and slow roasted beef sliced thin, crispty French bread, sweet bell peppers, spicy giardiniera peppers, au jus. MEATBALL PARMESAN . . . . . . . . . . . . . . 10.50 House made meatballs, melted mozzarella, marinara on baguette CHICKEN CAPRESE PANINI . . . . . . . . . . . . . . 10.50 Grilled chicken breast, basil pesto, mozzarella, tomato on ciabatta ITALIAN PANINI . . . . . . . . . . . . . . 10.50 Volpi salami, prosciutto, hot capicola, onion, tomato, roasted red pepper, mozzarella, Italian vinaigrette served on ciabatta bread GYROS PLATTER GREEK SALAD . . . . . . . . . . . . . . 13.00 Traditional Gyros meat, pita tomato, red onion, dolmas, kalamata, olives, T zatziki sauce PizzaPERSONAL PIZZA AND HOUSE INSALATA . . . . . . . . . . . . 14 Choice of pepperoni, sausage, or vegetarian pizza with soup or house insalata CALZONE . . . . . . . . . . . . . . 14 Choice of pepperoni, sausage or vegetarian calzone, served with marinara and soup or house insalata Catering *48 hour notification is appreciated*AntipastiCHANDLER’S SICILIAN CALAMARETTI . . . . . . . . 11 Crispy calamai, artichoke, pepperoncini, caper, tomato, kalamata olive, feta cheese, lemon, butter sauce BRUSCHETTA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Marinated tomatoes, garlic, basil served with herbed crostini, balsamic reduction and extra virgin olive oil Il COZZE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Fresh steamed PEI mussels, tomato, classic white wine lemon butter STUFFED MUSHROOMS . . . . . . . . . . . . . . . . . . . . .10 Mushrooms filled with blend of house sausage, imported cheeses, herbs ans roasted with garlic butter, Served with Dijon crema CRISPY BRUSSELS . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Chef Galen’s fried brussel sprouts, pancetta, crispy shallots, house blend spices, lemon zest, served with parmesan-dijon dipping sauce ARANCINI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Fried risotto balls filled with herbs and cheeses, fresh parmesan, rosa sauce BURRATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Buratta Mozzarella, roasted red pepper coulis, organic spring greens, basil, extra virgin olive oil, toast points ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . . . 18 Imported meats, cheeses and cicchetti bites served family style SAUSAGE AND PEPPERS . . . . . . . . . . . . . . . . . . 10 Sliced sausage links, peppers, onions, crustini, cooked and served in hot skillet. *All appetizers serve 2-3 people ZuppaPAPA MIKE’S PASTA FAGIOLE . . . . . . . . . . . . . . . . . . 5 ZUPPA DEL GIORNO. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Le InsalataNONNA’S SALAD . . .. . . . . . . . . . . . . . . . . . . . . . . . . 9 Fresh marinated beets, spring greens, candied walnut, feta, gorgonzola vinaigrette ARUGULA SALAD . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Organic arugula, pear, toasted pine nut, pecorino romano, leek straw, lemon drizzle CAPRESE AL POMODORO . . . . . . . . . . . . . . . . . . . . . 10 Pulled house mozzarella, vine ripened tomato, basil, EVOO, balsamic reduction JOE’S INSALATA DI CESARE FOR TWO . . . . . . . . . . . 14 Crisp romaine, Joe’s Caesar dressing, parmesan, crostini MEDITERRANEAN SALAD . . . . . . . . . . . . . . . . . . . . . ..11 Romaine, baby greens, kalamata olive, tomato, feta, red onion, Dolmas, pepperoncini, greek vinaigrette Pesce Di MarePESCE BACCALAO. . . . . . . . . . . . . . . . 22 Breaded and pan-seared flakey Italian white fish, Orzo pasta, house tapenade of olive, caper, peppers, tomato, and lemon BISTRO SCAMPI . . . . . . . . . . .. . . . . . . . . . . . . 23 Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta. CIOPPINO . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Italian white fish, mussels, crab leg, scallops, shrimps, and clams, in spicy tomato broth over cappellini pasta SEARED SALMON . . . . . . . . . . . . . . . . . . . . . . 24 Fresh salmon, roasted garlic glaze, crispy artichoke, chef’s house potato dill-caper crema Chicago Wood Oven Fired PiesNonna’s Brick Oven, hand tossed pies, Neapolitan thin crust 12” medium/ 16” large Gluten-Free Crust available in 16” only. Add 3.00 MEDITERRANEAN. . . . . . .. . . . . . . . . . . . . 16/22 Basil pesto, sundried tomato, Spinach, artichoke, olive, fontina, and Feta Cheese MARGHERITA . . . . . . . . . . . . . . . . . . . . . . 16/22 -An Italian Classic – Garlic oil, Fresh mozzarella, vine tomatoes, basil and finished with balsamic reduction SOPPRESSATA TOSCANA . .. . . . . .18/23 Cured pork salami sliced thin, roasted red pepper, cherry tomato, herbs, fresh mozzarella and extra virgin olive oil CREATE YOUR OWN PIE . . . . . . . . . . . . . . .14/16 Add $1.75 / 2.75 for each meat or cheese topping Add $0.75 / 1.50 for tomato, onion, shallot, basil. Olive, garlic, pesto, Sausage, pepperoni, hot Cappiocola, Volpi salami, Soppressata, Pancetta, tomato, bell pepper, pesto roasted peppers, onion, mozzarella, pepperoncini, anchiovies ** All Pies come standard with house marinara, mozzarella cheese blend, unless stated otherwise** |