(303) 790-9999

 

Whites

Reds

La Marca Prosecco . . . . . . . . . . . . . . . .10 / 40
White flowers-Stone fruits-Almonds (IT)

Villa Jolanda Moscato & Peach . . . . . . . . . . 10 / 40
Spritzy-Peaches-Honeyed (IT)

Pieropan Soave . . . . . . . . . . . . . . . . . . 10 / 40
Straw Yellow-Marzipan-Almond Blossoms (IT)

Pala Vermentino . . . . . . . . . . . . . . . . . . . . .11 / 44
Floral-Clean-Apricots and Thyme (Sardegna, IT) 92 PT. AG

Hunky Dory Sauvignon Blanc . . . . . . . . . . . . . 10 / 40
Crips-Bright-Melon and Peach-Silky Finish (Marlborough, NZ)

Strozzi Vernaccia di San Gimignano . . . . . . . 13 / 49
Lively-Zingy Lemon- Peach (Tuscany, IT)

Coppola Diamond Chardonnay . . . . . . . . . .12 / 48
Green Apple-Cantaloupe-Caramel (CA

Ch Ste Michelle Indian Wells Chardonnay . .12 / 48
Ripe Pineapple-Creamy Texture (WA)

Ryan Patrick Rock Island Chardonnay . . . . . . . . . 50
Tropican Fruit-Butterscotch-Mature (Columbua Valley, WA)

Pacific Rim Reisling . . . . . . . . . . . . . . . . . . . . . .10 / 40
Round and fruity- Mandarin Orange- Apricot (WA)

Eppa White Sangria . . . . . . . . . . . . . . . . . . . . .10 / 40
Fruits juices blended with Premium wine

 

 

 

 

 

Wine Down Wednesday

 

 

 

Half Price bottles of Wine all Day Wednesdays!

 

 

 

Gift Cards Available

 

 

 

Ask a Staff Member

 

 

 

Book Your Event

 

 

 

in Our Private Banquet Room!

Andriano Pinot Noir . . . . . . . . . . . . . . . . . . . . . .60
Bing cherry- Balanced- Bright and fresh (Alto Adige, IT) 90pts. WS

Little Black Dress Pinot Noir . . . . . . . . . . . . 10 / 40
Pomegranate- Clove-Strawberry Jam (CA)

Erath Pinot Noir . . . . . . . . . . . . . . . . . . . . . .12 / 48
Baked Beery cobbler-Supple-Stuctured (OR)

Vino Della Casa Rosso . . . . . . . . . . . . . . . 10 / 40
Well balanced-Beautiful fragrance-Fruity (IT) Sangiovese and Montepulciano

Banfi Chianti Classico . . . . . . . . . . . . . . . .12 / 48
Cherry- Plums-Leather (Tuscany IT)

Frescobaldi Nipozzano Chianti Riserva . .14 / 56
Scarlet-Bitter Cherry-Pepper-Raspberry (Tuscany IT)

Leaping Horse Cabernet Sauvignon . . . . 10 / 40
Approachable- Cherry and Currant- Coffee (CA)

Muriel Crianza . . . . . . . . . . . . . . . . . . . . . . .12 / 48
Vivid –Red Cherry-Vanilla and Coconut-Elagant (Rioja, SP)

Truffle Hunter Barbera D’Asti . . . . . . . . . . .12 / 48
Heary-Structured- Sweet Plums- Spice (Piedmont, IT)

Tolaini “Al Passo” Red Blend . . . . . . . . . . . . . . 60
Spicy-Mature-Smoky-Dark Cherry (Tuscany, IT) 91 Pts. WS 85% Sangiovese 15% Merlot

Michele Satta Bolgheri Rosso . . . . . . . . . . . . . . 60
Harmonious-Ripe Fruit- Leather & smoke (Super Tuscan) 91 pts. WA 30% Sangiovese 30% Cabernet Sauvignon 20% Merlot 10% Syrah 10% Teroldego

Ironstone Cabernet Sauvignon . . . . . . . . .12 / 48
Black Current- Raspberry-Rich & Lush (Paso Robles, CA)

Skylark Red Belly . . . . . . . . . . . . . . . . . . . . . . . . .58
Violets-Creamy, Juicy Red Fruit- Rosemary (Mendocino, CA) 40% Carignane 40% Syrah 20% Grenache

Ironstone Merlot. . . . . . . . . . . . . . . . . . . . . . 12 / 48
Masculine- Dark Stone fruits- Peppery- Fulfilling (Monterey, CA)

Hess Treo . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 / 56
Ripe Dark Fruit- Easy Tannins- Flavorful (CA)

Ironstone Cabernet – Franc . . . . . . . . . . . . . 55
Dark fruit- Warm spice- Sturdy structure (Paso Robles, CA)

L’Ecole No. 41 Frenchtown Red Blend . . . . . . 60
Wild Berry- Baking spice- Well integrated (Columbia Valley, WA) 30% Merlot 24% Syrah 22% Cabernet Sauvignon 8% Malbec and assorted other varietals

Pascual Toso Malbec . . . . . . . . . . . . . . . ..12 / 48
Caramel- Blackberries and Cocoa- Tobacco (Mendoza, AR)

Deltetto Langhe Nebbiolo . . . . . . . . . . . . . . . . 60
Ruby Red- Berries (Piedmont, IT)

Pillar Box Cabernet Sauvignon . . . . . . . . . . . . .55
Mullberry- Cedar- Oregano and thyme (Pathaway, Australia) 91 pts. WE

Mike & Molly Zinfandel . . . . . . . . . . . . . . . . . . . 80
Rich and balance- Pomegranate and Caramel spicy (Napa, CA) 91 pts. WE

Antipasti

Pasta

CHANDLER’S SICILIAN CALAMARETTI . . . . . . ……….14
Crispy calamari, artichoke, pepperoncini, caper, tomato, Kalamata olive, feta cheese, lemon butter sauce

BRUSCHETTA . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Marinated tomatoes, garlic, basil served with herbed crostini, balsamic reduction and extra virgin olive oil, shaved parmesan

Il COZZE . . . . . . . . . . . . . . . . . . . . . . 13
Fresh steamed PEI mussels, tomato, classic white wine lemon butter

STUFFED MUSHROOMS . . . . . . . . . . . . . . . . .13
Mushrooms filled with blend of house sausage, imported cheeses, herbs and roasted with garlic butter, Dijon crema

CRISPY BRUSSELS . . . . .. . . . . . . . . . . . . . . . . . 11
Chef Galen’s fried Brussels sprouts, pancetta, crispy shallots, house blend spices, lemon zest,  parmesan-dijon dipping sauce

ARANCINI . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Fried risotto balls filled with house Italian sausage, herbs and cheeses, fresh parmesan, rosa sauce

ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . . .20
Imported meats, cheeses and cicchetti bites served family style

COCKTAIL DE GAMBERI. . . . . . . . . . . . . . . . . . . . . . .18
Poached and chilled jumbo shrimp, chive remoulade, bibb lettuce, roma tomato, lemon

CRAB CAKE. . . . . . . . . . . . . . . . . . . . . .14
Jumbo lump crab cake pan, served with chive remoulade, lemon greens, tomato, and Italian parsley 

   

 

 

 

 

 

Zuppa      

PAPA MIKE’S PASTA FAGIOLE .. . . . . . . . 7

ZUPPA DEL GIORNO. . . . . . . . . . . . . . 7

 

 

 

 

 

Le Insalata

 

 

 

JOE’S INSALATA DE CAESAR . .. . . . . .. . . . . . . . . . . . . 9
Baby romaine wedge, house caesar dressing, crouton, cherry tomato, pecorino romano & parmesan, extra virgin olive oil

HOUSE . .. . . . . .. . . . . . . . . . . . . 8
Spring greens, cucumber, red onion, tomato, crouton, house vinaigrette

NONNA’S SALAD . .. . . . . .. . . . . . . . . . . . . 11
Mixed greens, marinated beet, toasted walnuts, feta cheese,
gorgonzola vinaigrette

ARUGULA SALAD . . . . . .. . . . . . . . . . . . . .12
Organic arugula, pear, toasted pine nuts, fried leeks, shaved parmesan,
tossed in a simple lemon oil

MEDITERRANEAN SALAD . . . .. . . . . . . . . . .13
Romaine, spring greens, Greek dressing, roma tomato, cucumber,
pepperoncini, kalamata olive, red onion, feta, dalmatas

CAPRESE AL POMODORO . . . . . . . . . . . . . . .10
House mozarella cheese, vine tomato, fresh basil, balsamic reduction,
extra virgin olive oil

Chicago Wood Oven Fired Pies

 

Nonna’s Brick Oven, hand-tossed pies, Neapolitan thin crust 12” medium/ 16” large

Gluten-Free Crust is available in 12” only. Add $3.00

 

MEDITERRANEAN. . . . . . .. . . . . . . . . . . . . 17/25
Basil pesto, sundried tomato, spinach, artichoke, black olives, fontina, feta

MARGHERITA . . . . . . . . . . . . . . . . . . . . . . 17/25
Garlic oil, vine tomatoes, fresh mozzarella, basil, balsamic reduction

SALSICCIA CALABRIA . .. . . . . .18/26
House Italian sausage, marinara, sweet & spicy calabrian chili, fresh mozzarella, roasted red peppers, oregano

FUNGHI Y PROSCIUTTO . .. . . . . .18/25
Prosciutto, white sauce, wild mushroom, fontina, asiago cheese, organic arugula

CREATE YOUR OWN PIE . . . . . . . . . . . . . . .14/16
Add $1.75 / 2.75 for each meat or cheese topping
Add $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**

ARRABIATA. . . . . .. . . . . . . . . . . . . . . . . . . . . . .19
Italian sausage, peppers, mushroom, onion, penne, pasta and spinach, spicy vodka sauce

LASAGNA ALLA BOLOGNESE . . . . . . . . . . . . . 19
Pasta layered with sausage, beef., béchamel four cheese blend, ricotta, and spicy house marinara

SALSICCIA E POLPETTA SPAGHETTI ……………18
Spaghetti with homemade meatball and Italian sausage, marinara, shaved parmesan

CARCIOFO CON POLLO . . . . . . . . . . . . . . . . 19
Roasted chicken, sun-dried tomatoes, artichokes heart, tossed in a light creamy parmesan sauce with farfalle pasta

LINGUINI VONGOLE. . . . . . . . . . . . 21
Fresh Shell-on clam, linguini, pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta, linguini pasta

PAPPARDELLE BOLOGNESE. . . . . . . . . . .20
Rich three-meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, shaved parmesan, Italian parsley, and fresh lemon zest

BROWN BUTTER CHEESE RAVIOLI. . . . .. . . . . 17
Ricotta, fresh sage, pine nuts, shaved parmesan, brown butter

LOBSTER RAVIOLI . .. . . . . . . . . . 25
A Roma tomato, crab pomodoro sauce, grated parmesan, fresh herbs, hint of lemon

GNOCCHI PESTO GAMBERETTI.. .. . . . . . . . . . 24
Wild caught jumbo shrimp, shallot, white wine, simmered in a pesto cream sauce, romano cheese, toasted almonds

 

Manzo Pollo Maiale

PICCATA . . . . . . . . . . . . . . . . . . . . . Chicken..21 / Veal..25
Breast of chicken, artichokes, capers, garlic, lemon butter, crema sauce, linguini pasta

SEASONAL RISOTTO . . . . . . . . . . . . . . . . . . . . . 21
Arborio rice cooked in traditional risotto method, with seasonal vegetable, finished with parmesan and butter. Add chicken $5; add shrimp $7; add steak/salmon $9

SCALLOPINI MARSALA . . . . . . . . . . . . . .  Chicken 21/Veal 25 
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta

NANA’S  PARMESANA . . 21 / Veal 25
House pomodoro, fresh mozzarella cheese,
linguini pasta, season vegetable

MANZO . . . . . . . . . . . . .  25
B 10oz prime ribeye, truffled garlic butter, vesuvio potato, parmesan, mixed greens 

MEDITERRANEAN LAMB LOLLIPOPS . . . . . . . . . . . . 27
Marinated Aspen lamb grilled to order, vesuvio potato, oregano, lemon, grilled heirloom tomato salad & mixed greens

PORK CHOP. . . . . . . . . . . . . . . . . . . 34
Local 11oz. bone-in grilled Aspen pork chop, vesuvio potato, rosemary & sage compound butter, house wild greens, wild mushroom chianti saucer

VEAL CHOP. . . . . . . . . . . . . . . . . . . 34
Local 11oz. bone-in grilled veal chop, vesuvio potatoes, rosemary & sage compound butter, house wild greens

 

Pesce Di Mare

BISTRO SCAMPI . . . . . . . . . . .. . . . . . . . . . . . . 24
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta

MEDITERRANEAN GRILLED SALMON . . . . . . . 25
B Marinated and grilled 8oz salmon fillet, dressed with tapenade of olive, lemon, tomato and feta, Served with parsley buttered potatoes

CIOPPINO . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Italian white fish, mussels, crab leg, scallops, shrimps, and clams, in spicy tomato broth over cappellini pasta

PESCE AL FORNO . . . . . . . . . . . . . . . . . . . . . . 25
6oz. baked tender sole filet, lightly dusted in Italian breadcrumbs,
caper salsa verde, vesuvio potato, lemon arugula greens

SCALLOP CAPPELLINI.. . . . . . . . . . . . . . . . . . . . . . . 29
Pan seared scallops tossed in a light herbed butter with angel hair pasta and cherry tomato