(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 

NONNA’S BRUSCHETTA TRIO……………………………….12
Crostinis topped with tomato, garlic & basil, warm artichoke spread,
tapenade of brie, fig, pear.

TRADITIONAL BRUSCHETTA………………………………….10
Marinated tomatoes, garlic, basil on herbed crostini, balsamic reduction,
EVOO, shaved Parmesan.

Il COZZE . . . . . . . . . . . . . . . . . . . . . . 14
Fresh steamed PEI mussels, tomato, classic white wine lemon butter

STUFFED MUSHROOMS……………………………………….13
A butter roasted mushroom cap filled with a blend of Italian cheeses, sausage
and herbs. Served with Dijon-Parmesan dipping sauce, black pepper.

CRISPY BRUSSELS………………………………………………..12
Fried brussel sprouts, pancetta, crispy shallots, house blend spices,
lemon
zest, Parmesan-Dijon dipping sauce

ARANCINI………………………………………………………….11
Fried risotto balls filled with house Italian sausage, cheeses and herbs.
Served with Parmesan, parsley, rosa sauce

ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . . .22
An Italian feast of imported meats, cheeses served family style to be shared.

 

Zuppa      

ZUPPA DEL GIORNO…………………………………………….7

PAPA MIKE’S PASTA FAGIOLE………………………………..7
Pancetta, cannelloni bean, lima bean, spinach, shaved Parmesan, herbs
and pasta in a chicken broth

Insalata

JOE’S INSALATA DI CESARE…………………………………11
Fresh romaine, saved Parmesan, marinated tomatoes, house Caesar
dressing, crostini, deviled egg.

HOUSE SALAD……………………………………………………..9
Spring greens, cucumber, tomato, red onion, crouton, house vinaigrette
deviled egg.

ITALIAN CHOPPED SALAD…………………………………..14
Assorted meats, cheeses, olives, tomatoes, cucumber, red onion, artichokes
roasted garlic, chickpeas, house vinaigrette, deviled egg.

NONNA’S SALAD……………………………………………….11
Mixed greens, marinated beets, toasted walnuts, feta cheese, gorgonzola
vinaigrette, deviled egg.

ARUGULA SALAD……………………………………………….12
Organic arugula, pear, toasted pine nuts, fried leeks, shave Parmesan
tossed in a simple lemon oil, deviled egg.

MEDITERRANEAN SALAD…………………………………….14
Romaine, spring greens, Greek dressing, roma tomato, cucumber, pepperoncini, kalamata olive, red onion, feta, dalmatas, deviled egg.

CAPRESE POMODORO………………………………………12
House mozarella cheese, vine tomato, fresh basil, balsamic reduction
extra virgin olive oil, deviled egg

Chicago Pies

Nonna’s hand-tossed pies, Neapolitan thin crust.12” medium / 16” large.
Gluten-free crust available in 12” only +$3

MEDITERRANEAN………………………………………….17/26
Basil pesto, sundried tomato, spinach, artichoke, black olives, fontina, feta.

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

SALSICCIA CALABRIA……………………………………18/27
House Italian sausage, marinara, sweet & spicy calabrian chili, fresh
mozarella, roasted red peppers, oregano.

FUNGHI Y PROSCIUTTO………………………………….17/27
Prosciutto, white sauce, wild mushroom, fontina, asiago cheese, organic arugula.

CREATE YOUR OWN PIE…………………………………15/18
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, shallot garlic basil, ricotta, gorgonzola brie, caper, artichoke, olive, blue cheese, mozzarella, pepperoncini, anchovies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ARRABIATA. . . . . .. . . . . . . . . . . . . . . . . . . . . . .21
Italian sausage, peppers, mushroom, onion, penne pasta, spinach, spicy rosa sauce. 

LASAGNA ALLA BOLOGNESE……………………………..21
Pasta layered with sausage, beef, bechamel, four cheese blend, ricotta, spicy house marinara

SALSICCIA E POLPETTA SPAGHETTI………………………19
Spaghetti with homemade meatball & Italian sausage, marinara, shaved Parmesan.

CARCIOFO CON POLLO……………………………………21
Roasted chicken, sun-dried tomatoes, artichoke heart, tossed in a light creamy Parmesan sauce with farfalle pasta

LINGUINI VONGOLE…………………………………………..24
Fresh shell-on clam, linguini pasta, cherry tomato, parsley, garlic, lemon cream, crispy pancetta.

PAPPARDELLE BOLOGNESE…………………………………23
Rich three meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, shave Parmesan, Italian parsely and fresh lemon zest

BROWN BUTTER CHEESE RAVIOLI…………………………18
Ricotta, fresh sage, pine nuts, shaved Parmesan, brown butter.

ASPARAGUS RAVIOLI………………………………………….18
Asparagus, ricotta, lemon cream sauce

LINGUINI ALFREDO……………………………………………..16
Add chicken $6; add shrimp $7; add salmon $8

GNOCCHI PESTO GAMBERETTI……………………………27
Jumbo shrimp, shallot, white wine, simmered in a pesto cream sauce, romano cheese, toasted almonds.

MUSHROOM RISOTTO…………………………………………22
Arborio rice cooked in traditional risotto method, with seasoned vegetable, finished with Parmesan and butter. Add chicken $6; add shrimp $7; add steak/salmon $9

PORK BELLY RAGU……………………………………………..18
Tender, juicy pork belly, onions, and carrots in a tomato-base ragu over pasta.

PENNE AGLIO E OLIO…………………………………………15
EVOO, garlic, anchovie, crushed red pepper, Parmesan, over penne pasta. Add chicken 6/ add shrimp 7

  

Manzo Pollo Maiale

PICCATA . . . . . . . . . . . . . . . . . . . . . Chicken..22 / Veal..27
Breast of chicken, artichokes, capers, garlic, lemon butter, crema sauce, linguini pasta

SCALLOPINI MARSALA . . . . . . . . . . . . . .  Chicken 22/Veal 27
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta

NANA’S  PARMESAN . . 22 / Veal 27
House pomodoro, fresh mozzarella cheese,
linguini pasta, season vegetable

MANZO . . . . . . . . . . . . .  25
B 10oz prime ribeye, truffled garlic butter, chef’s potatoes, parmesan, mixed greens. Add Scallops 9. Add Fried Shrimp 7. Add Crab Leg 10.

MEDITERRANEAN LAMB LOLLIPOPS . . . . . . . . . . . . 29
Marinated Aspen lamb grilled to order, chef’s potatoes, oregano, lemon, grilled heirloom tomato salad & mixed greens

VEAL SALTIMBOCCA . . . . . . . . . . . . . . . . . . . . . . 30

Veal lined with prosciutto and fresh sage marinated in wine served with Chef’s potatoes and vegetables

 

Pesce Di Mare

BBISTRO SCAMPI………………………………………………….27
Sauteed shrimp, garlic, butter, spinach, white wine lemon sauce tossed with linguini pasta.

MEDITERRANEAN SALMON…………………………………27
Grilled salmon served with chef’s potatoes, brown butter, with a tomato, olive and feta tapenade.

CIOPPINO………………………………………………………….29
Italian white fish, mussels, crab leg, scallops, shrimp and clams in spicy tomato broth over cappelini pasta.

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