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Dinner

 

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 . . . . . . ……….13
Crispy calamari, artichoke, pepperoncini, caper, tomato, Kalamata olive, feta cheese, lemon butter sauce

BRUSCHETTA . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Marinated tomatoes, garkic, basil served with herbed crostini, balsamic reduction and extra virgin olive oil

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

STUFFED MUSHROOMS . . . . . . . . . . . . . . . . .12
Mushrooms filled with blend of house sausage, imported cheeses, herbs and roasted with garlic butter. Served with Dijon crema

CRISPY BRUSSELS . . . . .. . . . . . . . . . . . . . . . . . 10
Chef Galen’s fried Brussels sprouts, pancetta, crispy shallots, house blend spices, lemon zest, served with parmesan-dijon dipping sauce

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

BURRATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Burrata 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

Zuppa

PAPA MIKE’S PASTA FAGIOLE .. . . . . . . . 6

ZUPPA DEL GIORNO. . . . . . . . . . . . . . 6

Le Insalata

NONNA’S SALAD . .. . . . . .. . . . . . . . . . . . . 10
Fresh marinated beets, spring greens, candied walnut, feta, gorgonzola vinaigrette

ARUGULA SALAD . . . . . .. . . . . . . . . . . . . .12
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 . . . .. . . . . . . . . . .13
Romaine, baby greens, kalamata olive, tomato, feta, red onion, dolmas, pepperoncini, greek vinaigrette

Chicago Wood Oven Fired Pies

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

Gluten-Free Crust available in 16” only. Add 3.00

MEDITERRANEAN. . . . . . .. . . . . . . . . . . . . 17/23
Basil pesto, sundried tomato, Spinach, artichoke, olive, fontina, and Feta Cheese

MARGHERITA . . . . . . . . . . . . . . . . . . . . . . 17/23
-An Italian Classic –
Garlic oil, Fresh mozzarella, vine tomatoes, basil and finished with balsamic reduction

SOPPRESSATA TOSCANA . .. . . . . .18/24
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**

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

LASAGNA ALLA BOLOGNESE . . . . . . . . . . . . . 18
Pasta layered with sausage, beef., béchamel four cheese blend, ricotta, and house marinara

NONNA’S VEGETARIAN LASAGNA ……………17
Fresh seasonal vegetables, a blend of imported cheeses marinara, finished with melted mozzarella

SALSICCIA E POLPETTA SPAGHETTI. . .. . . . . . .17
Spaghetti with homemade meatball and Italian sausage marinara, shaved parmesan

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

CARCIOFO CON POLLO . . . . . . . . . . . . . . . . 19
Roasted chicken, sun dried tomatoes, artichokes heart, tossed in 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

SEASONAL VEGETABLE RISOTTO. .. . . . . 20
Arborio rice, seasoned vegetables, compound butter, parsley,with traditional risotto preparation *Gluten Free*

Add chicken 4, Steak 7, Shrimp 7, grilled salmon 9

PAPPARDELLE BOLOGNESE. . . . . . . . . . .19
Rich three-meat Bolognese sauce of veal, pork and Colorado ground chuck, tossed with pappardelle pasta, shaved parmesan, Italian parsley and fresh lemon zest

Manzo Pollo Maiale

*MANZO*. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
10 oz Ribeye grilled and sliced to order, served with chef’s house potatoes, sautéed mushrooms, porta-senape sauce

CHICKEN SCALOPPINE AL MARSALA . . . . . . . . . 25
Sauteed wild mushroom, fresh sage, shallot, Lombardo, marsala wine, compound butter, over linguini pasta

NANA’S CHICKEN PARMESANA . . 19 / Veal 25
Breast of Chicken, mozzarella cheese, house marinara,, shaved parmesan, Serve with linguini pasta

CHICKEN PICATTA . . . . . . . . . . . . . 19 / Veal 25
Breast of chicken artichokes, capers, garlic, lemon butter creama sauce, linguini pasta

CHEF GALEN’S PORK CHOP . . . . . . . . . . . . 23
First grilled then wood-oven roasted double bone chop served with a warm slaw of seasonal vegetables, chefs house potatoes, jicama and pan dripping sauce

STEAK TIP GNOCCHI. . . . . . . . . . . . . . . . . . . 23
Ribeye steak tip, red wine, garlic, parmesan, shallot and herbs, Tossed with our potato gnocchi pasta dressed with asiago cheese and black pepper

Pesce Di Mare

PESCE 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

SEARED SCALLOPS . . . . . . . . . . . . . . . . . . . . . . . 28
With bacon beurre-blanc, roasted vegetable, risotto, chili oil drizzle