(303) 790-9999

Sparkling

Reds

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

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

Sofia Sparkling Rose . . . . . . . . . . 12 / 48
Black cherry, strawberry, cola 

Whites

Au Contraire Chardonnay. . . . . . . . . . . . . . . . 12 / 48
Citrus and tree fruits complimented by hint of brioche (Russian River)

Hunky Dory Sauvignon Blanc . . . . . . . . . . . . . 11 / 44
Crisp-Bright-Melon and Peach- Silky Finish (Marlborough, NZ)

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

Fritz Chardonnay . . . . . . . . . . . . . . . . . . . . . . .12/ 48
Bright, clean lemon and lime play off almond and apply crisp (Russian River)

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

Sangria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 / 40
Fruit juices blended with Premium wine

Cline Rose . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 / 44
Pleasant fruit aromas lead to intense flavors of plum and pomegranate (CA)

Santa Margherita Pinot Grigio . . . . . . . . . . . . 14 / 56
Classic, Golden apples, bone dry (Valdadige, IT)

Anew Rose . . . . . . . . . . . . 12/ 48
Pink grapefruit, peach blossoms (Columbia Valley, WA) 

Cakebread Chardonnay . . . . . . . . . . . . 85
(Napa) Full bodied with notes of apple, pear, melon  

Andriano Pinot Noir . . . . . . . . . . . . . . . . 60
Bing cherry- Balance-bright and fresh (Alto Adige IT) 90 pts. WS

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

Erath Pinot Noir . . . . . . . . . . . . . . . . . . . . . .13 / 52
Baked berry cobbler- Supple- structured (OR)

Tenute Piccini, Tascano Poggio Alto. . . 12 / 48
Bold and structured (Tuscany)

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

Santa Margherita Chianti Classico . . . . . 15 / 60
Complex range of cherries, plums, and gladiolus flowers

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

Tolaini “Al Passo” Red Blend . . . . . . . . . . . . . . 62
Spicy- Mature-Smoky-Dark Cherry (Tuscany, IT) 91 pts. WS 85% Sanngiovese 15% Merlot

Michele Satta Bolgheri Rosso . . . . . . . . . . . . . . 65
Harmonious-Ripe Fruit- Leather & smoke (Super Tuscan) 91 pts. WA 30% Sangiovese 30% Cabernet Sauvignon 20% Merlot 10% Syrah 10% Teroldego

Ironstone Cabernet Sauvignon . . . . . . . . .13 / 52
Black Current- Raspberry-Rich & Lush (Paso Robles, CA)

Bodegas Salentein Malbec. .. . . . . . . . . . . . . . 55
Black berries with silky tannins (Mendoza, AR) 40% Carignane 40% Syrah 20% Granache

Hess Treo . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 / 60
Ripe dark fruit- Easy tannins- Flavourful (CA)

Vina Magna Tempranillo . . . . . . . . . . . . . .50
Elegant combination of Oak, spice and fruit (Castilla y Leon, Spain)

Pascual Toso Malbec . . . . . . . . . . . . . . . ..12 / 48
Caramel – Blackberries and cocoa- tobacco (Mendoza, AR)

Silver Oak 2013 alexander Valley Cabernet . . . . . . . . . . . . 130
Garnet in color, alluring nose of blackberry bramble and baking spices (CA)

Mike & Molly Zinfandel . . . . . . . . . . . . . . . . . . . 85
Rich and Balance- Pomegranate and caramel – spicy (Napa, CA) 91 pts. WE

Jack Red Reserve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
Black cherry, plum, blackberry (WallaWalla)

Scott Harvey Barbera . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
Blueberry, raspberry, licorice (Amador County, CA))

Santa Cristina Rosso Super Tuscan . . . . . . . . . . . . . . . . .13/50
Sangiovese, merlot, syrah (Tuscany)

Tenute Silvio Nardi Brunello . . . . . . . . . . . . . . . .95
(IT) Intense ruby color, rich in wild berries and vanilla

Robert Mondavi “Maestro” . . . . . . . . . . . . . . . 60
Dark plum, violet, cinnamon (Napa)

Masi Amarone Riserva . . . . . . . . . . . . . . . . . . .150
(It) Complex, exhuberant, dense, smokey

Caymus Napa Valley Cabernet . . . . . . . . . . 140
(Napa) Abundant in textural tannins, cocoa, cassis, and vanilla

Villa Pozzi Cabernet . . . . . . . . . . . . . . . . . . . 11/44
(Sicily) Black plum, blackberry, subtle oak

Villa Pozzi Merlot . . . . . . . . . . . . . . . . . . . . . . 11/44
(Sicily) Ripe cherry, chocolate

 

 

 

 

 

 

 

 

 

Antipasti

 

 

 

 

 

 

 

 

 

 

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

ANTIPASTI BOARD. . . . . . . . . . . . . . . . . . . . . .18
Imported meats, cheeses and cicchetti bites served family style

CRAB CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Jumbo lump crab meat, bread crumb herb mix, citrus basil pasta, roma tomato, frisee insalada. Served with house aioli

 

 

 

 

 

 

 

 

 

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. . . . . . . 7
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**

 

 

 

 

 

 

 

 

 

 

 

 

 

Pasta

 

 

 

 

 

 

 

 

 

 

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

Roasted Artichoke Risotto. . . . . . . . . . . . . . . . . 21
Roasted artichoke puree, fresh roasted artichoke, Arborio rice slow cooked in traditional risotto preparation finished with Parmesan cheese

Add chiken 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

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
Breast of chicken, artichoke, capers, garlic, lemon butter crema sauce, linguini pasta “Diane’s Favorite”

CHEF GALEN’S PORK CHOP . . . . . . . . . . . . 23
Double brined chop, grilled and served with parsley butter potatoes wilted spinach and pork jus

STEAK TIP GNOCCHI. . . . . . . . . . . . . . . . . . . 23
Ribeye steak tip, red wine, garlic, parmesan, shallot and herbs, Tossed with our potato gnocchi pasta dresses 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, shrimp, and clams in spicy tomato broth over cappellini pasta

MEDITERRANEAN GRILLED SALMON . . . . . . . 24
Marinate and grilled 8oz salmon filet, dressed with tapenade of olive, lemon, tomato, and feta, Served with parley buttered tomatoes

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

MUSSELS ALA VODKA . . . . . . . . . . . . . . . . . . . . . . .25
PEI mussels, garlic, shallot simmered ala vodka sauce tossed with spaghetti pasta