DINNER PAGE: 1 | 2
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*all pastas and pizzas can be prepared gluten free using Boulder's Gluten Free Bistro dough

SOUP

Soup of the Day
4/ cup
6 / bowl

SALADS

Mista sm 3.75 lg 7
Mixed greens, cherry tomatoes, and sweet red onions tossed with olive oil and balsamic vinegar

Ceasar sm 4 lg 7.25
Romaine lettuce tossed with a classic housemade dressing garnished with ciabatta croutons and anchovies

Arugula 7.5
Baby arugula with parmigiano-reggiano finished with an EVOO Marketplace lime extra virgin olive oil and peach balsamic vinaigrette

Grilled Chicken Roman 8.75
Romaine lettuce, chicken, pear, gorgonzola cheese and candied walnuts in a buttermilk-gorgonzola dressing

Cafe Arugula 9.25
Baby arugula, shaved fennel, tomatoes, and shallots tossed in a lemon mustard dressing finished with goat cheese and toasted almonds


ANTIPASTI

Capresé 8
Vine-ripened tomatoes layered with fresh mozzarella and basil leaves drizzled with extra virgin olive oil

Calamari 9.25
Calamari sauteed with sweet cherry peppers in a white wine garlic lemon sauce, finished with Italian parsley butter and served on a bed of linguine

Mussels Three Ways (your choice) 9.95

--Pomodoro 
--Crushed tomatoes, garlic, white wine

--Safron 
--Roma tomatoes, shallots in a white wine saffron sauce

--Salciccia 
--Polidori sausage, roasted potatoes, onion, dijon mustard wine cream sauce

Bruschetta Three Ways (your choice) 7.75

--Classic 
--Diced tomatoes, basil, garlic, balsamic vinager

--Olive Tapenade 
--Olives, onion, goat cheese

--Fig 
--Prosciutto, fig spread, goronzola, caramelized onion

Sample all three bruschettas 8.75

Salmon Tuscany 17.5
Salmon filet pan roasted with shallots, roasted cherry tomatoes, capers, garlic and kalamata olives in a white wine butter reduction served with herbed orzo

Veal Saltimbocca 19.75
Veal medallions sauteed and layered with prosciutto di parma, sage and fontina cheese in a brown butter served with spinach and goat cheese mashed potatoes

Chicken Marsala 17.5
Sauteed chicken breast, baby portabella and garlic in a marsala wine butter reduction with goat cheese mashed potatoes and broccolini

Eggplant Parmesan 16
Freshly prepared eggplant layered with spinach, tomatoes, ricotta, and mozzarella cheeses with marinara sauce

Italian Rustica 16.5
10oz herbed chicken with cherry tomatoes, baby portabella, zucchini and red bliss potatoes skillet roasted together with a touch of white wine

Chicken Piccata 17
Chicken breast sautéed with artichokes and capers in a white wine lemon butter sauce served with grilled zucchini and goat cheese mashed potatoes

Veal Parmesan 18
Veal medallions lightly breaded and fried then topped with our marinara sauce and melted mozzarella served over linguine


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