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*all pastas and pizzas can be prepared gluten free using Boulder's Gluten Free Bistro dough
ZUPPA
Zuppa del Giorno
3.5/ cup
5 / bowl
INSALATE
Insalata Mista 6.5
Gourmet greens, grape tomatoes and sweet red onions, tossed with olive oil and balsamic vinegar
Insalata Cesáre 7
Romaine lettuce tossed with a classic housemade dressing garnished with a garlic croustini and white anchovies
Insalata Arugula 8.5
Baby arugula, shaved fennel, grape tomatoes, and shallots tossed in a lemon mustard dressing finished with parmesan and toasted almonds
ANTIPASTI
Caprese 7.5
Vine-ripened tomatoes layered with fresh mozzarella and basil leaves drizzled with extra virgin olive oil
Portabello Ravioli 6
An oversized portabello stuffed ravioli in sage brown butter sauce, finished with fried spinach and parmesan
Cozze 8.5
Mussels, shallots, and roma tomatoes sautéed in a white wine saffron sauce
Bruschetta 7.5
Toasted baguette topped with fresh basil, diced tomato, garlic and extra virgin olive oil
ENTREES
Costolete di Porco 18
Grilled pork chop in a champagne orange reduction. Served with broccolini and mashed potatoes
Bistecca 19.5
Grilled 10 oz. New York strip steak with an oyster mushroom sage sauce. Served with broccolini and mashed potatoes
Filetto di Salmone 17
Pan seared salmon fillet with a white wine lemon caper sauce served with polenta and a side of saffron fennel and fire-roasted tomato
Vitello Saltimboca 17.5
Sautéed veal topped with prosciutto and fontina cheese finished in a marsala and balsamic reduction. Served with spinach and mashed potatoes
Melanzane alla Parmigiana 13.5
Baked, lightly breaded eggplant layered with spinach, tomatoes, ricotta and mozzarella cheeses in marinara sauce
Pollo Piccata 16.5
Chicken breast sautéed with artichokes and capers in a white wine lemon butter sauce. Served with spinach and mashed potatoes
