D OLCI “ C R O S TATA
DI
F ICHI”
F i g , A l m o n d F r a n g i p a n e , B r o w n B u t t e r C a r a m e l a n d Yo g u r t G e l a t o
“ T O R TA
DI
C I O C C O L AT O ”
C h o c o l a t e C a k e , C a r a m e l B u t t e r c r e a m , P e a n u t a n d Va n i l l a M a l t G e l a t o
“ P A N N A C O T TA ” B u t t e r m i l k , Va n i l l a B e a n , P a s s i o n f r u i t a n d C o c o n u t O r a n g e B i s c o t t i
“ M ELE
DI
P ANE”
H o n e y C r i s p A p p l e , G i n g e r S p i c e , Wa l n u t C r u m b l e a n d C u s t a r d G e l a t o
“ G E L AT I
E
S ORBETTI”
Choice of Three
Chocolate, Raspberry
“ C I O C C O L AT I N I
DELLA
$3 Supplement
C ASA”
75% Costa Rican, Espresso, Nougatine, Caramel, Pistachio, Coconut
“ F ORMAGGI” $5 Supplement
U b r i a c o P r o s e c c o , B a i t a , L o u B e r g i e r P i c h i n , S h e p h e rd ’ s H a l o , Ve rd e C a p r a , B l u d i B u f a l a Marinated Concord Grapes, White Honey and Betty’s Sandpiper Court Red Pepper Jelly
October 12th, 2012
S ALUMI Prosciutto di San Daniele Riserva, Friuli, Italy; Speck, Alto Adige, Italy; Lonza, Salume Beddu, St. Louis, Missouri Served with “Rafano” and “Grissini” Spiced Almonds, Peanuts and Cashews Coleslaw
“Frico Caldo”
Olives
Q U AT T R O P I AT T I
Antipasti $16, Primi $28, Secondi $36, Dolci $16
A N T I PA S T I “Insalata” R e d Wa g o n F a r m B e e t , L i t t l e G e m L e t t u c e a n d H a z e l n u t — “Polenta Integrale” F o u r S t o r y H i l l F a r m Ve a l B r e a s t , P o rc i n i C r e a m a n d S m o k e d R i c o t t a — “ F a g i o l e Ve rd e ” Cure Farm Green Bean, Sicilian Almond and Ricotta Salata — “Uovo” S l o w C o o k e d E g g , A s p e n M o o n D a n d e l i o n C h i c o r y, H o u s e - M a d e P a n c e t t a a n d A n c h o v y
P RIMI “Paccheri” S a n M a r z a n o To m a t o a n d S m o k e d M o z z a r e l l a — “Lasagna” H o u s e - M a d e R i c o t t a , P r o s c i u t t o d i S a n D a n i e l e a n d C h e r r y To m a t o — “Gnocchi di Patate” Chanterelle and Lobster Mushroom Cream — “Pappardelle” Red Wine Duck Ragù — “Spaghetti” I n g r i d ’ s P e e k y To e C r a b a n d S e a U r c h i n — “Bigoli della Casa” Cure Farm Cranberry Bean, House-Made Pancetta and Hot Pepper — “Riso Carnaroli” Scallop, Shrimp and Saffron S e r v e d f o r t h e Ta b l e ($5 Supplement per Person)
S ECONDI “Salmone” W i l d C o l u m b i a R i v e r S a l m o n , R a d i c c h i o , Tu r n i p , P o t a t o , P o p p y S e e d a n d P i n k P e p p e r c o r n — “Storione” Grilled Sturgeon, Red Wine Braised Octopus, Bone Marrow and Bread Crumb — “Maiale Arrosto” Eden Family Farms Pork, Agribosco Ceci, Farm Onion, Kale and Mustard Greens — “Poularde” Four Story Hill Farm Poularde, Cure Farm Butternut Squash, Brussels Sprouts, Black Garlic and Brown Butter Frasca proudly works with Colorado’s greatest farmers