restaurant and wine bar beginning january 28
Now is the time to plan for the future. Our garden is not yet overrun with weeds and insects. There is time in the day to breathe in the air…. and not be afraid to care.
RIBOLLITA SOUP cannelini beans, tuscan kale, croutons, parmesan $9
OLIVE BAGNA CAUDA lavender roasted carrots, radish $11
BURRATA caramelized onion agrodolce, prosciutto, crispy capers, pine nuts $18
BRAISED ENDIVE blood orange, pistachio, marigold $14
ARANCINI MILANESE fontina, mozzarella, besciamella, calabrian chili $13
LAMB POLPETTINE baked polenta, lemon parm sauce, basil $17
GNOCCHI ALLA ROMANA wild boar ragu, pecorino $19
THIN CRUST PIZZA white bean puree, mushrooms, lacinato, shaved red onion, romano $15
BEET AGNOLOTTI hazelnut, ricotta, orange gremolata, saba $19
FAZZOLETTI roasted garlic, capers, olives, mushrooms, pine nuts, arugula $23
CIOPPINO shellfish stewed in saffron broth, fresh herbs $33
PORCHETTA SALTIMBOCCA fennel sausage, risotto, charred onion tapenade, jus $27
executive chef: paul warthen
chef de cuisine: nik brand
pastry chef: hillary horne
wine buyer & director of operations: eileen warthen
bar manager: scott ericson
support local farmers. eat seasonally!
occasionally we run out of items on our menu.
please accept our apology should this occur.
all our food is cooked to order,
if you are in a rush,
please notify your server.
please, for parties of 6 or more, 1 check with 20% gratuity.
$1.50 split plate charge. $2 substitution charge
NO CELL PHONES PLEASE
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