eatAspen.com Antipasti
CALAMARI FRITTI Lightly fried calamari 22 CARPACCIO BUE Thinly sliced raw beef tenderloin, fennel, capers, tomatoes and shaved Parmesan 23 FORMAGGI e SALUMI Cured meats, artisanal cheeses, toasted nuts, and fruit senapita 23 BURRATA Heirloom tomatoes, fresh basil and burrata with aged balsamic vinegar (v) 24 AUTUNNALE Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v) 22 MELANZANE PARMIGIANA Baked eggplant, fresh mozzarella, finished with pesto (v) 23 COZZE e VONGOLE Mussels, clams, fregole, garlic, white wine, lemon zest and crused red pepper 23 BRUSCHETTA Toasted rustic bread, basil pesto, diced heirloom cherry tomatoes and goat cheese (v) 18 POLIPO alla GRIGLIA Grilled Spanish octopus with red pepper infused olive oil 24 FRUTTI di MARE alla GRIGLIA Marinated grilled seafood salad 29 TARTARE di SALMONE Skuna Bay salmon, ginger, cilantro, sesame oil and lime juice 24 BRESAOLA VALTELLINA Air dried thinly sliced cured tenderloin, arugula, shaved Parmesan and lemon 22 Zuppe
MINESTRONE GENOVESE Fresh vegetable soup with a touch of basil pesto (v) 16 GAZPACHO Chilled farm style soup with vine ripe tomatoes, cucumber, bell peppers and onion (v) 16 ZUPPA del GIORNO Soup of the day 16 Insalate
LATTUGHINE Organic baby greens tossed in a lemon-olive oil vinaigrette (v) 15 SPINACI Spinach, fennel, basil, candied pancetta, pecans and French feta in a Dijon-sherry vinaigrette 16 ROMANA Hearts of romaine in a spicy anchovy dressing with applewood smoked pancetta 16 BIETOLE Beets, arugula, goat cheese, pomegranate and walnuts tossed in a apple cider dressing (v) 16 D’ESTATE Grilled corn, avacado, arugula, heirloom tomatoes, cilantro and oregano vinaigrette (v) 16 PESCA Peaches, arugula, blueberries, Marcona almonds, goat cheese and white balsamic (v) 16
Contorni
PATATINE ARROSTO Roasted colorful fingerling potatoes (v) 12 ASPARAGI Pan sautéed asparagus spears (v) 12 BROCCOLINI Broccolini prepared with roasted tomatoes and almond pesto (v) 12 CANNELLINI alla SALVIA Italian white beans sautéed with fresh sage (v) 12
Sample Menu Summer 2019 eatAspen.com Paste
ZUCCHINE SORELLA Fresh spiraled zucchini “pasta”, basil pesto, tomatoes, feta and kalamata olives (v) 26 CAPELLINI CRUDAIOLA Fresh tomato, arugula, extra-virgin olive oil, and garlic (v) 25 SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil and red chilis 29 PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v) 25 LINGUINE CROSTACEI Assortment of fresh seafood in a spicy tomato sauce 35 RIGATONI MONTANARA Slow cooked Italian sausage in a spicy arrabbiata sauce 25 PAPPARDELLE BOLOGNESE Fresh made ribbon pasta with veal and beef ragu 27 RAVIOLI FUNGHI Homemade pasta filled with mushrooms in a light porcini cream sauce (v) 28 PENNE VODKA Prosciutto flambéed with vodka in a light pink sauce 26 LINGUINE POSITANO Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil 29 FETTUCINE PISELLI Fresh lemon pasta, English, sweet, and snap peas with butter and Parmesan (v) 28 GNOCCHI SPINACI Spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v) 28 LINGUINE DIAVOLO 8oz lobster tail, crushed whole tomatoes, garlic, olive oil and white wine 48
*Gluten free pasta available upon request
Risotti
TRE FUNGHI Porcini, shiitake and portabello mushrooms finished with truffle oil (v) 27 GAMBERI e ZUCCHINE Sautéed shrimp and zucchine 29 Secondi
FILETTO con ERBE Grilled spice rubbed filet mignon drizzled with three herb salsa verde 49 TAGLIATA di MANZO Grilled, sliced New York steak over arugula with balsamic and Grana 49 CACIUCCO Clams, mussels, shrimp and scallops in a tomato saffron broth 48 POLLO al MATTONE Chicken “under brick” with thyme pesto 38 SALMONE Grilled sustainable salmon with a mango, cilantro, red onion, red pepper and jalapeno salsa 39 AGNELLO ARROSTO con ERBE Roasted rack of Colorado lamb with herb crust 56 LOMBATINA di VITELLO Grilled pounded veal chop finished with fresh herbs 48
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
(v) indicates vegetarian dishes
Sample Menu Summer 2019