ANTIPASTI

Burrata, Honey Roasted Acorn Squash, Meet our producers… Toasted Hazelnut, Pine Cone Syrup, olive, Grilled Crostini (CN) 14 Pio Tosini has been producing

Mussels Pomodoro, White Wine, Garlic, Prosciutto di Parma in the town of Chilies, Gnoccho Frito 17 Langhirano since 1905 when Ferrante Tosini started his business curing pork. Sardinian Stuffed Eggplant, Roasted Red It is still a family business, carried on by Peppers, Zucchini, Garlic & Basil (GF) 12 his great, great grandson, Giovanni. We

Beluga Black Lentil Soup, Modena consider it to be the best Prosciutto di Cotechino Pork Sausage (GF) 10 Parma produced today.

Tuscan Kale Salad, Garlic, Parmigiano Reggiano Valserena has

Cannellini Bean, Bread Crumb (DF) 12 been produced by the Serra family in

Arugula & Parmigiano Reggiano Salad, Emilia Romagna for 15 years. They raise Hazelnut, Castello di Ama Olive Oil 200 Bruna Alpina brown cows which Olivewood Balsamico (CN) 12 produce a low yield, rich milk. There

Tuna Carpaccio, Watercress Salad, are only four brown cow producers of Tonnato Sauce (GF, DF) 19 Parmigiano and the Serra family

produces less than 8 wheels per day. Eagles Nest Ranch Wagyu Beef Carne They age the cheese for a minimum of Cruda, Garlic, Truffle Aioli, Shaved Truffles, Grilled Crostini (DF) 22 24 months to gain their trademark

sweet, delicate cheese, with a golden Sicilian Citrus Salad, Red Onion, Olives, Lemon Oil, Pistachio (CN) 13 yellow color. Castello di Ama produces a lively,

peppery olive oil in a small hamlet

ANTIPASTI MISTI nestled among gentle Tuscan hills, in

the Chianti Classico region. It is of Chef Selection of 15 exceptional quality and adds a unique

Antipasti, Formaggi & Salumi (CN) finish to our cuisine.

FORMAGGI

Formaggi Misti (Chef Selection of 3 Cheeses) 17

Parmigiano-Reggiano Valserena Cow Milk. DOP, Emilia Romagna 11 PIZZE

Fontina, Cow Milk, DOP, Valle d’Aosta 9 Tartufo Robiola Bosina, Mixed Milk Ricotta, Mozzarella, Pecorino, Piemonte 9 Black Truffle Sauce, Oregano 19

Gorgonzola Dolce, Cow Milk, DOP Margherita Lombardia 7 Tomato Sauce, Basil, Mozzarella 13

Taleggio, Cow Milk, DOP, Lombardia 7 Aosta House Sausage, Charred Pepper, Pecorino, Riserva, Sheep Milk, DOP Fontina Val d’Aosta 15 Toscana 9 Basilicata House Cured Corner Post Ranch SALUMI Pork, Caciocavallo Cheese, Roasted Red Pepper, Calabrian Chili 15 Salumi Misti (Chef Selection of 3 Meats) 15

Funghi Prosciutto di Parma Pio Tosini Wild Mushrooms, Taleggio, Thyme, Langhirano 8 Porcini Cream 17

Speck Alto Adige 8 Tuscan Kale, Caciocavallo, Maitake, Red Guanciale Affumicato 7 Onion, Garlic 15

Salame Rosa (CN) 6

Salame Nostrano 7 We use a selection of hard woods to maintain Bresaola 9 the 700-degree cooking temperature, but also Prosciutto Cotto 8 to add to the distinct characteristic of the Pancetta Affumicato 7 Neapolitan style pizzas. We only use DOP certified San Marzano tomatoes and extra

virgin olive oil, ensuring only the very best ingredients go into the creation of our pizzas. (GF) Gluten Free/ (DF) Dairy Free (CN) Contains Nuts / (V) Vegetarian

Cell Phone calls within the Dining Room are not permitted. A 20% service charge will be added As a courtesy to fellow Patrons, please step outside. to your total check

Bar Del Lago Vini Alla Spina ~~ Many of our recipes are very simple, Wine on Draft with only a few ingredients. Rosso and Bianco Half 10 / Full 20 We work very hard to ensure that we Carafe use only the very best, including imported DOP-certified Italian Aperitivi ~~ Cocktails 14.00

ingredients; in conjunction with the finest seasonal & local produce Dolomite Spritz Cappelletti Vino Aperitivo, Prosecco available on the front range. Bellini Classico Peach Purée, Prosecco

Sangria Rosso PRIMI PIATTI Punt e Mes Aperitivo, grand marnier, Fresh Citrus, Primitivo Wine Ricotta Gnudi 16 Wild Chanterelles, Valserena Butter, Fumare Parmegiano Regiano, Spinach Green Chartreuse, Crème de Pèche, Luxardo Maraschino Liquer, Laphroaig Single Malt Spaghetti Puttanesca (DF) 13 Scotch, Lemon Juice Garlic, Anchovy, Black Olive, Caper Tomato Sauce Livia Drusilla Absolut Vodka, Orange juice, St-Germaine Campanelle Carbonara 13 Liquer, Lavender Sugar Rim Smoked Pork, Pecorino Negroni Antica Pappardelle al Ragu di Agnello 18 Tanqueray Gin, Campari, Carpano Antica Braised Corner Post Ranch Lamb Ragu, Formula Vermouth Mint Gremolata Vecchio Manhattan Cavatelli Con Napolitano 15 Knob Creek Bourbon Whiskey, Barolo Chinato, Corner Post Ranch Pork, Tomato Sauce, Luxardo Maraschino Liquer, Orange Bitters Chicharron & Toasted Bread Crumb Birre Alla Spina ~~ Draft Beers Strozzapretti 19 8.00 Dungeness Crab, Prosecco & Meyer Lemon Birra Moretti & Bristol Brewing Co Italian Pale Lager seasonal Selection Paccheri all Amatriciana 14 Tomato, Guanciale, Chili, Pecorino Birre ~~ Bottled Beers

Buccatini alle Vongole 17 Coors Light 7.00 Odell IPA 8.00 Littlenick Clams, White Wine, Basil Mass Transit 8.00 Laughing Lab 8.00 Bud Light 7.00 Fat Tire 8.00 Stracci con ragu di Funghi 17 Budweiser 7.00 Stella Artois 8.00 Pasta Ribbons with Wild Mushroom Miller Lite 7.00 Marsala Sauce Non-Alcoholic Clausthaler 7.00

Birre Italiano ~~ Bottled ~~ 8.00 “Our menu reflects the same care that Birra Peroni “Nastro Azzurro” Lager one would find in a family-run restaurant in Italy—distinctive pastas Birra Menabrea Lager made by hand, sauces and Birra Menabrea Amber

accompaniments showcasing our local Non-Alcoholic Specialties ~~ produce, and a menu format that 6.75 encourages slowing down to enjoy a

meal with family and friends over a Limonata Fresh Lemon & Lime Juice, glass or two of wine,” Sparkling Water

– Broadmoor Executive Chef Italian Cream Soda David Patterson A Refreshingly Delicious Drink of Torani Syrup,

Soda Water, ½ and ½ (Cherry, Raspberry,

Strawberry, Vanilla)

A 20% service charge will be added Cell Phone calls within the Dining Room are not permitted. As a courtesy to fellow Patrons, please step outside. to your total check

Simply Italian

Agnello … Italian term for highly prized lamb

Amatriciana … a spicy tomato based sauce named for the town of Amatrice

Antipasti … commonly cold meats and cheeses plus a small vegetable dish served before a pasta course

Burrata …fresh mozzarella with a creamy center

Bruna Alpina … a prized milk cow used to produce the finest Parmigiano Reggiano

Carne Cruda … raw preparation of Beef, similar to tartare

Castelvetrano Olive … a buttery tasting green olive from Sicily

Guanciale … an Italian cured meat made from pork cheek and spices.

Patate …Potato

Primi Piatti … first plates, commonly pasta based dishes

Campanelle … a ribbed spiral short noodle

Bucatini … a thick spaghetti like noodle with a hole in the center, widely used in the

Lazio region where Cacio e Pepe was first made

Gnudi … a gnocchi like dumpling comprised of cheese in place of potato

Strozzapreti …”priest-chokers” are short noodles made from think dough sheets that are hand rolled or twisted in the palm and sliced short. Welcome to Ristorante Del Lago Secondi Piatti … second plates, almost always a protein We are excited to have you join us at Ristorante

Pollo Arrosto … roasted chicken Del Lago. Designed by Adam D. Tihany and inspired by the beautiful villas of Lake Como. Ristorante Del Salsa Verde … an intensely flavored green sauce (garlic, capers, anchovies, tomato, Lago translated to “Restaurant of the Lake” is a olive, parsley, basil, spinach) combination of architectural expertise, authentic regional Italian Cuisine, delicious Italian wines and Saltimbocca …translates to ”jump into the mouth” - traditionally veal scaloppini topped cocktails, embraced in a fun and an inviting with prosciutto and sage – our recipe utilizes atmosphere. a pork chop pounded thin to delicious effect.

Tartufo … Truffle Buon Appetito!

Escarole …an endive having flat leaves and a slightly bitter flavor Mark Musial, Capocuoco

Livia Drusilla … the wife of Roman Lena Johnson, Direttore Di Ristorante Emperor Augustus Caesar

Torani … premium producer of Italian style syrups and flavorings

Wine by the glass SECONDI PIATTI

Bollicine ~~ Sparkling Pollo Arrosto (GF, DF) ½ Chicken, Potato, Salsa Verde 22 Marenco , “Strev” Moscato d’Asti Whole Chicken, For Two 40 Piemonte, 2018 11 Frito Misto (DF) 45 Le Colture, “Sylvoz”, Prosecco, Treviso, Veneto Crispy Whole Gulf Snapper, Scallop, Rock Non-Vintage 12 Shrimp, Calamari, Spicy Tomato Sauce, Lemon

Fattoria Moretto, Lambrusco di Grasparossa di Roasted Line Caught Halibut (DF) 36 Cannellini Beans, Escarole, Bread Crumb Castelvetro, Secco, Emilia-Romagna, Non-Vintage 13 Eagles Nest Ranch Wagyu Involtini 35 Contadi Castaldu, Brut, Franciacorta, Lombardia, Tomato Sauce, Prosciutto, Herbs, Non-Vintage 17 Parmegiano Reggiano

Altemasi, Rose, Brut, Metodo Classico, Trento, Our Lasagne 19 Trentino, Non-Vintage 19 Tomato Sauce, Beef, Ricotta, Parmegiano Reggiano

Sicilian Line Caught Swordfish 29 Bianchi ~~ White Fennel, Cerignola Olives, Pomodoro & Crema

Cortese, Broglia, “La Meirana” House Made Italian Sausages 18 Roasted Pepper, Red Onion, Olive Gavi del Comune di Gavi , Piemonte, 2017 12 Veal Saltimbocca 29 garganega , Pra, “Otto” Soave, Classico, Prosciutto di Parma, Sage, Roasted Veneto, 2017 11 Castelvetrano Red Lettuce

Pinot Grigio, St. Michael-Eppan Südtirol / Alto Adige, 2017 14 TASTE OF DEL LAGO ~

Sauvignon Blanc, Tenuta San Leonardo Chefs Selection ~ Family Style $78 per person “Vette”, Vigneti delle Dolomiti, Trentino, 2017 16

Fiano Di Avellino, Vinosia, “Le Grade”, 2 Course Wine Pairing - $35 Taste of Del Lago Pairing - $50 Campania, 2017 13 Chardonnay, Tenute del Cabreo, “La Pietra”,

Toscanan, 2016 18

Our wood-fired oven is used for a multitude of tasks besides pizza. The Rosato ~~ Rosé aromatic hard woods lend character to

Ciliegiolo, Bisson, Portofino, Liguria, 2017 16 our sausages, meatballs and chicken. Additionally, all of our seasonal and locally sourced vegetable side dishes – Rossi ~~ Red Contorni – are roasted in the wood oven – adding a layer of complexity Pinot Nero, Castelfeder, “Glener” unachievable in a conventional gas oven. Südtirol / Alto Adige, 2016 16 Corvina, Villa Spinosa, “Figari”, Valpolicella Classico,

Veneto, 2015 14 CONTORNI 9 each Cannonau, Nuraghe Crabioni, Sardegna, 2015 12 Roasted Cauliflower, Capers Primitivo, Masseria Li Veli, “Orion”, Salento, Puglia Roma Tomatoes & Garlic Bread Crumb 2016 11 Nebbiolo, Monsecco, “Pratogrande” Colline Brussels Sprouts with Prosciutto, Bread Crumbs Novaresi, Piemonte, 2014 15 Montepulciano Fire Roasted Potato, Rosemary d’Abruzzo, Contesa, Abruzzo 2016 13 Wood Roasted Carrots, Eagles Nest Ranch Wildflower Honey, Mint Sangiovese, Castagnoli, Chianti Classico , Toscana, 2014 17 Broccolini al Forno and Fontina

Cabernet Blend, Tenuta Argentiera, “Villa (GF) Gluten Free/ (DF) Dairy Free Donoratico” Bolgheri Rosso, Toscana, 2016 18 (CN) Contains Nuts / (V) Vegetarian

A 20% service charge Cell Phone calls within the Dining Room are not permitted. will be added to your total check As a courtesy to fellow Patrons, please step outside.