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Antipasti Antipasti Misti Formaggi Salumi

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Antipasti Antipasti Misti Formaggi Salumi ANTIPASTI Burrata, Honey Roasted Acorn Squash, 14 Meet our producers… Toasted Hazelnut, Pine Cone Syrup, olive, Grilled Crostini (CN) Pio Tosini has been producing Mussels Pomodoro, White Wine, Garlic, 17 Prosciutto di Parma in the town of Calabrian Chili, Gnocco Fritto Langhirano since 1905 when Ferrante Fritto Misto, Calamari, Rock Shrimp, 28 Tosini started his business curing pork. Market Fish of the Day, It is still a family business, carried on by Calabrian Chili, Lemon Aioli (for two) his great, great grandson, Giovanni. We Baby Beets, Honey Yogurt, Toasted 14 consider it to be the best Prosciutto di almonds and Smoked Ricotta Salata Parma produced today. (GF/CN) Parmigiano Reggiano Valserena has Tuscan Kale Salad, Garlic, Pecorino, 13 been produced by the Serra family in Cannellini Bean, Bread Crumb Emilia Romagna for 15 years. They raise 200 Bruna Alpina brown cows which Arugula & Parmigiano Reggiano Salad, 14 Hazelnut, Castello di Ama Olive Oil, produce a low yield, rich milk. There Olivewood Balsamico (GF/ CN) are only four brown cow producers of Parmigiano and the Serra family Grilled Octopus, Borlotti Beans, 17 Bread Crumb, citrus vinaigrette produces less than 8 wheels per day. They age the cheese for a minimum of Peekytoe Crab Salad, pickled Tomato, 24 24 months to gain their trademark Shaved Savoy Cabbage, Limoncello sweet, delicate cheese, with a golden vinaigrette (GF/DF) yellow color. Sicilian Citrus Salad, Red Onion, Olive, 13 Castello di Ama produces a lively, Lemon Oil, Pistachio (V/CN) peppery olive oil in a small hamlet nestled among gentle Tuscan hills, in ANTIPASTI MISTI the Chianti Classico region. It is of exceptional quality and adds a unique Chef Selection of 22 finish to our cuisine. Antipasti, Formaggi & Salumi (CN) FORMAGGI Formaggi Misti (Chef Selection of 3 Cheeses) 18 PIZZE Parmigiano-Reggiano Valserena 12 Tartufo 19 Cow’s Milk. DOP, Emilia Romagna Ricotta, Mozzarella, Pecorino, Fontina, Cow’s Milk, DOP, Valle d’Aosta 9 Black Truffle Sauce, Oregano Robiola Bosina, Mixed Milk 9 Margherita 13 Piemonte Tomato Sauce, Basil, Mozzarella Gorgonzola Dolce, Cow’s Milk, DOP 9 Aosta 17 Lombardia House Sausage, Charred Pepper, Fontina Val d’Aosta Taleggio, Cow’s Milk, DOP, Lombardia 9 Lombardia 16 Pecorino, Riserva, Sheep Milk, DOP 12 Tomato Sauce, Bitto, Cotechino, Toscana Farm Egg SALUMI Funghi 17 Wild Mushroom, Taleggio, Thyme, Porcini Cream Salumi Misti (Chef Selection of 3 Meats) 15 Mortadella 15 Prosciutto di Parma Pio Tosini 10 Garlic Sauce, Mozzarella, Langhirano Pistachios, parmesan Speck Alto Adige 9 Guanciale Affumicato 8 Salame Rosa (CN) 7 We use a selection of hard woods to maintain the 700-degree cooking temperature, but also Salame Nostrano 7 to add to the distinct characteristic of the Bresaola 9 Neapolitan style pizzas. We only use DOP Prosciutto Cotto 9 certified San Marzano tomatoes and extra Pancetta Affumicato 7 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 ~~ Wine on Draft Many of our recipes are very simple, with only a few ingredients. Rosso and Bianco Half 10 / Full 20 Carafe We work very hard to ensure that we use only the very best, including Aperitivi ~~ Cocktails 14.00 imported DOP-certified Italian ingredients; in conjunction with the Dolomite Spritz Cappelletti Vino Aperitivo, Prosecco finest seasonal & local produce available on the front range. Bellini Classico Peach Purée, Prosecco Sangria Rosso Grand Marnier, Punt e Mes, Fresh Citrus, PRIMI PIATTI Primitivo Wine Vesuvio alla Vodka (V) 13 Livia Drusilla Tomato and Crema Absolut Vodka, Orange Juice, St-Germaine Elderflower Liqueur, Lavender Rim Spaghetti Puttanesca (DF) 13 Garlic, Anchovy, Black Olive, Caper Passeggiata Tomato Sauce Gran Centenario Plata Tequila, Amaro Ramazzotti, Benedictine Liqueur, Angostura Campanelle Carbonara 14 Bitters Smoked Pork, Pecorino Negroni Antica Tanqueray Gin, Campari, Carpano Antica Rigatoni con Coda di Bue 18 Formula Vermouth Oxtail, Butternut Squash, Red Wine Sauce Gnocchi con Calamari 17 Padua Manhatten Michter’s Kentucky Straight Rye Whiskey, Green Squid, Tomato, Toasted Bread Crumb Chartreuse, Aperol, Orange Bitters Strozzapreti 19 Dungeness Crab, Meyer Lemon, Prosecco Birre Alla Spina ~~ Draft Beers 8.00 Paccheri all’Amatriciana 14 Tomato, Guanciale, Chili, Pecorino Bristol Brewing Co. seasonal Selection Spaghettoni alle Vongole 17 Littleneck Clams, White Wine, Basil Birre ~~ Bottled Beers Raviolo al Uovo 17 Coors Light 7.00 Odell IPA 8.00 Ricotta and Egg, Chicken and Sage Brodo Mass Transit 8.00 Miller Lite 7.00 Bud Light 7.00 Fat Tire 8.00 Budweiser 7.00 Stella Artois 8.00 Non-Alcoholic Clausthaler 7.00 “Our menu reflects the same care that one would find in a family-run Birre Italiano ~~ Bottled ~~ 8.00 restaurant in Italy—distinctive pastas made by hand, sauces and Birra Peroni “Nastro Azzurro” Lager accompaniments showcasing our local Birra Menabrea Lager produce, and a menu format that Birra Menabrea Amber encourages slowing down to enjoy a meal with family and friends over a Non-Alcoholic Specialties ~~ glass or two of wine,” 6.75 Limonata – Broadmoor Executive Chef Fresh Lemon & Lime Juice, David Patterson Sparkling Water Italian Cream Soda A Refreshingly Delicious Drink of Torani Syrup, Soda Water, ½ and ½ (Cherry, Raspberry, Strawberry, Vanilla) Cell Phone calls within the Dining Room are not permitted. A 20% service charge will be added to your total check As a courtesy to fellow Patrons, please step outside. Simply Italian Fritto Misto – “Mixed Fried” 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 Funghi - “Mushroom” Mortadella - a salume made from heat-cured pork, it is a product of Bologna, Italy Guanciale - an Italian cured meat made from pork cheek and spices. Primi Piatti - first plates, commonly pasta based dishes Campanelle - a ribbed spiral short noodle Spaghettoni - a thick version of spaghetti Bitto - a cheese produced in Valtellina, Lombardia. It is a cow’s milk cheese only produced in the summer when the cows can graze on wild grasses. Some goat’s milk is allowed as well. Welcome to Ristorante Del Lago Strozzapreti -”priest-chokers” are short noodles made from thick dough sheets that are hand rolled or twisted in the palm and We are excited to have you join us at Ristorante sliced short. Del Lago. Designed by Adam D. Tihany and inspired Secondi Piatti - second plates, almost always by the beautiful villas of Lake Como. Ristorante Del a protein Lago translated to “Restaurant of the Lake” is a Pollo Arrosto - roasted chicken combination of architectural expertise, authentic Salsa Verde - an intensely flavored green sauce (garlic, capers, anchovies, tomato, regional Italian Cuisine, delicious Italian wines and olive, parsley, basil, spinach) cocktails, embraced in a fun and an inviting Cotoletta – breaded veal cutlet, traditionally atmosphere. with the rib bone still attached. Uovo – “Egg” Cotechino – slow cooked pork sausage Buon Appetito! Livia Drusilla - the wife of Roman Emperor Augustus Caesar Mark Musial, Capocuoco Lena Johnson, Direttore Di Ristorante Torani - premium producer of Italian style syrups and flavorings Vesuvio – a type of pasta in the shape of a corkscrew Gnocchi – a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary white flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients Paccheri – a type of pasta in the shape of a very large tube Involtini- a thin slice of meat, fish, or vegetable wrapped around a filling Wine by the glass SECONDI PIATTI Bollicine ~~ Sparkling Pollo Arrosto (GF, DF) ½ Chicken, Potato, Salsa Verde 24 Marenco , “Strev” Moscato d’Asti 12 Whole Chicken, For Two 44 Piemonte, 2018 Wood Fired Grouper 42 Le Colture, “Cruner”, Dry, Valdobbiàdene 15 Marinated Artichoke, Pesto Vinaigrette Prosecco Superiore, Veneto, NV Roasted Sterling Salmon 31 Tomato Brodo, Crispy Polenta, Chile Fattoria Moretto, Lambrusco di Grasparossa 13 di Castelvetro, Secco, Emilia-Romagna, Non-Vintage Eagles Nest Ranch Wagyu Involtini (gf) 35 Tomato Sauce, Sausage, Prosciutto, Herbs, Berlucchi, “’61”, Brut, Franciacorta, Lombardia, 17 Parmigiano Reggiano Non-Vintage Our Lasagne 20 Altemasi, Rosé, Brut, Metodo Classico, Trento, 19 Tomato Sauce, Beef, Ricotta, Parmigiano Reggiano Trentino, Non-Vintage Grilled Yellowfin Tuna (df) 31 Umbrian Lentils and Pickled Red Cabbage Bianchi ~~ White House Made Italian Sausages (gf/df) 18 Roasted Pepper, Red Onion, Garlic Verdicchio di Matelica, Colle Stefano, 15 Cotoletta alla Milanese 62 Le Marche, 2018 14oz Veal Cutlet, Mixed Greens, Potato Friulano, Le Monde, Friuli, 2017 13 TASTE OF DEL LAGO ~ Garganega, Prà, “Otto” Soave, Classico, 12 Veneto, 2018 Chefs Selection ~ Family Style $88 per person Pinot Grigio, St. Michael-Eppan 16 Südtirol / Alto Adige, 2018 2 Course Wine Pairing - $35 Taste of Del Lago Pairing - $55 Sauvignon Blanc, Tenuta San Leonardo 17 “Vette”, Vigneti delle Dolomiti, Trentino, 2018 Chardonnay, Planeta, Menfi, Sicilia, 2017 19 Our wood-fired oven
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