Banquet Menu
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W I N T E R D E N V E R 2 0 1 8 banquet menu EVENT SALES MANAGER Olivia Goolsby 190 ST. PAUL STREET DENVER, CO. 80206 | 303.321.6973 [email protected] | WWW.PIATTI.COM W I N T E R D E N V E R 2 0 1 8 event spaces T H E T U S C A N T H E V E N E Z I A T H E S I C I L I A N R O O M T E R R A C E T E R R A C E this is our indoor banquet room. this space is our versatile the sicilian terrace is perfect for all the tuscan room will seat 30 and indoor/outdoor space. spring and summer occasions. this hold 32 for a standing room the venezia terrace will seat 30 classic Italian look will be sure to event. this room is perfect for any guests and hold 40 for a standing impress any guest. This space seats occasion and is complete with a room event. 30 and hold 38 for a standing event. fireplace and a projection screen W I N T E R D E N V E R 2 0 1 8 platter menu 20 PIECES PER PLATTER toasted crostini, parmesan gelato 30 pork-ricotta meatballs, parmesan, marinara 40 bruschetta, marinated tomatoes, pesto 30 grilled prosciutto-wrapped asparagus 40 roasted asparagus, balsamic drizzle 40 tomato conserva, goat cheese, caramelized onion, basil, mint, flatbread 30 grilled prosciutto-wrapped chicken skewers, gorgonzola cream 40 petit skewered ‘caprese’ of tomato, house made fresh mozzarella, basil, xvoo, balsamic glaze 30 grilled pancetta wrapped shrimp, lemon oil 50 salami, olive cheese skewers 40 marinated & grilled seasonal vegetable skewers, balsamic glaze 50 chocolate dipped strawberries 30 W I N T E R D E N V E R 2 0 1 8 2 C O U R S E M E N U ( P RlI C Eu D EnT E RcM I NhE D BmY M AeI N nC O UuR S E ) P R I C E R E F L E C T S T H E C O S T O F Y O U R T W O C O U R S E M E A L A S T A R T E R A N D E N T R É E O R A N E N T R É E A N D D E S S E R T A D D A C O U R S E T H I R D C O U R S E F O R A N U P C H A R G E C O U R S E 1 C O U R S E 2 (SELECT TWO) ( S E L E C T T H R E E ) field greens, toasted pine nuts, currants, shallot vinaigrette ravioli, house made spinach & ricotta, lemon cream, citrus gremolata 26 caesar, romaine, toasted crostini, penne, traditional italian bolognese sauce, parmesan cheese 27 garlic anchovy dressing fettuccine, pork-ricotta meatballs, tomato sugo, parmesan 28 spinach, endive, cucumbers, peppers, onions, olives, balsamic tagliatelle, hazel dell mushroom ragu, calabrian chilies, arugula, garlic, evoo 28 dressing, gorgonzola cheese pappardelle, saffron pasta, shrimp, tomato, chili flake, garlic, arugula, arugula, butternut squash, dried white wine, lemon butter 28 cranberries, candied walnuts, honey balsamic dressing, spaghetti, pesto, toasted pine nuts, pecorino cheese 28 goat cheese field greens salad, toasted pine nuts, currants, shallot vinaigrette | zuppa, chef’s daily selection choose chicken breast or shrimp 27 caesar salad, romaine, toasted crostini, garlic anchovy dressing | choose chicken breast or shrimp 27 CHOOSE A STARTER OR A DESSERT spinach salad, endive, cucumbers, peppers, onions, olives, balsamic, gorgonzola cheese | choose chicken breast or shrimp 27 C O U R S E 3 fish stew, olives, artichoke, basil, crushed tomato, garlic, white wine, saffron, ( S E L E C T T W O ) calabrian oil 31 chocolate cake, flourless, whipped pei mussels spaghetti, white wine broth, garlic, calabrian chilies, lemon 33 crema (gluten free) veal scaloppina ‘saltimbocca’, prosciutto, sage, fontina cheese * 32 tiramisu, ladyfingers, espresso, mascarpone cheese red bird chicken marsala, wild mushrooms, marsala wine * 30 panna cotta, ‘cooked cream’, pork tenderloin, sweet potato hash, port wine & raisin sauce, caramel sauce gorgonzola crumbles * 35 lemon pudding cake, whipped pan seared salmon, lemon, capers, white wine-butter * 32 crema red bird chicken picatta, lemon, capers, white wine-butter * 30 gelato, chef’s daily selection *our seasonal starch and seasonal veggie will be served as sides with entrees W I N T E R D E N V E R 2 0 1 8 dinner menu 2 C O U R S E M E N U ( P R I C E D E T E R M I N E D B Y M A I N C O U R S E ) C O U R S E 1 C O U R S E 2 ( S E L E C T T W O ) ( S E L E C T T H R E E ) field greens, toasted pine nuts, currants, shallot vinaigrette ravioli, house made spinach & ricotta, lemon cream, citrus gremolata 27 caesar, romaine, toasted crostini, butternut squash ravioli, brown butter, sage 27 garlic anchovy dressing penne, traditional Italian bolognese sauce, parmesan cheese 29 spinach, endive, cucumbers, peppers, onions, olives, balsamic fettuccine, pork-ricotta meatballs, tomato sugo, parmesan, basil 28 dressing, gorgonzola cheese tagliatelle, hazel dell mushroom ragu, calabrian chilies, arugula, garlic, evoo 29 grilled romaine, prosciutto wrapped romaine hearts, walnut- pappardelle, saffron pasta, shrimp, tomato, chili flake, garlic, arugula, lemon vinaigrette white wine, lemon butter 30 arugula, butternut squash, dried fish stew, olives, artichoke, basil, crushed tomato, garlic, white wine, cranberries, candied walnuts, saffron, calabrian oil * 33 honey balsamic dressing, goat cheese spaghetti, pesto, toasted pine nuts, pecorino cheese 28 zuppa, chef’s daily selection pei mussels, spaghetti, white wine, garlic, calabrian chilies, lemon 33 veal scaloppina ‘saltimbocca’, prosciutto, sage, fontina cheese * 32 Add traditional midcourse red bird chicken marsala, wild mushrooms, marsala wine * 28 pasta for $9.00 per guest. pork tenderloin, sweet potato hash, port wine & raisin sauce, gorgonzola crumbles * 35 pan seared salmon, lemon, capers, white wine-butter * 33 red bird chicken picatta, lemon, capers, white wine-butter * 28 roasted red bird half chicken, garlic au jus * 30 filet, gorgonzola dolce latte cream * 38 *our seasonal starch and seasonal veggie will be served as sides with entrees W I N T E R D E N V E R 2 0 1 8 dinner menu 3 C O U R S E M E N U ( P R I C E D E T E R M I N E D B Y M A I N C O U R S E ) C O U R S E 1 C O U R S E 2 ( S E L E C T T W O ) ( S E L E C T T H R E E ) field greens, toasted pine nuts, currants, shallot vinaigrette ravioli, house made spinach & ricotta, lemon cream, citrus gremolata 35 caesar, romaine, toasted crostini, butternut squash ravioli, brown butter, sage 36 garlic anchovy dressing penne, traditional Italian bolognese sauce, parmesan cheese 37 spinach, endive, cucumbers, peppers, onions, olives, fettuccine, pork-ricotta meatballs, tomato sugo, parmesan, basil 36 balsamic dressing, gorgonzola cheese tagliatelle, hazel dell mushroom ragu, calabrian chilies, arugula, garlic, evoo 37 grilled romaine, prosciutto wrapped romaine hearts, pappardelle, saffron pasta, shrimp, tomato, chili flake, garlic, arugula, walnut-lemon vinaigrette white wine, lemon butter 38 arugula, butternut squash, fish stew, olives, artichoke, basil, crushed tomato, garlic, white wine, saffron, dried cranberries, candied walnuts, calabrian oil 41 honey balsamic dressing, goat cheese spaghetti, pesto, toasted pine nuts, pecorino cheese 36 zuppa, chef’s daily selection pei mussels, spaghetti, white wine broth, garlic, calabrian chilies, lemon 41 veal scaloppina ‘saltimbocca’, prosciutto, sage, fontina cheese * 40 traditional midcourse pasta for $9.00 per gruede sbti.rd chicken marsala, wild mushrooms, marsala wine * 36 pork tenderloin, sweet potato hash, port wine & raisin sauce, gorgonzola crumbles * 43 C O U R S E 3 ( S E L E C T T W O ) pan seared salmon, lemon, capers, white wine-butter * 41 chocolate cake, flourless, whipped red bird chicken picatta, lemon, capers, white wine-butter * 36 crema (gluten free) roasted red bird half chicken, garlic au jus * 38 tiramisu, ladyfingers, espresso, mascarpone cheese filet, gorgonzola dolce latte cream * 46 panna cotta, ‘cooked cream’, *our seasonal starch and seasonal veggie will be served as sides with entrees caramel sauce lemon pudding cake, whipped crema gelato, chef’s daily selection W I N T E R D E N V E R 2 0 1 8 our space our story with its open kitchen and stone pizza hearth, Piatti reflects the warmth, charm and welcoming atmosphere of a traditional italian trattoria. Piatti is characterized by simple, unpretentious design, rustic yet flavorful cuisine and friendly service. Piatti restaurant is a gathering place where friends, family and neighbors eat, drink and socialize while enjoying the sense of community found in italy’s ever-popular trattorias. since our founding in 1995, Piatti ensures a unique experience, suited to its surroundings. chef efrain corral prepares house made pasta and utilizes premium italian and colorado bounty from local farmers, ranchers and artisan producers whenever possible to bring you the very best ingredients. he personalizes the menu to meet the needs and desires of our guests. like its european inspiration, Piatti restaurant is intended to be part of the community W I N T E R D E N V E R 2 0 1 8 bottled wine menu VINI BIANCHI VINI ROSSI sparking wine & champagne rosato Mionetto Prosecco Veneto NV 46 Vitiano RosatoSangiovese- Merlot-Cabernet Sauv 3 8 Cleto Chiarli ’Vigneto Cialdini’ Lambrusco Umbria 2016 Emilio-Romagna NV 50 Tasca D’Almerita “Regaleali” Rosato Nerello 3 8 Gloria Ferrer Blanc de Blancs 52 Mascalese, Sicilia 2016 Zardetto “Zeta” Prosecco Veneto 2014 64 Zardetto Rosato Raboso Veronese, Veneto NV 46 Domaine Chandon Brut Rose California NV 65 Veuve Clicquot Brut Champagne NV 130 pinot noir Carmel Road Monterey 2014 36 chardonnay Starmont Carneros 2013 45 Rutherford Hill Napa Valley 2014 42 Ayres Willamette Valley 2015 54 Wente ’Riva Ranch’ Monterey 2015 50 Baileyana ’Firepeak’ Edna Valley 2014 58 La Crema Sonoma Coast 2014 54 Emeritus’Hallberg Ranch’ Russian River Valley 2013 75 Mer