Simply Italian

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

Primi Piatti - first plates, commonly pasta based dishes

Secondi Piatti - second plates, almost always a protein

Contorni – side dishes

Crudo – a raw fish or seafood dish; typically dressed with oil, citrus juice, and seasonings

Burrata – fresh mozzarella with a creamy center

Guanciale – a delicacy in Italy, this cured meat is made from pork cheek and spices

Speck Alto Adige – a dry-cured smoked ham that is a specialty of the German- speaking northeast of Italy

Affumicato – Italian for smoked

Cotto – Italian for cooked

Funghi - “mushroom” Welcome to Ristorante Del Lago Caciocavallo – a cheese similar in taste to Provolone, this is a stretched-curd cheese We are excited to have you join us at Ristorante made from sheep or cow’s milk Del Lago. Designed by Adam D. Tihany and inspired Mortadella – a large sausage made from by the beautiful villas of Lake Como. Ristorante Del heat-cured pork and cubes of pork fat, Lago translated to “Restaurant of the Lake” is a might contain peppercorns and pistachios combination of architectural expertise, authentic regional Italian Cuisine, delicious Italian wines and Sicilian dish consisting of Caponata – cocktails, embraced in a fun and an inviting eggplant and other vegetables; seasoned with olive oil, tomato sauce, celery, olives, atmosphere. and capers

Cresta de Gallo – short pasta noodle Buon Appetito! shaped like a rooster’s crest Nick Marchesano, Capocuoco Campanelle - a ribbed spiral short noodle Lena Johnson, Direttore Di Ristorante Spaghettoni - a thick version of spaghetti

Pappardelle – a long wide ribbon pasta

Strozzapreti -”priest-chokers” are short noodles made from thick dough sheets that are hand rolled or twisted in the palm and sliced short

Pollo Arrosto - roasted chicken

Salsa Verde - an intensely flavored green sauce (garlic, capers, anchovies, tomato, olive, parsley, basil, spinach)

Provencal – a tomato based sauce with an addition of fragrant herbs, white wine, garlic, onion, savory olives, and capers

Pork Chop Milanese – breaded & crispy pan fried pork chop ANTIPASTI Panzanella Salad 14 Burrata, Marinated Tomato, Cucumber, Meet our producers… Pickled Shallot, Garlic Crouton, Castello Di Ama Olive Oil, Olivewood Balsamico (V) Pio Tosini has been producing Prosciutto Wood Fired Octopus 19 di Parma in the town of Langhirano since Marinated Summer Squash, 1905 when Ferrante Tosini started his Fava Bean Puree, Parmigiano-Reggiano, business curing pork. It is still a family Salsa Verde, Lemon Oil (GF) business, carried on by his great, great Eagles Nest Ranch 18 grandson, Giovanni. We consider it to be Wagyu Beef Carpaccio * the best Prosciutto di Parma produced Pickled Shallot, Frisée, Marcona Almond, today. Lemon, Castello Di Ama Olive Oil (CN/GF) Parmigiano-Reggiano Valserena has been Balsamico Marinated Beets 15 produced by the Serra family in Emilia Seasoned Ricotta, Toasted Hazelnuts, Romagna for 15 years. They raise 200 Smoked Ricotta Salata (GF/CN/V) Bruna Alpina brown cows which produce Tuscan Kale Salad 14 a low yield, rich milk. There are only four Garlic, Pecorino, Cannellini Bean, brown cow producers of Parmigiano and Bread Crumb (V/HH) the Serra family produces less than 8 Arugula & Parmigiano-Reggiano Salad 15 wheels per day. They age the cheese for Hazelnut, Castello di Ama Olive Oil, a minimum of 24 months to gain their Olivewood Balsamico (GF/CN/V/HH) trademark sweet, delicate cheese, with a Romaine Salad 15 golden yellow color. Baby Romaine Leaves, Croutons, Castello di Ama produces a lively, Parmigiano-Reggiano, White Anchovies, peppery olive oil in a small hamlet nestled Garlic Parmigiano Dressing among gentle Tuscan hills, in the Chianti Roman Fava Bean Crostini 14 Classico region. It is of exceptional quality Marinated Fava Bean, Seasoned Ricotta, and adds a unique finish to our cuisine. Pecorino Riserva, Lemon (V, HH) Bass Crudo * 16 Bass, Fennel, Citrus, Red Onion, Olive, Pistachio, Chili, Lemon Oil (CN/GF/DF/HH) PIZZE ANTIPASTI MISTI Quattro Formaggi 15 Ricotta, Fresh Mozzarella, Fontina, Chef Selection of 23 Parmigiano-Reggiano (V) Antipasti, Formaggi & Salumi (CN) Margherita 14 Tomato Sauce, Basil, Mozzarella (V) FORMAGGI Aosta 18 Formaggi Misti 19 House Sausage, Charred Pepper, Chef Selection of 3 Cheeses Fontina, Val d’Aosta Parmigiano-Reggiano Valserena 13 Funghi 18 Cow’s Milk. DOP, Emilia Romagna Wild Mushroom, Gorgonzola Dolce, Oregano, Porcini Cream (V) Fontina, Cow’s Milk, DOP, Valle d’Aosta 10 Lombardia 16 Gorgonzola Dolce, Cow’s Milk, DOP 10 Prosciutto Cotto, Caciocavallo, Lombardy Red Onion, Pickled Peppers

Taleggio, Cow’s Milk, DOP, Lombardy 10 Bologna 17 Pecorino, Riserva, Sheep Milk, DOP 13 Mortadella, Pistachio, Toscana Parmigiano-Reggiano, Pesto (CN)

SALUMI Salumi Misti (Chef Selection of 3 Meats) 16 We use a selection of hard woods to maintain Prosciutto di Parma Pio Tosini 11 the 700-degree cooking temperature, but also Langhirano to add to the distinct characteristic of the Neapolitan style pizzas. We only use DOP Salame Romagnolo 8 certified San Marzano tomatoes and extra Mortadella Con Pistacchio 10 virgin olive oil, ensuring only the very best Bresaola 10 ingredients go into the creation of our pizzas. Prosciutto Cotto 10 Pancetta Affumicato 8

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your (GF) Gluten Free/ (DF) Dairy Free risk of foodborne illness (CN) Contains Nuts / (V) Vegetarian / (HH) Heart Healthy

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 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, Primitivo Wine

PRIMI PIATTI Livia Drusilla Absolut Vodka, Orange Juice, Spaghetti Puttanesca 14 St-Germaine Elderflower Liqueur, Garlic, Anchovy, Black Olive, Caper, Lavender Rim Tomato Sauce (DF) Val Di Non Campanelle Carbonara 15 Captain Morgan, Apple Pucker, Smoked Pork, Pecorino Cinnamon Simple, Lemon Juice

Pappardelle Bolognese 20 Negroni Antica House Ground Wagyu Beef, Tanqueray Gin, Campari, Carpano Antica Red Wine Tomato Sauce Formula Vermouth

Gnocchi con Calamari 18 Sotto Voce Squid, Tomato, Toasted Bread Crumb Cherry Vodka, Cherry Brandy, Lemon Juice, Green Chartreuse, Angostura Bitters, Strozzapretti all’Amatriciana 15 Grenadine Tomato, Guanciale, Chili, Pecorino Padua Manhatten Spaghettoni alle Vongole 18 Michter’s Kentucky Straight Rye Whiskey, Littleneck Clams, White Wine, Basil Green Chartreuse, Aperol, Orange Bitters Cresta de Gallo 15 Birre Alla Spina ~~ Draft Beers Peas, Wild Foraged Mushrooms, Asparagus, Ricotta, Parsley, Lemon (V) 8.00

Sweet Corn Ravioli 19 Bristol Brewing Co. Royal Red Shrimp, Corn Broth, seasonal Selection Calabrian Chili, Oregano, Lemon Birre ~~ Bottled Beers

Coors Light 7.00 Odell IPA 8.00 Miller Lite 7.00 Fat Tire 8.00 “Our menu reflects the same care that Bud Light 7.00 Stella Artois 8.00 one would find in a family-run Budweiser 7.00 restaurant in Italy—distinctive pastas made by hand, sauces and Non-Alcoholic Clausthaler 7.25 accompaniments showcasing our local produce, and a menu format that Birre Italiano ~~ Bottled encourages slowing down to enjoy a 8.00 meal with family and friends over a glass or two of wine,” Birra Peroni “Nastro Azzurro” Lager Birra Menabrea Lager – Broadmoor Executive Chef Birra Menabrea Amber David Patterson Non-Alcoholic Specialties ~~ 6.75 Limonata Fresh Lemon & Lime Juice, Sparkling Water

Italian Cream Soda (GF) Gluten Free/ (DF) Dairy Free A Refreshingly Delicious Drink of (CN) Contains Nuts / (V) Vegetarian / (HH) Heart Healthy Torani Syrup, Soda Water, ½ and ½ (Cherry, Raspberry, Strawberry, Vanilla)

Cell Phone calls within the Dining Room are not permitted. A 20% service char ge will be added As a courtesy to fellow Patrons, please step outside. to your tot al check SECONDI PIATTI WINE BY THE GLASS Pollo Arrosto (GF, DF) ½ Chicken, Potato, Salsa Verde 25 Bollicine ~~ Sparkling Whole Chicken, For Two 45 Swordfish Alla Genovese 35 Le Colture, “Cruner”, 15/60 Tomato, Pine Nut, Potato, Black Olive Brut Prosecco, Valdobbiàdene, (CN/DF/HH) Veneto, Non-Vintage Roasted Verlasso Salmon 34 Le Contesse, Brut Sparkling Rosè, 14/56 Wood Fired Squash Caponata, Treviso, Non-Vintage Castelvetrano Olives, Pesto Crust (CN/HH) Berlucchi, “’61”, Brut Franciacorta, 20/80 Our Lasagne 23 Lombardia, Non-Vintage Tomato Sauce, Beef, Ricotta, Parmigiano-Reggiano La Spineta, “Biancospino” 14/56 Striped Bass 43 Moscato d’Asti, 2019 Sriped Bass, Charred Rapini, Romesco (HH) Fattoria Moretto, 15/60 Secco Sparkling Lambrusco, Roman Meatballs 22 Emilia-Romagna, Non-Vintage Tomato Sauce, Smoked Ricotta Salata, Buckwheat Polenta Rosa ~~ Rosé Pork Chop Milanese 38 Corner Post Pork Chop, Prosciutto Wrapped Asparagus, Salviano, Rosé Of Pinot Nero, 14/56 Lemon Mostarda, Sea Salt Umbria, 2019 Bistecca Alla Ribeye* 59 Bianchi ~~ White Tomato Provencal, Arugula, Parmigiano- Reggiano ColleStefano, Verdicchio 15/60 TASTE OF DEL LAGO ~ di Matelica, Le Marche, 2019 Chefs Selection Family Style Tenuta San Lenardo, “Vette“, 17/68 $88 per person Sauvignon Blanc, Trentino, 2019 2 Course Wine Pairing $35 Cantina Le Monde, Pinot Grigio, 14/56 Taste of Del Lago Pairing $55 Friuli, 2018

Prà, “Otto”, 12/48 Our wood-fired oven is used for a Soave Classico, Veneto, 2019 multitude of tasks besides pizza. The aromatic hard woods lend character to Castello Banfi, 17/68 our sausages, meatballs and chicken. “Fontanelle”, Chardonnay, 2018 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 Hofstatter, “Meczan”, Pinot Nero 16/64 unachievable in a conventional gas oven. Trentino-Alto Adige, 2018

Mastroberardino, “Irpinia“, 15/60 CONTORNI 11 each Aglianico, Campania, 2018 Roasted Cauliflower, Capers (V/DF/GF/HH) Marina Coppi, 15 /60 “Sant’ Andrea“, Barbera, 2018 Roasted Local Zucchini and Squash, Mint, Lemon (V/DF/GF/HH) Tenuta Lilliano, 17/68 Fire Roasted Potatoes, Rosemary Chianti Classico, Toscana, 2017 (DF/GF/HH)

Baracchi, “Ardito”, 20/80 Fire Roasted Carrots, Eagles Nest Ranch Cabernet Blend, Toscana, 2016 Wildflower Honey, Mint (V/DF/GF/HH)

Masseria Li Veli, “Orion” 13/52 Friarielli Peppers, Parmesan Aioli Primitivo, Salento-Puglia, 2019 (V/GF/HH) *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

A 20% service charge will be added Cell Phone calls within the Dining Room are not permitted. to your total check As a courtesy to fellow Patrons, please step outside. dopo il cocktail cena— RISTORANTE DEL LAGO After Dinner Cocktails dolci 14.00 Tiramisu Classico 11 Nonna’s Secret Espresso Soaked Ladyfingers Dewar’s Scotch, Grand Marnier, Kahlua Marsala Cream

Milan Express Lemon Panna Cotta 11 Galliano, Kahlua, Grand Marnier Balsamic Strawberries Coffee, Whipped Cream Italian Shortbread Cavaletta Fresco Vanilla Vodka, White Crème de Menthe Cannoli 11 Peppermint Schnapps, Simple Syrup Fried Cannoli Shell Orange Chocolate Ricotta Filling

Gianduiotto 11 Seasonal House Made Cello 14.00 Dark Chocolate Glazed Hazelnut Cake with Gianduja Mousse Grappe Raspberry Tart 12 Jacopo Poli “Po’ di Poli” 15.00 Mascarpone Cream, Raspberry Sauce Bertagnolli “Grappa di Moscato Giallo” 14.50 Castagnole 11 Fried Ricotta Pastries Sibona “Grappa Classico” 12.00 Orange Vanilla Sauce, Cardamom Sugar Sibona “La Grappa di Barolo” 14.00 House made Gelato & Sorbetto 11 Daily Selection Lavazza Caffe — Espresso Freshly Brewed Coffee/Decaf Coffee 5.00 Espresso/Doppio Espresso 4.00/6.00 A 20% service charge Cappuccino / Caffe Latte 7.00 will be added to your total check Selection of Hot Tea 5.00