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Antipasti Misti Antipasti Pizze Formaggi Salumi ANTIPASTI MISTI 15 Chef Selection of Meet our producers… Antipasti, Formaggi & Salumi (n) ANTIPASTI Pio Tosini has been producing Prosciutto di Parma in the town of Burrata, Pine Cone Syrup, olive, raisin 11 Langhirano since 1905 when Ferrante Sicilian Caponata, Eggplant, Squash, Tosini started his business curing Pepper, Olive, Golden Raisin 12 pork. It is still a family business, Marinated Beet, Hazelnut carried on by his great, great Ricotta Salata (n) 7 grandson, Giovanni. We consider it to Insalata Caprese, Heirloom Tomato, be the best Prosciutto di Parma Fresh Mozzarella, Basil, Balsamico produced today. 12 Tuscan Kale, Garlic, Cannellini Bean, Parmigiano Reggiano Valserena has Bread Crumb 10 been produced by the Serra family in Emilia Romagna for 15 years. They Arugula & Parmigiano Salad Hazelnut, Castello di Ama Olive Oil raise 200 Bruna Alpina brown cows which produce a low yield, rich milk. Olivewood Balsamico (n) 10 There are only four brown cow Tonno Crudo, Citrus Agrodolce producers of Parmigiano and the Crispy Polenta Chip 15 Serra family produces less than 8 Sicilian Citrus Salad, Pistachio, wheels per day. They age the cheese Castelvetrano Olive, Pickled Pepper (n) 12 for a minimum of 24 months to gain Wood Fired Speck & Tomino Boscaiolo their trademark sweet, delicate Arugula 14 cheese, with a golden yellow color. Arancini Milanese, Fried Saffron Risotto, Castello di Ama produces a lively, ‘Nduja 11 peppery olive oil in a small hamlet nestled among gentle Tuscan hills, in the Chianti Classico region. It is of exceptional quality and adds a unique We use a selection of hard woods, finish to our cuisine. including apple, cherry and maple to not only maintain the 700 degree cooking temperature, but also add to the distinct characteristic of the Neapolitan style pizzas. We only use DOP certified San FORMAGGI Marzano tomatoes and extra virgin olive Formaggi Misti 17 oil, ensuring that only the very best (Chef Selection of 3 Cheeses) ingredients go into the creation of our Parmigiano-Reggiano Valserena pizzas. Cow Milk. DOP, Emilia Romagna 11 Fontina, Cow Milk, DOP, Valle d’Aosta 9 Robiola Bosina, Mixed Milk Piemonte 9 PIZZE Gorgonzola Dolce, Cow Milk, DOP Lombardia 7 Sicilia Vidalia Onion, Early Harvest Onion, Taleggio, Cow Milk, DOP, Lombardia 7 Provolone, Oregano 12 Pecorino, Riserva, Sheep Milk, DOP Margherita Toscana 9 Tomato Sauce, Basil, Mozzarella 13 Aosta House Sausage, Charred Pepper, SALUMI Fontina Val d’Aosta 14 Calabria Salumi Misti (Chef Selection of 3 Meats) 15 Roasted Zucchini, Mozzarella, Prosciutto di Parma Pio Tosini Pesto, Chili Flake 13 Langhirano 8 Amatriciana Tomato Sauce, Guanciale, Guanciale Affumicato 7 Pecorino, Chili Flake, Basil 13 Salame Rosa 6 Parma Salame Nostrano 7 Prosciutto di Parma, Oregano, Ricotta Bresaola 9 15 Prosciutto Cotto 8 (n) – contains nuts Pancetta Affumicato 7 A 20% service charge will be added A 20% service charge will be added to your total check to your total check Bar Del Lago Vini Alla Spina ~~ Wine on Draft Rosso and Bianco Half 10 / Full 20 Carafe Many of our recipes are very simple, with only a few ingredients. Aperitivi ~~ Cocktails 14.00 We work very hard to ensure that we DOLOMITE SPRITZ use only the very best, including imported DOP-certified Italian Cappelletti Vino Aperitivo, Prosecco ingredients; in conjunction with the BERRY BELLINI finest seasonal & local produce Berry Purée, Chambord, Prosecco available on the front range. SANGRIA BIANCO Cocchi Americano, Grand Marnier, Fresh Lemon, Lime, & Orange Juice, Arneis Wine PRIMI PIATTI BITTER STORM Myers’s Dark Rum, Amaro Ramazzotti Spaghetti Pomodoro 12 Crabbie’s Ginger Beer Classic Tomato Sauce VINTAGE NEGRONI Spaghetti Puttanesca 13 Tanqueray Gin, Campari, Cocchi Vermouth di Garlic, Anchovy, Black Olive, Caper Torino, Cocchi Barolo Chinato, Orange Bitters Tomato Sauce VALTELLINA SMOKE Campanelle Carbonara 13 Gran Centanario Blanco Tequila, Chichicapa Smoked Pork, Pecorino Mezcal, Amaro Bràulio, Luxardo Maraschino Spaghetti Quattro con Vongole 16 PALERMO MANHATTAN Little Neck Clam, Calabria Chili Pepper Ri(1) Rye Whiskey, Amaro Averna, White Wine, Garlic Carpano Antica Vermouth Our Lasagne 15 Birre Alla Spina ~~ Draft Beers Classic Tomato Sauce, Beef, 8.00 Ricotta, Parmigiano-Reggiano Birra Moretti & Bartender’s Choice Italian Pale Lager Inquire about Current Selection Cacio e Pepe 13 Roman Style Cheese & Pepper Birre ~~ Bottled Beers Risotto Ai Gamberetti 14 Coors Light 7.00 Odell IPA 8.00 Rock Shrimp, Garden Herb Mass Transit 8.00 Laughing Lab 8.00 Bud Light 7.00 Fat Tire 8.00 Gnocchi al Burro 13 Budweiser 7.00 Stella Artois 8.00 Potato Gnocchi, Valserena Butter & Miller Lite 7.00 Parmigiano Reggiano Non-Alcoholic Clausthaler 7.00 Birre Italiano ~~ Bottled ~~ 8.00 Birra Peroni “Nastro Azzurro” Lager Birra Menabrea Lager “Our menu reflects the same care that Birra Menabrea Amber one would find in a family-run restaurant in Italy—distinctive pastas Non-Alcoholic Specialties ~~ made by hand, sauces and 6.75 accompaniments showcasing our local produce, and a menu format that Berry Limonata encourages slowing down to enjoy a Fresh Lemon & Lime Juice, Fresh Berry Purée meal with family and friends over a Sparkling Water glass or two of wine,” Italian Cream Soda – Broadmoor Executive Chef A Refreshingly Delicious Drink of Torani Syrup, David Patterson Soda Water, ½ and ½ (Cherry, Raspberry, Strawberry, Vanilla) A 20% service charge will be added to your total check Simply Italian Aperitivi …cocktails, or any before dinner beverages Cocchi Americano …pronounced “coke-ey” and it is a quinine-laced aperitif wine produced in the Asti Province of Italy Arancini di Riso …translates to “little orange”, “of rice”, which is a Sicilian rice ball that is breaded, then deep fried and looks like a little orange Amaro … Italian herbal liqueur with a bitter- sweet flavor Antipasti… commonly cold meats and cheeses plus a small vegetable dish served before a pasta course Burrata … fresh mozzarella with a creamy center Speck …cured and smoked pork belly Tonno Crudo …raw tuna Tomino Boscaiolo … soft cheese much like Brie from Piemonte Calabria Chili … classic Italian hot pepper from the region of Calabria in the “toe” portion of the boot Guanciale … an Italian cured meat made from pork cheek 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 Welcome to Ristorante Del Lago Lazio region where Cacio e Pepe was first made Cacio e Pepe … translates to “cheese & We are excited to have you join us at Ristorante pepper”; classic Roman pasta prepared with Del Lago. Designed by Adam D. Tihany and inspired Pecorino cheese and cracked black pepper by the beautiful villas of Lake Como. Ristorante Del Semolina Cake … popular Italian dish in Lago translated to “Restaurant of the Lake” is a making a baked gnocchi with semolina flour combination of architectural expertise, authentic instead of traditional potato regional Italian Cuisine, delicious Italian wines and Secondi Piatti … second plates, almost cocktails, embraced in a fun and an inviting always a protein atmosphere. Pollo Arrosto … roasted chicken Salsa Verde … a green sauce (garlic, capers, Buon Appetito! anchovies, tomato, olive, parsley, basil, spinach) Mark Musial, Capocuoco Bistecca … a beef steak Monique West, Direttore Di Ristorante Ricotta Salata … a variation of ricotta that is pressed, salted, and dried Castelvetrano Olive … a buttery tasting green olive from Sicily Bruna Alpina … a prized milk cow used to produce the finest Parmigiano Reggiano Wine by the glass SECONDI PIATTI Bollicine ~~ Sparkling Pollo Arrosto ½ Chicken, Potato, Salsa Verde 20 Elvio Tintero, “Sorì Gramela” Moscato d’Asti, Whole Chicken, For Two 36 Piemonte, 2016 14 Octopus alla Lucia Le Colture, “Sylvoz”, Prosecco, Treviso, Veneto, 19 Tomato, Calabria Chili Pepper Non-Vintage 10 Fattoria Moretto, Lambrusco di Grasparossa di Wood Fire Roasted Pork Chop 29 Castelvetro, Secco, Emilia-Romagna, Non-Vintage 12 Stuffed Artichoke, Lemon, Garlic, Olive Oil Terrazze dell’Etna, Rosé, Metodo Classico, Meatballs alla Romana 18 , Brut, Sicilia, 2012 17 Smoked Ricotta Semolina Cake Monte Rossa, “Prima Cuvée”, Brut, Franciacorta, Colorado Striped Bass 26 Lombardia, Non-Vintage 15 Snap Pea, Ricotta, Lemon Basil Pesto Bianchi ~~ White House Made Italian Sausages 18 Roasted Pepper, Red Onion, Olive Verdicchio di Matellica, Collestefano, Le Marche, 2016 14 Bistecca con Salsa delle Erbe 32 Wood Oven Roasted 7 oz NY Strip Steak Carricante / Catarratto, Murgo, Etna Bianco, Herbs, Castello di Ama Olive Oil Sicilia, 2015 11 Pinot Grigio, St. Michael-Eppan, TASTE OF DEL LAGO ~ Südtirol / Alto Adige, 2015 13 Chefs Selection ~ Family Style $78 per person Fiano di Avellino, Vinosìa, “Le Grade”, Campania, 2015 12 2 Course Wine Pairing - $35 Taste of Del Lago Pairing - $50 Sauvignon Blanc, Tenuta San Leonardo, “Vette”, Vigneti delle Dolomiti, Trentino, 2015 16 Pecorino, Tiberio, Colline Pescaresi, Abruzzo, 2015 15 Our wood fired oven is used for a Chardonnay, Tenute del Cabreo, “La Pietra”, multitude of tasks besides pizza. The Toscana, 2014 17 aromatic hard woods lend character to our sausages, meatballs and chicken. Rosato ~~ Rosé Additionally, all of our seasonal and locally sourced vegetable side dishes – Negroamaro, Tormaresca, “Calafuria”, Salento, Contorni – are roasted in the wood Puglia, 2016 13 oven – adding a layer of complexity Rossi ~~ Red unachievable in a conventional gas oven. Corvina,
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