Simply Italian Antipasti… commonly cold meats and cheeses plus a small vegetable dish served before a pasta course Agrodolce …translates to “sweet and sour”. Burrata …fresh mozzarella with a creamy center Bruna Alpina … a prized milk cow used to produce the finest Parmigiano Reggiano Castelvetrano Olive … a buttery tasting green olive from Sicily Frittatine …a street-food from Naples – essentially fried balls of spaghetti pasta. Speccatelle …are tomatoes that have been harvested, cooked, peeled, separated into wedges by hand, and preserved in one speedy process. This process ensures the ripeness and freshness of the tomatoes is perfectly preserved in a true Italian tradition. Castelfranco …a heirloom type of radicchio. Caciocavallo …”cheese” “on horse back”. Similar in taste to Provolone, this is a streached-curd cheese made from sheep or cow’s milk. Welcome to Ristorante Del Lago Guanciale … a delicacy in Italy, this cured We are excited to have you join us at Ristorante meat is made from pork cheek and spices. We cure and age our own here in Ristorante Del Lago. Designed by Adam D. Tihany and inspired Del Lago. by the beautiful villas of Lake Como. Ristorante Del Primi Piatti … first plates, commonly pasta Lago translated to “Restaurant of the Lake” is a based dishes combination of architectural expertise, authentic regional Italian Cuisine, delicious Italian wines and Orecchiette…”little ears” a type of pasta named after its shape. cocktails, embraced in a fun and an inviting atmosphere. Campanelle … a ribbed spiral short noodle Fra Diavolo …”Devil Monk” refers to a spicy sauce. Buon Appetito! Cacio e Pepe … translates to “cheese & Mark Musial, Capocuoco pepper”; classic Roman pasta prepared with Pecorino cheese and cracked black pepper Monique West, Direttore Di Ristorante Secondi Piatti … second plates, almost always a protein Pollo Arrosto … roasted chicken Salsa Verde … an intensely flavored green sauce (garlic, capers, anchovies, tomato, olive, parsley, basil, spinach) Involtini…”little bundles” a filling usually rolled up in a thin layer of a meat. Contorni… “Side Dishes” Stracotto In Sofrito…means the beans are slow cooked in garlic, onions, and peppers. ANTIPASTI MISTI 15 Chef Selection of Meet our producers… Antipasti, Formaggi & Salumi (n) ANTIPASTi Pio Tosini has been producing Burrata, Heirloom Tomatoes, Prosciutto di Parma in the town of Langhirano since 1905 when Ferrante Balsamico 14 Tosini started his business curing Frittatine, Pasta, Prosciutto Cotto, pork. It is still a family business, Provolone 12 carried on by his great, great Marinated Beet, Toasted Walnut, grandson, Giovanni. We consider it to Gorgonzola (N) 10 be the best Prosciutto di Parma Prosciutto di Parma Wrapped produced today. Castelfranco Radicchio al Forno 12 Par migia no-Reg gia n o Va lserena has Tuscan Kale Salad, Garlic, been produced by the Serra family in Cannellini Bean, Bread Crumb 10 Emilia Romagna for 15 years. They Arugula & Parmigiano Reggiano Salad raise 200 Bruna Alpina brown cows Hazelnut, Castello di Ama Olive Oil which produce a low yield, rich milk. Olivewood Balsamico (N) 10 There are only four brown cow Tomato Spacatelle, Ricotta, capers, producers of Parmigiano and the Garlic, Crunchy Bread 12 Serra family produces less than 8 wheels per day. They age the cheese Tuna Carpaccio, Arugula, Capers, for a minimum of 24 months to gain Olive Oil, Parmigiano Reggiano 11 their trademark sweet, delicate Grilled Octopus and Potato Salad, cheese, with a golden yellow color. Garlic, Celery, Salsa Verde 13 Castello di Ama produces a lively, peppery olive oil in a small hamlet nestled among gentle Tuscan hills, in the Chianti Classico region. It is of We use a selection of hard woods, exceptional quality and adds a unique including apple, cherry and maple to not finish to our cuisine. 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 oil, ensuring that only the very best Formaggi Misti (Chef Selection of 3 Cheeses) 17 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 PIZZE 9 Gorgonzola Dolce, Cow Milk, DOP Bianca Lombardia 7 Ricotta, Mozzarella, Pecorino, Taleggio, Cow Milk, DOP, Lombardia 7 Oregano 12 Pecorino, Riserva, Sheep Milk, DOP Margherita Toscana 9 Tomato Sauce, Basil, Mozzarella 13 Aosta SALUMI House Sausage, Charred Pepper, Fontina Val d’Aosta 14 Salumi Misti (Chef Selection of 3 Meats) 15 Basilicata House Cured Corner Post Pork, Prosciutto di Parma Pio Tosini Caciocavollo Cheese, Roasted Langhirano 8 Pepper, Calabrian Chili 14 Speck Alto adige 8 Guanciale Affumicato Genovese 7 Young Herb Pesto, Smoked Salame Rosa (n) 6 Mozzarella, Heirloom Cherry Salame Nostrano 7 Tomato 13 Bresaola Rosso 9 Tomato Sauce, Oregano, Prosciutto Cotto 8 Roasted Garlic 13 Pancetta Affumicato 7 (n) – contains nuts 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 Many of our recipes are very simple, Carafe with only a few ingredients. Aperitivi ~~ Cocktails 14.00 We work very hard to ensure that we use only the very best, including APEROL SPRITZ imported DOP-certified Italian Aperol Liqueur, Prosecco ingredients; in conjunction with the CLASSIC BELLINI finest seasonal & local produce Peach Purée, Prosecco available on the front range. SANGRIA BIANCO Cocchi Americano, Grand Marnier, Fresh Citrus, Arneis White Wine NAPOLITO PRIMI PIATTI Cruzan Rum, Fresh Lemon & Basil, San Pellegrino Limonata Spaghetti Pomodoro 12 BITTER MULE Classic Tomato Sauce Absolut Vodka, Amaro Ramazzotti, Ginger Beer Spaghetti Puttanesca 13 VINTAGE NEGRONI Garlic, Anchovy, Black Olive, Caper Tanqueray Gin, Campari Liqueur, Cocchi Tomato Sauce Vermouth di Torino, Cocchi Barolo Chinato, Orange Bitters Campanelle Carbonara 13 Smoked Pork, Pecorino PALERMO MANHATTAN Ri(1) Rye Whiskey, Amaro Averna, Orecchiette alla Pugliese 16 Carpano Antica Vermouth Sausage, Broccoli Rabe, Calabrian Chili Birre Alla Spina ~~ Draft Beers Our Lasagne 15 Tomato Sauce, Beef, Ricotta, 8.00 Birra Moretti & Birra Moretti La Rossa Parmigiano Reggiano Italian Pale Lager Italian Doppelbock Cacio e Pepe 13 Birre ~~ Bottled Beers Roman Style Cheese & Pepper Coors Light 7.00 Odell IPA 8.00 Paccheri Tri Colore 14 Mass Transit 8.00 Laughing Lab 8.00 Tomato, Smoked Buffalo Mozzerella, Basil Bud Light 7.00 Fat Tire 8.00 Budweiser 7.00 Stella Artois 8.00 Gnocchi con Pesto Verdissimo 14 Miller Lite 7.00 Potato Dumpling with Spring Herb Pesto Non-Alcoholic Clausthaler 7.00 Pappardelle Fra Diavolo 14 Birre Italiano ~~ Bottled ~~ 8.00 Tomato Sauce, Pecorino, Mint, Calabrian Chili Birra Peroni “Nastro Azzurro” Lager Birra Menabrea Lager Birra Menabrea Amber “Our menu reflects the same care that Non-Alcoholic Specialties ~~ one would find in a family-run 6.75 restaurant in Italy—distinctive pastas made by hand, sauces and Limonata accompaniments showcasing our local Fresh Lemon & Lime Juice, Sparkling Water produce, and a menu format that encourages slowing down to enjoy a Italian Cream Soda meal with family and friends over a A Refreshingly Delicious Drink of Torani Syrup, glass or two of wine,” Soda Water, ½ and ½ (Cherry, Raspberry, Strawberry, Vanilla) – Broadmoor Executive Chef David Patterson A 20% service charge will be added to your total check Wine by the glass SECONDI PIATTI Pollo Arrosto 20 Bollicine ~~ Sparkling ½ Chicken, Potato, Salsa Verde Sicilian Fish Stew 33 Elvio Tintero, “Sorì Gramella” Moscato d’Asti Scallop, Mussel, Clam, Cod, Calamari, Piemonte, 2017 14 Tomato Broth Veal Involtini Le Colture, “Sylvoz”, Prosecco, Treviso, Veneto 29 Tomato Sauce, Prosciutto, Herbs, Non-Vintage 10 Parmigiano Reggiano Fattoria Moretto, Lambrusco di Grasparossa di Roasted Branzino 38 Castelvetro, Secco, Emilia-Romagna, Non-Vintage 12 Whole Bass, Grilled Artichoke, Lemon, Herbs Terrazze dell’Etna, Rosé, Metodo Classico Meatballs Alla Romana 18 Brut, Sicilia, 2013 17 Herbed Ricotta, White Polenta Monte Rossa, “Prima Cuvée”, Brut, Franciacorta House Made Italian Sausages 18 Lombardia, Non-Vintage 15 Roasted Pepper, Red Onion, Garlic Day Boat Cod 28 Rock Shrimp, Chickpea, Fava Bean, Pea, Bianchi ~~ White Green Garlic, Rosemary Pesto Bistecca 32 Malvasia, Caravaglio, Salina, Sicilia, 2016 14 Tuscan Style Flat Iron Steak, White Bean and Fruliano, Le Monde, Friuli Venezia Giulia, 2016 12 Sa g e, Cast ello di Am a O li v e O il Pinot Grigio, St. Michael-Eppan TASTE OF DEL LAGO ~ Südtirol / Alto Adige, 2016 13 Chefs Selection ~ Family Style Sauvignon Blanc, Tenuta San Leonardo $78 per person “Vette”, Vigneti delle Dolomiti, Trentino, 2016 16 2 Course Wine Pairing - $35 Pecorino , Tiberio, Colline Pescaresi Taste of Del Lago Pairing - $50 Abruzzo, 2016 15 Chardonnay, Tenute del Cabreo, “La Pietra” Toscana, 2014 17 Our wood fired oven is used for a multitude of tasks besides pizza. The Rosato ~~ Rosé aromatic hard woods lend character to our sausages, meatballs and chicken. Negroamaro, Tormaresca, “Calafuria”, Salento, Additionally, all of our seasonal and Puglia, 2017 12 locally sourced vegetable side dishes – Contorni – are roasted in the wood oven – adding a layer of complexity Rossi ~~ Red unachievable in a conventional gas oven. Pinot Nero, Castelfeder, “Glener” Südtirol / Alto Adige, 2016