Dinner

 

Mezzaluna Aspen - Italian CuisineWe serve lunch, apres ski and dinner every day in a bright modern dining room with our horse shoe shaped Italian marble bar right in the center of the action.

Our walls are adorned with over 100 pieces of original Italian art – it’s like dining in a modern art gallery!

 

Starters

creamy TOMATO – BASIL SOUP 9.50

giant CALAMARI flash-fried with a spicy chili sauce 15.00

NY STRIP CARPACCIO with reggiano, crispy capers, onions,
arugula & horseradish aioli 16.50

mezzaluna CRAB CAKES with a dill aioli  16.00

hand-cut TRUFFLE FRIES 12.00


Salads

CAESAR with shaved reggiano & house-made croutons 12.50

SIMPLE GREENS with a sweet basil vinaigrette 11.50
add goat cheese 2.00

APPLE & SPINACH SALAD – babby spinach tossed in an apple cider vinaigrette with roasted granny smith apples, dried cranberries, toasted almonds &
baked brie crostinis  14.50 

CAPRESE – fresh mozzarella, tomatoes, small arugula salad, lemon-infused white balsamic vinaigrette & black balsamic reduction 15.00

 

Wood-fired pizzas – gluten-free pizza available, add 2.50

PEPPERONI OR SAUSAGE with roasted tomato sauce & mozzarella 18.00

MARGHERITA – fresh mozzarella, sliced tomatoes & sweet basil 18.00

MUSHROOM with roasted tomato sauce & mozzarella cheese 17.50

PROSCIUTTO – mushrooms, arugula, truffle oil, reggiano & mozzarella 21.00

WHOLE WHEAT PIZZA – a mixed roasted mushroom & tomato sauce, zucchini, yellow squash, red onion, smoked tomatoes, feta & mozzarella 18.50

BBQ CHICKEN – house smoked colorado free-range chicken, bbq sauce, sharp cheddar cheese and apple cider slaw  19.00

BASIL PESTO – roma tomatoes, pine nuts, olives & goat cheese  18.50

 

Pasta – gluten free pasta available

SPAGHETTINI – fresh tomatoes, sweet basil, shallots, garlic & olive oil 18.50

SPAGHETTINI BOLOGNESE 19.50

PEA & MINT RAVIOLI served with arugula, crispy prosciutto & a light mint butter wine sauce  24.00

CHICKEN PARMIGIANA  – colorado natural free-range chicken, tomato, fresh mozzarella & basil, served over spaghettini marinara 24.50

PENNE with ROCK SHRIMP  – avocado, tomatoes in a three citrus cream sauce 23.50 substitute colorado free-range CHICKEN

LINGUINE with wild mushrooms, crispy pancetta & roasted onions in a sage marsala sauce topped with cherve  19.50

WHOLE WHEAT FETTUCCINE – roasted onion, corn, tomatoes, goat cheese, white wine garlic broth 18.00

 

ADD ITALIAN SAUSAGE ($4) OR COLORADO FREE-RANGE CHICKEN ($6.50)
OR ROCK SHRIMP ($6) TO ANY PIZZA OR PASTA

 

Entrees

(please no substitutions)

GRILLED SALMON – cauliflower mash, seared brussel sprouts, roasted red bell pepper coulis 33.50

VEAL SCALOPPINI – crsipy house-made gnocchi, arugula, fresh tomatoes, sage marsala sauce  34.00

CHICKEN PICCATA – Colorado free-range  chicken scaloppini with a lemon caper & artichoke sauce, roasted corn polenta & broccolini   34.00

STEAK ‘N’ FRIES – hand-cut 10oz New York Strip with French fries  35.00

on the side
cauliflower mash 8.50, steamed broccoli 8.50, shaved brussel sprouts 8.50,
polenta 8.50,  fries 7.00

 

FALL OFF-SEASON MENU ENDS NOVEMBER 20th 2017 (dine-in only)

Starters

eggplant rollatini stuffed with herbed ricotta cheese, served with marinara, arugula pesto & balsamic reduction 8.50

arugula & dried fig salad with candied walnuts, shaved manchego cheese
& a mustard sherry vinaigrette 8.00

 

Pasta/Entrees

eggplant parmigiana with fresh mozzarella, tomatoes & basil, served with linguini marinara 15.00

braised lamb shoulder with smoked pearl onions, served over mascarpone red potato mashers in a refined hard herb braising jus 17.00

pan-seared colorado trout served with sautéed wild mushrooms, spinach, green pea puree & roasted bell pepper coulis 16.00

balsamic-glazed colorado chicken breast with a butternut squash & carrot puree 17.00

pasta of the day 15.00