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 14.50

pan-seared cracker-crusted CRAB CAKES with an apple jicama slaw & cayenne remoulade 15.00

NY STRIP CARPACCIO with reggiano, crispy capers, onions,
arugula & horseradish aioli 15.50

CIOPPINO – fresh fish, shrimp, mussels, clams & calamari in a tomato seafood broth, crusty garlic bread  16.50

hand-cut TRUFFLE FRIES 12.00


Salads

CAESAR with shaved reggiano & house-made croutons 11.50

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

CAPRESE – fresh mozzarella, beefsteak tomatoes & arugula, lemon infussed white basaltic reduction, reggiano  13.50

B.E.A.R. SALAD – belgium endive, arugula & radicchio, roasted walnuts, spiced apples & point reyes blue cheese, honey thyme vinaigrette  14.00

 

Wood-fired pizzas – gluten-free pizza available

PEPPERONI OR SAUSAGE with roasted tomato sauce & mozzarella 17.00

MARGHERITA – fresh mozzarella, sliced tomatoes & sweet basil 18.50

MUSHROOM with roasted tomato sauce & mozzarella cheese 16.00

PROSCIUTTO – mushrooms, arugula, truffle oil, reggiano & mozzarella 20.00

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  18.50

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 17.50

SPAGHETTINI BOLOGNESE 18.50

CHICKEN PARMIGIANA (substitute eggplant)  – colorado 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

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

FARFALLE with prosciutto & asparagus in a pink sauce 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 31.50

CHICKEN PICCATA – Colorado free-range  chicken scaloppini with a lemon caper & artichoke sauce, roasted corn polenta & broccolini   32.00

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

10oz BASEBALL SIRLOIN – gorgonzola greens (bacon), truffled potato croquette, demi   38.00

CIOPPINO – italian fish stew w/  fresh fish, shrimp, mussels, clams & calamari in a tomato seafood broth over linguini, crusty garlic bread  33.00

on the side

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