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!

N/A – NOT AVAILABLE DURING SLOW SEASON

Starters

creamy TOMATO – BASIL SOUP 9.50

BURRATA CAPRESE with heirloom tomatoes, fresh basil & balsamic reduction, lavash bread 15.00

giant CALAMARI flash-fried with a spicy chili sauce 13.50

SMOKED SHRIMP & BLUE LUMP CRAB CAKES with romesco sauce & opped with lemon remoulade 15.00

JAMON IBERICO with grilled artichokes, toasted almonds & manchego cheese 20.00

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

pan-seared SCALLOPS with an asparagus puree, topped with a strawberry relish & crispy kale  15.00

TUNA TARTARE tower with cucumber and avocado, served with sriracha and tempura nori chips 16.00

Salads

CAESAR with shaved reggiano & house-made croutons 11.50

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

APPLE & SPINACH with baby spinach tossed in an apple cider vinaigrette with granny smith apples, dried cranberries, toasted almonds and baked brie crostini  13.50

KALE SALAD with parmesan crisps & toasted pine nuts, tossed in a roasted garlic avocado dressing & topped with a pomegranate reduction  13.00
N/A – NOT AVAILABLE DURING SLOW SEASON

Wood fired pizzas

(may arrive independently of other items)

PEPPERONI OR SAUSAGE with roasted tomato sauce & mozzarella 17.00

MARGHERITA – fresh mozzarella, sliced tomatoes & sweet basil 18.50

julienned VEGGIES with fresh spinach and basil pesto 17.50
add MOZZ 1.50 add ROCK SHRIMP 8.00

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

WHOLE WHEAT PIZZA – garlic mascarpone cheese, spinach, smoked tomatoes, mushrooms & fresh mozz, finished with truffle oil 18.50

BBQ CHICKEN – house smoked chicken, bbq sauce, sharp cheddar cheese and apple cider slaw 18.50

BASIL PESTO – roma tomatoes, pine nuts, olives & goat cheese  18.00

BEET PIZZA – roasted red & yellow beets, bacon, spinach & smoked mozzarella 17.00

Pasta

SPAGHETTINI – fresh tomatoes, sweet basil, shallots, garlic & olive oil 17.50

SPAGHETTINI BOLOGNESE 18.00

CHICKEN PARMIGIANA – tomato, fresh mozzarella & basil, served over spaghettini marinara 21.50

GARGANELLI with grilled chicken, sdt, artichokes, spinach & wild mushrooms in a sherry cream sauce topped with chevre 18.00

PENNE with ROCK SHRIMP  – avocado, tomatoes in a three citrus crème sauce 21.50  substitute CHICKEN 18.00

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

FRUTTI DI MARE – fettuccine with tuna, salmon, scallops & spinach in a sp[icy tomato white wine broth  24.00

ADD ITALIAN SAUSAGE OR GRILLED CHICKEN ($4)
OR ROCK SHRIMP ($8) TO ANY PIZZA OR PASTA

N/A – NOT AVAILABLE DURING SLOW SEASON

Entrees

(please no substitutions)

pepper seared NY STRIP - gorgonzola-greens, truffled potato croquette 38.00

GRILLED SALMON – cauliflower mash, seared brussel sprouts, roasted red bell pepper coulis 31.50

CHICKEN PICCATA - chicken scaloppini with a lemon caper & artichoke sauce, roasted corn polenta & broccolini 27.50

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

sesame-crusted AHI TUNA with roasted sweet potatoes, sautéed broccolini, ginger-carrot glace & a wasabi vinaigrette  35.00

pan -seared BRANZINO with risotto-style faro, wilted arugula, a brown butter lemon caper sauce & pomegranate reduction  33.00

 

 


on the side

cauliflower mash 8.50 steamed broccoli 8.50 shaved brussel sprouts 8.50 polenta 8.50 side fries 8.00 grilled vegetables 10.00