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!

creamy TOMATO – BASIL SOUP 9.50

BURRATA CAPRESE with red & yellow beefsteak  fresh basil & white 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 & topped with lemon remoulade 15.00

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

JAMON IBERICO with red pepper hummus & lavash bread 20.00

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

hand-cut TRUFFLE FRIES 12.00


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  14.50

PANZANELLA – tomatoes, cucumber, red onion, fresh mozzarella, kale, grilled focaccia & red wine 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


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

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

PENNE with ROCK SHRIMP  – avocado, tomatoes in a three citrus crème 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




(please no substitutions)

GRILLED SALMON – cauliflower mash, seared brussel sprouts, roasted red bell pepper coulis 31.50 Substitute Wild Salmon  36.50

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

pan -seared BRANZINO with quinoa stir-fry, crisp Asian vegetables, pink peach ginger vinaigrette  33.00

VEAL SCALOPPINI – crispy house-made gnocchi, arugula, freah tomatoes,

sage marsala sauce 34.00

pepper-seared 8oz “baseball” SIRLOIN with gorgonzola greens,
truffle potato croquette & demi 32.00




on the side

cauliflower mash 8.50, steamed broccoli 8.50, shaved brussel sprouts 8.50,
polenta 8.50, side fries 7.00, Quinoa stir-fry 10.50