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 heirloom tomatoes, fresh basil & balsamic reductionflat 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

vegetable and quinoa-stuffed ZUCCHINI CANNELONI, pomodoro sauce, crispy carrots & sunflower greens    one 10.00, two 18.00


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  13.50

PANZANELLA – heirloom tomatoes, cucumber, red onion, fresh mozzarella, kale, grilled focaccia & red wine vinaigrette  13.00


Wood fired pizzas

PEPPERONI OR SAUSAGE with roasted tomato sauce & mozzarella 17.00

MARGHERITA – fresh mozzarella, sliced tomatoes & sweet basil 17.00

julienned VEGGIES with fresh spinach and basil pesto 17.50
add MOZZ 1.50 add ROCK SHRIMP 6.00

PROSCIUTTO – mushrooms, arugula, truffle oil, reggiano & mozzarella 19.00

WHOLE WHEAT PIZZA – eggplant puree base, wild mushrooms, asparagus & fontina cheese  16.00

BBQ CHICKEN – house smoked chicken, bbq sauce, sharp cheddar cheese and apple cider slaw  17.00

BASIL PESTO – roma tomatoes, pine nuts, olives & goat cheese  17.00


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


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

house-made PEA & MINT RAVIOLI served with arugula, crispy prosciutto & a light mint butter wine sauce  23.00

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



(please no substitutions)

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

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

braised BEEF SHORT RIBS with silky smooth mashed potatoes & honey-thyme glazed vegetables  30.00



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 10.50