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 8.50

giant CALAMARI flash-fried with a spicy chili sauce 13.50

MEZZALUNA CRAB CAKES with papaya mustard & cucumber ribbons 13.50

JAMON IBERICO with grilled artichokes, toasted almonds & manchego cheese 18.00

seared AHI TUNA with ginger, sesame vinaigrette & seaweed salad 14.00

BURRATA CAPRESE marinated heirloom tomatoes, fresh basil & toast points 13.00

BEEF CARPACCIO with reggiano, crispy capers, onions, arugula & horseradish aioli 13.50


CAESAR with shaved reggiano & house-made croutons 9.50

SIMPLE GREENS with a sweet basil vinaigrette 9.50
add goat cheese 2.00

warm KALE SALAD with baby beets, tomatoes, radishes, apple cider vinaigrette & topped with manchego cheese 12.00

SPINACH with blackberry balsamic vinaigrette, candied bacon, almonds, walnuts & fresh berries, topped with chevre 13.00

Wood fired pizzas

(may arrive independently of other items)

PEPPERONI OR SAUSAGE with roasted tomato sauce & mozzarella 15.00

MARGHERITA – fresh mozzarella, sliced tomatoes & sweet basil 16.50

julienned VEGGIES with fresh spinach and basil pesto 15.50
add MOZZ 1.50 add SHRIMP 6.00

PROSCIUTTO – mushrooms, arugula, truffle oil, reggiano & mozzarella 18.00

WHOLE WHEAT PIZZA – garlic mascarpone cheese, spinach, smoked tomatoes, mushrooms & fresh mozz, finished with truffle oil 16.50

BBQ CHICKEN – house smoked chicken, bbq sauce, sharp cheddar cheese and apple cider slaw 16.00

SDT – sdt pesto, smoked chicken, corn, roasted onions, mozzarella & fresh basil 16.00

BEET roasted red & yellow beets, bacon, spinach & smoked mozzarella cheese 16.00


SPAGHETTINI – fresh tomatoes, sweet basil, shallots, garlic & olive oil 15.50


CHICKEN PARMIGIANA – tomato, fresh mozzarella & basil, served over spaghettini marinara 19.50

GARGANELLI with grilled chicken, sdt, artichokes, spinach & wild mushrooms in a sherry cream sauce topped with chevre 16.00

PENNE with SHRIMP OR CHICKEN – avocado, tomatoes in a three citrus crème sauce 17.50

LINGUINI with wild mushrooms, crispy pancetta & roasted onions in a sage marsala sauce topped with cherve  17.50

SPINACH FETTUCINE with lump crab, roma tomatoes, arugula & red onion in a light lemon white wine sauce, topped with lemon aioli 16.50



(please no substitutions)

pepper seared TENDERLOIN – gorgonzola-greens, truffled potato croquette 36.00

GRILLED SALMON – cauliflower mash, seared brussel sprouts, roasted red bell pepper coulis 29.50

CHICKEN PICCATA - chicken scaloppini with a lemon caper & artichoke sauce, roasted corn polenta & broccolini 25.50

STEAK ‘N’ FRIES – hand-cut 10oz New York Strip with French fries 33.00

DUCK CONFIT – house-made duck confit with crispy gnocchi, haricot verts, red & yellow beets, served with a brown butter sauce 28.00

#1 AHI TUNA – preparation changes daily  28.00

QUINOA with GRILLED SHRIMP or SALMON, served with a mango – avocado salsa over mixed greens, tossed in a passion fruit vinaigrette  25.00

on the side

cauliflower mash 7.50 steamed broccoli 7.50 seared brussel sprouts 7.50

side fries 7.00 grilled vegetables 9.50

quinoa 7.50 farro 8.00 warm kale 8.00 mushroom risotto 9.00