CARPACCIO di SALMONE - Cured salmon, roasted beets and caper berries drizzled with a light lemon dressing - 17 CROCCHETTE al PROSCIUTTO - Pan-fried potato croquette with Parma prosciutto and melted teleggio 16 FRITTURA di CALAMARI - Lightly fried calamari - 15 CILIEGINE di PARMA - Cherry tomatoes, buffalo mozzarella and Parma prosciutto with sun-dried tomato-basil pesto - 17 AUTUNNALE - Portobello mushrooms, butternut squash, grilled artichoke hearts, with balsamic vinaigrette, white truffle oil and shaved Parmesan - 14 OLIVE e PARMIGIANO - Mixed marinated olives, Parmigiano, and sliced pears - 13 PEPATA di COZZE - Mussles steamed in a black pepper, white wine and garlic broth - 16 FRUTTI di MARE alla GRIGLIA - Marinated grilled seafood salad - 1 CARPACCIO al TARTUFO - Thinly sliced beef tenderloin, sautéed shiitake mushrooms, arugula, Romano cheese, drizzled with blended white truffle oil - 15 TONNO al MELOGRANO - Seared, blackened Ahi tuna served with shaved fennel and arugula tossed in a citrus-molasses emulsion - 15 CROSTINO MEDITERRANEO - Toasted Tuscan bread topped with marinated artichokes, Cerignola olives, cherry tomatoes, and feta cheese - 14

Home  |  Cellar  |  Aspen  |  Vail  |  Denver  |  Employment Content © Campo de Fiori Ristorante, I Matti Ristorante, Inc., I Scoppiati, Inc. Site by Nine Design