Fattoria - Menu completo

Marble Vodka, Sage, Lime, Saline

Templeton Rye, Apple Butter, Lime

Port, Fleur Charmant, Lemon, Orange, Triple Sec

Coppercraft Bourbon, Demerara, Bitters, Cherry, Clementine

Breckenridge Gin, Chai, Honey, Lemon

Varies

Don Julio Repo, Lime, House Made Ginger Beer

Burrata cheese, cantaloupe, 24 month prosciutto, rocket, basil pesto, balsa mela

Three each of dried italian meats and cheeses, served with lots of other good things

Three italian meats, served with fruit, balsamic and other things

Mussels, sautéed in white wine broth with Italian sausage, cherry tomatoes, and shaved fennel

Colorado Choice Angus Beef grilled to your liking, served with port wine demi glace, grilled asparagus and gorgonzola compound butter

Ever-changing selection of our own and locally sourced vegetables, a sheep's milk cheese, a great tasting oil, and a crunch

Branzino lightly grilled, served with eggplant pepper caponata and leek fondu

Homemade pappardelle pasta in a veal, beef, and pork bolognese sauce

lamb raviolis in a natural sauce fortified with port reduction and finished with the carrots

Roasted in rabbit fat and herbs

rich saffron risotto, onions, leeks, carrots, snap peas, beets, and cherry tomatoes

Crispy polenta cakes, smothered in creamy mushroom ragu and sage sauce. Fresh cherry tomatoes and mushrooms on top

Lightly pounded Colorado veal chop, grilled and layered with prosciutto, fontina cheese, sage wine sauce, polenta, rapini

30 oz. Dry-aged bone-in ribeye for sharing, cooked medium rare with good oil, salt and pepper. Served on a bed of creamy grits, with port wine demi-glace and gorgonzola compound butter

Chocolate Hazelnut Tart ringed with sweet toffee and espresso gelato

House made Trofie pasta, fresh pesto made today with our own basil, cherry tomatoes

Three different Italian cheeses, served with nuts, olives, and other things

B&B, Amaro Nonino, Templeton Rye, Sweet Vermouth, Bitters

Thinly sliced beef tenderloin, arugula, pickled fennel, champagne basil vinaigrette, pecorino romano, caper dijonaisse

Espresso, Kahlua, Amaro Montenegro

Grilled with salt, pepper and oil

House made gelato of the moment served with a fresh shot of espresso poured on top at the table. Homemade biscotti

Mussels, shrimp, octopus, snapper and clams cooked in a tomato wine broth with crab-bread dumplings

designed with the italian flag in mind, featuring ground filet mignon, zucchini, pesto, red sauce, and eggy ricotta

Rustic braise of local chicken, olives, potatoes, onions and herbs with a generous pour of red wine before it goes in the oven

Romaine, Grilled Roma Tomato, Parmesan Crisp, Crostini, Olive Tapenade, Roasted Garlic

Corn fried calamari, caper berries, pearl peppers, primitivo sauce

Corn cake soaked in sweet clementine sauce and topped with candied citrus. Finished with half whipped cream

Three scoops, chef's choice

Cherry, Lime, Soda

Lemon juice, Lavender Simple Soda

Vanilla, Soda

Rocket, fruit, red onion, roasted beets, cherry tomato, goat cheese ice cream, aged balsamic

Shredded braised rabbit and pecorino cheese in homemade tortellini, smothered with creamy natural sauce

fresh beet rigatoni, zesty italian sausage, cherry tomatoes, tossed in a creamy mushroom sauce

Creamy white bean and sausage soup

three large hand-rolled veal meatballs stuffed with veggies and served in a crema rosa sauce on house made linguini

Rapini sautéed quickly with white wine to maintain crunch