1430 Pearl St.
Modern Italian cuisine in the heart of Boulder, prepared daily with fresh ingredients by owner/chef Guillermo Casarrubias. Intimate friendly and casual atmosphere. Culinary artistry complimented by a fine wine selection.
First CourseFirst Course (choose one each):
Insalata di spinaci: Organic baby spinach tossed with warm goat cheese and red onions with citrus-champagne vinaigrette and topped with crispy prosciutto; Wine: Pinot Grigio, Ramona, Veneto 2011
Insalata di mela: Warm apples and Cambazola cheese over field greens and arugola salad with citrus-cider vinaigrette and crumbled caramelized toasted pecans; Wine: Riesling, BookCliff vineyards, Boulder, 2011
Butternut squash bisque en croute: Spiced with honey and ginger and baked in puff pastry; Wine: Chardonnay, BookCliff, Boulder, 2011
Fonduta della casa: Asparagus and shrimp fondue with fontina cheese and leeks; Wine: Sauvignon Blanc, Secret coast, Marlborough NZ 2011
First Course (choose one each):
Second CourseSecond Course (choose one each):
Gnocchi alla Gorgonzola casserole: Home-made potato gnocchi with gorgonzola and parmesan cheese au gratin; Wine: Sangiovese, Al Verdi, Tuscany, 2011
Osso Buco: Braised Colorado lamb shank served over risotto with wild mushrooms and fresh steamed broccoli; Wine: Nebbiolo, Veglio, Langhe, Piemonte 2007
Bistecca alla Milanese: Baked dry aged Angus New York steak, served pounded thin and breaded, topped with basil pesto infused tomatoes and marinara sauce; Wine: Montepulciano di Abruzo, Masciarelli, Abruzzo, 2009
Lobster and Shrimp Fra-Diavola: Spaghetti pasta* (gluten-free pasta available) tossed with a half Maine lobster in the shell and shrimp in a light sauvignon blanc and spicy marinara sauce; Wine: Pinot Noir, Irony, Monterey, California, 2010 (whole lobster $11 additional)
Rigatoni alle verdure: Sauteed seasonal vegetables and pinenuts in an olive oil-white wine broth; Wine: Chianti Classico, Tenuta di Arceno, Tuscany, 2010
Second Course (choose one each):
Third CourseThird Course (choose one each):
Molten Chocolate Cake: Chocolate lover’s dream! Flowing chocolate inside a rich creamy chocolate cake with Chianti-apricot glaze; Wine: Tawny Port, Sandeman, Oporto, Portugal
Tiramisu Gelato: Home-made gelato with mascarpone-cream, Marsala liqueur and espresso coffee; Wine: Orange Muscat, Dessert Wine, Bookcliff, Boulder, Colorado
Pumpkin Crème Brûlée: Slow caramelized pumpkin crème brûlée topped with whipped cream; Wine: Moscato D'Asti, Veglio, Piemonte, 2011
Profiteroles: Homemade, creamy vanilla gelato inside flaky puff-pastry shells, drenched in dark chocolate sauce; Wine: Chocolate Martini, Godiva chocolate liqueur, Absolut vanilla and Kahlua, topped with whipped cream.
Third Course (choose one each):
Additional ItemsPaired wines with each course $16.00
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