Sun—Wed 5–9 | Thur—Sat 5–10
pizza
all pizzas are applewood fired in our wood burning ovens
* margherita basil, tomato, mozzarella 8.25
sausage with mushrooms and fontina cheese 8.75
carne pepperoni, olives, tomato, fresh mozzarella 8.75
* pesto king trumpet mushrooms, fresh fava beans, roasted peppers, feta cheese , arugula and pinenut pesto 9.75
ADD prosciutto di parma 4
ADD anchovies 4
ADD egg 2
antipasto
buffalo carpaccio all natural, arugula, horseradish crème fraiche, extra virgin olive oil 9
* mozzarella caprese fresh tomato, basil, extra virgin olive oil 8
* butter warmed asparagus on creamy polenta , parmigiano, extra virgin olive oil 7.5
calamari fritti with pomodoro e basilico 7.5
house paté with seasonal chutney, red onion, capers, crostini 7.5
caesar wedge of romaine with croutons and shaved parmigiano reggiano 7.5
* hearts of romaine gorgonzola, spiced pecans, white balsamic vinaigrette 9
* baby spinach strawberries, toasted almonds, french brie, balsamic vinaigrette 8.5
living bibb lettuce fennel, grapefruit, chevre, crispy pancetta, whole grain mustard vinaigrette 9
* small side salad balsamic vinaigrette 5
primo
Pasta
* spaghettini pomodoro e basilico imported italian tomatoes, fresh basil, garlic, olive oil 9.5
* spaghettini puttanesca imported italian tomatoes, olives, peperoncini, capers,chili flakes, garlic, oregano, olive oil 9.5
spaghettini carbonara onion, pancetta, prosciutto, cream, black pepper 15
fresh tagliatelle clams, mussels, white wine, garlic, fresh herbs, lemon, olive oil 19
fresh linguine pan roasted cod, rock shrimp, spinach, grape tomatoes, saffron cream 19
chicken ravioli basil, tomato, cream 14
* fresh fettuccine funghi organic mushrooms, shallot, cream, truffle butter 16
ADD house made sausage 4 eaADD house made meatball 2 ea
Risotto
please allow 25 minutes for our risottos prepared "al momento"
seared sea scallops over baby artichoke and fava bean risotto with a sherry gastrique 23.5
baby sunburst squash, asparagus and sugar snap pea risotto with chevre cheese and basil oil 19.5
herb crusted lamb loin over risotto with spring beans, english peas, candied pearl onions, moscato lamb jus 25
secondo
* polenta boulder baked polenta, asiago, ricotta, spinach, puttanesca sauce: imported italian tomatoes, olives, peperoncini, capers, chili flates, garlic, oregano, olive oil 13
chicken scarpariello spicy sausage, olives, peperoncini, capers, red wine, vinegar 21
chicken saltimbocca layered with prosciutto, mozzarella, spinach bechamel, madeira jus served with chicken confit, potato & green onion cake 20
mixed grill 4 oz. king canyon buffalo new york strip, 2 homemade colorado lamb sausages served with caramelized onion jam, french fries, herbed aioli, sea salt and extra virgin olive oil 25
8 oz beef filet gorgonzola, port wine reduction, potato puree 29
citrus glazed atlantic salmon madallions with fennel, orange, blistered endive, cous-cous 19
crispy skinned local striped bass tomatoes, capers, olives, preserved lemons, basil served with garlic fingerling potatoes 23
* Denotes vegetarian dishes. At Laudisio we use local, organic, all-natural ingredients whenever possible.
Please note: Not all ingredients are listed, alert server of any food allergies.
executive chef: Brian Lockwood - pastry chef: Paul Mack - sous chef: Luke Wilson