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Trattoria on Pearl

First Course

Insalata Trattoria - Organic greens with fresh creamy mozzarella cheese (Burrata) with roasted tomatoes and balsamic vinaigrette drizzled with basil pesto
Pinot Grigio, Al Verdi, Veneto, Italy 2010
Sara’s Apple Salad - Warm apples and cambazola cheese over arugula salad with citrus-cider vinaigrette and crumbled caramelized toasted pecans
Riesling, Bookcliff Vineyards, Boulder, Colorado 2010
Tomato Bisque en Croute ~ Vine ripe tomatoes and root vegetable soup baked in puff pastry
Chardonnay, Bookcliff Vineyards, Boulder, Colorado 2010
Foie Gras and Duck Liver Pate - Served with sweet lemon toast and cornichons
Sauvignon Blanc, Secret Coast, Marlborough NZ 2010

Second Course

Pollo Mattone - Crispy organic chicken breast baked in our pizza oven, served with roasted fingerling potatoes and balsamic glazed green beans
Sangiovese, Al Verdi, Tuscany, 2010
Osso Buco ~ Braised Colorado lamb shank served over risotto with wild mushrooms and steamed broccoli
Dolcetto D’Alba Veglio, Piemonte, 2008
Filet Mignon - Baked, wrapped in bacon and served with basil-pesto mashed potatoes and broccoli in a cognac-white peppercorn cream sauce
Montepulciano di Abruzo, Masciarelli, Abruzzo, 2008
Lobster and Shrimp Fra-Diavola - Spaghetti pasta* tossed with a half Maine lobster in the shell and shrimp in a light sauvignon blanc and spicy marinara sauce. Add $10 for a whole 1 ½ lb. lobster
Pinot Noir, Irony, Monterey, California, 2010
Rigatoni alle Verdure - Sautéed with wild mushrooms, cheery tomatoes, zucchini, eggplant, peppers, broccoli, escarole, roasted garlic and pine nuts in an olive oil-white wine broth
Chianti, Prezzolini, Tuscany, Italy 2010

Third Course

Molten Chocolate Cake - Chocolate lover’s dream! Flowing chocolate inside a rich creamy chocolate cake with Chianti-raspberry sauce
Tawny Port, 10 year Sandeman, Oporto, Portugal
Cannoli - Lemon-mascarpone cheese filling inside a crisp cannoli shell with dark chocolate sauce
Allegretto, Orange Muscat, Bookcliff, Boulder, Colorado
Munson Farms Pumpkin Crème Brûlée - Slow caramelized pumpkin crème brûlée topped with whipped cream and pumpkin seed caramel
Addagio, Black Muscat, BookCliff Vineyards, Boulder
Profiteroles - Home-made, creamy vanilla gelato inside flaky puff-pastry shells, drenched in dark chocolate sauce
Chocolate Martini, Godiva chocolate liqueur, Absolut vanilla, Kahlua and chocolate syrup, topped with espresso cream

// Beverage pairings are an additional $16 per person //