Ristorante Di Sopra Ristorante Di Sopra

Buratta cheese, grilled Italian bacon, and roasted tomato chutney

Fried risotto balls stuffed with lump crab meat, mozzarella, and peas, served in pesto cream sauce

Poached lobster in a creamy lobster sauce, then topped with mozzarella and Parmesan cheese and broiled until golden

Lightly battered, sautéed in a butter and lemon wine sauce

Slow simmered beef with chianti caramelized onions, sprinkled with gorgonzola

Toasted crostini, local honey, pistachio nuts, black pepper, and fresh basil

This deliciously cheesy mushroom casserole is wonderfully flavored with fresh herbs, Parmesan cheese, a kiss of cream, and melted mozzarella

Spring mix, tomatoes, onions, garlic, olives, roasted peppers, Parmesan cheese, and vinaigrette

Crisp romaine lettuce with house-made Caesar dressing, tossed with garlic croûtons and shaved Parmesan cheese

Thinly shaved octopus over a salad with bread, tomatoes, basil, olive oil, cucumbers, onion, and lemon

A cool, crisp wedge of fresh iceberg lettuce, Roma tomatoes, red onions, garlic, house dressings, gorgonzola crumbles, and all the pork (guanciale, pancetta, and prosciutto), topped with a sweet balsamic glaze

Sautéed shrimp with fresh diced tomatoes, garlic, onion, and basil

A blend of yellow oyster, shiitake, crimini, and portabella mushrooms, pancetta, and gorgonzola cream sauce

Baby clams, mussels, octopus, shrimp, and sea scallops in a luscious tomato wine sauce

Bucatini tossed in pecorino cheese and cracked black peppercorns

Strozzapreti pasta with guanciale, Parmesan, and pecorino Romano cheese and beaten eggs

Braised beef that has been simmering for six hours, tomato sauce, and Parmigiana cheese

Pancetta, onions, tomatoes, red wine, and Romano cheese

Duck ragù is a classic dish in Italy. It is made from a long-simmered duck confit sauce that is intensely flavorful

Rotelli pasta, chicken breast, artichoke hearts, cherry tomatoes, garlic, basil, onions, and peas in pink sauce

Fresh green and white pasta, alfredo sauce with peas and guanciale

Lobster meat, shallots, mushrooms, brandy, and lobster cream sauce

Slow-roasted veal shank, natural braising, creamy Parmesan risotto Milanese

Bone-in veal chop, tomato sauce, mozzarella, and burrata cheese

Topped with prosciutto and mozzarella cheese in a lemon wine sauce with artichoke hearts, capers, and sage

16 oz grilled veal chops with fresh Italian herbs and natural jus

Chicken thighs simmered in a tomato sauce with onions, garlic, mushrooms, olives, and capers, served over polenta

Grilled chicken topped with prosciutto, spinach, roasted peppers, and asiago cheese served with mushroom brandy sauce

Roasted chicken thighs, Italian sausage, hot and sweet peppers, garlic, onions, and potatoes

Mediterranean sea bass served with pasta sabbia (bread crumbs, anchovies, garlic, and olive oil)

Capers, blistered tomato, and lemon-butter sauce with Fusili pasta

With a pea saffron risotto and fried prosciutto

8 oz tenderloin, gorgonzola polenta, and forest mushroom demi-glace

16 oz ribeye steak seasoned with only salt and pepper, then topped with herb compound butter

8 oz tenderloin smothered with poached lobster in a creamy lobster sauce

Vanilla ice cream "drowned" with a shot of hot espresso Add a shot of amaretto, Frangelico, Kahlua or other liqueur

Biscotti crust, mascarpone cheesecake, Limoncello curd topping with toasted meringue dollop.

Seasonal fillings and flavors in a crispy shell

Breckenridge vodka, vanilla, Godiva, amaretto and cream

Aperol and prosecco

Longmont