Barolo Grill

Name: Barolo Grill
Address: 3030 E. Sixth Ave., 80206, CO, 80206
Telephone: 303-393-1040

3030 E. Sixth Ave., Denver, CO 80206, US

• Tuesday: 5:30PM-10:30PM •Wednesday: 5:30PM-10:30PM •Thursday: 5:30PM-10:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •

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Details

Cuisine: Piedmontese, Tuscan, Venetian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Antipasti

Polenta ai Funghi

piemontese stone ground polenta with sautéed porcini mushrooms & gorgonzola

Vongole e Caviale

sautéed rock shrimp & clams with red pepper velouté, steamed mirepoix & osetra caviar

Gamberi e Riso Nero

tiger prawns with black rice, fennel, & red & green peppers

Guanciale con Carote

spiced pork belly braised & served with carrot puree

Cotechino al Piemontese

piemontese style pork sausage braised in barbera served with fonduta

Vitello con Peperone

thinly sliced veal served chilled with roasted peppers, capers , extra virgin olive oil

Bresaola di Lombardia

air cured beef tenderloin with arugula, white truffle oil & parmigiano-reggiano

Foie Gras con Ciliegi

foie gras torchon served with sour cherry compote & brioche, grey sea salt

Fritto Misto Per Due (For Two)

fried shrimp, calamari & scallops with bitter greens & harissa mayonnaise

Insalate

Insalata di Verde e Prosciutto

mixed greens tossed with extra virgin olive oil wrapped in prosciutto topped with red & green agro - dolce peppers & parmigiano-reggiano

Insalata “Cammillo”

arugula, pine nuts, shaved parmigiano-reggiano & tuscan extra virgin olive oil

Insalata ai Funghi

salad of oven dried mushrooms, crispy leeks, dried figs, arugula & truffle aioli

Cuore di Lattuga

romaine hearts with parmigiano-reggiano, focaccia croutons & garlic, lemon & parsley dressing

Insalata al Barolo

baby field greens, tuscan extra virgin olive oil, vintage balsamic vinegar

Primi Piatti

Fettucine in Brodo di Pollame

housemade fettucine with roasted guinea hen & julienne mirepoix in guinea hen broth

Pappardelle con Ragu d’Agnello

ribbon cut pasta in ragu of lamb loin, marinated artichokes, roasted peppers, capers, & pecorino toscana

Spaghetti alla Puttanesca

handmade pasta with tomatoes, roasted red peppers, kalamata olives & c apers tossed with bay shrimp

Strozzapreti con Pomodoro Secco

hand twisted pasta with garlic buttered rapini, sundried tomatoes, parmigiano-reggiano & extra virgin olive oil

Secondi Piatti

L’Anatra al Barolo

braised duckling, kalamata olives, garlic -rosemary hashbrown potatoes

Pesce Fresco con Barbabietole

red trout filet seared & served over pancetta carpaccio, roasted beets, cipollini onions, & muscat vinegar-butter sauce

Pesce Fresco con Verdure

bluenose bass with quinoa, roasted vegetables & basil oil

Carne al Brasato

beef shortribs braised in red wine served with creamy potatoes & balsamic shallots

Maiale alla Griglia

pork loin grilled & served with pancetta, apples & cabbage, roasted garlic puree & brandy fig reduction

Rotolo di Vitello

veal pounded thin rolled with julienne of mirepoix & swiss chard seared & served with creamy alumette potatoes & porcini-veal demi glace

Tagliata di Manzo alla Toscana

hanger steak sliced & served tuscan style with arugula, roma tomatoes, parmigiano -reggiano & extra virgin olive oil

Bistecca di Manzo

12 ounce new york strip steak grilled & served with eggplant & tomato ragu, basil oil

CHEF'S SEASONAL TASTING MENU

Menu di Stagione

Timbali di Baccala e Farro di Zafferano

salt cod with saffron barley, english peas & parsley -white anchovy aioli | wine pairing: Soave Classico, Guerrieri-Rizzardi, 2003, Veneto

Insalata di Verdure

salad of fresh vegetables, micro greens, balsamico, parmigiano -reggiano & extra virgin olive oil | wine pairing: Favorita, ‘Fallegro’, Gianni Gagliardo, 2005, Piemonte

Risotto ai Formaggi

slow simmered carnaroli rice with piave cheese | wine pairing: Bardolino Classico, ‘Tacchetto’, Guerrieri-Rizzardi, 2004, Veneto

Pettine con Agrume

seared diver scallops with winter citrus: blood oranges, grapefruit, & oranges, shaved fennel & grey sea salt | wine pairing: Pinot Bianco, ‘Vial’, Caldaro, 2004, Alto Adige

Dolce

molten chocolate cake with passion fruit gelato | wine pairing: Brachetto d’Acqui, Palladino, 2005, Piemonte

DESSERT MENU

Dolci

Crema Pasticcera

barolo’s classic creme brulee; vanilla custard & caramelized sugar crust

Profiterole e Meringue

chocolate cream puff & meringue filled with sweet cream over chocolate sauce

Panna Cotta di Vaniglia

vanilla bean panna cotta with cherry compote & butter wafer

Sorbetti di Cocco e Arancia

coconut & blood orange sorbet over orange gratin & meringue crumbs

Budino di Panettone

brioche panettone pudding with crème anglaise & cinnamon gelato

Semifreddo di Noci e Croquant di Nocciole

walnut semifreddo with golden raisin compote & hazelnut “wafer”

Crostatina di Pere

pear tartlet with goat cheese sorbet & pear compote

Gelato

homemade italian ice cream

Sorbetti di Frutta

an assortment of seasonal fruit sorbets

Biscotti

Formaggi

a selection of artisan cheeses