Valentine's Day is almost here

We still have a few openings for Feburary 14. We're offering a special ala carte menu. Call us soon if you'd like a reservation - 303.938.8800

The Menu:

ANTIPASTI

Insalata Caprina 10
Mixed greens, crispy shallots, goat cheese crostino, orange segments, pomegranate vinaigrette

Sformato di Funghi 13
Local organic mushroom custard, Parmigiano-Reggiano, thyme

Tonno Chiasso 16
Thinly sliced raw sushi grade tuna, lemon, olive oil, chili flake

Fegato Modenese 19
Seared foie gras, crispy white corn polenta cake, Manadori aged balsamico


PRIMI

Risotto di Mare 16
Aged Carnaroli rice, shrimp, scallop, calamari

Ravolone Col’Uve 15
Fresh pasta stuffed with spinach, ricotta, organic egg yolk, with butter and Parmigiano-Reggiano

Gnocchi al Ragù di Anatra 15
House-made potato dumplings with duck and cherry ragù


SECONDI

Capesante Rosolate 33
Pan roasted diver scallops, melted leeks, crispy sunchoke, lemon thyme butter

Branzino in Cartoccio 29
Parchment-steamed Mediterranean sea bass, lemon, marjoram, braised fennel

Quaglie Ripiene 34
Sausage stuffed quail over porcini polenta, with mission fig balsamic pan sauce

Filetto al Ferro 36
Cast-iron seared beef tenderloin, potato terrine, broccoli rabe, Chianti reduction


DOLCI

Torta di Ghianduja 10
Hazelnut chocolate torte, burnt sugar igelato, hazelnut pralines

Crostata d’Arancia 10
Fig and pomegranate crostata, fennel pollen honey

Merchant of Venice 10
Pomegranate sorbet with cinnamon, drowned in prosecco

Mondays in February – Special Pizza Night at Alba

Great Pizza and Half-Price Wines

Great pizza starts with the flour. We use Caputo, an Italian double zero, which is a finely ground artisinal wheat flour. The dough is made daily, and carefully proofed, to ensure a consistent texture. Our pizza dough is never rolled. It is a careful procedure that involves a lot of pinching, stretching, and tossing. Once the dough is opened, we par cook the crust before adding the toppings, for if the crust were baked from the raw state fully dressed, the cheese would overcook and break. The oven we use is a stone oven that runs at 600 degrees. Lastly we don’t remove the pie until the dough is thoroughly crisp, and the edges take on a light brown color. The result is a crisp crust, with perfectly cooked toppings.


Monday Night Pizza Menu

Classico 9
San Marzano tomatoes, shredded mozzarella
Margherita 10
San Marzano tomatoes, basil, fresh mozzarella
Cinque Terre 14
Spicy calamari, shrimp, bagna cauda, red onion,
lemon, marjoram
Parma 12
Prosciutto, figs, arugula, balsamic reduction
Funghi 12
Local organic mushrooms, mozzarella,
Parmigiano- Reggiano, truffle oil
Pollo e Rosemarino 14
Roasted organic chicken, besciamella,
mozzarella, rosemary

Every Wine on our List at Half-Price

Wednesday, February 11

Join us for a Wednesday Night Wine Tasting.

Steve Lewis, owner of Giuliana Imports, will present six very interesting wines from his Italian portfolio. The cost is only $18, which will include a selection of our chef's stuzzichini. We plan to make this a regular Wednesday night affair, to provide a fun and inexpensive way to get to know wonderful Italian wines.

Join us for Lunch

People often ask if we serve lunch, even though we have for many years.
Here's our menu:

APPETIZERS and SALADS

Winter Vegetable Minestrone 7

Mixed Green Salad 6

Arugula Salad 8
Arugula, fennel, pine nuts, Parmigiano-Reggiano, lemon olive oil

Roasted Seckel Pear and Crispy Polenta 8
Gorgonzola fonduta, pine nuts

Pan Seared Seafood Salad 14
Mixed greens, calamari, shrimp, oven-dried tomato, garlic, Champagne vinegar, crostini

Duck Confit Salad 10
Mixed greens, Haystack Mountain chèvre,
toasted almonds, balsamic vinaigrette

Steak Salad 12
Grilled skirt steak, mixed greens, feta cheese, Balsamic vinaigrette



PASTA and RISOTTO

Mushroom Risotto 13
Pan-seared sea scallops, chives, chili oil

Gnocchi al Forno 10
House-made potato gnocchi, fresh mozzarella, tomato, basil

Chicken Linguine 11
Spinach, shallot, garlic, cream, white wine

Fresh Tagliatelle Bolognese 11
Italian sausage and beef ragù




PIZZA

Margherita 10
San Marzano tomatoes, fresh basil, mozzarella

Cinque Terre 14
Spicy calamari, shrimp, bagna cauda, red onion, lemon, marjoram

Parma 12
Prosciutto, figs, arugula, balsamic reduction

Funghi 12
Local organic mushrooms, mozzarella, Parmigiano- Reggiano, truffle oil



SANDWICHES
Served with french fries or small mixed green salad

Chicken BLT 10
Free-range chicken, pancetta, arugula, tomato

Grilled Portobello Mushroom 9
Haystack mountain chèvre, roasted peppers, mixed greens, balsamic vinaigrette

Tonno Sott’Olio 12
Olive oil poached ahi tuna, mayonnaise, arugula, shaved red onion


ENTREES

Pan Seared Trout 13
Cannellini bean puree, shaved fennel, lemon, Tuscan extra virgin olive oil

Grilled Skirt Steak 14
Soft polenta, Florentine creamed spinach, salsa verde

Pan-Roasted Cornish Game Hen 11
Mashed potatoes, wilted arugula, Prosciutto sage lemon sauce

http://www.albaboulder.com

Alba Osteria and Enoteca
The traditional osteria in Italy was a tavern or humble restaurant where wine was the main attraction. The modern interpretation of the term is more inclusive, as described by Carlo Petrini in his book Slow Food: The Case for Taste. “The new osteria is the place you go to meet friends in the evening, to eat with the family on Sunday, to pause for an hour at lunchtime and buy yourself a well-prepared hot dish and a glass of quality wine…Slow Food sees the osteria as the symbolic focus of traditional cuisine, run as a family business with simple service, a welcoming atmosphere, …quality wine, and moderate prices.”

In ancient Rome tavernae vinariae, precursors to today’s enotecas, were open around the clock. Wine was then, as it is today, an important part of the daily routine of Italian life. Italians rarely have food without wine or wine without food. In Italy pairing food with wine is easy and unpretentious, and we bring that spirit to our enoteca. We always have a wonderful selection of wines by the glass, quartino, or bottle. We also offer special flights of our featured regional wines, along with other selected flights. The chef has introduced a wonderful selection of stuzzichini, small plates of flavorful little snacks to enjoy with your wine. We also have a small library of food, wine, and Italian travel books for you to enjoy while sitting at the bar, planning your next trip to Italy.