Stella Alpina Osteria

Roasted porcini mushroom risotto cakes, white truffle oil, arugula & shaved parmigiano.

Pot full of melted gruyere cheese and black truffle, served with veggie dippers & ciabatta.

Roasted red bell peppers topped with the traditional piemontese anchovy sauce.

The authentic way to start" a platter of salame di felino, prosciutto di parma, belle di cerignola olives, house roasted red bell peppers grilled asparagus and grissini.

Thinly sliced beef filet, sliced mushrooms, arugula & shaved parmigiano drizzled with a lemon infusion

Shaved parmesan, crispy pancetta & house made garlic croutons.

A bed of butter lettuce, strawberries, walnuts, gorgonzola, red onion & apricot-citrus vinaigrette.

Vine ripened tomatoes, imported mozzarella di bufala & fresh basil drizzled with olive oil and oregano.

Roasted red & golden beets, arugula and gorgonzola in a honey mustard vinaigrette

baby arugula, shaved parmigiano & vine ripened tomatoes in a balsamic vinaigrette

Ear shaped pasta tossed with speck (smoked ham), mushrooms & asparagus in a creamy parmesan sauce.

Pasta tubes simmered in a slow roasted pork and sweet bell pepper ragu finished with ricotta salata.

Sliced garlic, chili flakes, marinara, fresh parsley and parmigiano.

House made with spinach & ricotta and baked in a bath of marinara & bechamel.

Fresh basil pesto, string beans, potatoes and parmigiano reggiano.

Pasta tubes baked in a black truffle cream sauce with a parmigiano crust.

roasted rabbit in a white wine, pancetta and sage sauce served with mascarpone polenta

Grilled Colorado lamb chops, rosemary and mint pesto.

Tender veal scaloppine breaded and pan fried "milanese style" accompanied with potatoes and daily vegetable.

Lightly pan fried veal scaloppine cooked in a lemon butter and caper sauce marsala style.

Roasted pork tenderloin topped with an infusion of pancetta & roasted garlic cloves white spagna bean ragu.

Grilled filet mignon, topped with melted toma cheese, served with truffled mashed potatoes and roasted wild mushrooms.

Chicken breast breaded and topped with melted fontina and a touch of marinara.

chicken sauteed with kalamata olives, capers, cherry tomatoes, pine nuts, pinot grigio & fresh basil

Seven pan roasted prawns simmered in garlic butter and served with arugula in a lemon vinaigrette.

mediterranean black mussels braised stewed in a spicy tomato broth, garlic crostino