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SARTO’S

SOCIAL ITALIAN EATERY & PANTRY

OPEN DAILY AT 11AM PANTRY

RESTAURANT OPEN DAILY AT 5PM

 MONDAY – THURSDAY, 5PM-8PM CICHETTI BAR

BRUNCH SATURDAY & SUNDAY OPEN AT 10AM

-PLEASE NOTE –

OUR MENU CHANGES OFTEN, INSPIRED BY THE PEAK SEASONALITY OF INGREDIENTS.  OUR MENU BELOW  GIVES YOU A SENSE OF WHAT WE’RE INSPIRED TO CREATE THIS SEASON

FIRST FITTINGS —

CICCHETTI 7.0

4 DAILY INSPIRED BITES

TAVOLA 24.0

THREE MEATS & THREE CHEESES PROPERLY ACCESSORIZED

CARPACCIO 10.0*

THINLY SLICED SEARED TENDERLOIN, CHERRIES, CELERY LEAVES & SHAVED PARMESAN WITH LEMON OLIVE OIL DRIZZLE

FRITTO 14.0*

FRIED CALAMARI, SHRIMP & SURF CLAMS INTERMINGLING WITH PICKLED PEPPERS; HARISSA & LEMON AIOLI TO FINISH

COZZE 14.0

OVEN ROASTED PENN COVE MUSSELS SETTLED IN A TOMATO & WHITE WINE BROTH

PIZZETTE 12.0

OVEN FIRED FLATBREAD ADORNED WITH SEASONAL TRIMMINGS

 TEXTURES —

ARUGULA [RUCOLA] 6.0

TIMELESS SALAD OF ARUGULA, TOASTED PINE NUTS, PARMIGIANO REGGIANO & LEMON OIL

GREENS [VERDE] 10.0

BABY GEM LETTUCES, TOMATOES & CASTELVETRANO OLIVES TWIRLED IN A GREEN GODDESS DRESSING WITH CURED EGG YOLK

BEETS [BARBABIETOLI] 9.0

DOUBLE ROASTED BEETS WITH SHAVED FENNEL, GOAT CHEESE & CRUSHED HAZELNUTS WITH A WARM BAGNA CAUDA DRIZZLE

GAZPACHO 8.0

CHILLED TOMATO & WATERMELON BRODO LAPPING BUTTERFISH CRUDO,WITH TOUCHES OF STRAWBERRY & HERB FLOWERS

HAPPY HOUR LIKE AN ITALIAN

5.0 FEATURED BEER | WINE | COCKTAILS | SPRITZES

OYSTERS | CICCHETTI | SOCIAL PLATES

CICCHETTI [CHI-KET-TEE]:  THE ITALIAN ART OF ADULT SNACKING
ENJOY DENVER’S ONLY CICCHETTI BAR 
OPEN NIGHTLY 5PM-7PM
— HOUSE MADE PASTA —

LINGUINI

HAND CUT THIN NOODLES COATED IN WHITE WINE BEURRE BLANC SUPPORTING SPICY GRILLED SHRIMP, TOMATOES & CAPERS

THIRTEEN TWENTY-ONE

CAVATELLI

TENDER ROLLED DUMPLING PASTA ESCORTED BY PETITE SUMMER SQUASH, GREEN BEANS & ZUCCHINI WITH TOUCHES OF KALAMATA OLIVES, CURED EGG & FINGERLING POTATO CRISP

TWELVE EIGHTEEN

AGNOLOTTI

HAND PINCHED POCKETS OF PASTA WITH FILLING OF ARTICHOKE MOUSSE RESTING IN A PARMESAN BRODO

TWELVE NINETEEN

TAG & MEATBALLS

TENDER BRAISED MEATBALLS OVER FRESH CUT ‘TAG’LIATELLE & HOUSE MARINARA

12.0 | 18.0

LASAGNE

FIRE ROASTED STRUCTURE OF SHEET PASTA, BOLOGNESE & BECHAMEL

16.0

PARMIGIANO

CRISPY CHICKEN TOPPED WITH HOUSE MOZZARELLA ACCOMPANIED BY TAGLIATELLE & HOUSE MARINARA

17.0

— GRILL —

STEAK [BISTECCA]

GRILLED FLANK STEAK WITH SALSA VERDE SASH MATCHED UP WITH STONE OVEN FINISHED POTATO GRATIN

TWENTY-SIX

 

SCALLOPS [PETTINI]

CAST IRON  SEARED DAY BOAT SCALLOPS UNDERSCORED BY ROMESCO SAUCE WITH LIGHTLY DRESSED SEASONAL WARM BEAN SALAD FINISHED WITH HAZELNUTS, GOLDEN RAISINS & ANCHOVY VINAIGRETTE

TWENTY-SEVEN

PORK [MAIALE]

SEARED FENNEL BRAISED BERKSHIRE PORK BELLY SETTLED INTO ORGANIC CANNELLINI BEANS & FIGS WITH A FENNEL SALAD CAP

TWENTY-THREE

BUTTERFISH [FIETO]

BUTTER POACHED BUTTERFISH ATOP HERB-DRIVEN SALMORIGLIO SAUCE WITH AN ENSEMBLE OF FERGOLA PASTA PEARLS, SUMMER SQUASH & ZUCCHINI FINISHED WITH A CRISPY SQUASH BLOSSOM

TWENTY-FIVE
— TAILORED PROTEINS —

MANZO

FLAME GRILLED CO FILET MIGNON

16.0 |  FOUR OUNCES

GALLINA

ORGANIC CRISPY ROASTED  CHICKEN

9.0 QUARTER  | 17.0 HALF

PESCE

FIRE ROASTED CEDAR ORA KING SALMON

9.0 | THREE OUNCES

– ACCESSORIES –

sharable accompaniments | all items 8.0


RISOTTO

SLOW COOKED | GRILLED HEIRLOOM CORN & PESTO

POTATO GNOCCHI

PAN ROASTED | SUMMER VEGETABLES, SHERRY VINEGAR  & BROWN BUTTER

KALE

SAUTEED | SHALLOTS & FRIED BREADCRUMBS

BROCCOLI

SAUTEED | GARLIC, CHILE & SABA

 CIPOLLINI ONIONS

CARAMELIZED | GARLIC, ROSEMARY & THYME

 ALTERATIONS —

made-to-measure customizations


 CHICKEN  7.0

3 SHRIMP 6.0

SEARED SCALLOP 6.0

BRAISED MEATBALLS 6.0

SAUSAGE 6.0

WHITE ANCHOVIES 2.0

SUNNY UP EGG 2.0

HOUSE MOZZARELLA 4.0

GLUTEN FREE LINGUINE +2.0

SAUCES 2.0

HOUSE MARINARA, PESTO, SALSA VERDE, HERB AIOLI

 FINAL FITTINGS —

small sweets made in house


TANGERINE SEMIFREDDO 4.0

SALTED CHOCOLATE TART 8.0

APPLE CROSTATE 8.0

CITRUS MARJOLAINE LAYER CAKE 8.0

GELATO SCOOP 2.0

3 CHEESES 13.0

AFFOGATO 5.0

*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED BASED ON YOUR SPECIFICATION, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDER-COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

BUBBLES


PROSECCO

TIAMO [Veneto, IT]

9.0 33.0

ROSE

CLETO CHIARLI

37.0

SPARKLING

MONTENISA FRANCIACORTA N/V [Cazzago, IT]

69.0

LAMBRUSCO

PONENTE [Emilia-Romagna]

C. CHIARLI ENRICO CIALDINI [Emilia-Romagna]

 

9.0

 

 

33.0

38.0

COCKTAILS & BEER


— SPRITZERS —

APEROL SPRITZ

BRIGHT. APEROL, PROSECCO & SPLASH OF CLUB SODA ON THE ROCKS.

9.0

CAMPARI AMERICANO

BALANCED. CAMPARI, SWEET VERMOUTH & SPLASH CLUB SODA ON THE ROCKS.

9.0

ROSSO SPRITZ

FESTIVE. APEROL, PROSECCO AND FRAGOLI [WILD STRAWBERRY] LIQUEUR.

9.0
— TAILORED CLASSICS —

PERFECT MARTINI

BALANCED. GIN & VODKA, SWEET & DRY VERMOUTH, UP WITH OLIVES.

12.0

FIORE

BRIGHT | ROSEMARY INFUSED VODKA,
CUCUMBER, LIME JUICE & LAVENDER HONEY SERVED UP

12.0

FORAGGIO

BRIGHT | ROSEMARY INFUSED VODKA, CUCUMBER, LIME JUICE & LAVENDER HONEY SERVED UP

9.0

BUTTERO

HEARTY | RYE WHISKEY, AMARO & BLOOD ORANGE LIQUEUR ON THE ROCKS

12.0

MASCHILE

CRISP | REPASADO TEQUILA, APPLE CIDER, LEMON JUICE & GINGER ON THE ROCKS

11.0

CUSTOM FIT COCKTAIL

12.0
— DRAFT BEERS —

PERONI

7.0

MORETTI LA ROSSA

7.0

ASPEN BREWING INDEPENDENCE IPA

7.0

BEER OF THE MOMENT

MKT
— 75O ML BRUTON BEERS —

STONER

21.0

LILLTH

21.0

MOMOUS

21.0

DIECI

21.0

WHITE [BIANCO]


– CRISP WHITES –

FAVORITA

GIANNI GAGLIARDO [Barolo La Mora, IT]
BALANCED. CITRUS. MINERALITY.

38.0

PINOT GRIGIO

DANZANTE [Veneto, IT]
BRIGHT. CITRUS.

TIEFENBRUNNER [Trentino Alto-Adige, IT]
BALANCED. CITRUS. MINERALITY.

 

10.0

34.0

38.0

SAUVIGNON BLANC

FERNANDO PIGHIN [Friuli, IT]
BALANCED. CITRUS. GRASS.

10.0 38.0

SOAVE

INAMA [Veneto, IT]
BALANCED. FLORAL. MINERALITY.

11.0 42.0

FALANGHINA

NATIV [Campania, IT]
BALANCED. FRUIT. MINERALITY.

48.0

CHARDONNAY

ALOIS LAGEDER [Trentino-Alto Adige, IT]
BRIGHT. TROPICAL FRUIT. MINERALITY.

10.0 38.0
— TEXTURED WHITES  —

PINOT BIANCO

PRODUTTORI DI BOLZANO [Trentino Alto-Adige,IT]
BALANCED. CITRUS. GRASS.

42.0

VERDICCHIO

CASALFARNETO ‘FONTEVECCHIA’ [Marche, IT]
CITRUS. MINERAL.

GAROFOLI ‘PODIUM’ [Marche, IT]
BRIGHT. MINERALITY. GRASS.

10.0   

38.0

54.0

ARNEIS

BRUNO GIACOSA [PIEDMONTE, IT]
ROUND. FLORAL. BOTANICALS.

61.0

SOAVE

INAMA FOSCARINO CLASSICO [Veneto, IT]
ROUND. FLORAL. MINERALITY.

63.0

TREBBIANO

PETRICAIA [Umbria, IT]
BALANCED. MINERALITY. GRASSY.

49.0

CHARDONNAY

KOVACS NIMROD BATTONAGE [Eger, Hungary]
ROUND. FRUIT. FLORAL. MINERAL.

PIO CESARE L’ATRO [Piemonte, IT]
BRIGHT. FRUIT.

12.0  

48.0

57.0

RED [ROSSO]


– LIGHT REDS –

GRIGNOLINO

CASTELLO DI NEIVE [Piemonte, IT]11.0  39.0
BRIGHT. FRUIT. EARTHY.

11.0 42.0

BARBERA D’ALBA

 

CA’ DEL SARTO [Serralunga, IT]
BALANCED. EARTHY. JUICY.

PALLADINO [Piemonte, IT]
EARTHY AND JUICY.

8.0   

31.0

37.0

— MEDIUM REDS —

NEBBIOLO

MARIO GIRIBALDI ‘ACCERTO’ [Piemonte, IT]
EARTHY. DARK FRUIT. SPICY.

41.0

SANGIOVESE

 

SELVAPIANA CHIANTI RUFINA [Chianti, IT]
BRIGHT. JUICY.

CA’ DEL SARTO ARDENTE [Castellina, IT]
BRIGHT. JUICY.

LA BRACCESCA [Montepulciano, IT]
EARTHY. SAVORY. FLORAL.

10.0

9.0

 

 

38.0

33.0

 

57.0

CANNONAU

ARGIOLAS COSTERA [Sardinia, IT]
EARTHY. SPICY. ROUND.

11.0 42.0

NEGROAMARO

LUCCARELLI [Puglia, IT]
BRIGHT. JUICY.

10.0 38.0
— FULL REDS —

SANGIOVESE

 

CASANOVA DI NERI [Montalcino, IT]
EARTHY. SAVORY. JUICY.

BRANCAIA ‘TRE’ [Toscana, IT]
EARTHY. JUICY.

LUCE DELLA VITA ‘LUCENTE’ [Toscana, IT]
SAVORY. JUICY.

14.0 

13.0

 

 

56.0

48.0

 

51.0

CABERNET

FRESCOBALDI DI CASTIGLIONI [Toscana, IT]
EARTHY. FLORAL. JUICY.

61.0

VALPOLICELLA

 

SANT’ ANTONIO RIPASSO [Veneto, IT]
EARTHY. DRIED FRUITS.

ALLEGRINI ‘PALAZZO DELLA TORRE’ [Veneto, IT]
JUICY. SAVORY. EARTHY. DRIED FRUITS.

10.0  

 

38.0

 

53.0

PRIMITIVO

ANTICA MASSERIA [Puglia, IT]
JUICY, BOLD.

10.0 38.0

PINOT NOIR

EMERITUS ‘HALBERG RANCH’ 2011 [Russian River, CA]
A JOYFUL PINOT NOIR FOR EVERYDAY HAPPINESS. RIPE CHERRIES AND PLUM WITH SUPPLE TANNINS.

78.0

SANGIOVESE

RODANO CC RSV ‘VIACOSTA’ 2007 [Chianti, IT.]
WHILE MATURE, A YOUTHFUL, FRUIT-LADEN BREEZE LIFTS THE SPIRITS. MUSHROOMS, FLOWERS & CHERRIES

71.0

NEBBIOLO

 

PIO CESARE BAROLO 2011 [Piemonte, IT]
CLASSIC AND FRIENDLY, LIKE ITALY HERSELF. BALANCED FRUIT AND MILD TANNINS.

VIETTI BAROLO 2011 [Piemonte, IT]
HEARTY YET SOFT AND INVITING. RIPE, RED FRUIT AND FRESHLY CUT FLOWERS.

MARCHESI DI GRESY ‘MARTINENGA’ BARBARESCO 2010 [Piemonte, IT]
REMINISCENT OF A PERFECT DEN. TOBACCO, LEATHER AND SPICE.

 

101.0

79.0

 

75.0

 

 

BRUNELLO DI MONTALCINO

ALTESINO 2009 [Montalcino, IT]
THE WELCOMING SCENT OF A FOND MEMORY. SWEET VIOLETS, CHOCOLATE & TOBACCO.

97.0

AGLIANICO

MASTROBERNADINO RADICI RISERVA 2006 [Taurasi, IT]
THAT MOMENT IN THE EVENING WHEN YOU KNOW YOU’RE EXACTLY WHERE YOU SHOULD BE, EARTHY AND COMPLEX.

109.0

VALPOLICELLA

SARTORI DI VERONA AMARONE 2011 [Veneto, IT]
THE COMFORT THAT COMES WITH THE RICH AND BOLD.  DEPTH WITH DARK FRUIT.

72.0

• EN VINO VERITAS •

Red Wine actually gets its color from the grape skin not the juice. With rare exception, wine grape juice is almost clear.