IL Bistro Italiano - Grand Junction, CO

Crushed tomatoes, house made mozzarel-la, oregano

Crushed tomatoes, house made mozzarella cheese, oregano, oven roasted rosemary ham

House roasted tomatoes, provolone cheese, roasted smoked pancetta, long stem artichoke hearts

Asiago cheese, spicy calabrese peppers, cream, scallions, house fennel sausage, pine nuts

House basil pesto, chicken breast, piquante pep-pers, caramelized onions, asiago cheese

The bistro signature soup for many years now-served with fried artichoke gar-nish (gf without the fried artichoke, v)

Ask your server for special soup(s) we may have available - prices vary

Fresh black mussels in spicy tomato garlic sauce

The classic italian summer appe-tizer of melon and thinly slice prosciutto di parma ham

Roasted beet salad with made with local beets and dressed with ginger vinaigrette, served with goat cheese cakes

Classic italian fried calamari served with lemon garlic cream sauce

Layers of eggplant, provolone cheese, parmesan cheese, and our tomato vegetable sauce

Rose-mary flavored bread toasted and topped with heirloom to-matoes and stracciatella cheese

Local green tomatoes fried and served with cajun remoulade

Classic house cut french fries tossed with grana padano cheese, rosemary salt, and white truffle oil

Served with black ol-ives, fig chutney, grilled bread & see the server for seasonal cheese

Mixed greens, carrots, beets, tomatoes, house made croutons - house balsamic vinaigrette

Hearts of romaine, house made crou-tons, parmesan crisps, creamy garlic dressing

Made with local organic heirloom toma-toes, fresh basil and our own mozzarella cheese, sea salt, aged balsamic and sicilian olive oil

Roasted eggplants, roasted zucchini and yellow squash, roasted piquillo peppers, all marinated with balsamic vinaigrette and garlic-served topped with strac-ciatella cheese

Baby organic arugula tossed with house made horseradish dressing, blue cheese, fresh pears, toast-ed walnuts and dried cranberries

Sometime simple is the best and this is one of the simplest pasta dishes you can have: our egg taglia-telle tossed in butter and sage with lots of parmigiano reg-giano cheese-served in a parmesan bowl

Fresh black mussels in spicy tomato garlic and white wine sauce tossed with our tagliolini pasta

Eggplants, black olives, house roasted tomatoes, in tomato oregano sauce, tossed with our paccheri pasta

Fresh scottish salmon, capers, fresh orange juice, absolut peppar vodka, fresh tomatoes, light cream sauce - tossed with our black tagliatelle pasta

House made pasta rolled with rosemary ham and provolone cheese, sliced baked and served with spicy tomato cream sauce

House made spinach pasta tossed with shrimp, prosciutto di parma, fresh avocado, fresh thyme, garlic, cream and white wine

San marzano tomatoes organical-ly grown for us, fresh local organic basil, garlic, olive oil, fin-ished with creamy burrata cheese, tossed with our spaghetti pasta

Our own pasta tossed with spicy calabrese peppers, roasted tomatoes, fresh oregano and garlic, olive oil - finished with pecorino romano cheese

Traditional lasagna with spinach noodles, meat and tomato sauce, béchamel and grana padano cheese

House made garganelli pasta and our meat and vegetable tomato sauce-everything made in house

Diced and marinated chicken breast sau-téed with roasted tomatoes and finished with sun dried toma-to pesto white wine cream sauce-tossed with our gemelli pasta

House made potato gnocchi tossed with our own basil pesto

One of the most traditional recipes from rome: braised oxtail, a must-try delicacy which we served with polenta fries (pine nuts used in the sauce) (gluten-free if served with baked polenta)

American kobe beef rib meat slowly braised with vegetables, herbs and red wine-served with horseradish mashed potatoes and seasonal vegetables

Chicken breast cooked scaloppina style with lemon and white wine, served with roasted garlic mashed potatoes and seasonal vegetables (can be made gluten-free)

Veal medallions folded with prosciutto di parma, asiago cheese and fresh sage, sautéed with garlic and white wine-served with roasted garlic mashed potatoes and seasonal vegetables. (Can be made gf)

Fresh scottish salmon fillet baked with to-matoes, spinach, artichoke hearts, olives - served with refresh-ing quinoa salad

Thinly sliced veal in lemon, white wine, mushrooms, and caper sauce-served with polenta fries and seasonal vegetables (can be made gf)

Colorado organic lamb sirloin marinated with garlic and rosemary and grilled-served with roasted potatoes and vegetables

Black angus flank steak marinated, grilled and thinly sliced, served with arugula and tomato salad with bal-samic dressing, finished with shavings of parmigiano reggiano cheese

10 oz organic pork porterhouse pan fried with lemon and white wine, served with creamy roasted potatoes and tomatoes and seasonal vegetables