Liberati Restaurant & Bewery (Denver)

Plate of mozzarella fior di latte, organic heirloom tomatoes and modenese balsamic vinegar glaze.

Twice cooked Idaho potatoes served golden brown and fluffy. Choice of classic: salt and pepper or Italian: truffle oil and parmigiano reggiano.

House butchered grass fed prime tenderloin, served with aromatic black garlic aioli, micro greens salad and crostini.

A selection of cheeses and Charcuterie with toasted nuts, grilled artichoke hearts, local honey, sweet pepper jam, taggiasche olives.

Roman style sauteed broccolini, with Sardinian EVOO, garlic and peperoncino.

Mixed spring salad with sliced fennel and radish.

A mix of fresh arugula, radicchio and frisee.

Tossed crispy romaine lettuce, pecorino croutons and aged parmigiano reggiano.

Slowly braised lamb shoulder with a rich onion and rosemary broth.

Braised chicken thighs, rosemary, taggiasche olives and white wine.

Fresh mix of mozzarella, heirloom tomatoes, maldon salt, field salad.

Our classic sampietrino bread toasted golden brown with thinly sliced prime rib cooked in its own au jus, topped with melted provolone cheese. Served with homemade wedge fries and a side of au jus for dipping.

Our signature special tiramisú made with our dessert oenobeer, recioto denveris, espresso and a soft, fluffy marscapone cream.