weekend brunch and lunch
Sat 11:30-3:00 | Sun 10:00-3:00
the brunch menu
brunch from the italian table
spaghettini and eggs with tomatoes, fresh basil, garlic, anchovies, eggs and extra virgin olive oil 9.75
creamy soft polenta with fried eggs and spicy puttanesca sauce 8.75
frittat della casa prosciutto, mozzarella, eggplant, zucchini, roasted peppers and chevre 8.75
eggs and omelettes
homemade duck confit and potato hash cakes with fried eggs, tomato and arugula 11.5
bistro steak and fried eggs 13
vegetarian omelette caramelized onions, mushrooms and goat cheese 8.75
fried egg & bacon sandwich fried eggs, grilled homemade sourdough bread, fontina cheese, nueskes’ applewood-smoked bacon, tomato 8.75
the benedicts
laudisio's egg benedict homemade buttery brioche, shaved honey-cured ham, poached eggs and hollandaise 10.5
boulder benedict homemade buttery brioche, asparagus, oven-dried tomatoes, poached eggs and herbed hollandaise 10
benedict di mare homemade buttery brioche, jumbo lump blue crab meat, avocado, poached eggs and spiced hollandaise 11.5
piatti speciale
homemade cranberry and almond granola with seasonal fruit and honeyed peach yogurt 6.50
lemon and ricotta pancakes with apples and raisins 7.75
brunch sides and extras
breakfast potatoes 3.5
nueskes’ applewood-smoked bacon 3.5
fresh fruit cup 6.50
grilled homemade sourdough bread 3
paul's cinnamon roll 3.5
brunch drink specials
bloody mary made with house infused caraway and chili vodka 4
house mimosasparkling wine, orange juice 4
prosecco bisol italy's most popular sparkling wine 6.75
laudisio bellini peach puree, peachicello, prosecco 7
the amalfi prosecco prosecco, limoncello, twist of lemon 7
raspberry fizz prosecco, raspicello, raspberry coulis 7
blood orange mimosa bisol jeio prosecco, fresh blood orange juice, blood orange wheel 8
the lunch menu
antipasti
zuppa del giorno 3.5
house patéseasonal chutney, onion, capers, crostini 8.5
buffalo carpaccio all natural, arugula, horseradish creme fraiche, extra virgin olive oil 10
mozzarella caprese tomato, fresh mozzarella, basil 8.25
pasta
spaghettini with tomato and basil 9.75
spaghettini puttanesca spicy tomato, olives, peperoncini, capers, chili flakes 10.5
chicken ravioli basil pesto cream, sun-dried tomatoes, toasted pine nuts 14.5
from the oven
polenta boulder baked polenta, asiago, ricotta, spinach, puttanesca sauce: imported italian tomatoes, olives, capers, peperoncini, chili flakes, garlic, oregano, olive oil 13.75
eggplant parmigiano baked, breaded eggplant, bechamel, mozzarella, marinara 13.75
panini
colorado lamb panino roasted peppers, arugula, feta cheese, herb aioli, balsamic tossed greens 12.5
honey-cured ham panino bacon, fontina cheese, tomato, homemade sourdough bread, balsamic tossed greens 12.5
* fried eggplant & fresh mozzarella panino tomato, basil, aged balsamic vinegar 11
insalate
greek salad feta, cucumber, carrot, red onion, peppers, olives, oregano & anchovy vinaigrette 9.25
caesar salad chopped romaine lettuce, parmigiano, anchovies, homemade croutons, laudisio caesar dressing 8
* baby spinach poached pear, walnuts, taleggio cheese, apple vinaigrette 9.25
* hearts of romainegorgonzola, spiced pecans, white balsamic vinaigrette 9.75
* arugula, radicchio, endive insalata lemon, extra virgin olive oil 9.25
lunch sides and extras
asparagus and tomato medley 5
homemade meatball 2.25
laudisio’s spicy sausage 4
house lamb sausage 5
mini desserts
sampler of all 3 8
chocolate mousse cup with vanilla anglaise 3
keylime custard with spiced graham cracker cookie 3
tiramisu mascarpone, genoise, coffee reduction 3
Wines by the Glass
house white and red wines 4.5
pinot grigio 2006 anselmi 7.25
dubini bianco 2006 palazzone 7
rosato 2006 cantele 7.25
chianti fifiorentini 2005 lucignano 8.25
syrah 2005 arancio 6.75
cerasuolo di vittoria 2005 planeta 9.75
ask to see our extensive, all-italian wine list
kids’ drinks
italian sodas available flflavors: raspberry, strawberry,vanilla, almond or hazelnut 2.50
boulder sunrise orange juice, splash of raspberry syrup, orange wheel 3
executive chef: Sakima Isaac - pastry chef: Paul Mack - sous chef: Luke Wilson
