S P R I N G | S U M M E R

P R I V A T E D I N I N G M E N U S

Olivia Goolsby

ogoolsby@piatti.com

190 St. Paul StreetDenver, Co. 80206

303.321.6973www.piatti.com

event coordinator

event spaces

T H E S I C I L I A NT E R R A C E

the sicilian terrace is perfect for all spring and summer occasions. this classic italian patio will be sureto impress any guest. This space seats up to 25 guests and 30 standing.

T H E V E N E Z I AT E R R A C E

this space is our versatile indoor/outdoor space. the venezia terrace will seat up to30 guests and 40 for a standingroom event.

T H E   T U S C A N R O O M

this is our indoor banquet room.the tuscan room will seat up to 30guests and holds 40 for a standingroom event. this room is perfectfor any occasion and is completewith a fireplace and a projectionscreen

platter menu

pork-ricotta meatballs, parmesan, marinara   60

grilled prosciutto-wrapped asparagus  60

margherita flatbread, fresh mozzarella, basil, tomato sugo  50

grilled prosciutto-wrapped chicken skewers,  fig compote   60

flatbread granny smith grilled apple, gorgonzola cheese, caramelized onion, balsamic pearls 60

grilled pancetta wrapped shrimp, lemon oil   75

marinated & grilled seasonal vegetable skewers, balsamic glaze  55

chocolate dipped strawberries   45

20 PIECES PER PLATTER

C O U R S E 3( S E L E C T T W O )

chocolate cake, flourless, whippedcrema (gluten free)

tiramisu, ladyfingers, espresso,mascarpone cheese

panna cotta, ‘cooked cream’,caramel sauce

lemon pudding cake, whippedcrema

C O U R S E 1

mixed greens, toasted pine nuts, currants, shallot vinaigrette

caesar, romaine, toasted crostini, garlic anchovy dressing

spinach, cucumbers, peppers, onions, olives, balsamic dressing, gorgonzola cheese

C O U R S E 2( S E L E C T T H R E E )

ravioli, house made spinach & ricotta, lemon cream, citrus gremolata   26

penne, traditional italian bolognese sauce, parmesan cheese   28

fettuccine, pork-ricotta meatballs, tomato sugo, parmesan   28

tagliatelle, hazel dell mushroom ragu, calabrian chilies, arugula, garlic, evoo   28

pappardelle, saffron pasta, shrimp, tomato, chili flake, garlic, arugula, white wine, lemon butter   30

fusilli, chicken, asparagus, carrot, thyme, leek, butter, white wine, parmesan 31

penne, polidori sausage, red pepper, broccoli, garlic cream, parmesan 28

mixed greens, toasted pine nuts, currants, shallot vinaigrette | choose chicken breast or shrimp   28

caesar salad, romaine, toasted crostini, garlic anchovy dressing | choose chicken breast or shrimp   28

spinach salad, cucumbers, peppers, onions, olives, balsamic, gorgonzola cheese | choose chicken breast or shrimp   28

fish stew, olives, artichoke, basil, crushed tomato, garlic, white wine, saffron, calabrian oil   34 

veal  ‘saltimbocca’, prosciutto, sage, fontina cheese *   32

red bird chicken marsala, wild mushrooms, marsala wine *   30

pan seared salmon, lemon, capers, white wine-butter *   32

red bird chicken , lemon, capers, white wine-butter *   30 *our seasonal starch and seasonal veggie will be served as sides with entrees

2 C O U R S E M E A L ( P R I C E D E T E R M I N E D B Y M A I N C O U R S E )Y O U R T W O C O U R S E C H O I C E S A R E E I T H E R A S T A R T E R A N D E N T R É E O R A N E N T R É E A N D   D E S S E R T

lunch menu

(SELECT TWO)

Add a third couse for$9/per guest

C O U R S E 1 ( S E L E C T T W O )

mixed greens, toasted pine nuts,currants, shallot vinaigrette

caesar, romaine, toasted crostini, garlicanchovy dressing

spinach, cucumbers, peppers, onions,olives, balsamic dressing, gorgonzolacheese

grilled romaine, prosciutto wrappedromaine hearts, walnut-lemonvinaigrette

C O U R S E 2( S E L E C T T H R E E )

ravioli, house made spinach & ricotta, lemon cream, citrus gremolata   39

penne, traditional Italian bolognese sauce, parmesan cheese   39

fettuccine, pork-ricotta meatballs, tomato sugo, parmesan, basil   40

tagliatelle, hazel dell mushroom ragu, calabrian chilies, arugula, garlic, evoo   38

pappardelle, saffron pasta, shrimp, tomato, chili flake, garlic, arugula, white wine, lemon butter   42

fusilli, chicken, asparagus, carrot, thyme, leek, butter, white wine, parmesan cheese 40

penne, polidori sausage, red pepper, broccoli, garlic cream 38

fish stew, olives, artichoke, basil, crushed tomato, garlic, white wine, saffron, calabrian oil *   47

veal  ‘saltimbocca’, prosciutto, sage, fontina cheese *   44

red bird chicken marsala, wild mushrooms, marsala wine *   39

pan seared salmon, lemon, capers, white wine-butter *   44

red bird chicken , lemon, capers, white wine-butter *   39

*our seasonal starch and seasonal veggie will be served as sides with entrees 

dinner menu3 COURSE MEAL (PRICE DETERMINED BY MAIN COURSE)

C O U R S E 3( S E L E C T T W O )

chocolate cake, flourless, whippedcrema, gluten free

tiramisu, espresso, lady fingers,mascarpone cheese

panna cotta, 'cooked cream', caramel sauce

lemon pudding cake,whipped crema

Add traditional midcourse pasta for $9.00 per guest

our space

our storyWith its open kitchen and stone pizza hearth, Piatti reflects the warmth, charm and welcomingatmosphere of a traditional italian trattoria.  Piatti is characterized by simple, unpretentiousdesign, rustic yet flavorful cuisine and friendly service.  Piatti restaurant is a gathering placewhere friends, family and neighbors eat, drink and socialize while enjoying the sense ofcommunity found in italy’s ever-popular trattorias.

Since our founding in 1995, Piatti ensures a unique experience, suited to its surroundings. ChefEfrain Corral prepares house made pasta and utilizes premium Italian and Colorado bountyfrom local farmers, ranchers and artisan producers whenever possible to bring you the very bestingredients.  He personalizes the menu to meet the needs and desires of our guests. Like itsEuropean inspiration, Piatti restaurant is intended to be part of the community

bottled wine menuVINI BIANCHI  VINI ROSSIsparking wine & champagneAdami 'Bosco di Gica' Veneto NV                                       Cleto Chiarli ’Vigneto Cialdini’ Lambrusco              Emilio-Romagna NV                                             Gloria Ferrer  Blanc de Blancs                                          Zardetto “Zeta” Prosecco Veneto                         Domaine Chandon Brut Rose California NV                 Veuve Clicquot Brut Champagne NV                             

chardonnay Rutherford Hill Napa Valley Starmont Carneros    La Crema Sonoma Coast Jordan Russian River

other white varietals Rutherford Ranch Sauvignon Blanc Napa Honig Sauvignon Blanc Napa Valley Cakebread Sauvignon Blanc Napa Valley  Plum Creek  Semi-Sweet Reisling Colorado  Plum Creek Dry Colorado

italian white wine Zenato Pinot Grigio Veneto     Soave Veneto San Quirico Vernaccia di San Gimignano              Toscano Tiefenbrunner Pinot Grigio Trentino Marco Felluga Collio Bianco ‘Just Molamatta’      Zenato Lugana del Garda Veneto Broglia“La Meirana” Gavi Piedmont  

half bottles Laurent Perrier Brut Champagne NV  Alois Lageder Pinot Grigio Alto Adige  Merry Edwards Sauvignon Blanc Russian River Somoma Cutrer Chardonnay Russian River Valley Castellare Chianti Classico ToscanDomaine Drouhin Pinot Noir Dundee Hills OR   Tommasi Amarone Veneto Altesino Brunello Toscano 

rosato Sant Antonio 'Scaia', Rondinella, VenetoVitiano RosatoSangiovese- Merlot-Cabernet Sauv                    Umbria Tasca D’Almerita “Regaleali” Rosato Nerello                              Mascalese, Sicilia Zardetto Rosato Raboso Veronese, Veneto NV  

pinot noirCarmel Road Monterey Ayres Willamette Valley Baileyana ’Firepeak’ Edna Valley Emeritus’Hallberg Ranch’ Russian River Valley Flowers Sonoma Merry Edwards Russian River Valley Littorai ’Les Larmes’ Anderson Valley   

cabernet sauvignon True Myth Paso Robles Rutherford Ranch NapaStarmont Carneros Honig Napa Valley Paradigm “Oakville” Napa Valley

other red varietals Fess Parker Syrah Santa Barbara Catena 'Vista Flores'Malbec Mendoza Pedrancelli Zinfandel Sonoma   

italian red wine Ruffino ‘Superiore’ Chianti Toscano Li Veli “Passamante” Salice Salentino Puglia  Palladino Barbera d’Alba Superiore Piemonte Tenuta Sant Antonio’Nanfre’ Valpolicella Tasca D’Almerita Sicilia “Regaleali”                Nero D’Avola Sicilia Valle Reale Montepulciano d'Abruzzo Toscano Rocca delle Macie 'Rubizzo' Sangiovese Toscano  Badia a Coltibuono Chianti ClassicoAia Vecchia “Lagone” Super Tuscan                                               Cabernet/Merlot/Cab FrancBotromagno Primitivo Puglia Zenato ’Alanera’ Rosso Veronese Veneto                                           Corvina ‘passimente’/ Merlot/Cab Zenato Valpolicella Superiore Ripasso Veneto Produttori del Barbaresco Piemonte Ruffino“Ducale Gold Label”  Chianti Toscano Michele Chiarlo Barolo Piemonte Masi Amarone VenetoArgiano Brunello di Montalcino Toscano

52

50465665170

52485965

4650904446

444242

50464658

65276033456080110

4244

46

56

4260608598105130

48596495130

584858

4440444246

44465456

54

58759090120120140

FAQ'S

190 st . Paul streetDenver, Co 80206

PIATTI 

Oliv ia Goolsby 

303.321.6973

RESERVING THE SPACE :

- In order to reserve a special event, we will need a signed

contract with a food and beverage minimum, a completed

credit card authorization and a deposit equal to half of the

minimum.

- Minimums are based on food and beverage consumption

and are not inclusive of tax, special event fee, service charge

or any other miscellaneous fees.  Minimums vary depending

opon the time of day, day of the week and time of the year.

-Penalties for cancellations are outlined in the contract

 Menu :- Due to the advance preparation required, we ask for your

menu selections and all final event details at least 14 days in

advance. 

-Menu prices and item availability are seasonal and subject to

change.  In the event of substitutions, we will make every

effort to substitute 'like' items for 'like' prices.

Special Fees :- Should a guest care to bring in a cake, our cake cutting

service fee is $2.00 per person.

- Both rooms have AV capabilities. We have an LCD projector

available to rent for $150.  You may use our screens free of

charge.

ogoolsby@piatti.com