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Chef/Owner Robert Sansone and staff welcome
you and thank you for choosing Sansone's Bistro.
It is our mission to:
Proudly create a memorable dining experience thru the detailed attention to service, comfort and culinary creation.
In fact we’re so sure you’ll have a great experience that every meal is 100% guaranteed.
If you are ever dissatisfied with your meal, just let your server know. We will replace it or refund your money.
No questions asked.
So, sit back and enjoy one of the last real restaurants.
APPETIZERS
Calamari Portuguese 9
This is a wonderful variation on the traditional. Rings and tentacles are flash fried then tossed with mint, banana peppers, & olive oil accompanied by homemade tomato marinara.
Artichokes French 10
In my home town, Rochester NY, you can get these tasty morsels at almost any restaurant. Egg battered, sautéed artichoke hearts finished with dry sherry, lemon, and cream.
French Brie 9 (also, order as a dessert for a delicious finish to any meal)
Lightly warmed double cream brie cheese from France topped with maple caramelized onions and accompanied by crostini, red grapes, and walnut brittle
Mussels Provence 12
A dozen new Zealand green lip mussels steamed in olive oil and white wine with roasted tomatoes, capers, garlic, and herbs du Provene served with grilled baguette.
Sautéed Escargot 10
A dozen Helix snails sautéed in olive oil with garlic, spinach, and Crimini mushrooms, finished with butter and sprinkled with crumbled feta cheese.
Popcorn Rock Shrimp 10
Sweet flavored shrimp lightly breaded with corn meal and flash fried served with Cajun remoulade for dipping (Mild or HOT)
Prosciutto Stuffed Pears 9
Savory roasted Anjou pears seasoned with sage, stuffed with a prosciutto-bacon bread stuffing, and served with gorgonzola cream sauce.
Beef Carpaccio 9
What better way to enjoy the true flavor of beef? Paper thin slices of Filet Mignon garnished with Dijon aioli, capers, red onion, and shaved Asiago. (Consuming raw food may pose a health risk to the elderly, young children under age 4, and pregnant women.)
ASK YOUR SERVER ABOUT OUR SIGNATURE DESSERT
(Order with dinner to allow time to prepare)
GRAND MARNIER SOUFFLE 9
Individual size Grand Marnier Soufflé, light and fluffy, perfectly flavored with
just the right amount of liquor and served with a raspberry sauce and vanilla anglaise.
DINNER SPECIALTIES
Accompanied by starch, vegetables, and choice of soup or salad
FRESH FISH & SEAFOOD
Sole Ala Grec 23 / 18
Fillet of sole sautéed with artichoke hearts, lemon, and sherry finished with butter topped with seasoned bread crumbs and sprinkled with feta cheese.
 Trout or Chicken Vera Cruz 22 / 17
Oven roasted in olive oil with red and green peppers, olives, capers, onions, tomatoes, garlic, and herbs (Mild or HOT)
Salmon Nilla® 23 / 18
WARNING!!! This dish may cause severe stomach cravings for Sansone’s Bistro. A tender, flakey fillet of salmon crusted with Nilla wafers served with lemon and balsamic gastriques.
PASTA & VEGETARIAN
Portabella Gnocchi 18
Home made Italian potato dumplings tossed with sauteed greens and spicy Italian sausage topped with a grilled marinated portabella mushroom and blue cheese crumbs.
Stuffed Eggplant 18
Oven roasted eggplant stuffed with roasted red pepper risotto, topped with parmesan cheese and fried spinach drizzled with basil oil.
Angelhair Mediterranean 17
Delicate pasta noodles tossed with roasted tomatoes, wilted greens, garlic, Kalamata olives, and toasted pine nuts, sautéed in olive oil topped with feta cheese crumbs
Lobster Ravioli 21
Fresh pasta pillows filled with Lobster, ricotta, and parmesan tossed in a pink vodka sauce with grape tomatoes and fresh basil.
Linguine Sansone 19
Sautéed shrimp with artichokes, marinated tomatoes, and prosciutto served over linguine in a light garlic cream
MEAT & POULTRY
Wiener Schnitzel 24 / 19
Best of Rocky Mountain News 2007. Traditional thinly pounded veal, breaded and pan fried, served on brown sauce garnished with lemon, capers, and anchovy.
Veal Liver 21 / 16
If this isn’t the best liver you’ve ever tasted, I’ll buy IT. Sautéed veal liver topped with caramelized onions served on brown sauce. Add Bacon $3
Veal or Chicken Roma 23 / 18
Egg battered and sautéed with capers, artichokes, and roasted tomatoes finished with white wine and butter. (Request prepared with olive oil, no dairy, and steamed vegetables for healthy dining)
Veal or Chicken Anjou 23
Sautéed with shallots, pear, and sun dried cranberries finished with white wine and butter topped with blue cheese crumbles.
(Request prepared with olive oil, no dairy, and steamed vegetables for healthy dining)
Veal or Chicken Parmesan 23 / 18
Simply the best parmesan in town lightly breaded and topped with homemade marinara and
smoked Gouda cheese sauces served on a bed of baked penne pasta.
South African Style Lamb Chops 26
Grilled center cut Colorado lamb chops marinated in South African curry-tomato sauce served with minted pear chutney.
Grilled 10 oz New York 23
Grilled to your liking served with mushroom bacon brown butter. (Request prepared steamed vegetables and no sauce for healthy dining)
Pork Carnitas Osso Buco 22
Petite pork shanks delicately braised with tomato, red wine, carrots, celery, onions, garlic, and herbs in a rich brown sauce.
Crispy Duck 25 / 20
A crispy fried slow roasted half duck and served with a Chipotle - Lingonberry jam.
Lemon Chicken 22
Pan seared breast of chicken topped with marinated lemon slices, finished with sherry, lemon, and butter served over fresh spinach garnished with crispy noodles.
(Request prepared with olive oil, no dairy, and steamed vegetables for healthy dining)
****Secondary Pricing Indicates Small Plates Available
This menu item is featured on healthydiningfinder.com. It meets HEALTHY DINING’S
nutrition criteria. Please ask for the “healthydiningfinder menu” for nutrition information.
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