Odyssey Italian Restaurant & Wine Bar



Antipasto

Fresh GAMBERETTI - 18

Four Jumbo Shrimp wrapped with Prosciutto, baked with Amaretto Glaze Sauce & a touch of Brown sugar. Served with Roasted Red Peppers, Kalamata Olives & Garlic.


SICILIAN PETITE RACK OF LAMB – 22

FOUR CHARCOAL GRILLED PETITE LAMB RACKS MARINATED Sicilian Style IN LEMON & FRESH ROSEMARY, WITH ORGANIC ASPARAGUS.

 

CALAMARI CEVICHE – 15

VERY TENDER MEDITERRANEAN STEAMED CALAMARI MIXED WITH DICED RED ONIONS, ROASTED RED PEPPER, CUCUMBERS & CAPERS, Finished SICILIAN STYLE WITH LEMON & Olive Oil.


STUFFED MUSHROOMS WITH LOBSTER MEAT – 15

FOUR LARGE BAKED MUSHROOM CAPS STUFFED WITH FRESH LOBSTER MEAT, BREAD CRUMBS, SERVED SICILIAN STYLE WITH WHITE WINE SAUCE, LEMON, & HERBS.


Italian Fried Calamari – 15

Calamari Rings Lightly Floured & Flash Fried, Finished with Fresh Lemon & Garlic Salt.

 

Fresh Mozzarella Tomato Basil – 15

Thick-cut mozzarella, Roma Tomato, & Sweet Basil, Finished in Balsamic Reduction & Olive Oil.


Green Lip Mussels – 15

Green Lip Mussels Smothered in a Tomato Basil Seafood Broth.


Sausage, Peppers, & Onions – 15

PORK SAUSAGE, FIRE ROASTED RED PEPPERS, ONIONS, & GARLIC, SERVED IN OUR FAMOUS MARINARA SAUCE WITH ITALIAN HERBS & SPICES



SICILIAN RICE BALLS – 12

FOUR RISOTTO Filled WITH GREEN PEAS, MOZZARELLA, PARMESAN, & GORGONZOLA, FLASH FRIED & SERVED WITH MARINARA SAUCE.



Clams & Mussels – 18

Fresh Steamed Clams & Mussels in a Garlic White Wine Seafood Broth.



Melon & Prosciutto – 12

Seasonal Melon Wrapped with Prosciutto Ham Drizzled with Balsamic Reduction & Gorgonzola Crumbles.



Fried Cheese Ravioli – 10

Ricotta Filled Ravioli Served with Marinara Sauce.






Pasta

Shrimp Palermo - 24

Seven Tiger Shrimp, pan-seared with Roasted Garlic, Olive Oil, Lemon Zest, Petite Tomatoes, Green peas, and fresh Basil served over Linguini Pasta.

Fettuccine Alfredo - 17

Home-made creamy Alfredo Sauce with Parmesan Cheese, tossed in Fettuccine Pasta.


Fettuccine Carbonara - 19

Olive Oil simmered Prosciutto Ham, Green Peas, and Shallots, in our Home-made creamy Alfredo Sauce with Parmesan Cheese, tossed in Fettuccine Pasta.


Fettuccine or Penne Bolognese - 19

Sicilian Recipe of Lean Ground Beef, Peas, and Carrots, slow-cooked in a Marinara Red Wine Sauce, topped with fresh Ricotta Cheese.


Penne Rustica - 19

Fire-Roasted Red Bell Peppers, Garlic, Onion, Chicken, and Sausage, in a Rose Sauce with Marinara, and a Splash of Cream, then topped with Ricotta Cheese.


Spaghetti with Meatballs Or Sausage - 19

Smothered in our family recipe Marinara Sauce.


Cappellini Pomodoro and Basil - 17

Cappellini Pasta tossed with fresh Roma Tomato, Garlic, Basil, Olive Oil, Pomodoro Fresco Sauce.


Bowtie Gorgonzola - 17

Creamy Gorgonzola Cheese sauce with Sun-dried Tomatoes.


Gnocchi di Patate - 19

Homemade Gnocchi with Potato Flour, served with your choice of Pesto or Tomato Basil Sauce.


Bowtie Pasta Primavera with Seasonal Vegetables - 19

Portobello Mushroom, Eggplant, Zucchini, Squash, Peas, Carrots, Green Beans, and White Cauliflower, in a Rose Sauce with Marinara, and a Splash of Cream.


Ricotta Cheese Tortellini - 18

Basil Pesto Cream Sauce.


Add any Sausage - 6, Meatball - 6,

Chicken - 6, Shrimp - 8, Lobster - 10, Clams or mussels - 8, Salad - 3




Seafood

Lobster Fra Diavolo - 38

Tender Chunks of Maine Lobster tossed in a Spicy Seafood Tomato Basil Sauce with Sicilian Marinated Zesty Pepperoncini and Fresh Garlic over Linguine Pasta.


Shrimp Fra Diavolo - 28

Pan Seared Tiger Shrimp in a Zesty Marinara Sauce, with Jalapeno Peppers and Red Chili Flakes, tossed in Linguine Pasta. Spice can be modified to personal preference.


Shrimp Scampi - 28

Pan Seared Tiger Shrimp in a White Wine, Garlic, Butter Sauce with Yellow Squash and Cherry Tomatoes.

Served over a bed of Linguine Pasta.


Shrimp, Scallops, and Artichokes, Pesce Fresco - 32

Shrimp, Scallops, and Artichoke Hearts in a light Seafood Cream sauce, served over a bed of Fettuccine Pasta, topped with Roasted Garlic, and White Wine sautéed Spinach.


Shrimp, Mussels, and Clams, Seafood Pescatore - 32

Served over a bed of Linguine Pasta, with choice of White or Red Seafood Sauce.


Linguine and Clams - 28

East Coast Baby Clams steamed in Roasted Garlic White Wine Olive Oil Sauce with your choice of White or Red Seafood Sauce.



Fisherman’s Platter - 40

Pan Seared Calamari, Salmon, Shrimp, Mussels, Clams, and Scallops, Served over a bed of Linguine Pasta, with choice of White or Red Seafood Sauce.



Fresh Alaskan Halibut - 34

Marinated with Lemon Zest, Fresh Mint Sauce, and Bermuda Onions. Served over Seafood Risotto and Jumbo Asparagus.




Ravioli

Lobster Ravioli - 28

Homemade Ravioli filled with Lobster Meat.

Served in a Rose Sauce with Marinara, and a Splash of Cream, with Pan Seared four Tiger Shrimp.


Portobello Mushroom Ravioli - 21

Large Ravioli filled with Portobello Mushrooms served in Creamy Wine Reduction Sauce.


Spinach Ravioli - 21

Ricotta Cheese and Spinach Filling.

Homemade Ravioli filled with Spinach, served with our Marinara spinach sauce.


Squash Ravioli - 21

Homemade Ravioli filled with yellow squash, served in our Pesto Cream Sauce.



Sicilian Specialties

Executive Chef Ignazio Mulei

Osso Buco Siciliano - 38

Bone-in, slow roasted veal shank smothered in a Nero d’Avola reduction sauce.

Served with roasted potatoes and vegetables on the side.


Veal Braciole - 32

Old World Veal Scallopini recipe stuffed with Mozzarella, Provolone, Genoa Salami, Prosciutto Ham, and Spinach braised in the oven with Raisin Marinara Sauce.

Served with a side of Bowtie Pasta and Vegetables.


* Aged Ribeye Steak (Godfather) - 40

16/20 oz. Grilled Ribeye Steak marinated in Lemon, Rosemary, Olive Oil, and Roasted Garlic, Butterfly cut and Perfect for Two.

Served with roasted potatoes and jumbo asparagus.


*Colorado Rack of Lamb - 40

Half-rack of Sicilian Lemon and Olive Oil marinated, Tender Lamb smothered in Red Wine Mushroom Reduction Sauce with hints of Rosemary.

Served with Roasted Potatoes and jumbo asparagus.


Eggplant Rollatini - 22

Sliced Eggplant stuffed with Mozzarella, Sun-Dried Tomato, and Basil braised in the oven with Marinara Sauce with melted Provolone on top.

Served with cappellini pasta in a pomodora fresco sauce and vegetables on the side.


Chicken or Veal Saltinbocca – 25/28

Pan-seared Prosciutto Ham in a Creamy Dijon Mustard Sauce with Chicken or Veal topped with melted Provolone.

Served with Fettucine Pasta in a Saltinbocca Sauce with Vegetables on the side.


Chicken or Veal Picatta – 25/28

Tangy White Wine Sauce with Capers, Artichokes, and Portobello Mushrooms.

Served with Fettucine Pasta in Picatta Sauce with Vegetables on the side.


Chicken or Veal Marsala – 25/28

Sweet and light Creamy Marsala Wine Sauce with Prosciutto Ham and Portobello Mushroom.

Served with Fettucine Pasta in Marsala Sauce with Vegetables on the side


Eggplant, Chicken, or Veal Parmesan – 22/25/28

Smothered in our homemade Marinara Sauce and topped with melted Provolone.

Served with Fettucine Pasta in Marinara Sauce and Vegetables on the side.

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Dessert

$20 for 2 or $30 for 4 Banana Foster

Tableside flambé with banana liquor, amaretto, and white rum

served over vanilla ice cream.



Chef's Features

Executive Chef Ignazio Mulei

Pacific Mahi Mahi - 28

Pacific Mahi Mahi pan-seared in a white wine sauce with Two Jumbo Shrimp, Sicilian Kalamata Olives, Basil, Raisins, Bell Peppers, & Capers served over homemade Gnocchi.

Red Snapper Florentine - 32

Red Snapper rolled with organic Spinach, sun-dried tomatoes and then baked, Served over Shrimp Risotto & Asparagus

Grilled Fresh Alaska Halibut- 34

Marinated with Lemon zest, fresh Mint sauce and Bermuda white onions, served over Seafood Risotto and jumbo Asparagus.

 

Salmon Al Cartoccio - 30

Alaskan Salmon over Linguine and Spinach topped with baby tomatoes, Kalamata olives, Rosemary, Capers and splash of Sambuca. All wrapped in foil

 

Bone-in Lamb Shank- 35

Colorado Bone-in Lamb Shank baked in a Chianti wine reduction sauce with mushrooms,fresh rosemary and italian herbs, served with asparagus and roasted potatoes.


Lasagna Al Forno - 20

Homemade baked lasagna with bolognese sauce with ricotta and provolone


Mixed Grill - 42

Grilled Red Snapper, 3 Tiger Shrimps, 3 Blacked Scallops, and Chicken breast, served with seasonal vegetables over baby Arugula.