in the Eastbridge project at Martin Luther King and Havana





About Cattivella

Award-winning Denver chef Elise Wiggins welcomes you to Cattivella, wood-fired Italian in the Eastbridge project in the Stapleton neighborhood where she lives. Cattivella translates to “naughty girl”.

Chef/Owner Wiggins brings decades of restaurant experience to Cattivella including a 12-year stint as Executive Chef of Panzano named Best Italian by Westword and winner of multiple awards for food and service from The Denver Post, 5280 magazine, The American Culinary Federation and The American Automobile Association. She makes an annual pilgrimage to Italy to work with Italian chefs and learn the classic techniques and ingredients that she employs at Cattivella.

An exhibition kitchen is the star of the show at Cattivella and focuses all attention on a wood-burning pizza oven, a wood-burning grill and the graceful dance of the Cattivella cooks. Several lucky guests sit overlooking the pastificio (pasta table) section of the chefs’ counter while others might be seated with a view of the Butchers’ Corner where the Cattivella butchers will do their magic on beef, pork, lamb and other whole animals. The surrounding chefs’ counter seats 26 along with 74 additional interior seats and 100 seats on a wrap-around patio with stunning views of the mountains. The open kitchen provides the perfect setting for the wildly successful cooking classes that Elise continues to offer.


Monday - Wednesday  4pm – 9pm

Thursday - Friday 4pm – 10pm

Saturday 10am – 2pm / 4pm – 10pm

Sunday 10am – 2pm / 4pm – 9pm








Focaccia di Recco, prosciutto di parma, crescenza, rucola, 12 year old balsamic  21

Olive and Sundried Tomato Tapenade, house made bread  7

Buffalo Burrata, preserved tomato, basil, grilled bread  14

Calamari Fritti, chili aioli 12

Sgagliozze, crispy polenta, parmesan, truffle oil,  12 year balsamic  9

Charbroiled Oyster, garlic herb butter, parmigiano  3.5

Funghi Crespelle, mushroom crepes, italian cheese fonduta, white truffle oil  11

Gamberi Griglia, grilled panchetta, date stuffed shrimp, polenta, gorgonzola, white trufle oil  14

Fennel, Apple and Celery Salad, basil,  raisins, toasted pine nuts, goat cheese,  vinaigrette 11

Grilled Romaine Salad, anchovy dressing, croutons 10

Fattoria Piatto

Daily selection of salumi and formaggio, grilled bread, pickled vegetable, roasted grapes, walnuts, seasonal compote   14/28


Gnocchi, parmesan, sage brown butter  22

Garganelli, Pomodoro, pancetta, chili flake, basil mascarpone 19

Lamb Ragu, pappardelle, boschetto al tartufo 25

Lasagna al Forno, layers of fresh pasta, bolognese, bechamel, ricotta   22


Pollo, sage, pancetta Spiedini, creamy polenta, arugula salsa verde   24

CAB Steak Cut of the Day, parmigiano and thyme potato stratas, arugula, salsa verde   Mkt

Grilled Seasonal Fish, cannellini bean, roasted red pepper and basil stew   Mkt


Fagioli al Fiasco,  Marcella  Cannellini, sage, garlic  cooked in a glass flask   8

Grilled Asparagus, pecorino, sunny egg  9

Creamy Polenta, mushrooms, taleggio, aged balsamic 10

Wood Fire Pizza

Grilled Asparagus, arugula, garlic, evoo, prosciutto, fontina, truffle oil  20

Salumi Napolitana, San Marzano tomato, sicilian oregano, pilacca,  fiordilatte  23

Speck, Sunny Egg, Smoked Mozzarella, oregano, san marzano tomato  24

Basil, San Marzano Tomato, Buffalo mMozzarella  19

Mushroom, Fontina, Goat Cheese, truffle panna, basil, tarragon, thyme  22



Seasonal Crostata


Grapefruit Brulee, toasted almonds, blueberries, basil  10

Bomba di Patate Fried Potato Gnocchi stuffed with Rosemary Prosciutto Cotto and Fontina, Pomodoro, Fresh Basil, 12 year old Balsamic  12

Charbroiled Oyster, garlic, oregano,  butter, parmigiano  3.5

Fried Calamari, chili aioli  12

Focaccia di Recco, prosciutto di parma, crescenza, rucola, aged balsamic  21

Fennel, Apple and Celery Salad, basil,  sultanas, toasted pine nuts, goat cheese, white balsamic vinaigrette  11

Grilled Romaine, anchovy dressing, croutons  10

Fattoria Piatto

Daily selection of salumi and formaggio, grilled bread, pickled vegetable, roasted grapes, walnuts, seasonal compote   14/28


Poached Egg, mushrooms, goat cheese, fontina , parmesan, truffle hollandaise,

preserved tomato and polenta  12

Italian baked Eggs, Spicy pomodoro, Oregano, mozzarella, parmigiano, basil, grilled bread  10

Apple Pancakes  12

Two Eggs, roasted potato, grilled toast  10

Strata, layered dish of prosciutto, bread, basil, chili flake, goat cheese, egg custard, provolone  11


Lasagna al Forno, Layers of Fresh Pasta, Bolognese, Béchamel, Ricotta   22

Garganelli, pomodoro, pancetta, chili flake, mascarpone 19

Lamb Ragu, pappardelle, boschetto al tartufo 22


Grilled Wheat or White Toast  1.75

Greek Yogurt  4

Mixed Berries  8

Crispy Potatoes  4

Creamy Polenta  3

Coppa Bacon  5

Apple Wood Bacon  5


Grilled Asparagus, arugula, garlic, evoo, prosciutto, fontina, truffle oil  20

Salumi Napolitana, san marzano tomato, sicilian oregano, pilacca, fiordilatte  23

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato  24

Basil, san marzano tomato, buffalo mozzarella  19

Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme  22

Signature Cocktails

Vola Via Con Me Deerhammer Whitewater Whiskey, Strega Herbal liqueur,

Fresh Lemon Juice, Cappelletti aperitivo   11

Manhattan’s Shadow Woody Creek Rye, Cynar 70 & Galliano Ristretto  14

Dio Mio! Pigs Nose Scotch, Coppermuse Amaretto, Luxardo Apricot, fresh basil  12

Show Me your Spritz! Galliano L’ Apertivo, lemon, simple syrup, Prosecco float  9

Apri Tua Boca, Fig Vodka, sherry cream, orgeat,  fresh lemon  10


Wine List

Stemmari Rosé   8

Rocca Rosé  9 / 36

Campania Greco Mastroberardino 10 / 40

Moccagatta Chardonnay  12 / 48

Adami Prosecco  12 / 48

Tramin Sauvignon Blanc, Alto Adige   16 / 64


Regaleali Sicilia Nero D’ Avola  9 / 36

Villa Remotti Barbera D’ Asti  11 / 44

Zenato Valpolicella Superiore  11 / 54

Aia Vecchia Lagone Tuscany  12 / 48

Selvapiana Chianti Rufina, Toscana   15 / 60



Pico Maccario Barbera D' Asti  68

Castellare Chianti Classico  70

Vietti Roero Arneis  72

Alois Lageder Pinot Noir  87

Collazzi Rosso  122

Barberesco Martinenga  146

Ceretto Barolo  158

Brunello Montalcino  208


Draft Beer, Bottles & Cans

Rotation of Colorado and Italian Beers


Garganelli, butter, cheese  7

Garganeli, tomato sauce, cheese  7

Add Pork Meatballs  2.50

Add Chicken  1.75


Cheese Pizza  8

Pepperoni Pizza  9

Grilled Chicken with seasonal veggies  8



Happy Hour

Happy Hour Menu

Monday - Sunday:  4 - 6
Enjoy at the Bar, Chef's Counter, and/or Patio

Tapenade and Wood Fired Brad  4

Mushroom Crepes  6

Charbroiled Oyster - oregano, garlic butter, parmesan  2.75 ea

Calamari, chili aioli  8

Uva arrosto - fire roasted grapes, goat cheese, walnut,

grilled bread  7

Buffalo Burrata - preserved tomatoes, basil and grilled bread  10

Pork Polpettes - pomodoro sauce, shaved Parmigiana  8

Garganelli - pomodoro sauce, panchetta, chilli flakes, basil, mascarpone  9

Lamb Ragu - pappardelle, boschetto al tartufo  10

Bruschetta of the day  Mkt



Galliano L’Aperitivo Spritz

A Spritz with Brunch. Don’t miss our Galliano L’Aperitivo Spritz during every Happy Hour and all day Saturday and Sunday. This special liqueur is brand new to the U.S. and we’ll be one of the first to show off its great flavors.

Magnum Nights

They say that big bottles make better wines and big bottles will be the stars on Monday nights. Our bar team will randomly open a magnum of very special wine each Monday night and pour glasses at your table. The festivities will show off reds, whites and bubbles – whatever interesting and unique wines we can find.

Coravin Tastings

Have you wanted to taste some of the best and most expensive Italian wines without breaking the bank? Our new Coravin system allows our wine team to pour as little as an ounce of any wine and preserve the flavors and quality of remainder with inert gas. We’ll be featuring a rotating variety of great Barolos, Barbarescos, Super Tuscans and Brunellos de Montalcino.



Private Dining

Let the Cattivella team create the perfect event for your home, office or event venue with our custom catering.

Our entire menu is available for carryout. Just call ahead and we’ll have your order ready for pickup

Cattivella is also available for private business luncheons for groups as well.

Don’t forget to schedule your birthday celebrations, baby showers, bridal showers, wedding parties and holidays festivities at Cattivella.

Make your reservations today!

Contact Elise for more information:



Cooking Classes

Saturdays 11am – 2pm

April 29th
Baked Potato Gnocchi, pomodoro, fior di latte: Learn the secret  To making fluffy little potato dumplings $65

May 27th
Pizza: Learn how to make classic Neapolitan Pizza Dough $65
Neapolitan: tomato, buffalo mozzarella, Salumi Calabresi, pomodori, sicilian oregano, pilacca, fiori di latte

June 3rd
Grill Seafood Class: Learn how to cook on a wood fired grill.
Lobster, Oysters, shrimp  $125 per person

July 1st
Italian Cheese making class: Ricotta and mozzarella   $75 per person

August 5th
Focaccia Di Recco: Learn this ancient dish from the town of Recco (Prosciutto, crescenza between paper thin dough).  $65

September  2nd
Vincisgrassi- Learn how to make the famous 100 Layer Lasagna with Porcini, prosciutto and truffle $65

October 28th
White Truffle Class: Learn how to make the classic Piedmonte Pasta dish. Tajarin pasta, white truffle, sweet butter sauce, parmesan  $125

November 4th
Marrow braised Beef Shank- learn this classic dish I learned Dario Cecchini, The Mad Butcher from Panzano, Italy  $65

December 2
Braised Rabbit ragu with ricotta cavatelli  $65



Gift Certificates

Cattivella gift certificates are available in any denomination.
Please stop by the restaurant or call us at 303.645.3779.





Phone: 303-645-3779

Address: 10195 E. 29th Drive, Suite 110, Denver, Colorado 80238


Elise Wiggins, Executive Chef/Owner

Zuri Resendiz , Executive Sous Chef

Miguel Woroniak, General Manager

Javier Aguilar, Assistant General Manager

Promise Monroe, Bar Manager




Monday – Wednesday  4pm – 9pm

Thursday – Friday 4pm – 10pm

Saturday 10am – 2pm / 4pm – 10pm

Sunday 10am – 2pm / 4pm – 9pm