303-645-3779

in the Eastbridge project at Martin Luther King and Havana

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Reservations

 

 

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.

Hours

Monday - Wednesday  4pm – 9pm

Thursday - Friday 4pm – 10pm

Saturday  4pm – 10pm

Sunday  4pm – 9pm

 

Menus

Dinner
Menu

Brunch

Wine

Kids

Antipasti

Marinated olives 6 **

Focaccia di Recco- two thin layers of crispy crust baked with prosciutto, cresenza, 12 year old balsamic, arugula 21

Olive and Sundried tomato tapenade, housemade bread 7

Buffalo Burrata flatbread, preserved tomato, fresh basil 14

Ciccioli - crispy italian pork, spicy pomodoro 8**

Calamari Fritti, chili aioli 10

Funghi Crespelle- mushroom crepes, Italian fonduta, white truffle oil 11

Bruschetta of the day Mkt

Charbroiled Oyster, garlic herb butter, parmigiano  3.5**

MIxed Heirloom tomato salad, buffalo mozzarella, micro basil, 12 year old balsamic, EVOO 14**

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 **

Primi

Garganelli, pomodoro, pancetta, chili flake, basil mascarpone 19**

Lamb Ragu, pappardelle, boschetto al tartufo 23**

Ricotta Ravioli, corn, red pepper, micro basil, brown butter, parmigiano , 12 year balsamic di modena 18

Pastichio- baked cheese tortellini, meatballs, bolognese, bechamel, parmesan 24**

Macellaio

Grilled chicken, rosemary potatoes, arugula, salsa verde 19**

CAB Steak Cut of the Day, rosemary potato, arugula, salsa verde   Mkt**

Grilled Seasonal fish, creamy polenta, salsa verde, arugula Mkt**

Grilled pancetta wrapped shrimp stuffed with dates, creamy polenta, gorgonzola, rosemary honey, toasted pinenuts 32

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 mozzarella 19**

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

 

 

Gluten Free options have stars to the right of the item.  Please note $2 will be added to all pastas and pizzas**

Antipasti

Marinated olives 6 **

Focaccia di Recco- two thin layers of crispy crust baked with prosciutto, cresenza, 12 year old balsamic, arugula 21

Olive and Sundried tomato tapenade, housemade bread 7

Buffalo Burrata flatbread, preserved tomato, fresh basil 14

Ciccioli - crispy italian pork, spicy pomodoro 8**

Calamari Fritti, chili aioli 10

Bruschetta of the day Mkt

Charbroiled Oyster, garlic herb butter, parmigiano  3.5**

MIxed Heirloom tomato salad, buffalo mozzarella, micro basil, 12 year old balsamic, EVOO 14**

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 **

Colazione

Poached eggs, mushrooms, truffle hollandaise, preserved tomato, creamy polenta 12**

Italian Baked Eggs, spicy pomodoro, oregano, mozzarella, smoked mozzarella, basil, grilled bread 10**

Apple Sage Pancakes 12

Two Eggs, crispy rosemary potato, grilled bread 10**

Strata, layers of prosciutto, provolone, goat cheese, chili flake, basil, bread and egg custard 11

Primi

Garganelli, pomodoro, pancetta, chili flake, basil mascarpone 19**

Lamb Ragu, pappardelle, boschetto al tartufo 23**

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 mozzarella 19**

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

 

Gluten Free options have stars to the right of the item.  Please add $2 charge for pastas and pizzas **

 

Bottomless Mimosa with cold pressed OJ or Fresh squeezed Grapefruit 17

House Made Bloody Mary 9

Apri Tua Boca, fig vodka, sherry, grapefruit, lemon, orgeat 10

Signature Cocktails

La Verita Amara Galliano L’Aperitivo, Grapefruit, Bols Elderflower, Prosecco   10

L’amore al Primo Sorso Cherry Vanilla Infused Bourbon Amaro Nonino, Black Walnut Bitters, Galliano Ristretto   14

Fresco, Fresco Blackberry Infused Spring 44 Gin, Lavender Infused Vodka, House Ginger Cordial, Lemon   10

 

Barrel Aged Cocktails

Negroni: Damrak Gin, Galliano’L Aperitivo, Cocchi Di Torino   14

Boulevardier: Woody Creek Rye, Galliano L’ Aperitivo, Cocchi Di Torino   15

 

Bartender Feature Cocktail   9
(Ask your server about this week’s creative cocktail)

 

Fatto in Casa

Monthly Italian Liquor Flavor   7
Non-Alcoholic Ginger Beers   5
Bartender Choice Mocktails   6
House Made Lemonade   4

 

Wine List

Bianca e Prosecco

Zardetto Prosecco, Venato   10
Ruffino Sparkling Rose, Venato   11

Tiamo Grillo, Terre Siciliane   7

Tiamo Rosado, Terre Chieti   7

Mastroberadino Mastro Greco, Campagnia   10

Sauvignon Blanc, Alto Adige   13

Moccagatta Langhe Chardonnay, Piemonte   12

Risata Moscato D’Asti, Piemonte   8

 

Rosso e Rosato

Zenato Valpolicella Superiore, Venato   12

Selvapiana Chianti Rufina, Toscana   11

Villa Remotti Barbera D’ Asti, Piemonte   10

Regaleali Nero D’ Avola, Sicilia   9

Aia Vecchia Lagone, Toscana   12

Dow’s LBV Port   10

 

Bottiglie & Coravin (By Ounce)

Adami Bosco di Gaia Prosecco di Valdobbiadene Brut Superiore, Venato   60/4

Vietti Roero Arneis, Piemonte   70/4

Rocca Sveva Rose, Venato   42/2

 

Alois Lageder Pinot Noir, Alto Adige   80/5

Catellare Chianti   75/5  
Pico Maccario Barbera D’ Asti Superiore

‘Tre Roveri’, Piemonte   70/5

Collazzi Rosso, Toscana   130/8

Marchesi di Gresy Barberesco Martinenga, Piemonte   150/8

Ceretto Barolo, Piemonte   170/9

Altesino Brunello di Montalcino,

Toscana   200/10

 

 

Draft Beer, Bottles & Cans

Rotation of Colorado and Italian Beers

Pastas

Garganelli, butter, cheese  7

Garganeli, tomato sauce, cheese  7

Add Pork Meatballs  2.50

Add Chicken  1.75

Pizza

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 Bread 4

Mushroom Crepes 6

Charbroiled Oyster, oregano, garlic butter, parmesan 2.75

Calamari, chili aioli  6

Charcuterie e Formaggio Board 9

Buffalo Burrata, preserved tomato, basil, grilled bread 9

Grilled Pancetta wrapped date stuffed shrimp, creamy polenta, gorgonzola, pinenuts  8

                       Uva arosto, fire roasted grapes, goat cheese, walnut, grilled bread  7  Bruschetta of the day

                 Pork Polpettes, pomodoro, shaved parmigiano 8

     Garganelli, pomodoro, pancetta, chili flake, basil mascarpone 9

  Lamb Ragu, pappardelle, boschetto al tartufo 10

 

Pizza

Grilled Asparagus, arugula, garlic, evoo,  prosciutto, fontina, truffle oil  8**

Salumi Napolitana, san marzano tomato, sicilian oregano, pilacca,  fiordilatte  8**

Speck, sunny egg, smoked mozzarella, oregano, san marzano tomato 8**

Basil, san marzano tomato, buffalo mozzarella 8**

Mushroom, fontina, goat cheese, truffle panna, basil, tarragon, thyme 8**

 

Gluten Free options have stars to the right of the item.  Please note $2 will be added to all pastas and pizzas**

 

Events

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.

Contact Elise for more information: elise@cattivelladenver.com

 

 

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.

Mangia!

 

 

Contact

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

 

 

Hours

Monday – Wednesday  4pm – 9pm

Thursday – Friday 4pm – 10pm

Saturday 4pm – 10pm

Sunday 4pm – 9pm