small
plates |
grilled
shrimp, savory rosemary polenta with a tomato
horseradish vin |
10 |
crispy
calamari polenta dusted with tomato
ragu |
6.5 |
chorizo
stuffed, bacon wrapped medjool dates,
in a pequillo pepper sauce
|
7.5 |
steamed
mussels in white wine, pancetta, mint &
fennel broth
|
10 |
warm
mozzarella, made to order, eggplant &
arugula
|
7 |
| baked
brie wrapped in phylo with caramelized
onions & fig comote |
12.5 |
moroccan meatballs,
lamb, capers, olives, onions & golden raisins
|
7 |
| ahi two ways, sliced
crudo, cumin phylo & grape leaves ,with quail egg |
9.5 |
| |
|
| for the table |
|
| house cured olives,
marinated in olive oil citrus lavender |
5 |
| hand cut parmesan
frites, & topped with tangy parmesan
cheese |
5 |
| hummus, white
beans, roasted garlic, mint, lemon, warm flat bread |
5 |
| truffle oil frites, hand
cut, drizzled with truffle oil |
7 |
| 4580 antipasti,
seasonal selection of meat, cheese, vegetarian
salad |
14 |
| |
| soups
+ salad |
| the
soup today |
m/p |
| 4580
whole leaf Caesar
salad -traditional
or grilled |
7.5 |
| mixed
greens, grilled pears, maytag blue, hazelnuts,
shaved carrots |
8.5 |
| "toss
salad", culotte streak feta, frisee,
shoe string sweet potatoes, mustard vin |
15.5 |
| |
|
| house
made pasta |
|
| pappardelle
in a hearty porcini mushroom and lamb ragu |
12/18 |
| ravioli pillows filled
with savory ricotta +herbs finished w/ citrus vinaigrette |
11/17 |
| |
| large
plates |
| truffled
lobster & scallop risotto, wild
mushrooms & butternut squash |
23 |
| culotte
steak, cauliflower, cabrales, show
string sweer potatoes |
19 |
| pan
roasted chicken, himalayan
black rice, poached leeks kumquat jus |
17 |
| lamb
osso bucco,,apricots,,
swiss chard over toasted farro |
20 |
braised
eggplant, caper
berry & crispy celery root on a bed of black quinoa
|
15 |
| cherry
wood smoked pork chop,
goat cheese, asparagus, apple chutney |
18 |
| lamb burger topped
with marinated feta served with parmesan frites |
13.5 |
| porcini
dusted ahi
tuna, wilted chard, pine nuts, meyer
lemon vinaigrette |
23 |
| |
|
| sides |
|
green beans, quinoa, goat cheese polenta,
swiss chard, asparagus, cauliflower + faro, green beans,
|
4 |
| 4580 vegetarian
picnic, any four sides |
16 |
| |
|
| desserts |
|
| doughnuts
and hot chocolate |
|
| chocolate truffle torte |
|
| rum soaked lemon pound
cake |
|
| riesling poached
pears |
|
| |
inquire
about vegetarian options |
|
chefs |
Travis Messervey, Garren
Teich, Daniel Vacca, Robert Nelson |
| |
Click Below
for Reservations or call us 303-448-1500 |
|
| |
|
Happy
Hour
food & drink specials every
tuesday - Sunday 5:00 - 6:00 pm
in the 4580 bar and patio |
Uptown
Wine Shop
Complimentary
winte tasting saturdays 5:00 - 8:00 pm
All wines
by the glass are available to take home by the bottle. Show
your receipt from 4580 and receive a 10% discount on your
purchase next door. |
|
