Aspen's Premier Destination for Private Dining
Escape to Exclusivity:
Step into Duemani's world of exquisite charm, where an intimate private dining room offers seating for up to 18 guests at a single table, expandable to 24 with an additional table, or up to 30 for a standing reception.
Immerse yourself in meticulously curated menu options and beverage packages while reveling in the impeccable attention to detail and complete privacy, further heightened by integrated AV facilities.
For larger events, the upstairs restaurant awaits, accommodating up to 80 guests, ensuring a grand experience beyond compare.
Corporate lunch is available upon request.
Booking up to 60 day in advance is available.
Event Menu options
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FIRST COURSE
-Shared-SISHITO PEPPERS: Blistered Shishito with Ras El Hanout Aioli & Garlic Crunch
HAMACHI CRUDO: Citrus Honey, Espelette Vinaigrette, Serrano & Avocado Puree
GARLIC BREAD: Grilled Tuscan Bread, Herbs, Garlic & Olive Oil
SECOND COURSE
-Shared-MEDITERRANEAN SALAD: Heirloom Tomatoes, Cucumber, Olives, Pomegranate Vinaigrette & Feta Cheese
GRILLED CALAMARI: Calamari, Shrimp, Arugula & Heirloom Cherry Tomatoes
ENTRÈES
-Choice-COLORADO TROUT: Served with Creamy Pesto, Cherry Tomatoes & Marble Potatoes
ROASTED HALF CHICKEN: Creamy Mashed Potatoes & Chimichurri
FLAT IRON STEAK: Creamy Mashed Potatoes & Chimichurri
SERVED WITH
-Shared-GRILLED ASPARAGUS: Parsley, Caper Gremolata
TRUFFLE FRIES: Parmesan, Herbs & Truffle Oil
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FIRST COURSE
-Shared-SISHITO PEPPERS: Blistered Shishito with Ras El Hanout Aioli & Garlic Crunch
HAMACHI CRUDO: Citrus Honey, Espelette Vinaigrette, Serrano & Avocado Puree
GARLIC BREAD: Grilled Tuscan Bread, Herbs, Garlic & Olive Oil
SECOND COURSE
-Shared-CRAB TOSTADAS: Lump Crab, Tomatoes, Onions, Cucumber & Avocado Salsa
SALMON TARTARE: Avocado, Cilantro, Red Onion, Lemon Vinaigrette
THIRD COURSE
-Shared-MEDITERRANEAN SALAD: Heirloom Tomatoes, Cucumber, Olives, Pomegranate Vinaigrette & Feta Cheese
FRITTO MISTO: Calamari, Gulf Shrimp, Asparagus & Gribiche Sauce
ENTRÈES
-Choice-CHILEAN SEA BASS: Fennel Puree & Lemon Caper Sauce
ROASTED HALF CHICKEN: Creamy Mashed Potatoes & Chimichurri
LAMB CHOPS: Kibbeh Rub & Black Lime Labneh
BONE-IN NY STRIP 18oz
SERVED WITH
-Shared-GRILLED ASPARAGUS: Parsley, Caper Gremolata
TRUFFLE FRIES: Parmesan, Herbs & Truffle Oil
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FIRST COURSE
-Shared-SHISHITO PEPPERS: Blistered with Ras El Hanout Aioli & Garlic Crunch
TUNA CRUDO: Urfa Pepper Vinaigrette, Dehydrated Kalamata Olives & Onion
HAMACHI CRUDO: Citrus Honey, Espelette Vinaigrette, Serrano Avocado Pure
SECOND COURSE
-Shared-CRAB TOSTADAS: Lump Crab, Tomatoes, Onions, Cucumber & Avocado Salsa
GRILLED CALMARI: Calamari, Shrimp, Arugula, Heirloom Chery Tomatoes
SALMON TARTARE: Avocado, Cilantro, Red Onion, Lemon Vinaigrette
THIRD COURSE
-Shared-CESAR SALAD: Breadcrumbs, White Anchovies & Classic Dressing
BURRATA: Truffle Honey, Grilled Tuscan Bread & Green Salad
GRILLED LOBSTER TAIL: Za’atar Butter
ENTRÈES
-Choice-CHILEAN SEA BASS: Fennel Puree & Lemon Caper Sauce
BRANZINO: Puttanesca Sauce
LAMB CHOPS: Kibbeh Rub & Black Lime Labneh
BONE-IN NY STRIP 18oz
SERVED WITH
-Shared-GRILLED ASPARAGUS: Parsley, Caper Gremolata
TRUFFLE FRIES: Parmesan, Herbs & Truffle Oil
