Wednesday - Sunday 12PM-8PM For Pickup & Take-Away
1109 Walnut Street, Boulder - 720-323-5509. All inquiries: operations@rosettahall.com

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Wednesday - Sunday 12PM-8PM,
Open For Pickup & Take-Out

1109 Walnut Street, Boulder - 720-323-5509. All inquiries: operations@rosettahall.com

Rosetta Hall’s Greatest Hits

This has been the most creative parts of the entire 3 year project. Chefs from each stall collaborated on a brand new menu featuring our favorite dishes inspired by some of the best restaurants around the world. We are making almost everything from scratch, including five kinds of bread. Big thanks to Buckner Family Farms for pork and beef & Mary's Chicken!

All entrees are $10, cocktails are $5, to-go beers are $4. There’s a 20% discount for anyone currently in or furloughed from the service industry. We will be open 12pm-8pm Wednesday to Saturday. We have also reopened to-go coffee service starting at 8am featuring $3 cappuccinos ($1 off for the service industry.) Can’t wait to see you curbside!

ROSETTA HALL'S GREATEST HITS

        This has been the most creative parts of the entire 3 year project. Chefs from each stall collaborated on a brand new menu featuring our favorite dishes inspired by some of the best restaurants around the world. We are making almost everything from scratch, including five kinds of bread. Big thanks to @moxiebreadco for flour and @bucknerfamilyranch for pork and beef!

        All entrees are $10, cocktails are $5, to-go beers are $4. There’s a 20% discount for anyone currently in or furloughed from the service industry. We will be open 12pm-8pm Wednesday to Saturday. We have also reopened to-go coffee service starting at 8am featuring $3 cappuccinos ($1 off for the service industry.) Can’t wait to see you curbside!

CONFIT - CASUAL FRENCH - CHEF DUSTIN BRANDT

        Our vision is to make French food more approachable and less intimidating. Classic dishes are reimagined with local ingredients while their roots stay intact.

        Gougeres from Burgundy and tartines from Paris make their way to the menu. In an attempt to take the souffle off the endangered species list we will be offering a made to order souffle program with rotating variations.

CONFIT - DUSTIN BRANDT
CASUAL FRENCH

        Our vision is to make French food more approachable and less intimidating. Classic dishes are reimagined with local ingredients while their roots stay intact.

        Gougeres from Burgundy and tartines from Paris make their way to the menu. In an attempt to take the souffle off the endangered species list we will be offering a made to order souffle program with rotating variations.

JACARANDA - WEST AFRICAN - CHEF MODOUT JAITEH

        I was lucky enough to be raised in Gambia by my mom and she’s been cooking her whole life. Our food is dedicated to ingredients and flavors native to West Africa as well as North American ingredients that have become staples in West Africa. We’re also exploring the African influences on the food of New Orleans and the Carolinas.

        You’ll discover unique flavors in our peanut butter stew, yaji fried rice, the Ghana po’boy, and a constantly changing mix of West African dishes.

JACARANDA - MODOUT JAITEH
WEST AFRICAN

        I was lucky enough to be raised in Gambia by my mom and she’s been cooking her whole life. Our food is dedicated to ingredients and flavors native to West Africa as well as North American ingredients that have become staples in West Africa. We’re also exploring the African influences on the food of New Orleans and the Carolinas.

        You’ll discover unique flavors in our peanut butter stew, yaji fried rice, the Ghana po’boy, and a constantly changing mix of West African dishes.

ROSE'S AMERICANA - NEW AMERICAN - CHEF CARRIE BAIRD

        Content coming soon.

ROSE'S AMERICANA - CARRIE BAIRD
NEW AMERICAN

        Content coming soon.

PETITE FLEUR - HANDCRAFTED PATISSERIE - CHEF JULIA WIRICHS

        After eight years of working in Paris and Amsterdam, I'm happy to bring Boulder this delicious mix of American and European desserts.

        We're focusing on three confections: baked goods, chocolates and frozen yogurt. Everything here is handmade from scratch. You will taste the difference. We also have a variety of delicious desserts that are gluten free, vegan or low sugar.

         Many of our flavors change with the seasons, offering you the finest local ingredients from the most sustainable farms.

PETITE FLEUR - JULIA WIRICHS
HANDCRAFTED PATISSERIE

        After eight years of working in Paris and Amsterdam, I'm happy to bring Boulder this delicious mix of American and European desserts.

        We're focusing on three confections: baked goods, chocolates and frozen yogurt. Everything here is handmade from scratch. You will taste the difference. We also have a variety of delicious desserts that are gluten free, vegan or low sugar.

         Many of our flavors change with the seasons, offering you the finest local ingredients from the most sustainable farms.

GINGER PIG - ASIAN STREET FOOD - CHEF NATASCHA HESS

        I was lucky enough to live in Beijing during college, where I fell in love with authentic, home-cooked Chinese food. At The Ginger Pig we're recreating all those dishes as well as incorporating street food classics from Thailand, Vietnam & Japan.

        After winning best Food Truck in Denver in 2018 we are thrilled to be able to open our new home in downtown Boulder.

GINGER PIG - NATASCHA HESS
ASIAN STREET FOOD

        I was lucky enough to live in Beijing during college, where I fell in love with authentic, home-cooked Chinese food. At The Ginger Pig we're recreating all those dishes as well as incorporating street food classics from Thailand, Vietnam & Japan.

        After winning best Food Truck in Denver in 2018 we are thrilled to be able to open our new home in downtown Boulder.

LA TIGELLA - CUCINA ITALIANA - CHEF ALBERTO SABBADINI

        Tigella is an ultra regional sandwich born in Bologna, Italy. There's nothing else like it in the United States. The bread is freshly fired and then stuffed with delicious Italian meats, cheeses & vegetables.

        We’re also going to be making Roman style pizza with a custom blend of local, heritage grains; handmade Northern Italian ravioli, and fennel pollen porchetta made using  local, heritage pork.

LA TIGELLA - ALBERTO SABBADINI
CUCINA ITALIANA

        Tigella is an ultra regional sandwich born in Bologna, Italy. There's nothing else like it in the United States. The bread is freshly fired and then stuffed with delicious Italian meats, cheeses & vegetables.

        We’re also going to be making Roman style pizza with a custom blend of local, heritage grains; handmade Northern Italian ravioli, and fennel pollen porchetta made using  local, heritage pork.

TIERRA - CONTEMPORARY MEXICAN - CHEF JOE LEE

        Having worked around Michelin chefs and Michelin teams, everything is made fresh that day.

        We're going to be featuring tacos with handmade tortillas. I’m going to broaden the definition of contemporary Mexican and bring some Korean influence.

        There are literally thousands of different types of mole, which basically translates into “sauce." At Tierra we are putting our own spin on mole.

TIERRA - JOE LEE
CONTEMPORARY MEXICAN

        Having worked around Michelin chefs and Michelin teams, everything is made fresh that day.

        We're going to be featuring tacos with handmade tortillas. I’m going to broaden the definition of contemporary Mexican and bring some Korean influence.

        There are literally thousands of different types of mole, which basically translates into “sauce." At Tierra we are putting our own spin on mole.

ERIDU - ANCIENT GRAINS - CHEF AARON LANDE

        Eridu is a grain and legume based menu. We have a huge amount of heirloom beans that are being grown locally.

        I have to be cooking from a place of passion which is honoring seasonality, really honoring what this place, Boulder County, has to offer.

        When we are removed from knowing where anything comes from, the energy has been lost. If you want to make art, you have to know your sources. You have to know who and why and how and where.

ERIDU - AARON LANDE
ANCIENT GRAINS

        Eridu is a grain and legume based menu. We have a huge amount of heirloom beans that are being grown locally.

        I have to be cooking from a place of passion which is honoring seasonality, really honoring what this place, Boulder County, has to offer.

        When we are removed from knowing where anything comes from, the energy has been lost. If you want to make art, you have to know your sources. You have to know who and why and how and where.

ROSETTA'S BAR

        You'll find all your favorite classic cocktails along with variations featuring a modern twist at our main bar. Head up to our 140 seat rooftop deck for one of the best views in Boulder. You'll love our cabanas, firepits, bamboo forest, and rooftop movie nights.

ROSETTA'S BAR

        You'll find all your favorite classic cocktails along with variations featuring a modern twist at our main bar. Head up to our 140 seat rooftop deck for one of the best views in Boulder. You'll love our cabanas, firepits, bamboo forest, and rooftop movie nights.

DANCE EVENTS

Come get down Thursday, Friday & Saturday nights!

THURSDAY - 90’s Throw Back with DJ Mikey Thunder

FRIDAY - Hip Hop with DJ Etch A Skratch

SATURDAY - House with Soul Rane

DANCE EVENTS
Come get down Thursday, Friday & Saturday nights!

THURSDAY - 90’s Throw Back with DJ Mikey Thunder

FRIDAY - Hip Hop with DJ Etch A Skratch

SATURDAY - House with Soul Rane

Rosetta Hall is Boulder's newest venue dedicated to bringing the community
together through food, drink, and dance.
© 2020 Rosetta Hall | All Rights Reserved
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