STARTERS

Fall Vegetable Cakes
house-made yogurt cheese, herb salad

Chanterelle Mushroom Cappuccino
potato-nutmeg foam, cave aged Gruyère grilled cheese

Bear Mountain Ranch Buffalo Carpaccio
Italian salt and sugar cured, truffle pecorino, arugula, pistachio oil, toast rounds

Crab Spring Rolls
sweet and sour dipping sauce

Deconstructed Clams Rockefeller
spinach-Pernod broth, bacon, herbed crouton

Duck Confit and Butternut Squash Empanadas
Manchego, maple mustard

Crab and Tomato Bisque

Chef Kate’s Soup of the Day

Kale, Fuji Apple, and Pancetta Salad
candied pecans, Jumpin’ Good chèvre, caper-maple vinaigrette

Roasted Beet, Pickled Cherry and Burrata Salad
arugula, fried shallots, balsamic reduction

Roasted Root Vegetable Salad
baby spinach, Jumpin’ Good goat feta, pepitas, warm curry vinaigrette

ENTRÉES

Fall Mushtoom Fazzoletti
chanterelle, maitake, hon shimeji, sherry-mushroom sauce, house-made ricotta

Market Catch
spaghetti squash, Thai red curry-squash broth

The Clam Bake
pan roasted clams, scallops, shrimp, fingerling potatoes, corn, and sausage, white wine-tarragon broth, herb crouton

Seared Diver Scallops
shaved Brussels sprouts, bacon, and grape sauté, Champagne-tarragon-dill sauce

Dark and Stormy Glazed Chicken Breast
coconut black rice, baby carrots, chive cream, ginger-rum sauce

Boulder Valley Ranch Beef Tenderloin
savory zucchini bread, zucchini ribbons, Madeira-mushroom sauce

Elk Tenderloin
veal glace, Yukon Gold mashed potatoes, seasonal vegetables with almonds

Surf and Turf
elk tenderloin with veal demi glace
diver scallops with Chef Kate’s sauce of the day,
Yukon Gold mashed potatoes, seasonal vegetables with almonds

DESSERTS

Crème Brûlée
classic vanilla bean preparation, fall berries

Chocolate Almond Torte
caramel, maple crème anglaise

Upside Down Apple Crisp
roasted hazelnuts, vanilla gelato

Kate’s Gingerbread
mascarpone gelato, caramel sauce

Pumpkin Cheesecake
amaretto cookie crust, allspice crème anglaise