STARTERS

Fried Burrata
spring vegetable tartare, black garlic pesto

Scotch Egg
panko and sausage breaded hard boiled egg, frisée,
caramelized onion compote

Tandoori Spiced Buffalo Carpaccio
chopped salad, smoked sea salt, Sunnybreeze Farms sheep’s feta, naan

Duck Tamale
Cotija cheese, pineapple mole aioli, avocado cream, pepitas

Curried Crab Cake
roasted fennel and arugula salad, apple rémoulade

Crispy Pretzel and Smoked Cheddar Dumplings
mustard sauce, bacon dust

Pork Belly Reubens
housemade sauerkraut, thousand island aioli, mâche greens, rye toasts

Crab and Tomato Bisque

Soup of the Day

Snap Pea and Carrot Salad
Rocky Mountain Dawn chèvre, butterleaf lettuce, hazelnuts,
Meyer lemon vinaigrette

Panzanella Salad
arugula, balsamic-basil marinated tomatoes,
shaved Parmigiano-Reggiano, pistachio dust,
giant herbed crouton

ENTRÉES

Sweet Pea Ravioli
housemade ricotta, pea shoots, pancetta,
Meyer lemon vinaigrette

Market Catch
black quinoa-snap pea-wasabi arugula sauté,
coconut kaffir water

Seared Diver Scallops
pea purée, orange and fennel gremolata

Chicken “Tetrazzini”
almond crusted natural chicken breast,
crispy gnocchi, spring mushrooms, peas,
chicken broth béchamel

“Steak and Cheese”
Boulder Valley Ranch beef tenderloin,
caramelized onions, peppers, and mushrooms,
three cheese aioli, char tomato vinaigrette,
crispy bread dumplings

Elk Tenderloin
veal glace, almond spring vegetables,
Yukon Gold mashed potatoes

Surf and Turf
elk tenderloin and veal glace,
diver scallops with chef’s sauce of the day,
almond spring vegetables, Yukon Gold mashed potatoes

DESSERTS

Crème Brûlée
classic vanilla bean preparation, berries

Salted Caramel Cheesecake
caramel sauce

Strawberry Cupcake and Mascarpone Gelato
Chamboard crème anglaise

Peanut Butter Cup
warm chocolate brownie, peanut butter ice cream, chocolate sauce

Chocolate Truffles and Berries Plate
chocolate and caramel dipping sauces