STARTERS

Roasted Beet Muhammara
zucchini waffles, herb salad

Shiitake and Brussels Sprouts Pot Stickers
maple-soy dipping sauce

Clams and Mussels “Casino” Bowl
roasted red pepper-white wine broth, Parmigiano-Reggiano crouton, bacon, parsley

Warmed Duck Confit
celery root-potato cake, apple-horseradish cream

Pork Belly Jalapeño Popper Crispy Spring Rolls
chèvre, blackberry BBQ sauce, crème fraîche

Teriyaki Cured, House Made Buffalo Carpaccio
wasabi crème fraîche, micro cilantro, wonton chips

Crab and Tomato Bisque

Chef’s Soup of the Day

Asian Pear Slaw
kale, cabbage, cashews, sesame-miso-cider vinaigrette

Arugula and Country Ham Salad
pickled grapes, smoked blue cheese, hazelnuts, whiskey-maple vinaigrette

ENTRÉES

Spinach Fzzoletti and Chanterelles
shallot-sherry jus, house made ricotta

Sea Bass
sesame rice cracker dusted, squash “spaghetti”, carrot-coconut-lemongrass broth

Seafood Ramen
sea bass, clams, mussels, scallops, shrimp, snow peas, grape tomatoes, ramen noodles, tomato-miso broth

Pan Seared Diver Scallops
red quinoa-white bean-fall mushroom risotto, spinach brodo, Parmigiano Reggiano crunch

Chicken “Green Tortilla Soup”
Colorado chicken breast, tomatillo broth, poblano-hominy cake, queso fresco, tortilla crumble

Colorado Beef Tenderloin
French onion soup, cauliflower-Gruyère mash

Venison Short Loin
Cabernet veal demi-glace, fall vegetables with almonds, Yukon Gold mashed potatoes

Surf and Turf
venison short loin with veal demi-glace,
diver scallops with Chef’s sauce of the day,
fall vegetables with almonds, Yukon Gold mashed potatoes

DESSERTS

Chocolate Sticky Toffee Pudding
vanilla gelato, chocolate sauce, crème anglaise

Gingerbread
pumpkin gelato, allspice crème anglaise, candied pecans, caramel sauce

“Caramel Apple”
apple fritters, salted caramel gelato, caramel sauce, crème anglaise, hazelnuts

Crème Brûlée
classic vanilla bean preparation, berries

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies