To commemorate 20 years serving Steamboat Springs, our FALL MENU is made up of favorite dishes from past fall menus, dating back to 1998. ENJOY, and thank you for 20 wonderful years! 

STARTERS

Butternut Squash Dumplings c. 2013
Parmigiano-Reggiano broth, crispy sage

The Crab Cake c. 1999
Creole rémoulade, herb salad

Drunken Mussels and Clams c. 2016
porter, onion, and bacon bouillon, toast point

Duck Confit Tacos c. 2007
blue corn shell, smoked chili sauce, apple slaw, queso fresco, chive cream

“Pigs in a Blanket” c. 2009
wild boar sausage, cranberry, and gouda stuffed masa, apple mustard

Crab and Tomato Bisque c. 1998

Chef Kate’s Soup of the Day c. 2001

Autumn Salad c. 2007
Asian pears, roasted fennel, haricots verts, grapes, arugula, pepitas, smoked chèvre, pumpkin vinaigrette

Kale and Pickled Fig Salad c. 2011
crispy prosciutto, candied pecans, buttermilk blue cheese, maple vinaigrette

ENTRÉES

Fall Mushroom Fazzoletti c. 2011
chanterelles, house made ricotta, fried basil, mushroom jus

Market Catch c. 2008
black rice crust, squash “spaghetti”, smoked tomato broth

“The Clam Bake” c. 2015
clams, mussels, shrimp, scallops, sausage, corn, potatoes, white wine-tarragon-Moscato sauce, herbed crouton

“The Cuban” c. 2012
24 hour brined pork chop, ham and Swiss farinette, house made pickles, mustard glaze, Cuban mojo

Colorado Beef Tenderloin c. 2017
cauliflower-Gruyère mash, onion soup

Venison Short Loin c. 1999
Cabernet veal demi-glace, fall vegetables with almonds, Yukon Gold mashed potatoes

Surf and Turf c. 2001
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

Crème Brûlée c. 2001
classic vanilla bean preparation, fall berries

Gingerbread c. 2009
mascarpone gelato, caramel sauce, allspice crème anglaise, candied pecans

Peanut Butter Cup Ice Cream Sandwiches c. 2015
chocolate pound cake, peanut butter gelato, chocolate sauce, peanut dust

Chocolate Truffles and Gelato c. 2013
fall berries