Certain menu selections are modified.  Please advise your server of your gluten free preference.

STARTERS

Chile Relleno Pupusa
tomatillo and ranchero sauces
11

Avocado Toast
deviled egg, kale chips, dill pickle aioli, queso fresco, gluten free toast
10

House Cured Gravlax
quinoa-carrot waffles, herb salad, Dijon-tarragon crème fraîche
16

Duck Confit Mole Tostadas
buttermilk slaw, avocado-poblano purée, queso fresco
14

Chef’s Soup of the Day
(Usually, not always, gluten free)
9

Butter Leaf Wedge Salad
roasted grape tomatoes, pickled onions, bacon, Gorgonzola snow, ranch dressing
14

Spring Peas and Sunflower Panzanella Salad
English peas, snap peas, sunflower sprouts and seeds, arugula, pickled cucumbers, ricotta salata, white balsamic-mint vinaigrette
14

ENTRÉES

Market Catch
gin sauce, martini relish, carrot-wild rice salad
35

Seared Diver Scallops
lemon-tarragon-Moscato broth, “B.L.T.” lentils, pancetta, Brussels sprouts, and roasted tomatoes
38

Chicken Involtini
sun-dried tomatoes, aged provolone, Italian salsa verde, tomato demi, candied prosciutto
26

Colorado Beef Tenderloin*
house made A-1, sautéed spinach, pan crisped-smashed purple potatoes
36

Venison Short Loin*
Cabernet veal demi glace, spring vegetables with almonds, Yukon gold mashed potatoes
45

Surf and Turf*
venison short loin with veal demi glace,
diver scallops with chef’s sauce of the day,
spring vegetables with almonds, Yukon gold mashed potatoes
45

DESSERTS

Lemon Cheesecake Mousse
blueberry whipped cream
11

Carrot Cake Ice Cream Sandwiches
mascarpone gelato, allspice crème anglaise, salted caramel
11

Mexican Hot Chocolate Cupcake
vanilla gelato, horchata crème anglaise, chili threads
11

Crème Brûlée
classic vanilla bean preparation, springs berries
9