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

STARTERS

Roasted Beet Muhammara
zucchini waffles, herb salad
10

Clams and Mussels “Casino” Bowl
roasted red pepper-white wine broth, bacon, parsley
14

Warmed Duck Confit
zucchini waffle, apple-horseradish cream
14

Teriyaki Cured, House Made Buffalo Carpaccio
wasabi crème fraîche, micro cilantro, gluten free toasts
22

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

Asian Pear Slaw
kale, cabbage, cashews, sesame-miso-cider vinaigrette
13

Arugula and Country Ham Salad
pickled grapes, smoked blue cheese, hazelnuts, whiskey-maple vinaigrette
15

ENTRÉES

Sea Bass
sesame rice cracker dusted, squash “spaghetti”, carrot-coconut-lemongrass broth
36

Pan Seared Diver Scallops
red quinoa-white bean-fall mushroom risotto, spinach brodo, Parmigiano Reggiano crunch
38

Chicken “Green Tortilla Soup”
Colorado chicken breast, tomatillo broth, poblano-hominy cake, queso fresco
27

Colorado Beef Tenderloin
French onion soup, cauliflower-Gruyère mash
39

Venison Short Loin
Cabernet veal demi-glace, fall 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,
fall vegetables with almonds, Yukon Gold mashed potatoes
45

DESSERTS

Crème Brûlée
classic vanilla bean preparation, berries
9

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies
9