STARTERS

Spring Vegetable Samosas
herb salad, harissa-tahini

Avocado Toast and Deviled Egg
multi grain Smell That Bread, queso fresco, bacon-tomato “ketchup”

Tuna Carpaccio
wasabi pesto, pickled ginger aioli, flat bread chips

BBQ Duck Confit and Blue Corn Arepas
buttermilk slaw, avocado-chive cream

Pork Belly Dumplings
pea shoots, black vinegar dipping sauce

Crab and Tomato Bisque

Chef’s Soup of the Day

Prosciutto, Kale, and Shaved Brussels Sprouts Salad
pine nuts, dried apricots, Parmigiano-Reggiano, lemon-white balsamic vinaigrette

Little Jem Lettuces Salad
cucumbers, pickled radishes, yellow beets, sunflower seeds, goat feta, avocado-green goddess dressing

ENTRÉES

Artichoke Heart Agnolotti
smoked ricotta filled and pan roasted, lemon broth, asparagus, peas, morels, shaved Parmigiano-Reggiano

Market Catch
coriander and almond crusted, zucchini and carrot noodles, sauce vert, tomato jam

Seared Diver Scallops
wild mushroom-black quinoa, spring pea purée

Chicken “Chili Relleno” Rollatini
poblano and Manchego stuffed, chili verde, sauce romesco, hominy cake

Colorado Beef Tenderloin
asparagus-farro risotto, morel mushroom-Madiera sauce

Venison Shortloin
Cabernet-veal demi glace, spring vegetables with almonds, Yukon Gold mashed potatoes

Surf and Turf
venison shortloin with Cabernet-veal demi glace,
diver scallops with chef’s daily sauce,
spring vegetables with almonds, Yukon Gold mashed potatoes

DESSERTS

Sticky Toffee Pudding
salted caramel, vanilla gelato

Strawberry-White Chocolate Mousse
honey-nut-oat-caramel topping, strawberry salad

Carrot Cake Ice Cream Sandwiches
mascarpone gelato, candied pecans, Grand Marnier crème anglaise

Chocolate Cheesecake
gluten free chocolate cookie crust, Kahlua crème anglaise, chocolate and caramel sauces

Crème Brûlée
classic vanilla bean preparation, berries

Chocolate Truffles
choice of gelato, local Nutterly cookies