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

STARTERS

Sweet Pea Falafel Sliders c. 2006
cucumber tahini, pickled vegetables, goat feta, naan

Avocado Toast c. 2017
dill pickle aioli, kale chip, deviled egg, multigrain toast

Duck Confit Arepas c. 2018
achiote braised, black bean hummus, poblano-tomato salsa, cotija, avocado crema

Pork Belly Dumplings c. 2016
radish slaw, pickled jalapeño, black vinegar mignonette

Cured Bison Carpaccio c. 2010
arugula, Piave, pistachio oil, toast rounds

Crab and Tomato Bisque c. 1998

Chef Kate’s Soup of the Day c. 2001

Butterleaf Wedge Salad c. 2007
grapefruit segments, avocado, Marcona almonds, feta, honey-ginger vinaigrette

Frisée and Fried Onion Salad c. 2009
bacon bits, smoked cheddar, candied pepitas, chipotle-buttermilk dressing

ENTRÉES

House Made Fettucine c. 2010
morels and spring mushrooms, caramelized shallots, peas, asparagus, Meyer lemon vinaigrette

Market Catch c. 2015
fennel pollen dust, curry-cashew milk broth, carrot-black quinoa sauté

Diver Scallops c. 2014
sweet pea-fava bean smash, lemon aioli, candied prosciutto chip

Free Range Chicken Breast c. 2008
buttermilk brined, three pea-farro, morels, Riesling pan gravy

Colorado Beef Tenderloin c. 2012
peppercorn crusted, horseradish cream, bacon-onion-spring mushroom-spinach griddle, purple potato galette

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

DESSERTS

Crème Brûlée c. 1998
classic vanilla bean preparation, berries

German Chocolate Cake c. 2009
cinnamon gelato, coconut-pecan icing, Kahlua crème anglaise

Carrot Cake Cookie Ice Cream Sandwiches c. 2018
mascarpone gelato, pecans, salted caramel, Grand Marnier crème anglaise

Strawberry Mousse c. 2016
honey-oat-caramel topping, St. Germain whipped cream

Gelatos of the Day
by the scoop