STARTERS

Chile Relleno Pupusas
green and red sauces

Avocado Toast
devilled egg, kale chips, dill pickle vinaigrette

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

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

Lamb Sausage Dumplings
yogurt dipping sauce

Crab and Tomato Bisque

Chef’s Soup of The Day

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

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

ENTRÉES

Cacio E Pepe
house made spaghetti, cracked black pepper, morels, asparagus, peas, aged pecorino

Market Catch
black pepper-juniper berry dusted, dirty gin martini sauce, wild rice salad, relish

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

Chicken Involtini
pounded Colorado breast rolled with sun-dried tomatoes, aged provolone, lemon zest, and spices, salsa verde, tomato demi, currant Israeli cous cous, candied prosciutto

Colorado Beef Tenderloin
house made A-1, cheddar-fried shallot spinach, pan crisped-smashed purple potatoes

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

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

DESSERTS

Lemon Cheesecake Mousse
graham cracker crumble, blueberry whipped cream

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

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

Crème Brûlée
classic vanilla bean preparation, springs berries

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies