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! 


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

Avocado Toast c. 2017
dill pickle vinaigrette, kale chip, deviled egg

Achiote Braised Duck Confit Arepas c. 2018
black bean hummus, poblano-tomato salsa, avocado crema

Pork Belly Dumplings c. 2016
radish slaw, black vinegar dipping sauce

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

Crab and Tomato Bisque c. 1998

Chef Kate’s Soup of the Day c. 2001  10

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

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


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

Sea Bass c. 2015
fennel pollen dust, curry-cashew milk broth, carrot cous cous-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 sauté, morel-Riesling pan gravy

Colorado Beef Tenderloin c. 2012
peppercorn crusted, horseradish cream, bacon-onion-spring mushroom-spinach sauté, 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


Chef Kate creates all desserts in house. Our dessert menu will be added upon reopening Friday, May 10.