STARTERS

Sweet Pea Falafel
pickled vegetables, arugula, goat feta, harissa-yogurt tahini, naan bread

Castelvetrano Olive Tapenade
burrata, Serrano ham, grilled focaccia

Peppadew Popper Kabobs
prosciutto wrapped, smoked chèvre-almond-basil stuffed, herb salad, arugula pesto

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

Crispy Pork Belly Spring Rolls
radish slaw, black vinegar dipping sauce

Crab and Tomato Bisque

Chef’s Soup of the Day

Little Gem Lettuce Salad
pickled shallots, roasted grape tomatoes, pistachios, Piave cheese, green goddess dressing

Three Pea and Arugula Salad
English peas, snap peas, snow peas, pea shoots, Marcona almonds, goat feta, tarragon-mint vinaigrette

ENTRÉES

Mushroom Agnolotti
pan roasted, sweet pea pesto, morels, lemon ricotta

Market Catch
vegetable fried black rice, cashew broth

Pan Roasted Diver Scallops
tri colored quinoa and asparagus sauté, morel vinaigrette, bacon dust

Duroc Pork Chop
Maestro I.P.A. mustard glaze, lentil and celery root salad, apricot marmalade

Colorado Beef Tenderloin
teriyaki glazed, wasabi grits, sake braised Savoy cabbage, wasabi aioli

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

Marla’s Carrot Cake Cupcake
mascarpone gelato, salted caramel, candied pecans

Peanut Butter Cup Cheesecake
chocolate ganache, chocolate cookie crumble crust

Strawberry Shortcake Ice Cream Sandwich
Shiraz-strawberry gelato, shortbread cookie, rhubarb coulis, Chambord crème anglaise

Crème Brûlée
classic vanilla bean preparation, berries

Gelato and Chocolate Truffles
apricot-almond biscotti, berries