STARTERS

Chile Relleno Pupusa
tomatillo and ranchero sauces

Avocado Toast
deviled egg, kale chips, dill pickle aioli, queso fresco, multi grain bread

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

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

Lamb Sausage Dumplings
cucumber-tahini dipping sauce

Crab and Tomato Bisque

Chef’s Soup of the Day

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

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

ENTRÉES

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

Market Catch
gin sauce, martini relish, carrot-wild rice salad

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

Chicken Involtini
sun-dried tomatoes, aged provolone, Italian salsa verde, tomato demi, candied prosciutto, currant-pine-nut-Israeli cous cous

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