STARTERS

Fried Green Tomato
carrot hummus, burrata, micro greens

Mole Duck Tacos
crispy corn shell, buttermilk-jicama slaw, poblano-avocado crème fraîche, queso fresco

Pork Belly Spring Roll Lettuce Cups
cucumbers, daikon sprouts, black vinegar-peanut dipping sauce

Lamb Sausage Dumplings
cucumber-tahini-yogurt sauce, ricotta salata

Crab and Tomato Bisque

Chef’s Soup Du Jour

Spring Pea and Sunflower Panzanella Salad
heirloom grape tomatoes, English peas, snap peas, pickled cucumbers, sun flower sprouts and seeds, arugula, ricotta salata, seeded bread croutons, white balsamic-mint vinaigrette

Shaved Kale and Brussels Sprouts Salad
grilled peaches, smoked blue cheese, pecans, maple-whiskey vinaigrette

ENTRÉES

Masa Crusted Chile Relleno
Manchego-rice stuffing, black bean-corn salad, charred tomatillo sauce, chipotle cream

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

Pan Roasted Diver Scallops
roasted sweet corn, grape tomatoes, purple fingerlings, green onions, lemon-butter pan sauce

Gochujang Glazed Colorado Chicken Breast
coconut coulis, Asian squash “noodle” salad

Colorado Beef Tenderloin
house made A-1 sauce, giardiniera, sautéed spinach, twice baked purple potato cake

Venison Short Loin
Cabernet veal demi glace, summer 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,
summer vegetables with almonds, Yukon Gold mashed potatoes

DESSERTS

Lemon Cheesecake Mousse
graham cracker crumble, blueberry whipped cream

Carrot Cake Cookie Ice Cream Sandwich
mascarpone gelato, allspice crème anglaise, salted caramel, candied pecans

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

Crème Brûlée
classic vanilla bean preparation, berries

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies