Three different regional cuisines highlighted. Four courses prix fixe, with pairings included. On Regionally Themed Evenings, we offer a selection of items from our fall menu.

A TASTE OF ITALY

Thursday, October 12 - $65 per person

Fregola Salad
peas, mint, arugula, ricotta salata, lemon vinaigrette
2016 Pighin, Sauvignon Blanc, Friuli

Cioppino
mussels, clams, sea bass, tomato-white wine broth
2015 Pico Maccario "Lavignone", Rosato, Piedmonte

Pork Agrodolce
balsamic glaze, polenta, crispy spinach
2015 Botromagno, Primitivo, Puglia

Salted Caramel-Espresso Budino
2014 Elio Perrone "Sourgal", Moscato d'Asti

A TASTE OF FRANCE

Thursday, October 19 - $65 per person

Lobster Bisque
2014 Marc Bredif, Vouvray, Loire Valley

Haricots Verts and Hazelnut Salad
fingerlings, Dijon vinaigrette, tarragon-crème fraîche
2016 Le Charmel, Rosé, Côtes de Provence

Braised Lamb Shank Cassoulet
sausage, white bean stew
2015 Clos la Coutale, Cahors

Chocolate Ganache, Gran Marnier Profiterole
2015 Dom. Durban, Muscat de Beaumes de Venise

A TASTE OF GERMANY

With Special Guest:
STORM PEAK BREWING COMPANY
Thursday, October 26 - $55 per person

House Made Sausage and Pretzel, Cheese Fondue
Storm Peak Märzen

Smoked Trout
pickled asparagus and beets
Storm Peak Mad Creek Kölsch

Jägerschnitzel
breaded pork, hunter sauce, braised cabbage, spaetzle
Storm Peak Zomb Brown

Gingerbread with Vanilla Gelato
Storm Peak Coffee Moos Milk Stout

FALL MENU - SELECTED ITEMS

STARTERS

Roasted Beet Muhammara
zucchini waffles, herb salad
10

Clams and Mussels “Casino” Bowl*
roasted red pepper-white wine broth, Parmigiano-Reggiano crouton, parsley, bacon
14

Warmed Duck Confit
celery root-potato cake, apple-horseradish cream
14

Pork Belly Jalapeño Popper Crispy Spring Roll
chèvre, blackberry BBQ sauce, crème fraîche
14

Crab and Tomato Bisque
9

Asian Pear Slaw
kale, cabbage, cashews, sesame-miso-cider vinaigrette
13

ENTRÉES

Spinach Fazzoletti and Chanterelles
shallot-sherry jus, house made ricotta
24

Sea Bass
sesame rice cracker dusted, squash “spaghetti”, carrot-coconut-lemongrass broth
36

Pan Seared Diver Scallops
red quinoa-white bean-fall mushroom risotto, spinach brodo, Parmigiano Reggiano crunch
38

Chicken “Green Tortilla Soup”
Colorado chicken breast, tomatillo broth, poblano-hominy cake, queso fresco, tortilla crumble
27

Beef Tenderloin or Elk Tenderloin
Cabernet veal demi-glace, fall vegetables with almonds, Yukon Gold mashed potatoes
39 / 45

DESSERTS

Chocolate Sticky Toffee Pudding
vanilla gelato, chocolate sauce, crème anglaise
11

Gingerbread
pumpkin gelato, allspice crème anglaise, candied pecans, caramel sauce
11

Crème Brûlée
classic vanilla bean preparation, berries
9

Gelato and Chocolate Truffles
fresh berries, Nutterly pistachio cookies
9