Certain menu selections are modified.  Please advise your server of your vegetarian or vegan preference. To commemorate 20 years serving Steamboat Springs, our FALL MENU is made up of favorite dishes from past fall menus, dating back to 1998. ENJOY, and thank you for 20 wonderful years! 

STARTERS

Goat Cheese Flan c. 2010
pickled beets, fig bread
11

Butternut Squash Dumplings c. 2013
Parmigiano-Reggiano broth, crispy sage
12

Chef Kate’s Soup of the Day c. 2001
(usually, not always, vegetarian)
10

Autumn Salad c. 2007
Asian pears, roasted fennel, haricots verts, grapes, arugula, pepitas, chèvre, pumpkin vinaigrette
(may be prepared vegan by omitting chèvre)
15

Kale and Pickled Fig Salad c. 2011
candied pecans, buttermilk blue cheese, maple vinaigrette
(may be prepared vegan by omitting candied pecans and buttermilk blue cheese)
15

ENTRÉES

Fall Mushroom Fazzoletti c. 2011
chanterelles, house made ricotta, fried basil, mushroom jus
25

Lentil, Brussels Sprout, and Grape Sauté
mushroom jus
23

Squash "Spaghetti", Chanterelle, and Fall Mushroom Sauté
smoked tomato broth
23

DESSERTS

Crème Brûlée c. 2001
classic vanilla bean preparation, fall berries
10

Gingerbread c. 2009
mascarpone gelato, caramel sauce, allspice crème anglaise, candied pecans
12

Peanut Butter Cup Ice Cream Sandwiches c. 2015
chocolate pound cake, peanut butter gelato, chocolate sauce, peanut dust
12

Pear Curd Vacherin c. 2014
poached pears, shortbread cookie, St, Germain whipped cream
12

Pumpkin Cheesecake c. 2009
salted caramel, crème anglaise
10

Gelato by the Scoop
(vegan)
5