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

STARTERS

Sweet Pea Falafel Sliders c. 2006
cucumber tahini, pickled vegetables, goat feta, naan 12
(may be prepared vegan by omitting cucumber tahini, and goat feta)

Avocado Toast c. 2017
dill pickle aioli, kale chip, deviled egg, multigrain toast 12

Vegan Avocado Toast
avocado smash, black bean hummus, poblano-tomato salsa 12

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

Butterleaf Wedge Salad c. 2007
grapefruit segments, avocado, Marcona almonds, feta, honey-ginger vinaigrette 16
(may be prepared vegan by omitting feta)

Frisée and Fried Onion Salad c. 2009
smoked cheddar, candied pepitas, chipotle-buttermilk dressing 16

ENTRÉES

House Made Fettucine c. 2010
morels and spring mushrooms, caramelized shallots, peas, asparagus, Meyer lemon vinaigrette 24

Black Quinoa Sauté
asparagus, carrots, curry-cashew milk broth (vegan) 24

Farro Bowl
snap peas, snow peas, sweet peas, spring mushrooms, Meyer lemon vinaigrette (vegan) 24

DESSERTS

Crème Brûlée c. 1998
classic vanilla bean preparation, berries 10

German Chocolate Cake c. 2009
cinnamon gelato, coconut-pecan icing, Kahlua crème anglaise 12

Carrot Cake Cookie Ice Cream Sandwiches c. 2018
mascarpone gelato, pecans, salted caramel, Grand Marnier crème anglaise 12

Strawberry Mousse c. 2016
honey-oat-caramel topping, St. Germain whipped cream 10

Gelatos of the Day
by the scoop 5

Sorbet of the Day (vegan)
by the scoop 5