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

STARTERS

Sweet Corn Crème Brûlée
pico de gallo, smoked chèvre, flat bread 12

Fried Green Tomatoes
Burrata cheese, carrot hummus, herb salad 12

Avocado Toast
mango salsa 10
(vegan)

Heirloom Tomato
carrot hummus, rice crackers 12
(vegan)

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

Peach and Arugula Salad
buttermilk blue cheese, Parmacotto ham, candied pecans, peach-ver jus vinaigrette 14
(may be prepared vegan by omitting blue cheese, Parmacotto ham, and candied pecans)

Kale Salad
heirloom cherry tomatoes, pistachios, heirloom tomato vinaigrette 14
(vegan)

ENTRÉES

Poblano, Shiitake, Corn Sopas
quinoa pico de gallo, avocado, queso fresco 26

Quinoa and Corn Sauté
heirloom grape tomatoes, avocado purée, pico de gallo 24
(vegan)

Wild Rice Bowl
shiitake-poblano sauté, warmed grape tomatoes, pepitas, green chile-roasted zucchini broth 38
(vegan)

DESSERTS

Crème Brûlée
classic vanilla bean preparation, berries 10

S’mores
graham cracker waffle, chocolate ice cream, house made marshmallow fluff, shaved chocolate truffles 12

Chocolate and Coffee Ice Cream Sandwiches
coffee gelato, chocolate pound cake, Kahlua crème anglaise, chocolate sauce 12

Key Lime Trifle
Key lime mousse, graham cracker crumble, coconut rum whipped cream 10

Gingersnap Berry Tart
gingersnap shell, fresh berries, candied ginger-mascarpone cream, Chambord crème anglaise, strawberry coulis 12

Gelatos or Sorbet of the Day
by the scoop 5
(sorbet is vegan)