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

STARTERS

Camembert and Wild Mushroom Crispy Spring Rolls c. 2012
tart cherry chutney, black garlic pesto, herb salad  12

Avocado Toast
(vegan)  9

Chef Kate’s Soup of the Day c. 2001
10

Edamame-Miso Soup
(vegan)  10

Winter Salad c. 2007
frisée, roasted beets, fennel, apples, Stilton, candied pecans, beet reduction, maple vinaigrette
(may be prepared vegan by omitting Stilton, and candied pecans)  16

Brussels Sprout, Arugula, and Pickled Fig Salad c. 2012
truffle Pecorino, pistachios, white balsamic vinaigrette
(may be prepared vegan by omitting truffle Pecorino)  16

ENTRÉES

Butternut Squash and Chestnut Ravioli c. 2016
winter mushrooms, house made herbed ricotta, hazelnut-brown butter vinaigrette  26

Quinoa-Sunflower Seed Risotto
petite peas, mushrooms, mushroom jus (vegan)  23

Fregola Pasta and Vegetables
zucchini, carrots, grape tomatoes, roasted tomato broth (vegan)  23

DESSERTS

“Bananas Foster” c. 2015
Grand Marnier-vanilla bread pudding, salted caramel gelato, caramelized banana, rum crème anglaise, candied pecans  13

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

“Dusty Miller” c. 2013
flourless chocolate cake, vanilla gelato, malted milk powder, house made fluff, chocolate sauce, Amarena cherries  13

Panettone Ice Cream Sandwich c. 2015
gluten free citrus pound cake, pistachio gelato, Chambord crème anglaise, cherry drizzle  13

Strawberry-Rhubarb Tart c. 2014
orange blossom and sea salt shortbread crust  13

Sorbet of the Day
by the scoop (vegan)  5