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

Honey Jerked Tuna Carpaccio c. 2017
coconut rice cake, avocado smash, Asian sprouts, wasabi-ginger aioli

Crab Pot Stickers c. 2011
edamame-miso soup, sweet soy

Duck Confit Tostadas c. 2015
brandy infused hoison sauce, wonton shell, kimchi-apple-pea shoot slaw

Peanut Butter and Bacon Sandwiches c. 2007
Asian braised pork belly, Thai peanut sauce, raison nut toasts, pea shoots, Sriracha

Foie Gras Brûlée c. 2014
strawberry-rhubarb-black pepper syrup, brioche, micro greens

Crab and Tomato Bisque c. 1998

Chef Kate’s Soup of the Day c. 2001

Winter Salad c. 2007
frisée, roasted beets, fennel, apples, Stilton, candied pecans, beet reduction, maple vinaigrette

Brussels Sprout, Arugula, and Fig Salad c. 2012
pancetta chip, truffle Pecorino, white balsamic vinaigrette

ENTRÉES

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

Sea Bass “Minestrone” c. 2017
fregola pasta, zucchini, carrots, grape tomatoes, tomato broth

Market Catch c. 2015
porcini and chai spiced, truffle-jasmine rice cake, asparagus, mushroom jus

Diver Scallops c. 2016
quinoa-sunflower seed risotto, prosciutto, petite peas, asparagus, Parmigiano-Reggiano brood

Berkshire Pork Chop c. 2016
brined 24 hours, cider glaze, pretzel spaetzle, carrot strings, shaved Brussels sprouts, Hay Day mustard

Osso Bucco Lamb Shank c. 2004 Bon Appétit
braising vegetables and juices, creamy polenta

Colorado Beef Tenderloin c. 2002
deconstructed Wellington, sauce périgourdine, puff pastry rounds, foie mushrooms, sautéed spinach

Venison Short Loin c. 1999
Cabernet veal demi-glace, vegetables with almonds, Yukon Gold mashed potatoes

Surf and Turf c. 2001
venison short loin with Cabernet veal demi-glace,
diver scallops with daily sauce,
vegetables with almonds, Yukon Gold mashed potatoes