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Shared Plates |
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Crudo Of Salmon |
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Kumquats, Jalapeno, Honey Lemon Syrup |
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Cheese Plate |
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| Pate, Spicy Caramel, Walnuts, Fruit, Toast |
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Foie Gras |
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| Figs, Dr. Pepper Reduction, Fresno Chili, Toast, Nut Crumbs, Micro Greens
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Roasted Bone Marrow |
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| Honey Mustard Goat Cheese, Pickled Cabbage, Salted Cashew Crumbs, Orange Marmalade Bruschetta |
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First Course |
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Grilled Pear & Peach Salad |
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Endive & Arugula Greens, Grapes, Blue Cheese |
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Summer Citrus Salad |
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Bib Lettuce, Orange & Grapefruit Supremes, Granny Smith Apples, Avocado, Watercress, Tossed In A Cranberry Pink Peppercorn Dressing |
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Beet Salad |
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Mixed Greens, Golden Beets, Warm Goat Cheese, Pink Lady Apples, Candied Cashews, Roasted Garlic Dressing |
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Crab & Melon Salad |
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King Crab Meat, Prosciutto, Plums, Honeydew, Cantaloupe, Sweet Bell Peppers, Citrus Dressing
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Main Course
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Seared Duck Breast |
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Ginger Glaze, Honey Poached Rutabaga, Arugula |
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Chicken Ballotine |
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Wild Mushrooms, Bacon, Braised Cabbage, Pearl Onions, Thyme Broth |
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Colorado Lamb Chops |
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Roasted Yellow Squash, Zucchini, Tomatoes, Red Bell Pepper, Eggplant, Mint Jus |
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Grass Fed Filet Mignon |
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Thyme Roasted Baby Carrots‚ Grilled Green Onions‚ Quinoa Spaetzle‚ Red Wine Jus |
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Root Beer Braised Short Ribs |
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Sweet Potato Puree‚ Roasted Root Vegetables‚ Root Beer Jus
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Chefs' Tasting |
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Chef's Choice Of The Following: Shared Plates‚ First Course‚ Main Course and Dessert |
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