Chef Menus

A selection of quality cured meats and fine aged cheese with an array of accoutrement from marinated olives, house pickles, apple butter, and Lavosh. 

Lobster and mango ceviche on a crisp corn chip 

Soup: Seasonal and or choice soup; Chowders, Bisques, Meat or Poultry Broths, and Vegetarian choices

Salad: Spinach and roasted grape salad with orange segments, candied pecans, and warm bacon vinaigrette

Seared striploin basted in brown butter and fresh rosemary, roasted garlic whipped potatoes, mustard seed glazed heirloom carrots, and a smoked tomato blue cheese compound butter 

Pecan Tart with rich vanilla ice cream and a bourbon caramel

Orange butter poached shrimp, toasted pepitas, and chives

Warm black truffle and brown butter vinaigrette with brussel sprout leaves and shaved fennel frisée salad, slow roasted cherry tomatoes, a smooth maple scented butternut squash puree, and finished with toasted pepitas and a chive oil

Sous vide duck breast, seared parmesan polenta cake, white wine butter braised escarole, red wine amarino cherry demi, finished with a petite shaved winter vegetable garnish with toasted seeds

Colorado Elk chop, creamy mushroom medley risotto, brown butter seared brussel sprouts, a blue cheese foam, micro green salad for garnish, and a port wine glaze

Semolina cake soaked in lemon syrup, garnished with candied lemon peel, toasted pistachios, and powdered sugar

Seared tuna dusted in Togarashi, Japanese eggplant and red pepper caponata, Lotus root crisp, garnished with house pickled ginger, micro mustard greens and toasted sesame seeds, with a sesame vinaigrette

Delicately poached salmon in an aromatic olive oil, seared mushroom medley risotto cake, white wine and cream-braised leek rounds. Lightly finished with a crisp frisée salad of marble rye croutons, shaved fennel, radish, lemon vin and drizzled with an aromatic oil 

Two day marinated pork belly slow roasted, black rice, house pickled ginger and red chili marinated long bean frisee salad with orange segments. finished with micro greens and a pork jus pan sauce

Grilled zucchini and Israeli couscous cake, shaved winter vegetable and pistachio salad, apple custard, and finished with dollops of basil puree

Slow Smoked Bison bone-in Short Ribs, roasted poblano and bacon corn bread, jicama and cilantro slaw in a creamy orange dressing. finished with a smokey spiced BBQ sauce

Fluffy roasted garlic whipped potatoes, wilted winter greens, and an Au Poivre sauce. Garnished with fresh petite micro greens salad and an herb oil

House made Galette with seasonal fruit, bourbon caramel sauce and powdered sugar