Menu updated 12-1-11

CHEF'S TASTING MENU

We cook for you!

Four Courses  58 .

With Wine Pairing Each Course  30.

APPETIZERS

Tuna Tartare "Poke Style"
Sesame, Shallot, Seaweed Salad, Soy Sauce and Smoked Sea Salt, Nita Crisps  13.

Hudson Valley Foie Gras
Preparation Changes Daily 18.

Ricotta Cheese Gnudi
Steamed Dumplings with Winter Squash and Parmigiano-Reggiano, Sage Brown Butter  13.

Seared Bison Carpaccio
Beet-Currant Coulis, Fried Capers and Smoked Blue Cheese, Potato Crisps  12.

Colossal Lump Crab Cakes
Cucumber and Bok Choy Kimchi, Wasabi Crème Friache  16.

Moroccan Spice Grilled Shrimp
Cauliflower, Peppers, Capers Apricots and Toasted Almonds, White Wine Sauce  14.

SOUPS AND SALADS

Creamy Artichoke Bisque

Lump Crabmeat, Smoked Paprika and Chives  10.

Red Miso Soup

Vegetable "Stir Fry", Soba Noodles and Crisp Long Family Farms Pork Belly  9.

Puree of Hazel Dell Mushroom Soup "Cappuccino"
Savory Parmesan Tuile and Truffle Froth  8.

Young Sweet Lettuces
Dried Stone Fruit and Cotija Cheese, Aged Sherry Vinaigrette   7.

Roasted Beet Salad
Dried Cherries, Blue Cheese and Arugula, Black Pepper-Cherry Gastrique  13.

Spanish Caesar Salad

Piquillo Peppers, Croutons and Manchego Cheese, Smoked Paprika Dressing  12.

ENTREES

Grilled Organic and Sustainable Scottish Salmon
Green Lentils, Bacon, Carrots and Cauliflower Puree, Beurre Rouge  26.

Seared Jumbo Sea Scallops
Winter Squash, Brussels Sprouts and Hazel Dell Mushrooms, Truffle Vinaigrette30.

Crisp Skin Alamosa Striped Bass

Fingerling Potatoes, Green Beans, Tomatoes and Shallots, Caper-Almond Butter 28.

Pan Roasted Pheasant Breast
Smashed Truffled Potatoes, Creamy Leeks Carrots and Arugula, Pan Jus  30.

Long Family Farms Crisp Pork Belly and Grilled Pork Tenderloin
Sweet Potato Gnocchi, Bacon and Braised Chard, Whiskey Sauce  23.

Colorado Lamb Porterhouse - Your Choice, On or Off Bone
Red Lentil "Daal", Cauliflower, Winter Squash and Brussels Sprouts, Curry Lamb Jus  32.

1855 Black Angus Beef Filet of Ribeye

Potato Puree, Garlicky Spinach and Hazel Dell Mushrooms, Red Wine Sauce  30.

Gold Canyon Angus Beef Hanger Steak
Creamy Polenta, Green Beans, Roasted Shallots and Fried Onions, Foie Gras Emulsion  27.

Locally Raised Bison Steak
Cut and Preparation Changes Daily,  Market Price.

100% Naturally Raised Colorado Beef

Cut and Preparation Changes Daily, Market Price

Vegetarian Entrees Change Daily With Seasonal Produce

SIDES

Organic Farmer's "White Trash Casserole"

Creamy Potato Puree

Green Beans with Lemon and Toasted Almonds

Fusilli and Aged Cheddar Mac-n-Cheese

Sauteed Hazel Dell Mushrooms

7.
(each)