Menu updated 4-5-08

CHEF'S TASTING MENU

We cook for you!

Four Courses  55 .

With Wine Pairing Each Course  24.

APPETIZERS

Honey-Lime Cured Yellowtail
Avocado Mousse, Jicama and Radish, Jalapeno Jelly   15.

Duck Confit Taquitos
Black Bean Puree, Sour Cream, Tomatillo Pico de Gallo   9.

Bubalus Bubalis Buffalo Milk Ricotta Gnudi
Steamed Cheese Dumplings, English Peas and Baby Portobellos, Lemon Butter  12.

Seared Spomer Ranch Bison Carpaccio
Shaved Parmesan, Cured Lemon and Waffle Potato Chips, Extra Virgin Olive Oil  11 .

Colossal Lump Crab Cakes
Sweet Carrot and Pickled Cucumber Slaw, Spicy Remoulade  16.

Free Range Hen Egg Toad-in-the-Hole
Egg Baked in Brioche, Griddled Onions, Bacon and "Hash Browns"  9.

SOUPS AND SALADS

Creamy Artichoke Bisque

Lump Crabmeat, Smoked Paprika and Chives  10.

Puree of Hazel Dell Mushroom Soup
Roasted Chestnuts and Thyme Chantilly, Walnut Oil   8.

Young Sweet Lettuces
Dried Stone Fruit and Cotija Cheese, Aged Sherry Vinaigrette   6.

Asparagus and Roasted Beet Salad
Parmesan Crisp, Pine Nuts and Arugula, Truffle Vinaigrette  9.

Whole Romaine Leaves

Piquillo Peppers, Grilled Bread and Anchovies, Caesar Dressing  10.

ENTREES

Pan Roasted Striped Bass
Oyster Mushrooms and Sunchokes, Spring Onion Vinaigrette  25.

Coriander Crusted Jumbo Scallops
Spring Vegetable Risotto and Meyer Lemon Broth   27.

Steamed Northern Pacific Halibut

Fingerling Potatoes, Wilted Spinach and Sweet Onions, Chive Butter Sauce  28.

Northern Colorado Poultry Roasted Chicken
Stewed Green Lentils with Rainbow Chard and Carrots, Natural Jus   17.

Muscovy Duck Confit
Shell Bean Ragout, Arugula and Garlic Sausage   19.

Long Family Farms Pork Tenderloin
Griddled Cornbread, Mustard Greens and Bacon, Apple Cider Vinegar Sauce  21.

Colorado Lamb Porterhouse
Stewed Fennel, Panisse and Dried Tomatoes, Black Olive Jus   28.

Meyer Natural Angus Hanger Steak

Creamy Polenta, Hazel Dell Mushrooms and Leeks, Blue Cheese Butter  25.

Swift 1855 Beef Filet of Rib
Golden Potato Puree and Broccolini, Red Wine Sauce   28.

Spomer Ranch Bison Steak
Cut and Preparation Changes Daily,  Market Price.

SIDES

Steamed Asparagus with Toasted Pine Nuts and Lemon Butter

Golden Potato Puree

The Fully-Loaded Baked Spud

Fusilli and Aged Cheddar Mac-n-Cheese

Sautéed Hazel Dell Mushrooms  

6.
(each)