Main Menu

CHEF’S TASTING

 5 Course Tasting Menu 75*

 

Foie Gras Supplement 15*

 

Premium Wine Pairings 50

 

(full table participation recommended)

FIRST

  • Moroccan Spiced Gulf Shrimp

    Cauliflower, Golden Raisins, Capers, Almonds, Grilled Bread

    15
  • Sautéed Lump Crab Cakes

    Radish-Jicama Slaw, Lime, Spicy Remoulade

    16
  • Foie Gras, Hudson Valley

    Preparation Changes Daily

    market price
  • Ricotta Cheese Gnudi

    Steamed Dumplings, Winter Squash, Brussels Sprouts, Sage Brown Butter

    14
  • Charred Spanish Octopus

    Olive Oil Potatoes, Romesco, Broccolini, Pancetta, Gremolata

    13
  • Bison Tartare

    Arugula, Preserved Lemon, Coddled Egg Yolk, Capers, Dijonaise, Potato Gaufrettes

    14*
  • Honey-Lime Cured Hamachi

    Avocado Mousse, Radish, Jicama, Jalapeno Jelly

    15*

SECOND

  • Daily Soup Selection

    Preparation Changes Daily

    market price
  • “Cappuccino” of Hazel Dell Mushroom Soup

    Truffle Froth, Lemon-Thyme Biscotti, Porcini Powder

    11
  • Mixed Greens Salad

    Dried Stone Fruit, Pistachios, Manchego, Sherry Vinaigrette

    10
  • Caesar Salad

    Romaine, Local Tomatoes, Croutons, Parmigiano-Reggiano, White Anchovy

    12*
  • Roasted Beet Salad

    Watercress, Pine Nuts, Aged Gouda, Black Truffle Coulis & Vinaigrette

    13

ENTRÉE

  • Steamed Alaskan Halibut

    Fingerling Potatoes, Spinach, Shallots, Tomatoes, Chive-Lemon Butter

    34
  • Daily Fish Selection

    Preparation Changes Daily

    market price
  • Seared New England Sea Scallops

    Carolina Gold Rice, Brussels Sprouts, Hazel Dell Mushrooms Winter Squash, Truffle Butter

    34*
  • Boulder Natural Roasted Chicken

    Black Truffle Stuffed, Polenta, Swiss Chard, Sweet Onions Cherries, Foie Gras Emulsion

    26
  • Hoisin Lacquered Duck Breast

    Sweet Potato Confit, Baby Bok Choy, Snap Peas, Shiitake Mushrooms, “Mouthwatering” Broth

    28*
  • Colorado Rack of Lamb

    Red Lentil “Dal”, Oven Dried Tomatoes, Cauliflower, Golden Raisins, Arugula Lamb Jus

    52*
  • Glazed Duroc Pork Tenderloin

    Spätzle, Kale, Bacon, Roasted Peppers, Caramelized Onions, Whole Grain Mustard Demi

    30*
  • Naturally Raised Bison New York Strip

    Preparation Changes Daily

    37*
  • 1855 Black Angus Beef Filet of Ribeye

    Golden Potato Puree, Roasted Shallots, Broccolini, Hazel Dell Mushrooms, Red Wine Sauce

    32*
SIDES

Truffle-Thyme Whipped Potatoes

Sautéed Hazel Dell Mushrooms

Classic Elbow Mac-n-cheese

Charred Broccolini, Parmigiano, Balsamic

$8 (each)

* These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
© 2017 Chimney Park, Inc