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CHEF’S TASTING

 5 Course Tasting Menu 75*

 

Foie Gras Supplement 15*

 

Wine Pairing with Each Course 30

 

Premium Wine Pairings 50

 

(full table participation recommended)

FIRST

  • New Caledonian Blue Prawns

    Spinach, Tomatoes, Garlic, White Wine Butter

    15
  • Sautéed Lump Crab Cakes

    Grilled Beans, Tomato Horseradish Sauce

    16
  • Foie Gras, Hudson Valley

    Preparation Changes Daily

    market price
  • Ricotta Cheese Gnudi

    Steamed Dumplings, Pork Belly, Butternut Squash, 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*
  • Ahi Tuna

    Cucumber, Citrus, Radish, Seaweed, Pineapple Chili Compote, Wasabi Crema

    15*

SECOND

  • Daily Soup Selection

    Preparation Changes Daily

    market price
  • “Cappuccino” of Hazel Dell Mushroom Soup

    Truffle Foam, Lemon-Thyme Biscotti, Porcini Powder

    11
  • Mixed Greens Salad

    Dried Stone Fruit, Manchego, Pistachios, Aged Sherry Vinaigrette

    10
  • Green Goddess Salad

    Romaine, Tomatoes, Cucumber, Beans, Almonds, Croutons, Cotija Cheese

    12*
  • Roasted Beet Salad

    Arugula, Pears, Fennel, Figs, Goat Cheese, Walnuts, Aged Balsamic

    13

ENTRÉE

  • Crisp Skin Alamosa Bass

    Herb-Potato Gnocchi, Broccolini, Oven Dried Tomatoes, Braised Leeks Caper-Brown Butter

    29
  • Daily Fish Selection

    Preparation Changes Daily

    market price
  • Seared New England Sea Scallops

    Fingerling Potatoes, Hazel Dell Mushrooms, Brussels Sprouts Roasted Peppers, Butternut Squash, Truffle Beurre Blanc

    33*
  • Tasting of Vegetables

    Preparation of Veggies, Changes Daily

    20
  • Pan Roasted Duck Breast

    Sweet Potato, Confit, Swiss Chard, Roasted Peppers, Shallots, Madeira

    28*
  • Colorado Lamb Saddle

    Potato Mille Feuille, Green Beans, Carrots, Arugula, Rosemary Jus

    42*
  • Glazed Duroc Pork Tenderloin

    Spätzle, Kale, Bacon, Butternut Squash, Caramelized Onions, Whole Grain Mustard Demi

    30*
  • Naturally Raised Bison New York Strip

    Preparation Changes Daily

    36*
  • 1855 Black Angus Beef Filet of Ribeye

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

    32*
SIDES

Caramelized Brussels Sprouts, Bacon, Balsamic

Sautéed Hazel Dell Mushrooms

Classic Elbow Mac-n-cheese

* 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