Menu updated 8-1-08

CHEF'S TASTING MENU

We cook for you!

Four Courses  57 .

With Wine Pairing Each Course  26.

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, Grilled Chard Stems, Meyer Lemon 13.

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.

Shrimp and Grits "a la Plancha"
Yellow Corn Ragout with Long Family Farms Ham and Okra, Piquillo Pepper Sauce  14.

SOUPS AND SALADS

Creamy Artichoke Bisque

Lump Crabmeat, Smoked Paprika and Chives  10.

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

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

Heirloom Tomato Salad
Arugula, Basil Pesto and Bubalus Bubalis Mozzarella, Balsamic Reduction  13.

Whole Romaine Leaves

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

ENTREES

Crisp Skin Snapper
Pan Roast of Summer Squash, Tomatoes and Sunchokes, Piperade Sauce  27.

Seared Jumbo Sea Scallops
Olathe Corn, Lobster and Bacon Succotash, Saffron Broth   30.

Steamed Northern Pacific Halibut

Fingerling Potatoes, Wilted Spinach and Sweet Onions, Chive Butter Sauce  29.

Northern Colorado Poultry Roasted Chicken
Israeli Couscous "Risotto" with Black Truffles, Leeks and Arugula, Madeira Jus   19.

Pan Roasted - Crisp Skin Duck Breast
"Stir Fry" of Bok Choy, Kohlrabi, Carrots, Cucumbers and Mushrooms, Mirin Chili Glaze  21.

Long Family Farms Pork Tenderloin
Braised Turnips and Blue Lake Green Beans, Cherry Jus  22.

Colorado Lamb Porterhouse
Stewed Fennel, Panisse and Dried Tomatoes, Black Olive Jus   29.

Meyer Natural Angus Beef Hanger Steak

Golden Potato Puree, Braised Chard and Crisp Onions, Mustard Sauce  26.

Meyer Natural Angus Beef Filet of Rib
Taleggio Creamed Mushrooms, Roasted Potatoes and Green Beans, Red Wine Sauce   30.

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

Vegetarian Entrees Change Daily With Seasonal Produce

SIDES

Grandma Maier's Green Beans with Bacon and Onion

Golden Potato Puree

The Fully-Loaded Baked Spud

Fusilli and Aged Cheddar Mac-n-Cheese

Hazel Dell Mushroom and Corn Ragout

7.
(each)