Traditional French Escargot Bourguignon 15.
Served in Shell with Herb Garlic Butter
Black Pearl American Paddle Fish Caviar 95.
Traditional Garnitures and Crème Fraiché
Duo of King Salmon & Yellowfin Tuna Tartare 17.
Fresh Herbs, Lemon, Capers, Sun Dried Tomato and Crème Fraiché
Warm Walnut Crusted Goat Cheese 16.
Grapes, Peppered Honey and Walnut Raisin Bread
Housemade Gnocchi 17.
Organic Vegetables, Wild Mushrooms and Parmigiano-Reggiano
Truffle Ricotta Cheese Ravioli 18.
Beurre Noisette, Artichokes, Bruniose Vegetables, Mushrooms,
Parmigiano-Reggiano and Red Wine Sauce
Veal Sweet Breads 22.
Smoked Pancetta, Braised Endive and Black Truffle Sauce
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Organic Mixed Field Greens 10.
Diced Tomato, Fresh Herbs and Red Wine Vinaigrette
Organic Golden Apple Salad 15.
Belgium Endive, Frisee and Arugula with Sherry Vinaigrette
Candied Walnuts and Stilton Cheese
Grilled Colorado Lamb Salad 17.
Wilted Spinach, Mixed Greens, Red Wine Vinaigrette and Feta Cheese
Indian Spiced Prawn Salad 17.
Fennel, Mixed Greens, Avocado and Rice Vinaigrette
Indian Spiced Scallop Salad 19.
Shaved Fennel, Green Apple and Lime Citrus Vinaigrette
Organic Beet Salad 16.
Golden & Red Beets, Arugula, Goat Cheese, Pistachios and Madeira Glaze
Organic White Corn Soup 12.50
Mushrooms and Chantilly Crème
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Seared Rare Hawaiian Yellowfin Tuna 40.
Organic Haricot Verts, Asparagus, Roasted Fingerling Potato, Oven Dried Tomato,
and Truffle Vinaigrette
Pan Roasted Pacific King Salmon 40.
Charred Cauliflower, French Green Lentil Ragout and Red Wine Sauce
Pan Seared Maine Diver Scallops 42.
Ragoût of Organic Vegetables, Maine Lobster and Potato Purée
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Grilled Chicken Breast 29.50
Zucchini, Haricot Verts, Potato Purée and Lemon Caper Butter
Pan Roasted Pheasant 39.75
Wild Mushrooms, Swiss Chard, Vegetable Truffle Risotto
and Madeira Sauce
Two Preparations of Duck 39.75
Duck Confit Leg, Duck Breast, Roasted Turnip, Sweet Potato Purée
and Balsamic Vinegar Sauce
Pan Roasted Flat Iron Pork 35.
Swiss Chard, Turnips, Caramelized Golden Apples and Spätzele
Provencal Herb Crusted Colorado Lamb 49.75
Tomato Confit, Black Olive Risotto, Spinach and Potato Purée
Braised Beef Short Rib 35.
Wild Mushroom Ragout, Spinach and Yukon Gold Potato
Angus Rib Eye Steak 39.
Broccoli, Baby Carrots, Potato Gratin and Red Wine Sauce
Black Pepper Roasted New Zealand Cervina Venison 50.
Swiss Chard, Celery Root Puree and Port Cherry Sauce
Certified Angus Filet Mignon 50.
Roasted Shallot Fondue, Potato Gratin, Organic Vegetables
and Bordelaise Sauce
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