Soups and Salads
French Onion Soup 8.
Sweet Potato Soup with chiles, lime and creme fraiche bowl 5. tasting 3.
Romaine and Arugula with Shaved Asiago,
lemon thyme dressing* 6.50
Artisan Mixed Greens with Gorgonzola, Crisp Apple
and Candied Pecans
with a balsamic vinaigrette* 7.
Tempura Fried Cauliflower with red lentil hummus and chili vinegar 6.75
Butternut Squash Agnolotti with sage cream, maple glazed bacon 7.
Fried Oysters with Papas Bravas (angry potatoes) 8.
Piroshki of Pork and Veal with a tarragon butter sauce 8.
Steamed Mussels (1/2 lb) with strawberry and serrano pepper sauce 8.
Quiche Lorraine 7.50
Roasted Beets and Heirloom Carrots with goat cheese & hazelnuts 7.
Citrus Marinated Tuna Crudo served with crostini* 7.
Artisan Cheese Plate (to share); selection of three local cheeses, port glazed shallot jam, dried apricots and candied pecans 14.
Chermoula Spiced Tuna with Toasted Almond and Apricot Couscous,
with roasted fennel* 25.
Fresh Herb Crusted Colorado Lamb Loin Chops,
red wine reduction sauce, shoe string potatoes, haricots verts and roasted cauliflower* 30.
Cassoulet: braised lamb, house-made duck sausage, pork belly and white beans in a rich lamb jus 25.
George’s Banks’ Sea Scallops with a Bacon-Caper Cream Sauce,
sauteed spinach, served over house-made linguine 26.
Grilled Bone-In Pork Chop with a Pearl Onion Jus,
sweet potato-bacon hash and haricots verts 20.
Half Roasted Duck with Apple Cider Glaze
served with parsnip puree, grilled brussels sprouts and roasted pecans 28.
Grilled Filet Mignon with Gorgonzola Sauce, Spicy Onion Rings,
served with roasted garlic mashed potatoes, grilled brussels spouts* 32.50
Veal Piccata (free-raised) with Capers, Lemon, White Wine-Butter Sauce, served with two sides 26.
Chef – Justin Kurtz
We try very hard to keep this menu current, but cannot guarantee each item’s availability