Chef – Justin Kurtz
We try very hard to keep this menu current, but cannot guarantee each item’s availability
Soups and Salads
French Onion Soup8.
Sweet Potato Soup
with chiles, lime and creme fraiche
Romaine and Arugula with Shaved Asiago6.50
lemon thyme dressing
Artisan Mixed Greens with Gorgonzola, Crisp Apple and Candied Pecans7.
with a balsamic vinaigrette
Tempura Fried Cauliflower6.75
with red lentil hummus and chili vinegar
Butternut Squash Agnolotti7.
with sage cream, maple glazed bacon
Fried Oysters with Papas Bravas8.
Piroshki of Pork and Veal8.
with a tarragon butter sauce
Steamed Mussels (1/2 lb)8.
with strawberry and serrano pepper sauce
Roasted Beets and Heirloom Carrots7.
with goat cheese & hazelnuts
Citrus Marinated Tuna Crudo7.
served with crostini
Artisan Cheese Plate14.
(to share); selection of three local cheeses, port glazed shallot jam, dried apricots and candied pecans
Chermoula Spiced Tuna with Toasted Almond and Apricot Couscous25.
with roasted fennel
Fresh Herb Crusted Colorado Lamb Loin Chops30.
red wine reduction sauce, shoe string potatoes, haricots verts and roasted cauliflower
New England Lemon Sole with Wilted Spinach24.
buttered parsnips and a lemon vinaigrette
braised lamb, house-made duck sausage, pork belly and white beans in a rich lamb jus
George’s Banks’ Sea Scallops with a Bacon-Caper Cream Sauce26.
sauteed spinach, served over house-made linguine
Grilled Bone-In Pork Chop20.
with a sweet potato-bacon hash, haricot vert and a pearl onion jus
Half Roasted Duck with Apple Cider Glaze28.
served with parsnip puree, grilled brussels sprouts and roasted pecans
Grilled Filet Mignon with Gorgonzola Sauce, Spicy Onion Rings32.50
served with roasted garlic mashed potatoes, grilled brussels spouts
Veal Piccata (free-raised) with Capers, Lemon, White Wine-Butter Sauce26.
served with two sides