Small Plates

Grilled Octopus with Parsley, Orange, Shallot Salad


with sea salt and extra virgin olive il

Lamb Meatballs,


roasted tomatoes, dill-cucumber yogurt, crispy chickpeas

Piroshki of Pork and Veal,


tarragon butter sauce

Warm Cauliflower with Bacon, Capers, Gruyere Cheese



Roasted Half Duck, Wild Mushroom-Butternut Squash Risotto


with an apple cider sauce



Braised Lamb, Pork, Sausage and Duck Confit, with white beans in a rich lamb broth

Herb Crusted Colorado Lamb Loin Chops, Red Wine Reduction


shoestring potatoes, market vegetables

Bronzini, with Sauce Vierge (red pepper, capers, tomatoes, olives, olive oil)


grilled and served over basmati rice

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