First Course
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French Onion Soup 17
Herbed gruyere milk bread
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Sweet Potato Hash 17
Herbed marshmallow, candied pecan, brown butter vinaigrette foam, micro basil
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Duck Pastrami 17
Cured & smoked duck, rye waffle, sour slaw, alpine swiss foam, Russian aioli
Second Course
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Steak Frites 26
Tenderloin tartar, pickles, shallots, quail egg, béarnaise aioli
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Lamb Meatballs 22
Israeli couscous, cucumber, mascarpone, cherry tomato fondue
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Rabbit Ragu 26
Confit rabbit, pappardelle, celeriac, carrot, radish, parsnip chips, broth
Third Course
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Duroc Pork 46
Sous vide tenderloin, braised belly, cranberry mustarda, brussel sprouts, Colorado marble potatoes
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Lamb Shank 49
Wild mushroom risotto, verjus, royal trumpet mushrooms, pomegranate
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Pan Roasted Beef Tenderloin 47
Pommes Anna, charred broccolini, lobster hollandaise, sauce bordelaise
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CHEFS Jason Okurowski, Casey Kelley & Olav
Fourth Course
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Chocolate 16
Chocolate cake, malted ice cream, hazelnut praline crunch, ganache
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Apple "Pie" 16
Apple bread pudding, caramel, apple chutney, Mr. Black ice cream
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Pear 16
Poached pear, caramel creme fraiche, mulled wine coulis, macaron cookie
Pastry & Dessert by Samantha Shocks