First Course
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Potato Soup 17
Chive tots, bacon jam, cheddar foam, creme fraiche
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BBQ Pork Macaroon 17
Carolina chopped pork, cornmeal macaroon, baked beans, fried pickle
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Torchon Foie Gras 17
Roasted baby beets, ruby red grapefruit, balsamic foam, creme fraiche
Second Course
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Steak Frites 26
Tenderloin tartar, pickles, shallots, quail egg, béarnaise aioli
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Duck Dumpling 24
Five-spice duck confit, steamed bao, duck broth, grilled bok choy, pickled carrot
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Cauliflower Gratin 22
cauliflower puree, roasted cauliflower, cauliflower cloud cake, shallot & chive chevre, hazelnuts
Third Course
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Duroc Pork 48
Sous vide tenderloin, braised belly, cranberry mustarda, brussel sprouts, Colorado marble potatoes
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New Zealand Lamb Chops 50
Blood orange & balsamic glazed lamb, onion & rosemary pain perdu, brussel sprouts, candied blood orange
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Pan Roasted Beef Tenderloin 52
Pommes Anna, charred broccolini, lobster hollandaise, sauce bordelaise
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CHEFS Jason Okurowski, Casey Kelley & Olav
Fourth Course
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Flight de Cacao 16
Dark chocolate kiss, chocolate mousse, flourless chocolate cake, white chocolate truffle, caramel bonbon
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"High Society" 16
Champagne cake, pomegranate mousse, orange buttercream, pomegranate seeds
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Night at the Movies 16
Vanilla cloud cake, buttered popcorn ice cream, caramel, petite chocolate bars, cola
Pastry & Dessert by Samantha Shocks