First Course

  • Harvest Piadina  15 

    brioche flat bread, sous vide apples, pancetta, whipped brie, cranberries, apple cider foam

  • Carrots  16

    roasted baby carrots, carrot chips, carrot puree, mint salsa, chipotle creme fraiche

  • Ahi Nicoise Salad  18

    olive tapenade, confit tomato, potato hash, hollandaise, green bean, roasted red pepper puree

Second Course

  • Foie-Berry Toast 21

    brioche French toast, pan-seared foie gras, creme brulee, blueberries, almond tuille

  • Pork & Beans 22 

    braised pork belly, cannelloni beans, pearl onion, carrot, butter-poached radish    

  • Orange Cauliflower 20

    tempura fried cauliflower, cauliflower rice, carrot, bean sprout, green onion, egg, orange agrodolce

Third Course

  • Colorado Lamb Shank  48

    parmesan rosemary risotto, hunter's sauce, parsnip chips, parmesan foam

  • Duck Confit  38 

    maple & herb crusted duck, butternut squash, garlic-roasted beats, sherry shallots, plum, & Port wine reduction

  • Chicken 'n Biscuits  34

    herb roasted chicken, baby carrots, Cipollini, radish, celery, buttermilk biscuit, chicken velouté

  • CHEFS Jason Okurowski, Abraham Ruelas & Olav

Fourth Course

  • Black Forest  16

    chocolate sponge cake, chocolate Cremieux, Utah sour pie cherries, shaved chocolate

  • Apple Tartain  16

    caramelized Palisade Apples, streusel, butterscotch, vanilla ice cream

  • Pumpkin Spice Latte  16

    pumpkin mousse, coffee ice cream, brioche donut, graham crumble, spiced foam, toasted meringue

    Pastry & Dessert by Samantha Shocks

$80 per person ... Choose one from each course

$60 Wine Paring

All menu items may be ordered a la carte as well