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"FOOD IS OUR COMMON
GROUND, A UNIVERSAL
EXPERIENCE"
James Beard
FALL MENU SUGGESTIONS
HORS D’ OEUVRES
Cold
Heirloom tomato bruschetta, basil, aged balsamic vinegar
House cured Salmon, buckwheat blini, crème fraiche, American Sturgeon Caviar
Artisan Cheese Platter
Halibut ceviche, avocado puree, tortilla rounds
Poached Jumbo shrimp – cocktail sauce
Oysters on the half shell with champagne mignonette
Ahi tuna tartare, ginger gelee, sesame soy orange glaze, micro wasabi
Steak tartare, quail egg, chive blossom, potato crisp
Organic Baby Root Vegetables, Humus
Hot
Duck confit tacos, Napa cabbage, cilantro, and scallions
Mini Lobster sliders
Jumbo lump crab cakes, whole grain mustard sauce
Medjool dates, Boursin cheese, wrapped in apple smoked bacon
Waffle battered chicken skewers, bourbon maple dipping sauce
Glazed Pork belly mini banh mi
Seared Elk Tenderloin, preserved peaches and chimichuri
Teriyaki Beef Tenderloin skewers
Braised Pheasant Croquettes
Colorado Lamb Chops, Jalapeno mint jelly
FIRST COURSES
Seasonal Soups
Roasted Butternut Squash
Carrot Ginger
Tomatillo Avocado
Barley Wild Mushroom
Curried Cauliflower
Potato leek
New England Clam Chowder
Lobster Bisque
Chicken and Vegetable
Tomato Basil
Sides
Caramelized Brussels Sprouts
Cardamom Jasmine Rice
Creamed spinach
Wild Mushroom Risotto Curried Cauliflower
Smoked Cheddar Polenta
Red Quinoa, roasted butternut squash, currants
Confit Fingerling potatoes
Maple glazed sweet potatoes
Garlic broccoli rabe
Marble Potatoes with whole grain mustard dressing
Haricot Verts, herbs de Provence
Salads
Organic Kale, toasted pine nuts, grated Parmesan cheese, currants, lemon vinaigrette
Roasted baby beets, Avalanche Ranch Goat cheese, arugula, watercress
Pedro Ximenez beet vinaigrette
Baby Spinach, pomegranate seeds, pumpkin seeds, shaved radish,
Pickled red onion dressing
Belgium Endive, candied walnuts, bosc pears, smoked blue cheese
Aged sherry vinaigrette
Warm Escarole, fresh figs, ricotta, honey Dijon dressing
Caramelized Fennel, Marcona Almonds, Olives, Tomatoes, and Oregano
Frisee Salad
WATERCRESS, SMOKED BACON, CURRANTS, TOASTED PECANS, WARM DIJON VINAIGRTEE
Entrees
Seared Muscovy Duck Breast, baby bok choy, edamame, soy orange glaze
Cabbage wrapped Black Sea Bass, shiitake mushrooms, artichoke hearts, lemon thyme broth
Seared Sea Scallops, cauliflower puree, black truffles, port wine reduction
Braised Beef Short Ribs, baby vegetable, demi-glace
Organic Chicken, lemon, capers, white wine, garlic
Shellfish Tagliatelle, mussels, scallops, shrimp, lobster, saffron broth
Seared Wagyu Beef Tenderloin, caramelized shallot demi-glace
Butternut Squash Agnolotti MELTED LEEKS, PIQUILLO PEPPERS, PARMASEAN BROTH
DESSERTS
Desserts
Flourless Chocolate Cake, Blood Orange Sorbet,
Madagascar Vanilla Poached Pineapple, Coconut Pana Cotta, Huckleberries
Sable Cookies, Greek Yogurt Sorbet, Bruleed Grapefruit, Balsamic Reduction
Caramelized Bananas, Salted Caramel Ice Cream, Dark Chocolate