Autumn Leaves
Seafood Special | Chef Bryan Nelson

"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