DESSERTS

Grilled Red Bird Chicken w/ Lemongrass - 24

Scallion Sticky Rice Cake, Confit Leg Lollipop, Cucumber Sauce, Thai Chili Vinaigrette


Black Pepper Fettuccine - 19

Artichoke Hearts, Green Olives, Classic Pesto, Marinated Tomatoes


Pan Seared Duck Breast - 27

 Liberty Farm Duck Breast, Braised Romaine, Wild Mushroom & Apple Galette, Foie Gras Brown Butter


Rack of Lamb Dijonnaise - 36

White Bean Ragout, Mint Pesto, Wild Mushrooms, Mission Fig Marmalade


Grilled Filet Mignon - 35

Garlic Crusted Fingerling Potatoes, Sauce Duxelles, Melted Blue Cheese, Sautéed Asparagus 


Pan Seared Corvina Sea Bass - 33

Smoked Trout Brandade, Blood Orange Beurre Blanc, Onion Mascarpone


Pan Roasted Salmon - 29

Parsnip Puree, Sautéed Spinach, Feta Cheese, Pine Nuts, Lobster Hollandaise


PEI Mussels - 22

Chamomile Broth, Black Forest Ham, Shrimp Toast


 

SALADS

DINNER MENU

SMALL PLATE

Thai Beef Salad - 17

Grilled Beef Tenderloin, Fried Buckwheat Noodles, Cucumber, Tomatoes, Mixed Winter Greens, Ginger Vinaigrette (DF)


Bibb Lettuce Salad - 9

D'Anjou Pears, Baby Radishes, MArcona Almonds, Gorgonzola Cheese, Champagne Vinaigrette (GF)


Baby Kale - 11

Black Mission Figs, Raspberry Vinaigrette, De la Chiva Goat Cheese, Candied Walnuts (GF)


Duck Salad Two Ways - 16

Confit Leg, Shaved Foie Gras, Candied Fennel, Pickled Red Onions, Bed of Mixed Greens, Citrus Vinaigrette (GF, DF)

LARGE PLATE

5375 LANDMARK PLACE, SUITE F-105  ·  GREENWOOD VILLAGE, CO  ·  (303) 771-5222

Pear Wellington - 11

Ginger Poached Pear, Puff Pastry, Cherry Duxelle, Cherry Creme Fraiche


Carrot Cake w/ Penuche - 9

Carmel Frosting, Crispy Carrot Chips


Chocolate Tartufo - 9

Zabaione Cream, Chocolate Gelato, Caramelized Hazelnuts, Cocoa Powder


Trio of Gelatos - 9

Chef's Daily Selection (GF)


Trio of Sorbets - 9

Chef's Daily Selections (GF, DF)


Weekly beast - 17

 "Ravioli Benedict", Slow braised ham hock, Poached Egg, Olive Tapenade, Asparagus Salad, Hollandaise Sauce (served after 5:00pm) 

Fennel Dill Soup - 9

 Apple Syrup, Fennel Slaw

Fish in The Forest - 17

 Potato Wrapped Arctic Char, Watercress Salad w/ Pickled Mushrooms, Potato Truffle Sauce

Braised Spanish Octopus - 17

 Portobella Confit, Wilted Frisee Salad, Squid Ink Vinaigrette (GF, DF)

Duet of Bruschetta
-Roasted Burrata, Fried Sourdough, Prosciutto, Caramelized Onion Chutney
-Smoked Salmon, Blood Orange Caper Salsa, Citrus Cream Cheese


Queen's Crostini - 21

Seared Foie Gras, Shaved Black Truffles, Toasted Brioche w/ Baked Brie, Blackberry Gastrique

Coriander Crusted Ahi Tuna - 18

Currant & Quinoa Salad, Thyme Infused Melted Citrus, Candied Orange Rind

Caviar Service -  60 (half ounce), 125 (one ounce)

 Oscietra Caviar, Traditional Garnish


Lobster Mac & Cheese - 18

White Cheddar, Pancetta Lardons

Pan Seared Day Boat Scallops - 20

Cauliflower Puree, Pepperade, Pomegranate Pancetta Vinaigrette

Cheese Plate - 17 (serves two), 30 (serves four)

 Chef's Selection of Assorted Artisan Cheese & Accoutrements, Changes Regularly      17 (serves two), 30 (serves four)

Charcuterie, Chef's Selection of Assorted Cured Meats & Accoutrements - 17 (serves two), 30 (serves four)

Changes Regularly      

Antipasto Plate - 17 (serves two), 30 (serves four)

Chef's Selection of Assorted Cured Meats, Artisan Cheese & Accoutrements, Changes Regularly 

Tuna Carpaccio - 16

Marinated Cucumber Salad, Sesame Vinaigrette Horseradish Cream

Chilled Crab "Cake" - 16

Citrus Marinated Jumbo Lump Crab, Potato Shallot Cake, Shellfish Reduction, Garlic Puree

Colorado Lamb Sliders - 13

Caramelized Vidalia Onions, Gorgonzola Cheese, Baby Arugula, Olive Oil Potato Chips

Bacon Wrapped Medjool Dates - 11

Manchego, Marcona Almonds

Vegetable Fritters-Pakoras - 10

Fresh Cauliflower, Chickpea Flour Batter, Ginger, Deep Fried Cucumber Mint Raita 

PEI Mussels - 12

Chamomile Broth, Black Forest Ham, Shrimp Toast

Wilted Mediterranean Marinated Olives - 8

Mediterranean Olives, Feta Cheese, Marcona Almonds, Lavash Crackers