shelton farms organic chicken breast
porcini crust, chicken cracklings, beech mushrooms, potato-sundried tomato terrine

braised short rib
parmesan gnocchi, mini vegetable ragout, gremolata, aromatic truffle

mesquite grilled filet mignon
crispy potatoes, smoked mashed potatoes and port-cherry tapenade

pan seared prime new york
parsnip purée, sundried tomato tapenade, watercress leaves

seared duck breast
fennel, banana brûlée, duckleg confites-pear sandwich, humboldt fog goat cheese, unsweetened chocolate

colorado rack of lamb
juniper, roasted apple, cranberries, crisp parsnips

mesquite grilled kobe burger
maytag blue cheese, tomato aioli, sweet potato fries

whole ginger fried catfish
yuzu ponzu, caraway rice, cucumber-mint relish

pan roasted salmon
bacon, mushroom stuffed artichokes, celery root, concord grape, roasted onions, licorice

loup de mer with lemon-lime bubbles:
kaffir lime, lemon verbena,, caperberries, smoked paprika, olive toast, tomatillo, white asparagus, wild cress

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Chris Robbins, Executive Chef