SEA SALT BAKED YUKON POTATO WITH BLUE CHEESE & SCALLIONS 6.00
BRUSSELS SPROUTS WITH CABERNET ONIONS AND TOASTED WALNUTS 6.00
CREAMED SPINACH WITH CHANTERELLES AND GRUYERE 9.00
TEMPURA GREEN BEANS WITH SRIRACHA DIPPING SAUCE 6.00
MUSHROOMS STUFFED WITH BEEF TENDERLOIN & BLUE CHEESE 7.00
ROASTED BONE MARROW WITH RYE CRISPS AND PARSLEY 5.00
FRIED BONELESS WAGYU BEEF SHORTRIBS WITH CHINESE FIVE SPICE 7.00
MAIN COURSES
WINTER VEGETABLE LASAGNE 21.00 GOAT CHEESE CREAM
GRILLED STEELHEAD SALMON 25.00 HOUSE MADE DUMPLINGS WITH ARTICHOKE BARIGOULE
HERB ROASTED FILETS OF JOHN DORY 27.00 EXTRA VIRGIN OLIVE OIL, STEAMED BROCCOLINI AND LEMON
FRIED WHOLE STRIPED BASS 28.00 SEMI-BONELESS WITH BOK CHOY “SLAW” AND SPICY YUZU SACE
CRISPY PORK SHANK 29.00 CIDER GLAZE, WILD MUSHROOMS AND MUSTARD GREENS “FOUR STORY HILL FARMS” ORGANIC POULARDE 35.00 PAN ROASTED BREAST & BONELESS THIGH OF CHICKEN ON TRUFFLED CAULIFLOWER PURÉE WITH GLAZED BABY CARROTS
VEAL SIRLOIN MILANESE 34.00 WALNUT-SAGE SAUCE AND ARUGULA
ELK OSSO BUCO 27.00 BEER BRAISED WITH FINGERLING POTATOES, CABBAGE & COUNTRY MUSTARD
BLACK ANGUS BEEF TENDERLOIN 36.00 BONE-IN BUFFALO NEW YORK STEAK 43.00 HERBED POTATO GRATIN, RED WINE SAUCE AND ROASTED WILD MUSHROOMS
COLORADO LAMB T-BONE CHOPS 48.00 FENNEL FRIES AND MINT PESTO
CAST IRON ROASTED ELK CHOP 45.00 CORN SPOON BREAD AND ANCHO-CHERRY SAUCE WITH TOASTED PINE NUTS
