Gourmet Dining Menu: Exquisite Culinary Selections

Appetizers

• Traditional French Escargot Bourguignon 13.

  Served in shell with herb garlic butter.

• Black Pearl American Paddlefish Caviar 85.

  Traditional garnitures and crème fraîche.

• Duo of King Salmon & Yellowfin Tuna Tartare 15.

  Fresh herbs, lemon, capers, sun-dried tomato, and crème fraîche.

• Warm Walnut-Crusted Goat Cheese 13.

  Grapes, peppered honey, and walnut raisin bread.

• Housemade Gnocchi 14.

  Organic vegetables, wild mushrooms, and Parmigiano-Reggiano.

• Lightly Smoked Chicken Ravioli 16.

  Beurre noisette, brunoise vegetables, Parmigiano-Reggiano, and wine sauce.

• Veal Sweetbreads 17.

  Smoked pancetta, braised endive, and black truffle sauce.

Salads & Soups

• Organic Golden Apple Salad 12.

  Belgian endive, frisée, and arugula with sherry vinaigrette, candied walnuts, and Stilton cheese.

• Grilled Colorado Lamb Salad 16.

  Wilted spinach, mixed greens, red wine vinaigrette, and feta cheese.

• Indian Spiced Prawn Salad 14.

  Fennel, mixed greens, avocado, and rice vinaigrette.

• Indian Spiced Scallop Salad 18.

  Shaved fennel, green apple, and lime citrus vinaigrette.

• Organic Beet Salad 14.

  Golden & red beets, arugula, goat cheese, pistachios, and Madeira glaze.

• Organic Field Green Salad 9.

  Diced tomato, fresh herbs, and tarragon vinaigrette.

• Organic Asparagus Soup 12.

  Wild mushrooms and truffle Chantilly crème.

Seafood & Shellfish

• Seared Rare Hawaiian Yellowfin Tuna 36.

  Haricots verts, green asparagus, oven-dried tomatoes, fingerling potatoes, and truffle vinaigrette.

• Pan-Roasted Pacific King Salmon 36.

  Charred cauliflower, French green lentil ragout, and red wine sauce.

• Pan-Seared Maine Diver Scallops 39.

  Ragoût of organic vegetables, Maine lobster, and potato purée.

Poultry, Game & Meat

• Grilled Chicken Breast 25.

  Zucchini, haricots verts, potato purée, and lemon caper butter.

• Pan-Roasted Pheasant 37.

  Wild mushrooms, Swiss chard, vegetable truffle risotto, and Madeira sauce.

• Two Preparations of Duck 36.

  Duck confit leg, duck breast, roasted turnip, sweet potato purée, and balsamic vinegar sauce.

• Pan-Roasted Flat Iron Pork 24.

  Swiss chard, turnips, caramelized golden apples, and Spätzle.

• Provençal Herb-Crusted Colorado Lamb 46.

  Spinach, porcini mushrooms, golden raisins, and potato purée.

• Braised Beef Short Rib 29.

  Wild mushroom ragout, spinach, and Yukon Gold potato.

• Angus Ribeye Steak 30.

  Broccoli, baby carrots, potato gratin, and red wine sauce.

• Black Pepper Roasted New Zealand Cervena Venison 46.

  Swiss chard, celery root purée, and port cherry sauce.

• Certified Angus Filet Mignon 46.

  Roasted shallot fondue, potato gratin, organic vegetables, and Bordelaise sauce.