Dinner
And Courses
CANAPÉS
Royal Belgian Osetra Caviar
fennel infused vodka, traditional accoutrement
$268
Beef Tenderloin Tartare
cornichons, capers, dijon, baguette
$32
Artisan Cheese Selection
candied nuts, dried fruit, brioche
$34
Four Course Menu
Select one option from each course | $138
First Course
California Bluefin Tuna Carpaccio
rye, brown butter, baby fennel, pickled egg, uni emulsion
Lobster & Carrot Soup
daikon radish, pickled ginger, chives
Summer Squash Variations
dill, radish, green tomato
Venison Pate De Campagne
crostini, arugula, pickled strawberry, mostarda
Second Course
Atlantic Black Bass
risotto, grapes, sauvignon blanc, basil
Cure Farms Squash Blossom
blue crab, avocado, yuzu kosho, snow pea remoulade
Fairytale Eggplant
crisp dumpling, garbanzo, green “sambal”, coriander, sesame
Maine Lobster “Fish & Chips”
russet potato, purslane, snap pea, breakfast radish, “tartar sauce” – additional charge
Tomato & Duck Confit Tarte Tatin
cucumber, peppers, fennel, oregano, belper knolle
Third Course
Colorado Lamb Rack
chanterelle, pole beans, new potato, cherry tomato, rosemary jus
English Pea & Quinoa Terrine
yuzu, radish, ricotta, vegetable demi-glace
Filet Mignon
twice baked potato, broccolini, bacon, mushroom bordelaise
Goldband Snapper
summer squash, shishito, munson sweet corn, heirloom tomato
Kagoshima A5 Wagyu Au Poivre
cottage pie, fava beans, white wheat dauphine, peppercorn demi – additional charge
Fourth Course
Baked Bayley Hazen Blue
sourdough brioche, fig marmalade, orange, caramelized honey
Colorado Plums
sweet cream semifreddo, graham cracker, orange
Dark Chocolate Pot de Creme
strawberry, hazelnut praline, caramelized milk chocolate
Palisade Peach Pain Perdu
lavender, vanilla, milk crumble
CHEF'S TASTING MENU
To be ordered by the entire table
$195 Per Person
Optional Wine Pairing (3 Ounces Each)
$148 per person (additional)
Optional Zero-Proof Cocktail Pairing
$65 per person (additional)
*This menu cannot be modified for most dietary restrictions. Thank you for understanding.
Asparagus Mousse
haricot vert, cured egg, charred lemon
French Onion Soup
thyme, cave aged gruyere
Black Cod
potato pave, american caviar, creme fraiche, applewood
Summer Garden
morel, baby vegetables, rabbit, spruce
Prosciutto di Parma
english pea agnolotti, black garlic, artichoke, sesame
Colorado Lamb
feta, stinging nettles, lamb jus
Quadrello di Bufala
phyllo, pine nuts, honey, grapes
Dark Chocolate Torte
white miso, chestnuts, cocoa pate brisee