Menu Flashcards
Oysters on the half shell
Apple cider mignonette
Autumn vegetable salad
Cauliflower, squash, arugula, Cucumber, crispy shallot, sauce ranch
Steamed PEI muscles
Green coconut curry fennel and grilled bread
Casabel chili rubbed Quail
Savory pecan pie, arugula, and Apple
Sautéed sweetbreads
Truffle cauliflower purée, cumin Apple and almond salad
Pork heart Al ‘orange
Orange marmalade crispy potato fennel and arugula
Seared Hudson Valley foie gras
Apple purée port poached apples and crispy maple toffee
Roasted grass fed Marrow bones
Onion fennel jam, grilled bread, herbs salad
pan roasted diver scallops
Carrot, beet, grapefruit, sesame seeds, and mint.
Local striped bass
Massage and braised octopus, leaks, mushroom, bass consommé, toasted bread with Apple squash jam
Roasted Boulder chicken breast
Leak and Chestnut risotto, sautéed brussels sprouts, Dijon mustard jus
Toasted oat farfalle
Cardamom roasted rabbit, squash, braised greens, Parmigano-Reggiano
Spiced honey glaze duck breast
Brown butter passatelli, squash, sage, arugula, tart cherries jus.
Colorado lamb
Quinoa, cauliflower, raw el hanout, dates
Pan roasted bone in ribeye
Crispy foie gras potatoes, mustard-walnut sautéed brussels sprouts, and bordelaise sauce
