Specialty Description

Question 1

Describe the Pork Chop?

Answer 1

bone in pork chop coated in a trout bearnaise & topped with trout roe accompanied with
*a white bean ragu

• 10 oz
• trout bearnaise- emulsified sauce of egg yolk, vinegar, clarified butter, herbs, trout roe
• white bean ragu- (carrots, onions, celery, tomato, white wine, thyme, veal stock, brown sugar)

Question 2

Describe the Chicken Breast

Answer 2

brined then roasted Chicken breast served with shaved cucumber, nectarine honey, bee pollen, fermented pear, and pickled mustard seed
*Accompanied with roasted beet, pear & pistachio streusel (flour, butter, pistachio, sugar)

Question 3

Describe the Striped Bass?

Answer 3

Colorado hybrid bass, carrot harissa broth, chili threads,crème fraiche,
and seasoned with black sesame powder & chili oil.
Served with kimchi carrots over polenta.

Question 4

Describe the beef tenderloin filet?

Answer 4

*Center cut tenderloin with a beef glaze and beet marmalade. seasoned with pink peppercorn, bone marrow bread crumb, and chive.
Accompanied with
*mashed potato

• contains garlic, gluten, and dairy
• 7 oz

Question 5

Describe the fried Cauliflower?

Answer 5

Half head of cauliflower deep fried, served with romesco, tahini, and tabbouleh,
and seasoned with chili powder, chimichurri.

Question 6

Describe the short rib?

Answer 6

• braised short rib cooked in a beef glaze with a coriander dust.
  Accompanied with
  *roasted mushroom, and a potato pie topped with creme fraiche and chive.

Question 7

Describe the Penne pasta

Answer 7

Penne pasta, cooked with chorizo, garlic, roasted tomato, roasted fennel, and finished with a liaison (cream and eggs), and tarragon. We are micro plaining Manchego over the top.