FIRST COURSES

Soups

LOW COUNTRY SHE CRAB BISQUE
sherry | blue crab | chive

FRENCH ONION
5 onion | gruyere crostini

PARSNIP & CAULIFLOWER VELOUTE
chestnuts | blackberry

COLORADO CHILI
lamb bacon | elk sausage | duck confit | white cheddar | chipotle sour cream

BUTTERNUT SQUASH SOUP
apple cider | brown butter | fresh thyme

SALADS

BUTTERNUT SQUASH
granny smith | maple pickled beets | sundried blueberry | arugula | apple cider vinaigrette | marcona almonds

FARMED HEIRLOOM BEET SALAD
fruition farms feta | mint | grapefruit | frisee | honey-sherry emulsion

BUTTER LETTUCE
poached pear | 12 year balsamic | goat cheese | brown butter crouton

ROMAINE
bacon arugula pesto | crispy parmesan | roasted garlic dressing | preserved lemon

TOMATO
jumbo lump crab | sweet corn crema | avocado | cucumber vinaigrette

LOCALLY GROWN PETIT LETTUCES
shaved fresh vegetables | pumpkin seed | aged merlot vinaigrette

DUCK CONFIT
arugula | haystack farms goat cheese | pomegranate | fennel | caramelized pecan | sage vinaigrette

PLATED APPETIZERS

HERITAGE PORK BELLY
chanterelle “risotto” | pickled blueberry | fresh coriander

GNOCCHI
sauce bolognese | parmigiano reggiano | basil | preserved lemon oil

WINTER BOUNTY
braised chioggia beets & turnips | rainbow swiss chard | celery root puree | parsnip chip

OCOTOPUS a la PLANCHA
castelvetrano olive tapenade | toast | charred shallot | espelette

PORCINI PASTA
lobster bisque | brandy | chervil | truffle oil

PORK BELLY “CARBONARA”
tagliatelle | pork lardon | cured egg yolk

SHORT RIB TORTELLINI
honey glazed parsnips | tomato & apricot ragu | stracciatella

WHOLE GRAIN SPAETZLE
pork sausage | caramelized fennel | apple | pomegranate molasses