Main Course
Veal Scaloppini
with Angel Hair 'Caprese', Asparagus, Lemon Beurre Fondue and Veal Reduction
Organic Salmon
with House Smoked Mustard, White Pepper Couscous, Creamy Leeks and Red Pepper Relish
Sesame Crusted Yellowfin Tuna
with Asian Noodle-Miso Broth, Bok Choy Sauté and Tempura Nori
Bone-in CAB Ribeye
with Spicy-Sweet Potato Gratin, Broccolini, Portobello and Burgundy Butter
Herb Crusted Chicken
with Parsnip-Apple Puree, Brown Butter Brussels Sprouts, Walnuts and Beet Chips
Filet Mignon
with Truffled Chive Whipped Potatoes and Haricot Vert Medley
Espresso-Agave Glazed Pork Chop
with Root Vegetables, Poblano Gnocchi and Cherry Chutney
Chilean Sea Bass
with Caramelized Garlic Mash, Tomato/Pepper Compote, Prosciutto and Grilled Asparagus
Seared Duck Breast
with Sweet Potato Puree, Curried Cauliflower, Artichokes and Blueberry Tamarind Glaze
Colorado Lamb Shank
with White Bean-Tomato Puree, Sautéed Spinach, Peach Chutney and Goat Cheese
Top Sirloin Culotte Steak
with House Made Fries
