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