| Executive Chef Ky Quintanilla. | |
Starters
| |
In addition to those below, there are
specialty starters and salads which change daily. |
| Madeira onion soup with a gruyere crostini | 6. |
| Chilled gazpacho with avacado mousse | 6. |
Trio of international cheeses with grilled bread,
walnuts and apples | 13. |
Wild mushroom risotto with truffle oil
and reggiano parmesan cheese | 13. |
Crispy Maryland-style crab cake
with roasted garlic remoulade | 16. |
Steamed mussels in a roasted tomato pesto broth
with
grilled garlic bread | |
| half order | 11. | | full order | 17. |
|
Grilled lamb tenderloin served
with a warm lentil salad and feta cheese | 18. |
|
Salads
| |
Marinated roasted beet salad on greens
with goat cheese and pumpkin seeds | 9. |
| Classic caesar with parmesan crisp & anchovy | 9. |
Bibb lettuce, grilled radicchio, cucumber
and organic heirloom tomatoes
with danish blue cheese vinaigrette
| 10. |
Organic arugula with strawberries,sautéed red onions
& crispy prosciutto warm champagne vinegar,
macadamia nuts & manchego cheese
| 10. |
Insalata caprese with italian buffalo mozzarella,
organic heirloom tomatoes, basil chiffonade,
california olive oil & 15 year old balsamic vinegar
| 13. |
|
Entrées
| |
In addition to the entrees below, we have
daily speciality entrees including grilled game meats
& two different fresh or seafood items
prepared in uniquely delicious ways
with seasonal ingredients.
|
Calabacita and Feta Cheese Tamales
chimayo red chile sauce, poached green apple,
vegetable medley and wild honey cilantro rice | 22. |
Free Range Chicken Roulade filled with
ricotta salata, with toasted pistachio nuts,
shallot sherry cream sauce, roasted spaghetti squash
and spinach timbale | 26. |
Glazed Roasted Duck with apricot chipotle sauce,
sweet potato fries and marinated green bean salad | 28. |
Grilled Medallions of Beef Tenderloin
with brandied wild mushroom demi-glace
and
castello danish blue cheese mashed potatoes | 32. |
Grilled Filet Mignon with horseradish crème,
red wine demi glace,
steak fries and
grilled asparagus | 35. |
Blackened "American Kobe" Striploin Steak
with garlic butter, red bell pepper coulis,
herbed bacon potato pie and braised local greens
| 38. |
Pepper Crusted Lamb Loin
Grilled Colorado Lamb with a red wine demi-glace,
three cheese ravioli and buttered vegetable medley | 38. |
We accept M/C, Visa, American Express and Diners Club.
Please allow us to add 20% gratuity to parties of
five of more.
There will be a $2.00 charge for split plates.
|
