DINNER MENU
SMALL PLATES
$35 each
OSCIETRA CAVIAR*
7g Sturia Vintage Caviar, Crispy Potato, Onion Crème Fraîche
$35 each
$14 each
CHICKEN LIVER MOUSSE*
Buckwheat Waffle, Huckleberry, Mustard Seed
$14 each
$24 each
DAY BOAT BLUE FIN TUNA
Anson Mills Blue Corn, Avocado, Cucumber, Ponzu, Chili
$24 each
$19
"BBQ" MAITAKE MUSHROOM
Pickled Kombu, House Furikake, Pencil Cob Grits
$19
$23
ROCKY FORD MELON GAZPACHO
Buck & Bloom Goat's Milk Skyr, Candied Watermelon Rind, Puffed Wild Rice, Farm Sorrel
$23
$22
LATE SUMMER HARVEST SALAD
Esoterra Chicories, Palisade Pears, Spanish Goat's Cheese, Sunflower Seed Granola
$22
$25
COLORADO HEIRLOOM TOMATO SALAD
Sheep's Milk Feta, Baba Ganoush, Basil
$25
$26
CURED WILD CAUGHT KING SALMON
Esoterra Badger Flame Beets, Pastrami Spices, Horseradish, Strawberry
$26
$29
PRIME BEEF TARTARE*
Maitake Mushroom, Crème Fraîche, Sesame Chili Crisp, Yuzu Kosho Aioli, House Chips
$29
$27
AGNOLOTTI
Quattro Formaggio, Preserved Tetra Squash, Piedmontese Hazelnuts, Sage
$27
$21
THREEFOLD BAKERY BREAD
Rouge de Bordeaux Bread, Hummus, Eggplant Caponata, Feta, Toasted Pine Nut
$21
CHEF’S COUNTER TASTING MENU
10 COURSES - 4 seats available per night
$207 per person
ENTREES
$59
ALASKAN HALIBUT*
Esoterra Summer Squashes & Parisian Gnocchi Fricassee, Western Slope Tomatoes
$59
$42
GREEN CIRCLE CHICKEN PAILLARD
Anson Mills Farro Verde, Tzatziki, Grilled Gem Lettuce, Harissa
$42
$58
ELYSIAN FARMS LAMB SADDLE*
Lamb Sausage, Grilled Broccolini, Raclette Fondue, Pickled Palisade Cherry, Pink Peppercorn Lamb Jus
$58
$61
FITCH RANCH NY STRIP*
Olathe Sweet Creamed Corn, Buttermilk & Corn Beignet, Confit Veal Sweetbreads, Chanterelle Mushrooms
$61
$39
CAULIFLOWER
Mole Pipián, Roasted Allium, Requeson, Salsa Macha, Pumpkin Seed, Peanut
$39
Chef-Proprietor: Matt Vawter
Chef de Cuisine: David Vizcaino
Sous Chefs: Sylvaking Addo, Jillian Jezak, Christopher Malcolm
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness