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Menu
APPETIZERS | SALADS | ENTRÉE | DESSERTS| [PDF FILE]
This is a sample menu. Selections and prices are subject to change.
GNOCCHI VERDE
Hand Rolled Spinach and Ricotta Cheese Gnocchi in a Parmesan Cream Sauce
10.00
HUDSON VALLEY FOIE GRAS
Fresh honey comb, toasted Walnuts, Pedro Ximenez Sherry Vinegar
15.00
Paired with Torres Malvasia de Oro, Spain 8.00 glass
LOBSTER RAVIOLI WITH ROCK SHRIMP
Tender Gulf Rock Shrimp & Lobster Ravioli with a Thai Lime Curry Coconut Sauce, Red Pepper Confetti
12.00
MARYLAND LUMP CRAB CAKE
Pan Seared Crab Cake with Pesto Buerre Blanc
14.00
ITALIAN WHITE ANCHOVIES
White Anchovies, Roasted Red Peppers, Lemon Segments,Herbed Olive Oil, Parsley 9.00
BIG EYE TUNA
Seviche of Tuna, Avocado, Fresh Lime, Extra Virgin Olive Oil, Cilantro
14.00
CHEESE TASTING
Saint Andre, Pitit Basque, Haystack Mountain Chevre, English Stilton with Vanilla Cherries, Balsamic Reduction
16.00
A VARIETY OF MUSHROOMS WITH CHEVRE & FRESH ROSEMARY
Shiitake, Tree Oyster & Crimini Mushrooms, a Splash of Cream & Boulder's Haystack Dairy Chevre
10.00
SPRING GREENS SALAD
Salad of Specialty Spring Greens, Citrus Vinaigrette 8.50
APPLE STILTON PECAN SALAD
Field Greens, Crumbled English Stilton, Granny Smith Apples, Red Onions,
Toasted Pecans with a Vinaigrette
8.50
BABY SPINACH SALAD
Baby Spinach, Applewood Smoked Bacon, Brie, Cranberries,
Bacon Vinaigrette 8.50
RAGOUT OF WILD MUSHROOMS
Wild Mushrooms, Sun Dried Tomato, Roasted Garlic, Potato Croquette
20.00
QUAIL AND GORGANZOLA LEEK RISOTTO
Pan Seared Quail, Wilted Leeks, Italian Gorgonzola, Carnaroli Rice 27.00
BIG EYE TUNA AND DIVER SCALLOPS
Black Sesame Seed Crusted Seared Tuna, Tempura Diver Scallops, Coconut Rice, Lime Curry Sauce
29.00
ALASKAN HALIBUT
Pan Seared Halibut, Fennel, Apple, Valencia Orange, Apple Wood Smoked Bacon Salad, Prickly Pear Vinaigrette
26.00
DIVER CAUGHT SEA SCALLOP
Pan Seared Scallops, White Bean Puree, Grilled Asparagus, Truffle Oil Spring Greens
29.00
PHYLLO WRAPPED PORK TENDERLOIN
Phyllo Wrapped PorkTenderloin, Garlic Whipped Potatoes, Spring Vegetables,
Port & Green Peppercorn Demi Glace
28.00
BREAST OF DUCK
Pan Seared Breast of Duck with Portabella, Chevre Ravioli, Sherry Cream Sauce
27.00
COLORADO BUFFALO RIBEYE
Grilled Buffalo Ribeye, White Fingerling Potatoes, Spinach Greens, Pearl Onions,
Shiitake Mushrooms
34.00
DUO OF NEW ZEALAND LAMB
Charred Lamb Chops, Tomato Stuffed with Braised Lamb, Wilted Baby Spinach,
Pine Nut Relish, Balsamic Reduction
30.00
COLORADO FILET MIGNON
Grilled 8oz Filet with a Choice of:
BORDELAISE SAUCE
Velvety French Classic Sauce of Reduced Red Wine, Beef Stock & Shallots or
STILTON ALE SAUCE
Grilled Red Onions and a sauce of Mellow English Stilton and Ale 36.00
Please enjoy a piece of seared Foie Gras with any entree for $9.00
CHOCOLATE TRUFFLE CAKE
Chocolate Cake with Chambord Truffles, French Vanilla Bean Ice Cream, Crème Anglaise 8.50
Paired with Elysium Black Muscat 8.50
ALMOND CAKE
Almond Cake, Blood Orange Sauce Honey Ice Cream 8.50
Paired with Barbadillo Amontillado Sherry 8.00
LEMON TART
Lemon Custard Tart, Fresh Berries, Berry Sauce 8.50
Paired with Robert Hall Vintage Port 9.50
WILD CHERRIES
Brandy Marinated Cherries, Chantilly Cream Bitter Sweet Chocolate Fondue 8.50
Enjoy a piece of seared Foie Gras with the
Wild Cherries for 5.00
Paired with Cockburns 20 Tawny Port 17.00
CRÈME BRULEE SAMPLER
A Changing Trio of Crème Brulee 8.50
Paired with Faretti Biscotti Liqueur 6.00
CHEESE TASTING
Saint Andre Brie, Petit Basque,
Haystack Mountain Chevre, English Stilton Blue
Vanilla Cherries, Apples, Fresh Berries 16.00
Paired with Piper Heidsiesk Brut 12.00
Click [Here] to download a printable pdf file of this menu
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