Project Description

First Course (choice of)

Roasted Heirloom Pumpkin Bisque
spiced pepita granola

Kale and Belgian Endive Salad
apple chips, aged comté cheese, pork lardons, pickled onion, cranberry kombucha vinaigrette

Seafood Pot Pie
shrimp, scallops, mussels, calamari, Hazel Dell organic mushrooms, saffron velouté Add $3

Jill’s Bistro Tots
truffle aioli, reggiano cheese

Entrées (choice of)

Braised Beef Short Rib
creamy Anson Mills polenta, parmesan chips

Almond Crusted Fillet of Colorado Trout
garden salad, vegetable ribbons, shallot vinaigrette

Chimichurri Crusted Lamb Chop Lollipops
potato cake, roasted Brussels sprouts, blackberry horseradish Add $5

Vegan Lentil Loaf
leek and truffle fondue, mustard cream

Rigatoni Bolognese
spicy Sicilian sausage Bolognese, porcini mushrooms

Desserts (choice of)

Apple Tarte Tatin
caramel ice cream, candied pecans

Chocolate Hazelnut Paris-Brest
hazelnut crémeux, exploded caramel

Jill's
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Jill's