Project Description

First Course (choice of)

French Onion Soup
Caramelized onions slowly simmered in a rich beef broth & topped with a triple cheese beignet & green onion (GF option available)

Caviar Potato Skins*
Crispy potato skin filled with a Grana Padano crème fraiche mousse & topped with black lumpfish caviar, shaved cured egg yolk & green onion

Angels on Horseback*
Fresh oysters wrapped in bacon & grilled- served with a preserved lemon aioli, microgreens & finished with a pomegranate reduction

 4oz: 2017 Seculo Tierra Castilla (SPA) Godello or 2017 Hecht & Bannier (FRA) Rosé of Grenache/Cinsault or 2017 Chateau Saint Eulalie (FRA) Grenache/Syrah

Second Course (choice of)

Braised Pork Cheeks*
Pork cheeks slowly braised with red wine & sofrito- served with Spanish brown rice, sautéed leafy greens, fresh cherry tomatoes & topped with a chipotle-romesco sauce

Trout Amandine*
Pan seared trout topped with a lemon & almond brown butter sauce with a celery root puree & grilled broccolini

Impossible Shepherd’s Pie
Impossible meat sautéed with peas, carrots, yellow onion & fresh corn finished with a rich mushroom sauce- topped with a potato purée & roasted to golden brown

 4oz: 2016 BonAnno Vintners (CA) Cabernet Sauvignon or 2016 Sea-Sun Vineyard (CA) Chardonnay or 2016 PJ Valckenberg (GER) Pinot Blanc

Third Course (choice of)

Flourless Chocolate Torte*
Served with vanilla bean ice cream, chocolate sauce & an almond-root beer brittle

Butterscotch Pudding
Topped with whipped cream, chocolate shavings & salted caramel pearls

Redstone Mead Gremolata*
Boulder Redstone Meadery honey wine sorbet with fresh fruit & mint

 2oz: 2016 Sichel Late Harvest Semillon or Smith Woodhouse Ruby Port or Redstone Meadery Traditional Honey Wine


*Gluten-Free

 $29/person, optional wine pairings +$16/person

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