Menus

Picking out from the menu – group size guide.

Feel free to choose from older menus , and as always, special requests are welcome 🙂 . Most dishes can be modified for allergies/dietary restrictions.

Winter 2018/2019

GF- gluten free available

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian

 

Starters

Cast iron simmered meatballs in marinara, ricotta, dipping baguette GF

Hummus duo of toasted almond and roasted tomato basil with crackers and crudite GF, V 

Cambodian style coconut marinated shrimp lettuce wraps, shredded carrot and daikon GF, Pesc

Game-day trio with elk chili potato skins, tequila lime wings, and loaded guacamole baked tater tots GF

Chef’s favorite selection of specialty meats and non-stinky cheeses and crackers GF, 

 

Soup/Salad

Winter house with shaved beets, parsnip, clementine, and herb dijon vinaigrette V, GF

Spinach and local goat cheese with pumpkin and sunflower seed nougat Veg, GF

House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF

 

Bacon, cauliflower, fennel cream soup GF

Aromatic chicken, ginger, clove dumpling soup 

Warm-spiced veggie stew, handmade Moroccan bread, V, Veg

 

Mains:

Veggie:

Spicy veggie cajun boil, trinity wild rice V, Veg

Sweet potato sabzi, basmati rice, fresh mint and watercress salad V

Cast iron butternut squash with spiced chickpea, and shawarma sauce

 

Pesc:

Wild salmon carbonara, handmade fettuccine, spinach in vinaigrette Pesc

Lobster thermidor with charred asparagus, crispy rosti potato GF, Pesc

Herb marinated halibut in butter sauce, barley and mushroom stew, crisp greens GF, Pesc

Sesame crusted scallops, rosewater beurre blanc, jasmine tea rice cake GF, Pesc

 

Carne:

NY strip, poutine oven potatoes, caramelized brussels sprouts 

Tenderloin, savory funnel cake, caramelized onion and garlic sauce 

Beer braised lamb shank, creamy polenta, charred cauliflower GF

Bison sirloin, chorizo manchego aranchini , charred jalapeno creme GF

 

Poultry:

Hasselback chicken Florentine, capellini, spinach parmesan crisps, jous GF

Gluten-free fried chicken, andouille mac and cheese, braised green beans, picadilly relish GF

 

Dessert

Star anise creme brulee GF

Thai coffee french toast GF

Grandma’s gingerbread cake and whipped cream

Spiced apple crumbles with apple cider glaze

S’mores molten lava cake

 

Summer 2018

GF- gluten free available

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian

 

Starters

Paprika cheese fonduta with roasted potato VEG, GF

Beer battered asparagus with spicy thai aioli VEG

Fresh herb hummus, sesame edamame hummus V, VEG, GF

Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF

Sriracha deviled eggs VEG, GF

Ceviche of halibut, watermelon, red onion, cucumber PESC, GF

 

Soup/Salad

Falafel salad with cucumber/tomato,pickled red onion, tahini mint dressing VEG

Peach salad with spinach, green onion, colorado goat cheese,  peach/pecan vinaigrette V, VEG, GF

House wedge with harissa ranch VEG, GF

 

Grilled summer corn and potato chowder VEG

French mussel bisque with turmeric PESC, GF

Apple, carrot, sweet potato puree  V, VEG, GF

 

Mains:

Veggie

Pea and cauliflower, curry yellow cream, pot pie crust V, VEG

Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF

Zucchini rollatini, tomato pesto sauce, housemade foccacia VEG

 

**I can also make mose entrees veg by swapping out meat for tofu or cauliflower prepared the same way.

 

Pesc

Buttermilk fried cod, housemade tartar, sauce rosemary fries, salt and vinegar brussels slaw

Grilled trout, fennel risotto, summer salad with brown butter vinaigrette GF

Jalapeno apricot salmon, charred asparagus, cilantro gremoulata cous cous

 

Carne

Ribeye with torched compound butter, garlic breaded brussels sprouts, creamy mashed potato GF

Bison with caramelized leek hollandaise, beet gnocchi, bitter greens 

Mango habanero pork ribs, fried green tomatillos, jicama-cilantro-carrot slaw GF

T-bone lamb chops, parsnip latkes, arugula and shaved onion salad, horseradish dill cream

 

Poultry

Squash stuffed chicken breast with bacon parsley spaetzle, haricot verts, walnut bechamel

Chicken tamarillo open-faced enchiladas with beer mole, spanish rice and beans, and cilantro lime crema GF

 

Dessert

Fresh mango mousse GF

French toast batter creme brulee GF

Strawberry vodka milkshake with sprinkles GF, Vegan per request

S’mores molten lava cake and ice cream

 

Winter 2018

GF- gluten free available

VEG- Vegetarian

PESC- Pescatarian

Starters

Chef’s selection of specialty cheeses with crackers GF, VEG

Nashville battered scallops, remoulade coleslaw PESC

Lobster nachos, pico, ‘dilla cheese, jalapeno cream GF, PESC

Hummus Trio- “Beer Pairing” – Bacon – Jalepeno, cumin, boiled peanut – IPA , served with crudites

Caprese stuffed portobello mushrooms with balsamic glaze GF, VEG

 

Salad and soup

Beet salad with pecans, local goat cheese, rosemary vinaigrette VEG, GF

Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF

Wedge salad with cherry tomato, english cucumber, parmesan “snowflake” and caraway honey mustard dressing VEG, GF

 

Carrot, apple, and sweet potato puree GF,VEG

Chipotle chicken and corn chowder GF

Elk chili with cheddar and sour cream GF

Mains:

Veg

Portabello katsu with sticky rice and Hawaiian slaw

Roasted cauliflower and penne a la vodka, garlic charred romaine “toast points”

Vegetable paella and spaghetti squash fritters GF

Pesc

Lemon butter basted trout, tarragon risotto, Swiss chard GF

Scotch whiskey salmon, seared colcannon potato cakes , asparagus GF

Meat

Tenderloin au poivre, turnip puree, charred asparagus GF

Harissa Bison, artichoke hummus, roasted heirloom carrots, handmade flat bread GF

Short ribs in red wine sauce, parmesan polenta, pancetta garlic and arugula saute GF

Asian sticky ribs, shishito ginger fried rice, charred bok choy GF

Cast iron seared lamb chops, quinoa and feta filled filo pockets, lemon caper tzatziki

Southwestern rubbed flank steak. green chili mac and cheese, bacon cornbread

Poultry

Red chicken adobo, charred bok choy, fried rice, citrus salad GF

Portuguese roasted chicken, cauliflower quinoa tabouleh, roasted carrots GF

Holiday chicken dinner with stuffing, mashed potato & gravy, green bean casserole, cranberry sauce

Old Faithfuls

Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &
dried cranberries GF

Pecan crusted white fish with grapefruit beurre blanc, haricot verts, pearl cous cous

Feta and herb toasted salmon with cucumber tomato lemon quinoa GF

Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, smashed red potato, carrots

Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens

Seared NY strip, sauteed asparagus, lobster mac and cheese

Dessert

Earl grey french toast with salted butter and chantilly creme

Bourbon spiked hot cocoa with toasted marshmallows GF

Churros with Bailey’s Irish cream cream

Cast iron caramel apple clafoutis**

S’mores molten lava cakes**

Butter toasted spiced pumpkin bread**

**served a la mode

 

SPRING/SUMMER 2017

GF- gluten free available

VEG- Vegetarian

PESC- Pescatarian

Starters

Hummus trio: Carmelized onion, traditional tahini hummus, red curry coconut & crudites GF, VEG

Scallops with grapefruit beurre blanc with charred asparagus GF, PESC

Chinese “salt and pepper” pork tacos with sambal lime aioli GF upon request

Cast iron fontina melt with baguette and apples VEG, GF upon request

Greek onion fritters with tzatziki sauce VEG

 

Salad and soup

Beet salad with pecans, local goat cheese, rosemary vinaigrette VEG, GF

Cucumber, mint, feta, and arugula salad with watermelon honey vinaigrette VEG, GF

Grilled romaine with fresh corn, cotija cheese and cilantro chili ranch VEG, GF

 

Ragout with chicken sausage, kale, white bean, roasted lemon, charred baguette GF upon request, DF

Broccoli cheddar soup with white truffle oil, VEG

Parsnip celery cream soup GF VEG

Mains:

Veg

Pelau (trinidad) stuffed red peppers and quinoa salad GF,DF

Chana masala with steamed rice and naan GF upon request

Cauliflower al pastor tacos with rice, and beans GF

Kale and brussels enchiladas with mole sauce, plantain rice and cilantro beans GF

Pesc

Halibut with seared quinoa cake, parsnip slaw, cashew pea sauce DF

Whitefish with wilted spinach, pearl cous cous, and orange fennel vinaigrette DF

Salmon with tarragon hollandaise, asparagus, roasted red potatoes GF

Meat

Cervesa marinated flank steak with Green chili and manchego risotto, and salad garnish with cumin vinaigrette GF upon req.

Beef tenderloin with truffle mac and cheese, and asparagus confit

Lamb chop, pickled onion, handmade finger noodles with brown mushroom gravy DF

“Grill out” dinner with bratwurst, elk and bison burgers with sides and fixin’s GF, DF

NY strip with spicy shrimp etouffee sauce, potato puree and grilled green onion DF

Poultry

Grilled chicken and summer vegetables with Afrikan Maafe sauce, basmati rice, GF

Sweet wine and caper 6-hr braised chicken, smashed parmesan potatoes, lemon baked carrots  GF

Herb chicken and jus with pesto spaetzel and carmelized brussels sprouts

Pork

Crispy chili crab stuffed pork chops with mango salad, cilantro rice GF

Corn bread & bacon stuffed pork chops, collard greens, sweet potato hash DF

Dessert

Artisan strawberry shortcake

S’mores molten lava cake with icecream

Peach and white chocolate mousse with sweet tart dough cookie GF upon request

Chocolate espresso fondue with dippin’s GF upon request

Rosewater creme brulee with candied pine nuts GF

 

FALL/EARLY WINTER 2016-2017

GF- gluten free available

VEG- Vegetarian

Starters

•Indian Style peas and cauliflower with yellow pepper cream sauce, naan triangles VEG

•Warm wild mushroom and asparagus saute GF, VEG

•Pork belly with scallion pancakes w/ hoison chili glaze, carrot jicama slaw

•Mussels andouille sausage, lager, mustard, caramelized onion, cream, sourdough

•Hummus trio of chipotle lime, radish-fennel, chimichurri, with crudites and lightly toasted baguette GF, VEG

Soups and Salads

•Raddichio salad with orange vinaigrette and Manchego cheese GF, VEG

•Winter vegetable salad with dijion vinaigrette GF, VEG

•House Salad w/ sweet tomato vinaigrette GF, VEG

•Quinoa salad, bacon , queso fresco GF

•Beet salad, baby greens, candied walnuts, goat cheese GF

**************************************

•Classic butternut squash soup GF, VEG

•Sage rubbed Chicken & dumplings soup

•Ham Ribolitta, fennel, cannellinni beans, kale GF

•Fish chowder, chorizo, potatoes

Entrees

•Cauliflower steaks with yellow adobo, cilantro rice, black bean puree, carrot and radicchio slaw GF, VEG

•Hand made sweet potato ravioli, tomato sauce, sauteed brussels leaves VEG

•Fresh made pappardelle, asparagus, parmesan, fingerling confit, garlic shrimp, fresh greens

•Lamb chop with mint and cumin, cauliflower puree,arugula and pine nut salad with pickled red onion GF

•Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &
dried cranberries GF

•Gochujang braised chicken, bok choy and snap pea stir fry, and crispy jasmine rice

•Scallops with a bourbon butter sauce, wilted greens and spaghetti squash fitters GF

•Trout with poblano caper salsa, sofrito rice, and crispy avocado GF

•Pecan crusted white fish with grapefruit beurre blanc, haricot verts, pearl cous cous

•Feta and herb toasted salmon with cucumber tomato lemon quinoa GF

•Asian style five-spice braised beef, wasabi mashed potato, chili fried onion rings

•Pork Chop with bacon braised country greens and twice-roasted sweet potatoes with hot honey GF

•Pork roulade with chermoula and jus with farro and roasted mushrooms and apple arugula slaw GF

•Hanger Steak with a rosemary horseradish potato cake, roasted brussels and turnip, balsamic glazed

shallots GF

•Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, smashed red potato, carrots GF

•Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens

Desserts

•Blueberry white chocolate mousse with tart dough cookies GF, VEG

•Pumpkin creme brulee GF, VEG

•Spiced Baked Apples with icecream GF, VEG

•Caramel rice pudding GF, VEG

•Mexican chocolate pot de creme GF, VEG

 

Spring/Summer Menu 2016

Salads

•Spinach salad with mango • onion • queso fresco • bacon vinagrette

•Grilled asparagus • caper vinaigrette

•Beet salad • baby greens • walnuts • beets • goat cheese

•Radishes • brown butter • lemon

•Spring vegetable • quinoa salad • bacon

•Warm wild mushroom • asparagus saute

•Roasted baby beets • blood orange • bleu cheese • arugula

•Spring greens • onion • toasted almond • pomegranate vinaigrette

•Spinach • strawberry • pecans • cucumber • raspberry balsamic dressing

Entrees

•Farfalle with fava beans • wild mushrooms and marscapone • arugula/red onion side salad VEG

•Moroccan braised lamb • spiced carrots • cous cous

•Chinese 5 spice pork tenderloin • sauteed onion and carrot • crispy jasmine rice GF

•Fresh made papparadelle • lemon • baby artichoke • asparagus VEG

•Sliced grilled flank steak with feta • ricotta gnoocchi • leeks • fava beans

•Poached salmon • artichoke confit • creamy polenta PESC, GF

•Duck breast • mustard greens • radish • turnip potato puree GF, DF

•Skillet roasted chicken • acorn squash • lentils • herb pistou GF, DF

•Herb chicken • campanelle pasta • roasted cauliflower • mustard brown butter

•Churrasco steak • chimichurri • grated carrot slaw • masa cake GF, DF

•Seared scallops • coconut ginger lime sauteed kale • rice noodles GF, PESC, DF

•Seared NY strip • sauteed asparagus • lobster mac and cheese

•Beef tenderloin • peppercorn cream sauce • sauteed brussels sprouts • duchess potatoes GF

•Pan seared trout • farro • roasted fennel • toasted almonds PESC, DF

•BBQ shrimp • kale coleslaw • hush puppie pancakes GF, PESC

•Cuban style grilled chicken in adobo • mango pineapple salsa • saffron rice GF, DF

Desserts

•Strawberry tart with quinoa almond crust

•Lemon ricotta dessert pancakes

•Rum grilled pineapple with icecream and toasted coconut GF

•Chocolate avocado mousse with tuile cookies GF (upon request)

•Strawberry blueberry yogurt pops

•Bruleed raspberry with icecream

•Grilled apricot and rosemary skewers with fruit sorbet GF, DF