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Previous Summer

Summer 2020

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian

 

Starters

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

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

Toasted avocado wedges  with baja sauce Veg, V, GF

Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC

Hummus duo of tarragon roasted carrot and smoky tahini with crudites V, VEG, GF

 

Soup/Salad

Summer salad with apricot, almond, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V

Duck breast, mango, pickled onion, and jicama, and honey chili lime vinaigrette GF

Grilled romaine, bacon, pickled tomatoes, caramelized onion ranch GF

 

Garden herb zucchini soup with lemon butter croutons V, VEG

Spicy grilled corn gazpacho with charred anaheim pico de gallo V, VEG, GF

Halibut stew with thyme, tomato, white wine, shallots  PESC, GF

 

Mains:

Veggie

Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V

Fried tofu in a green chili crust, queso fresco masa cake with jicama slaw and sweet chipotle lime drizzle VEG, 

 

Pesc

Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC

Salmon over sour cream and onion biscuits, marinated asparagus and lemon dill hollandaise sauce  PESC

Scallops in thai chili sauce, pineapple stir-fried quinoa, sauteed bok choy GF, DF, PESC

 

Carne

Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF

Coffee rubbed lamb, rosemary sweet potato kugel, and oven roasted fennel GF

Bison sirloin with cowboy butter, sun dried tomato gnocchi, leafy greens with bleu cheese crumbles 

 

 Pork and poultry

Grilled chicken, herbed risotto, arugula and roasted corn salad GF

Green chili chorizo stuffed chicken with lime crema, hominy cotija cornbread, and cilantro papaya salsa GF

Pork ribs with chipotle bbq sauce, poblano potato salad, street corn elotes GF

 

Dessert

S’mores molten lava cake*

Banana cream pie with a vanilla cookie crust

Berries and whipped cream topped with streusel 

Cafe Cubano creme brulee GF

Mexican chocolate avocado mousse V, GF, DF

 

*served with icecream

 

Summer 2019

 

GF- gluten free upon request

VEG- Vegetarian, V- Vegan avail.

PESC- Pescatarian

 

Starters

Chef’s favorite meats, cheese, and seasonal fruit and crackers GF

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

Coconut marinated chicken tacos with cabbage slaw and chili sauce GF

Hummus Duo of red pepper tahini and garam masala hummus with crudites GF, VEG, V

Citrus shrimp with peach cocktail sauce GF, PESC

Bacon Deviled eggs GF

 

Soup/Salad

Grilled romaine with fresh corn, queso fresco and cilantro chili ranch VEG, GF

Summer salad with apricot, almond, blackberries, and greens in a honey ginger vinaigrette GF, VEG, V

Mixed greens with buttery lobster, old bay croutons, quick pickles, and red wine vinaigrette  PESC

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

 

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

Chilled watermelon gazpacho with cilantro and cotija cheese VEG, GF, V

Chipotle chicken and corn chowder GF

 

Mains:

Veggie

Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V

Grilled tofu with sweet pineapple BBQ sauce, quinoa, and grilled zucchini VEG, GF, V

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

 

Pesc

Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC

Pecan crusted Skuna Bay salmon with grapefruit beurre blanc, haricot verts, pearl couscous PESC

Caramelized scallops with dill butter sauce, red potato, sauteed tomato and zucchini GF, PESC

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

 

Carne

Jalapeno bacon wrapped pork tenderloin, chimichurri, cotija arepa, grilled corn salsa, anaheim cream GF

NY Strip, house-made steak sauce, bacon shallot brussels, beer mac and cheese

Grilled lamb with red wine reduction, fingerlings with feta and parsley, marinated green beans GF

Tenderloin, charred asparagus, mashed potato, caramelized onion and garlic sauce

 

Poultry

Grilled chicken, pesto risotto, arugula and roasted corn salad GF

Crunchy spicy fried chicken breast, cauliflower mash, swiss chard

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

 

Dessert

S’mores molten lava cake*

Flambéed peaches, whiskey sabayon* GF

Grapefruit and cardamom panna cotta GF

Vanilla crepes with espresso mascarpone cream, chocolate sauce, fresh raspberries

 

*served with icecream

 

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

 

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

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

 

Spring/Summer Menu 2016

Salads

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