Summer 2023
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian, DF- Dairy Free
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC, GF upon req
Bang Bang cauliflower lettuce wraps V, GF
Summer squash & goat cheese fritters with fresh herb aioli Veg
- Past menu hummus duos available as well
Salad/Soup
Summer salad with apricot, pecan, blackberries, and greens in a peach ginger vinaigrette* GF, VEG, V
Arugula, cheddar cornmeal patty, watermelon, tomato, crumbled feta, basil brown butter honey vin Veg, GF
Grilled romaine, garlic buttermilk caesar, grated romano, homemade croutons, fried lemon Veg
*we will sub peach or orange in place of apricot when not available
Apple, carrot, sweet potato puree V, VEG, GF
Chilled mango habanero gazpacho, cilantro mint gremolata, avocado pico VEG, GF, V
Red pepper coconut curry V, GF
Mains:
Veggie
Veggie protein add-ons for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant, Pan toasted tofu
Pesc
Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc PESC
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Ginger Panko scallops, roasted carrot, sesame salt, green onion fried rice, sweet orange soy GF, PESC, DF
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic cream sauce GF
Grilled harissa ribeye, almond cous cous, grilled halloumi watermelon skewers, mint chermoula
Marinated flank steak, loaded arepas, tomatillo jam, charred corn salad, citrus cream GF
Pork and poultry
Grilled chicken, herbed risotto, arugula and roasted corn salad GF
Burmese kebat chicken, tomato butter, basmati, roasted carrot, quick pickles GF
Pork loin, sweet potato gnocchi hash, sautéed green beans, sage dijon cream
Duck breast, johnny cakes, garlic shallot chard, blackberry bbq sauce DF, GF
Dessert*
S’mores molten lava cake and icecream
Vanilla crepes, brandy blueberries, nutmeg creme anglaise
Cafe Cubano creme brulee GF
Spiced berry crumble* -Vegan/GF/DF upon request
Hazelnut cream cheesecake, milano cookie crust
*all desserts are served as individual portions (and we can add a bday candle as well!)
Kiddo Menu
Spaghetti with meat sauce
Hand made pizzas
Chicken tenders and mac and cheese
- We can also simplify an adult meal to make it more kid friendly
Summer 2022
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian, DF- Dairy Free
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC, GF upon req
Coconut shrimp, homemade sweet chili sauce DF
Beer battered asparagus with spicy thai aioli VEG
Greek onion fritters with tzatziki sauce VEG
- Past menu hummus duos available as well
Salad/Soup
Summer salad with apricot, pecan, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V
Duck breast, mango, pickled onion, and jicama, and honey chili lime vinaigrette GF
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
Veggie protein add-ons for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant, Pan toasted tofu
Pesc
Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Halibut with yellow romesco, eggplant latkes, tomato artichoke basil salad GF,DF
Scallops, corn and red pepper risotto, spinach, brown butter vinaigrette GF
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic cream sauce GF
T-bone lamb chops, parsnip latkes, arugula and shaved onion salad, horseradish dill cream
Ribeye with lobster etouffee cream sauce, red potato puree and grilled green onion
Pork and poultry
Grilled chicken, herbed risotto, arugula and roasted corn salad GF
Braised chicken legs with cinnamon and apricot, cous cous, greens with toasted almond vinaigrette DF
Pork ribs with chipotle bbq sauce, lime crema, hominy cotija cornbread, and cilantro papaya salsa GF
Dessert
S’mores molten lava cake*
Vanilla crepes, brandy peaches, nutmeg creme anglaise
Cafe Cubano creme brulee GF
Spiced berry crumble* -Vegan/GF/DF upon request
Breckenridge Bourbon spiked hot cocoa with toasted marshmallows GF
*served with icecream
Summer 2021
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
DF- Dairy free
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF upon req
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Coconut shrimp, homemade sweet chili sauce DF
Lobster bruschetta with herbed creme fraiche and caramelized leeks PESC, GF upon req
Ranch style deviled eggs GF
Hummus duo of red bell pepper chutney and roasted garlic eggplant with crudites DF, GF
Soup/Salad
Summer salad with apricot, pecan, blackberries, and greens in a peach ginger vinaigrette GF, VEG, V
Arugula, goat cheese, garden croutons, sun dried tomato vinaigrette VEG
Grilled romaine, roast asparagus and almond, with balsamic shallot caesar and asiago cheese GF,
White bean and ham chowder
Spicy mango gazpacho V, VEG, GF
Mains:
Veggie
Cauliflower piccata with sauteed cherry tomato, spinach, and cappellini VEG, V
Beer battered tofu tacos, jalapeno cream, tomatillo salsa, ranchero coleslaw VEG
Vegan southwest cauliflower, quinoa, and avocado bowl V, VEG, GF
Pesc
Garam masala blackened trout with cilantro chutney, tomato rice, cauliflower GF, DF
Salmon with sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc
Scallops, corn and red pepper risotto, spinach, brown butter vinaigrette GF
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
Marinated grilled flank steak and shrimp, alfredo linguini, sauteed greens GF upon req
Bison sirloin with broccolini, johnny cakes, juniper demi GF upon request
Lamb loin chops, yellow curried lentils, onion fritters, cool mint raita and yogurt sauce
Pork and poultry
Grilled chicken, herbed risotto, arugula and roasted corn salad GF
Pineapple battered pork tacos, black beans, fried plantains, mojito sauce DF
Duck breast, peach mustard bbq sauce, brussels sprouts, cornbread dressing
Dessert
S’mores molten lava cake*
Orange cardamom creme brulee, candied pistachio GF
Champagne crepes, vanilla mascarpone creme, fresh strawberry sauce
Seasonal fruit crumble GF,DF upon request*
*served with icecream
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 G
- 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)
- Bruleed raspberry with icecream
- Grilled apricot and rosemary skewers with fruit sorbet GF, DF
