Winter 2022/23
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail. Upon request
PESC- Pescatarian (veg/v automatically pesc as well)
DF- Dairy Free
Starters
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Bison meatballs in blackberry marinara sauce and dipping bread GF
General tso’s sliders, sesame seed bun, miso aioli, pickled cuke DF
Bean salad sope, fried onion, cilantro, cotija, guacamole V, Veg
Soup/Salad
Roasted kabocha, spinach, pickled onion, pepitas, honey ginger dressing V, DF, GF
Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF
Mixed greens, figs, goat cheese, bacon vin, bacon, toasted walnut, balsamic redux GF
Winter house salad with roasted parsnip, shaved beets, asiago, rosemary mandarin vinaigrette V, DF, GF
Warm spiced butternut squash soup, homemade crème fraiche V
Tomato soup with grilled chz gnocchi VEG
Buffalo chicken chowder, bleu cheese crumbles, ranch drizzle
Mains:
Veggie protein add-ons for mains: Cauliflower steak (GF), quinoa cake (GF), beer battered eggplant, Seasoned 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
Scallops, prosciutto wrapped asparagus, linguini, fried shallots, basil gruyere crisp
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic cream sauce GF
Marinated NY strip, chili garlic noodles, tempura bok choy, citrus cream
Cowboy coffee Rubbed Rib Eye with Chocolate Stout Pan Sauce, smashed red potato, caramelized brussels sprouts (GF upon req)
Pork and poultry
Roast pork tenderloin, pear and rosemary veloute, green beans, caramelized fennel red potato
Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &
dried cranberries GF
Penne paprikash, chicken, sausage, aged gouda, parsley toast
Dessert
S’mores molten lava cake* with icecream
Cafe cubano creme brûlée GF
Spiced berry crumble* – V, GF
Deep dish brown sugar oatmeal cookies with icecream*
Almond crêpes, caramelized banana, matcha crème, cocoa dusting V, GF
*served with icecream
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
Winter 2021/22
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
Bison meatballs in blackberry marinara sauce and dipping bread
Carolina BBQ cauliflower wings, housemade ranch V, PESC
Shrimp, cheesy grit balls with bacon sauce
Duck toast, spicy chili soy, shredded cabbage DF
- Past menu hummus duos available as well
Soup/Salad
Winter house salad with roasted parsnip, shaved beets, asiago, roasted carrot and sage vinaigrette V, GF, VEG
Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF
Chopped salad, prosciutto, goat cheese, herb marinated tomato, fried onion, buttermilk vinaigrette VEG, GF
Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG, V
Mexican bison chili, pinto beans, lime crema, pico GF
Ham, pea, and gruyere chowder, fresh herbs
Mains:
Veggie
Roasted cauliflower and penne a la vodka
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF, DF
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
Trout, green mole, almond crust, roasted carrots with candied jalapeno, southwestern fried rice GF,DF
Halibut with yellow romesco, eggplant latkes, tomato artichoke basil salad GF,DF
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
NY Strip, lobster cake, broccolini, cajun beurre blanc
Bone-in lamb loin chop, mushroom risotto, brussels sprouts, herbed chicken reduction GF
Pork and poultry
Cornish hen with walnut stuffing, parmesan polenta, brussels sprouts, blueberry demi GF
Braised chicken legs with cinnamon and apricot, cous cous, greens with toasted almond vinaigrette
Roast pork tenderloin, pear and rosemary veloute, green beans, caramelized fennel red potato
Dessert
S’mores molten lava cake*
Irish Cream flan with vodka flambe GF
Gingerbread pancakes, white chocolate drizzle, raspberries
Spiced berry crumble* -Vegan/GF/DF upon request
Breckenridge Bourbon spiked hot cocoa with toasted marshmallows GF
*served with icecream
Kiddo Menu
Spaghetti with meat sauce
Hand made pizzas
Chicken tenders and mac and cheese
Winter 20/21 <3 All Time Favorites
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
Bison meatballs in blackberry marinara sauce and dipping bread DF
Hummus duo of tarragon roasted carrot and chipotle lime with crudites V, VEG, GF
Homestyle Bacon Deviled eggs GF
Beer battered asparagus with spicy thai aioli VEG
Soup/Salad
House BLT wedge with applewood smoked bacon, buttered crouton, and fresh lemon ranch GF
Winter house salad with roasted parsnip, shaved beets, asiago
Romaine caesar with creamy herbed anchovy pecorino dressing GF
Warm pear, Gorgonzola, and dried cranberry with arugula and caramelized onion vinaigrette VEG, GF
Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG
Chipotle chicken and corn chowder GF
Roasted broccoli cheddar soup, VEG
Mains:
Veggie
Roasted cauliflower and penne a la vodka, garlic charred romaine “toast points”
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF
Pelau (trinidad) stuffed red peppers and quinoa salad GF,DF
Pesc
Blackened trout with Alabama white sauce, dirty rice, and kale slaw GF, PESC
Salmon and sour cream and caper boursin baked in filo, charred asparagus, purple potato, red pepper beurre blanc
Scallops in thai chili sauce, pineapple stir-fried quinoa, sauteed bok choy GF, DF, PESC
Pecan crusted halibut with grapefruit beurre blanc, haricot verts, pearl cous cous
Carne
Tenderloin, asparagus, mashed potato, caramelized onion and garlic sauce GF
Cast iron seared lamb chops, quinoa and feta filled filo pockets, lemon caper tzatziki
Bison with blueberry compote, savory leek bread pudding, and sauteed bitter greens
Grilled NY Strip with housemade steak sauce, brussels sprouts, lobster mac and cheese
Pork and poultry
Squash stuffed chicken breast with bacon parsley spaetzle, haricot verts, walnut bechamel
Cast iron seared chicken, haricot verts, pumpkin risotto with goat cheese &
dried cranberries GF
Pork Chop with bacon braised country greens and twice-roasted sweet potatoes with hot honey GF
Dessert
S’mores molten lava cake*
Earl grey french toast with salted butter and homemade milk syrup
Bourbon spiked hot cocoa with toasted marshmallows GF
Cafe Cubano creme brulee GF
Spiced berry crumble -Vegan upon request
*served with icecream
Winter 2019/20
GF- gluten free upon request
VEG- Vegetarian, V- Vegan avail.
PESC- Pescatarian
Apps
Chef’s favorite meats, cheese, and seasonal fruit and crackers GF
Nachos, ground elk, ‘dilla cheese, pico, poblano cream GF
Hummus duo of charred jalapeno and mole with crudites GF, DF, VEG
Bison meatballs in blackberry marinara sauce and dipping bread DF
Duck toast, spicy chili soy, shredded cabbage DF
Soup/salad
Winter house salad with roasted parsnip, shaved beets, asiago cheese, and burnt mandarin and rosemary vinaigrette GF, VEG
Romaine caesar with creamy herbed anchovy pecorino dressing GF
Chopped salad with tomato, cucumber, bacon bits and buttermilk ranch GF
Butternut squash soup, hint of warm spice, and housemade creme fraiche GF, VEG
Southwestern pork, green chili, and charred tomato chili with avocado cream GF
Crab cake in a Thai coconut bisque DF
Veggie
Fennel couscous filled tomatoes with herb hummus and tossed arugula GF, DF, V , VEG
Albondigas in chili tomato sauce, handmade tortillas, oregano cream drizzle VEG
Portuguese style Piri Piri seared tofu, black bean puree, jicama carrot crunchy salad V, VEG, GF
Pesc
Pan sauteed halibut, shallot and sweet potato rosti, roasted fennel, cayenne butter
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
Rich thermidor style lobster gnocchi, lemon zested spinach PESC
Carne
Beef tenderloin, charred asparagus, mashed potato, rosemary funnel cake, caramelized onion and garlic sauce
Garlic and herb crusted lamb, white halal sauce, roasted cauliflower, spiced bulgur
Balsamic whiskey NY strip, garlic parsley shrimp , crispy roasted carrot and turnip GF
Pork chop with mushroom sherry sauce, asparagus saute with prosciutto and pine nuts, stacked russets GF
Poultry
Chicken in tomato rojo sauce, green chili masa cornbread stuffing, lime fried pickles
Herb roasted chicken, pumpkin risotto with goat cheese & dried cranberries GF
Wild grain rice stuffed cornish game hens with blueberry demi, parmesan polenta, brussels sprouts GF
Dessert
S’mores molten lava cake* VEG
Poached pear clafoutis* VEG
House-made eggnog creme brulee VEG
Spiced berry crumble VEG*
Mexican chocolate avocado mousse V, GF, DF
Winter 2018/2019
GF- gluten free upon request
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 bok choy GF, Pesc
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, creamy balsamic 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, sauteed greens
Bison sirloin, chorizo manchego aranchini , charred jalapeno creme GF
Poultry:
Hasselback chicken Florentine, capellini, spinach parmesan crisps, jous GF
Buttermilk 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 cinnamon “icebox” cream
S’mores molten lava cake
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
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
Meat
Tenderloin au poivre, turnip puree, charred asparagus GF
Harissa Bison, artichoke hummus, roasted heirloom carrots, handmade flat bread 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 Irish cream cream
Cast iron caramel apple clafoutis**
S’mores molten lava cakes**
Butter toasted spiced pumpkin bread**
**served a la mode
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
- Mussels andouille sausage, lager, mustard, caramelized onion, cream, sourdough
- Hummus duo of chipotle lime and 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
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- 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
- 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
- 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
