McCann’s “Steel Cut” Oatmeal Toasted Walnuts, Brown Sugar, Rum-Soaked Raisins
Seasonal Market Fresh Fruit Plate Brûléed Banana, Slice Melon, Wild Berries
“Old Style” Buttermilk Pancakes Vermont Maple Butter
Belgian Style Waffle Macerated Berries, Whipped Crème Fraîche, Vermont Syrup
Local Smoked Salmon Cream Cheese, Tomatoes, Capers, Red Onions, Toasted Bagel
Quiche du Jour Heirloom Tomatoes, Young Greens
French-Style Omelet Four Organic Eggs, Country Potatoes
“Classic” American Breakfast Two Eggs (Any Style), Ham, Bacon, or Sausage, Country Potatoes
Huevos Rancheros Fried Eggs, Salsa Guajillo, Cotija Cheese, Crispy Tostada
Traditional Eggs Benedict English Muffin, Poached Eggs, Hollandaise, Nueske Ham
Steak & Eggs Prime Ribeye, Organic Eggs, Béarnaise, Country Potatoes
Sides Meat Eggs Pastry Potatoes Pancakes Bagel & Cream Cheese
This sample menu is subject to change.
First Course
Autumn Cauliflower Soup Colorado Currants, Preserved Lemon, Fresno Chili’s, Ligurian Olive Oil
Spicy Tuna Tartare In Sesame-Miso Tuile Cones
Maine Lobster & Blue Crab "Louis"Spicy “Cocktail” Glaze, Herb Salad, Horseradish Panna Cotta
Japanese Hamachi & Hawaiian Tuna Sashimi Sushi Rice, Soy Yuzu, Wasabi, Avocado, Young Shiso
Roasted Beet Layer CakeSonoma Goat Cheese, Toasted Hazelnuts, Shallot-Citrus Vinaigrette
Fall Vegetable Salad Fuji Apple, Raisins, Shaved Fennel, Endive, Pine Nuts, Smoked Blue Cheese, Colorado Peach
Hand Made Organic Ricotta Gnocchi & Veal Bolognese“Caciocavallo”, House Grown Oregano
Sweet Colorado Corn and Lobster Risotto Confit Tomato, “Boni” 7 Year Parmesan
A 20% Gratuity Will Be Added To All Parties of 6 or More
Main Course
Steamed Striped Bass "Hong Kong" Style Bok Choy, Garlic, Ginger, Chili Oil, Lemongrass, Jasmine Rice
Pan Roasted Swordfish “Aqua Pazza” Garlic Spinach, Saffron, Blue Crab, Spanish Chorizo, Mussels, Clams, Maine Lobster
Cast Iron Seared Sea Scallops “Saltimbocca” Black Label Prosciutto, Orange-Sunchoke Puree, Sage Brown Butter
Pan-roasted Organic Chicken Roasted Eggplant, Haricot Verts, Sweet Peppers, Olives, Summer Heirlooms, Arugula Pistou
Pan-Roasted Organic Chicken Trumpet Royale Mushrooms, Sonoma Goat Cheese, Marsala,Whipped Yukon Gold’s
Mishima Ranch Kobe New York Steak Horseradish Potato Puree, Whole Grain Brandy Mustard Sauce,Guiffanti Glazed Haricot Verts
Caramelized Organic Veal Chop Zucchini Ribbons, Fiore de Sardo, Gremolata
Kurobuta Pork “Ossobuco” Polenta Reggiano, Haricot Verts, Pear, Guanciale, Caraway Honey
“Chinois Style” Colorado Lamb Chops Hunan Eggplant, Snow Peas, Cilantro-Mint Vinaigrette
Prime 30 oz. “Cote du Boeuf” (For Two)Braised Swiss Chard, Sweet Cippolinis, Armagnac-Green Peppercorn Sauce, Pommes “Aligot”
Executive Sous Chef, Steve Maline Executive Chef, Mark Ferguson
Offered daily at Spago and Buffalo Bar 11 a.m. to 11 p.m.
Chicken Noodle Soup
Cheese Quesadilla Salsa & Sour Cream
Mini Chicken Fingers Ranch Dressing or Honey Mustard
Penne & Meatballs Tomato Sauce & Parmesan
Grilled Cheese American Cheese
Mickey Mouse Pizza Mozzarella Cheese & Tomato Sauce
Kid’s Burger Cheddar Cheese
Mac & Cheese
Sides Iceberg & Ranch Fresh Fruit & Yogurt Apples, Celery & Peanut Butter French Fries Steamed Veggies