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 Cake
Sonoma 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