Dinner
STARTERS
FOIE GRAS
market pricechef's daily preparation
SHRIMP COCKTAIL (GF)
15tequila lime cocktail sauce
BLUE CRAB CAKES
17avocado cream, fresh lemon, dill
CALAMARI
14marinara sauce, lemon
AHI POKE STACK* (GF)
17ahi tuna, yuzu ponzu, avocado, cucumber
BAKED MOZZARELLA (GF)
14hand stretched, house-made marinara, grilled ciabatta
P.E.I. MUSSELS
15coconut lemongrass broth, ciabatta, charred lemon
PORK BELLY STEAK (GF)
13tondo, maldon, petit herbs
STEAK TARTARE* (GF)
18spanish chorizo, sherry saffron aioli
CHILLED SEAFOOD TOWER* (GF)
55poke, alaskan king crab legs, shrimp cocktail, gaucaviche, sauces include atomic horseradish, cocktail, beer mustard
SOUPS & SALADS
LOBSTER BISQUE
12finished with cognac chantilly
FRENCH ONION SOUP (GF)
10melted gruyère, crouton
HEIRLOOM BEET SALAD (GF)
13trio of beets, orange supremes, vanilla balsamic, arugula, whipped chevre lebni, walnuts
STEAKHOUSE CAPRESE (GF)
13heirloom tomato, sliced onion, hand-stretched mozzarella, evoo, basil emulsion
ICEBERG WEDGE (GF)
12tomato, shaved onion, lemon buttermilk dressing, gorgonzola dulce, espresso bacon jam
CLASSIC CAESAR
11parmesan, garlic croutons, Spanish anchovies
SIDES FOR TWO
blistered brussels sprouts (GF)
11wild mushroom medley (GF)
12giant stuffed idaho baker (GF)
11mashed potatoes (GF)
12sweet potato mashed
12lobster mashed potatoes
30white cheddar potatoes au gratin
12miso roasted cauliflower (GF)
11delicata squash risotto
11roasted root vegetables
11grilled asparagus with lemon lebni (GF)
12
BUTCHER SHOP
We strive to source the best products and showcase the bounty of Colorado. Our USDA Prime steaks are hand carved in-house to the highest standards.
STEAK TEMPERATURESRare: cool red centerMedium Rare: warm red centerMedium: warm red/pink centerMedium/Well: hot pink centerPRIME NEW YORK* (GF)
4714 oz.
PRIME RIBEYE* (GF)
4816 oz.
PRIME BONE-IN RIBEYE* (GF)
5422 oz.
PRIME PORTERHOUSE* (GF)
6028 oz.
FILET MIGNON* (GF)
49388 OZ / 12 OZ
SAUCES
5chimichurri (GF), bearnaise (GF), bordelaise, cognac peppercorn, Flying Horse signature steak sauce
TOPPERS & ADD-ONS
- SEARED FOIE GRAS (GF) - $14
- ½ MAINE LOBSTER TAIL (GF) - $28
- ½ POUND ALASKAN KING CRAB LEGS (GF) - $30
- OSCAR (GF) - $17
- SCAMPI (GF) - $17
- GORGONZOLA CRUST - $6
- SCALLOPS, 3 (GF) - $17
SPECIALTIES
DYNAMIC DUCK DUO* (GF)
38pan roasted breast and seared foie gras, perfect manhattan cherries, sweet potato leek hash
THE HUNTSMAN*
46elk tenderloin medallions, black pepper duck breast, smoked venison sausage, mixed mushroom, and wild rice risotto
COLORADO LAMB CHOP* (GF)
48grain hash, pinot noir pan jus
RATATOUILLE EN PAPILLOTE
26faro, saffron nage
BOURBON GLAZED PORK CHOP*
32potato medley, raisin, and fig stuffed apple
OSCAR MEDALLIONS*
42hand carved filet, bearnaise, asparagus, jumbo lump crab
ROASTED CHICKEN (GF)
32achiote rubbed, sweet pommes puree, winter squash
SEAFOOD
ATLANTIC SALMON* (GF)
35mushroom and short rib ragout, charred cippolinis
SESAME SEARED AHI* (GF)
36green papaya salad, baby bok choy, unagi sauce
GRILLED SWORDFISH* (GF)
36sundried tomato risotto, jarinière
ALASKAN KING CRAB LEGS (GF)
46lemon, drawn butter
MAINE LOBSTER TAIL (GF)
market pricelemon, drawn butter
(GF) These items are gluten free or can be prepared gluten free.
Chef de Cuisine– Ronald Hunter
A GRATUITY OF 20% MAY BE ADDED TO PARTIES OF 6 OR MORE
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.