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Dinner

Dec 15, 2016

(GF) These items are gluten free or can be prepared gluten free.

Chef de Cuisine– Ronald Hunter

    • STARTERS

    • SHRIMP COCKTAIL (GF)

      17

      tequila lime cocktail sauce

    • BLUE CRAB CAKES

      18

      pickled tomatoes, fresh lemon, dill

    • CALAMARI

      14

      marinara, lemon

    • PRETZEL FONDUE

      13

      soft pretzel bites, local ale cheese

    • AHI POKE STACK*

      18

      #1 sushi grade ahi, crispy shallots, avacado, red-eye aioli

    • PORK BELLY STEAK

      13

      crispy brie, honey-ajo drizzle

    • SOUPS & SALADS

    • LOBSTER BISQUE

      14

      cognac chantilly

    • FRENCH ONION SOUP (GF)

      10

      melted gruyère, crouton

    • GARDEN BEET SALAD (GF)

      14

      trio of beets, orange supremes, vanilla balsamic, arugula, whipped quark, walnuts

    • INSALATA CAPRESE (GF)

      14

      tomato, sliced onion, burratini, evoo, broken basil vinaigrette

    • ICEBERG WEDGE (GF)

      14

      tomato, shaved red onion, lemon buttermilk dressing, blue cheese, bacon vinaigrette

    • CLASSIC CAESAR (GF)

      14

      garlicy croutons, parmesan

    • SIDE DISHES

    • VEGETABLES

      creamed spinach (GF) - 13

      blistered brussels (GF) - 12

      wild mushrooms (GF) -12

      grilled asparagus (GF) - 13

      steamed broccoli (GF) -12

    • POTATOES & PASTA

      giant stuffed Idaho baker (GF) - 11

      mashed potatoes (GF) -12

      white cheddar au gratin (GF) - 12

      autumn risotto (GF) - 10

      steakhouse french fries - 10

    • 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 TEMPERATURES Rare: cool red center Medium Rare: warm red center Medium: warm red/pink center Medium/Well: hot pink center

    • FILET MIGNON* (GF)

      55
      44

      8 OZ / 12 OZ

    • AKAUSHI WAGYŪ NEW YORK* (GF)

      60

      14oz.

    • RIB EYE* (GF)

      58

      16 OZ.

    • TOPPERS & ADD-ONS

      • GORGONZOLA CRUST - $6
      • CRAB OSCAR (GF) - $17

    • SAUCES

      5

      chimichurri (GF) | bearnaise (GF) | bordelaise | cognac peppercorn

    • SPECIALTIES

    • BARQ'S PORK CHOP* (GF)

      32

      sweet potato mashed, caramelized onions, root beer glaze

    • OSCAR MEDALLIONS* (GF)

      44

      hand carved filet, bearnaise, asparagus, jumbo lump crab

    • CHICKEN VALDOSTANO (GF)

      32

      spinach, fontina, prosciutto, fingerling potatoes, marsala jus

    • DUET OF DUCK (GF)

      42

      crispy duck breast, 6-hour confit leg, gnocchi, butternut squash, apricot chutney

    • SEAFOOD

    • BLACKENED AHI* (GF)

      36

      sandalwood rub, haricot vert, lardon, sake mustard

    • SALMON OSCAR* (GF)

      38

      pan seared atlantic salmon served oscar style

    • SWORDFISH PROVENCAL* (GF)

      36

      blistered garlicy tomatoes, tapenade risotto

(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.

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