~menu~

Seafood Course:
John Dory Filet
Spinach Gnocchi & Medley of Wild Mushrooms
Saint Andre’s Cream & Blood Orange Essence

Duck Course:
Molasses Glazed Duck Breast
Gala Apple and Fennel Puree
Frisee and Cider Walnut Vinaigrette

Entrée:
Colorado Domestic Lamb Loin and Chop
Flageolet and Prosciutto Di Parma Ragout
Mache, Currant Puree and Thyme Oil

Dessert:
Pear Raspberry Napoleon,
Gingerbread and Winter Green Berries