~menu~

chef's table

Hudson Valley Foie Gras
Black Mission Fig Compote, Petite Red Ribbon Sorrel
Boursin toast & Strawberry Balsamic

Cold Smoked Island creek oyster on the half shell
White Licorice Fennel and Peppered Bacon, Tart Apple Mignonnette

Grilled Alaskan Halibut
Saffron Tomato Broth & Charred Scallions

Watermelon Winter Radishes
English Cucumber, Peppered Curly Cress
Lemon Verbena Emulsion

Domestic Colorado Lamb chop
Flageolets, Thyme and Black Currant

Lemon Champagne Granite

Bleu D’ Auvergne
Fresh Blackberries, Candied Kumquats and Local Honey

Pan Seared Cervena Broadleaf Venison Loin
Mackenzie Creamery Goat Cheese & Wild Mushroom polenta
Baby Watercress & Raspberry Demi Gastrique

“Hot Cocoa”
Demitasse of White and Dark Chocolate Mousse
with Hand Rolled Espresso Truffles
And Wild Flower Confetti