Entrees
Salmon
Wild rice, portobellos, puff pastry, dill sauce.
Citrus Salmon
Garlic greens.
Pan-Seared Copper River Salmon (in season)
Crab risotto.
Black Sea Bass
Sweet and sour orange-rhubarb sauce (seasonal).
Apricot Glazed Pork Tenderloin Medallions
Grilled Leg of Lamb
Minted yogurt sauce, roasted fingerling potatoes, asparagus with horseradish butter.
Crab Cake
Sans breadcrumbs, french “coleslaw”.
Beef Wellington
Duo of Veal
Seared tenderloin, braised veal cheeks, cauliflower puree, morel sauce.
Seared Sesame Crusted Ahi Tuna
Beef Bourguignon
le Coq au Vin
Chicken Saltimbocca
Pearl pasta, veggie pearls.
Osso Bucco
Polenta, gremolata, haricot vert.
Glazed Pork Tenderloin
Sous vide, port wine reduction, puree of sweet potatoes.
Pan-Seared Rockfish
Moroccan vegetable & pine nut couscous.
Couscous
Basil oil, grilled zucchini and squash.
Rack of Colorado Lamb
Dijon, artisan bread crumbs, fried polenta, “fettuccine” of salsify.
Lamb Shank
Napa cabbage, lamb jus.
Rustic Meatloaf
Horseradish butter, asparagus.
Braised Short Ribs
Potato puree.
Fresh Made Wild Mushroom Ravioli
Tomato cream sauce.
Braised Veal Cheeks
Creamy orzo, brussels sprouts and bacon.