The Chef's Special Menu

This menu enables our Chefs to offer creative selections using the freshest available seasonal produce, seafood and meats. These special menu selections will change seasonally.

Appetizer

Charred Spanish Octopus
Over green tomato giardiniera with toasted saffron, harissa, roasted fennel aioli GFP $14

Entrées

Pan Roasted Venison Steak*
Accompanied by root vegetable rösti, chestnut pesto, four-hour huckleberry preserve and barrel aged balsamic fig glaze. GFP $39

Slow Roasted Colorado Lamb
Fork tender and boneless, tossed with seasonal squash and black garlic dumplings. Finished with sweet shallot gremolata, charred radicchio, parsnip crème fraiche. $29

Shirumono Swordfish
A Japanese inspired offering of grilled Atlantic swordfish, bamboo rice, roasted pumpkin, and tatsoi steeped in a poached wild mushroom consommé. Accented with blackened citrus aioli. $32