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December 24, 2017 @ 4:30 pm - 10:00 pm
Celebrate the night before with us.
Delightful, seasonal, colorful, as much local as realistic, and unique 4 course meal in style of :: appetizer, primi pasta, main course, dessert $69/person. The menu is below, but we will probably tweak a few of the preparations as we test thru them and think about even better creations! We will also offer an “a la carte” menu based on this one.
Reservations needed, we may be full until at least 9pm. Call 303.443.1365
ARUGULA & CITRUS SALAD VEG GF – arugula, orange and grapefruit supremes, pomegranate arils, pine nuts, heart of palm, preserved lemon-tahini vinaigrette
GREENS & DRIED FRUIT SALAD VEG GF – mixed greens, assorted dried fruits, pecans, pecorino romano, green goddess-squash dressing
PARSNIP, CELERIAC, APPLE SOUP VEG GF – smooth puree topped with fried leeks, parsnip chips and fennel
HAMACHI CRUDO GF – gin & juniper marinated hamachi, pickled anaheim pepper, ginger and turnip, tobiko roe and black salt
PORK BELLY & EGG GF – house cured belly, poached egg, cheddar polenta, petite herb salad, apple cider-mustard gastrique
MUSHROOM RISOTTO VEG GF – carnaroli rice, hazel dell mushrooms, parmesan, brussels sprouts, topped with crispy mushrooms slices and truffle fricco
CRAB LINGUINI GFO – lump crab, beurre rosé sauce, basil, cherry tomatoes, lemon bread crumbs
TROUT RAVIOLI – hand made smoked trout-potato ravioli, sunchokes, seasonal greens, fresh herbs, golden fried garlic
BOAR MANICOTTI – tomato braised wild boar and ricotta filled, herbs de provence, béchamel, boar ragu
TEMPEH & PLANTAIN VEG GF – jerk marinated tempeh, mofongo mashed plantain, plantain tostone, curry aioli, seasonal greens, fruit salsa
SEA SCALLOPS – seared sea scallops, farro, winter squash, shallots, pureed parsnip-fennel sauce
VEAL LOIN GF – smoked veal loin; white beans stewed with mirepoix and kale; shallot, lemon, garlic, herb infused estate olive oil
DUCK BREAST – seared duck breast, confit in black lentils, huckleberry jus, petite arugula-beet-grana padano salad
SURF & TURF GF grilled NY strip steak, seared hamachi, potato-celeriac puree, white balsamic glazed brussels sprouts, truffle demi glace sauce
PEPPERMINT PANNA COTTA GFO – with gingersnap crumble, macerated berries and pomegranate
WHITE CHOCOLATE MOUSSE – with burnt orange olive oil cake and strawberry coulis
APPLE “TARTE TATIN” – poached apple in puff pastry with sabayon
VEG = Vegetarian GF = Gluten Free GFO = Gluten Free Option