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Mother’s Day & CU Graduation
May 11, 2017 @ 5:00 pm - May 14, 2017 @ 9:00 pm
We are delighted to host you this Mothers Day, and to celebrate with new CU graduates. On Mothers Day 5/14, we are open 12pm to 9pm, offering the below very special seasonal menu. We will also exclusively offer this menu 5/11 after 5pm, 5/12 & 5/13.
We have both patio seating and our main dining room.
Reservations are strongly recommended, especially in the early evening.
We are excited to create with what the local farm’s have for spring produce !
GARDEN SALAD: baby greens, carrot, pickled red onion, white balsamic V GF $6
MIXED GREENS & BEET SALAD: sherry vinaigrette, roast beets, spring onions, walnuts, sheep feta GF VEG $10
ARUGULA SALAD: strawberry-balsamic vinaigrette, fresh strawberries, shaved fennel, pecans, goat cheese GF VEG $11
SHISHITO PEPPERS: spice grilled fresh peppers, lemon, maldon sea salt flakes V GF $7
ITALIAN WEDDING SOUP: Spring veggies, carrot, greens, spring onion, lamb & pork meatballs, orzo $9
CHARRED ASPARAGUS & FARM EGG: marinated grilled asparagus, poached egg, hollandaise GF $11
BRAISED PORK LETTUCE WRAPS: build your own… braised pork shank, romaine spears, polenta croutons, celery-pepper-onion salsa GF 13.50
P.E.I. MUSSELS: Chardonnay broth, spring onions, sweet peppers, fresh herbs, butter, charred bread GFO $13
BEEF TARTAR: hand cut filet mignon, red onion, chives, cornichon, Dijon, yolk, capers, fried Yukon potato slices GF $14.50
ANTIPASTI PLATTER: shaved prosciutto and finocchiona salame; Grana Padano and Asiago; cornichon, olives, mustard, fig mostarda, nuts and charred ciabatta bread GFO $24
SPRING VEGGIE & SHRIMP RISOTTO: Carnaroli rice, gulf white shrimp, seasonal greens, peas, roasted garlic; topped with pepper-celery-herb salsa GF $25
LOBSTER RAVIOLI: Maine lobster, ricotta, mirepoix filled; with lemon beurre blanc, sweet peppers, asparagus, peas; topped with shaved radish GFO $26
POTATO GNOCCHI: green garlic-walnut pesto sauce, cherry tomatoes, seasonal greens, topped with shaved prosciutto $22.50
BRAISED PORK & PENNE: penne pasta, pulled braised pork shank, spring onion, bok choy, tomato-fennel sauce, topped with pecorino romano GFO $23
COLORADO BISON BOLOGNESE: hand rolled orecchiette pasta, topped with grana padano and a petite raw root veggie salad GFO $24
Add half a Maine lobster tail (4 oz total) to any dish for $10
VEGGIE MEDLEY: zucchini-tahini “spaghetti”, lemon-herb risotto cake, green lentils, charred asparagus and bok choy, mixed greens-cabbage salad, romesco sauce, green garlic-walnut pesto, fresh mozzarella GF VEG $22
SEARED SEA SCALLOPS: olive-sun-dried tomato tapenade, pine nuts, creamy polenta, zucchini-tahini “spaghetti” GF $28
WILD KING SALMON: veggie ratatouille (zucchini, eggplant, fennel, tomato, caper), romesco sauce, almonds, quinoa pilaf GF $29
MUSHROOM STUFFED CHICKEN BREAST: sherry-mushroom-thyme duxelles, grilled bok choy, pan sauce, roasted potatoes GF $23
GRILLED VEAL CHOP: 14oz ABF chop, creamed spinach with red wattle pancetta, lemon-herb risotto cake GF $36
FILET MIGON & RACK OF LAMB: seared beef filet with asparagus infused hollandaise, roasted rack of lamb with sun-dried tomato-shallot-lemon-herb infused estate olive oil, grilled asparagus and potato pave GF $34
SIDES all VEG
zucchini-tahini “spaghetti” $7
lemon-herb risotto cake $6
green lentils with root veggies $5
quinoa pilaf $6
charred asparagus $7
creamy polenta $5
potato pave $7
roasted potatoes $5
V = Vegan VEG = Vegetarian GF = Gluten Free GFO = Gluten Free Option (+$1.25)