Appetizer
Chef's Seasonal Market Soup
Carpaccio of Duck
pink shallot vinaigrette
Grilled Octopus
gold potato, lemon supremes, oregano, & mediterranean olives
Prawns
sauteed jumbo prawns, red quinoa, champagne, & lime citrus sauce
Organic Polenta
trio of mushrooms, sun dried tomatoes, aged goat cheese, roasted garlic, & veal sauce
Beets Salad
nage of two color beetroots with seasonal vegetables and fresh herbs.
Papillon Salad
mixed green tossed with roasted pine nuts, roquefort cheese, & raspberry vinaigrette
Heirloom Tomato Salad
heirloom tomato with sweet red onions, french feta cheese, balsamic creme, and extra virgin olive oil.
Entrees
Norwegian Salmon
salmon, saffron potato, mini capers & green grape citrus sauce
Soft Shell Crab
crispy soft shell with brown butter & macadamia nuts.
Maple Leaf Duck
roasted duck breast with wild being cherries, sage & port sauce
Veal Chateau
medallions of veal tenderloin, green peas, & forestiere sauce
Filet Mignon
filet mignon dusted with porcini mushrooms with roasted shallots, mushrooms & cabernet reduction
Vegetarian
today's vegetarian dish, vegetables of the season
Colorado Spring Lamb
baked, crusted spring lamb with rosemary, garlic, & scallions.
Cheeses
selection of mature cheeses
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