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Third Course |
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Filet of Beef |
$38.00 |
foie gras, portobello confit, creamed spinach, brandy sauce |
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Grilled Veal Medallions |
$38.00 |
potato croquet, black trumpet mushrooms, white asparagus,tahoon cress, sherry sauce
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Pan Seared Scallops |
$36.00 |
beet pancakes, black truffles, parsnip puree, chanterelle mushrooms, tarragon beurre blanc |
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Colorado Rack of Lamb |
$38.00 |
braised shank, mustard greens, grape tomatoes, goat cheese potato gratin, shiraz sauce |
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Venison Osso Bucco |
$38.00 |
braised red cabbage, cauliflower puree, cipolini marmalade, au jus |
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Wild White Salmon |
$36.00 |
okinawaa sweet potao puree, haricots verts, beet & carrot chips, osetra caviar |
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Truffled Beet Risotto Cakes |
$32.00 |
wild mushroom ragout, black kale, parmesan tuille |
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Executive Chef Mathieu Palombino |
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Sous Chef, Manuel Honrado |
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Sous Chef, Milton Carrasco |
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