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Third Course |
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Colorado Rack of Lamb |
$38 |
braised shank, artichokes, grape tomatoes, parsnip puree, micro sorrel, shiraz sauce |
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Filet of Beef |
$38 |
portobello confit, spinach, foie gras, truffled mashed potatoes, green peppercorn sauce |
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Porcini Crusted Big EyeTuna |
$34 |
asparagus, celery root puree, grilled red cabbage, madeira caraway sauce |
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Quinoa Risotto Stuffed Roasted Peppers |
$32 |
yellow tomato gratin, pine nuts, enoki mushrooms, mizuna, citron vinaigrette |
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Venison Chop |
$38 |
croquet potatoes, cipollini onions, mitaki mushrooms, black kale, maple syrup sauce |
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Poached Black Cod |
$36 |
baby bok choy, soy beans, oak tree shitake mushrooms, grilled leeks, miso broth |
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Consulting Executive Chef Mathieu Palombino |
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Sous Chef Manuel Honrado |
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Sous Chef Milton Carrasco |
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| 18% gratuity will apply for parties of six or more |
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