menu

House-rubbed and slow-smoked for 14 hours, served with bourbon-maple glaze and charred vegetables.

Slow-braised beef short rib ragu, fresh pasta, aged pecorino.

Local foraged mushrooms, aged parmesan, fresh herbs and white truffle oil.

Pan-seared with citrus beurre blanc, forbidden black rice, fresh herbs.

Fresh Atlantic salmon with Cajun spices, lemon beurre blanc and seasonal vegetables.

Local Colorado elk, wild mushroom demi-glace, root vegetable puree.

28-day aged beef, herb compound butter, roasted fingerling potatoes.

Gulf shrimp, andouille sausage, holy trinity, dark roux, served with jasmine rice.