| Seared Almond Lobster Pane |
$17.00 |
Served with potato, asparagus salad, and micro greens |
| Hot and Cold Foie Gras |
$18.00 |
Served with peach compote, petit salad, baguette and port wine reduction |
| Spring Rolls |
$15.00 |
Prosciutto, asparagus, lettuce, bean sprouts, rice paper served with a avocado vinaigrette and coleslaw |
| Split Plate |
$6.00 |
|
| Caesar Salad |
$10.00 |
Romaine, parmesan, croutons, and chef caseys caesar dressing |
| Arugula Apple Fennel Salad |
$12.00 |
Served with endives and pecans with lemon vinaigrette |
| Petite Salad |
$40.00 |
Berries, red currants, yellow beets, remoulade and tangerine vinaigrette |
| Grilled Vegetable Salad |
$11.00 |
Served with balsamic reduction and pesto vinaigrette |
| Vichyssoise |
$12.00 |
Cold leek and potato soup, served with truffle oil |
| Yellow and Red Tomato Basil Bisque |
$11.00 |
Served with basil oil |
| Lobster Bisque |
$12.00 |
Crab, apple and creme cappucino with a puff pastry parmesan cheese stick |
| Pan Seared Sea Bass |
$40.00 |
Ricotta and herbs ravioli, corn, sauternes cream saffron and confit tomatoes |
| Dover Sole |
$48.00 |
Broccoli al anglaise with walnut oil, petite vegetables and classic meuniere sauce |
| Grilled Red Snapper |
$40.00 |
served with nicoise vegetables, provencal jus, petite salad and artichoke confit |
| Lobster Fricassee |
$48.00 |
served with trenette al dente, basil, tomato confit and black olives |
| Chateaubriand |
$48.00 |
Center cut of beef tenderloin roasted to perfection with a fricassee of mixed vegetables, pommes dauphine and port wine sauce |
| Colorado Rack of Lamb |
$46.00 |
Three bone colorado rack of lamb served with apple cider onion confit, sunchoke and petite vegetables |
| Grilled Filet Mignon |
$40.00 |
Beef tenderloin, olive oil and thyme potato puree served with petite vegetables and rosemary sauce |
| Roasted Squab |
$35.00 |
Served with corn pancakes, petites vegetables and squab jus |
| Vegetable Napolean |
$24.00 |
Grilled seasonal vegetables served with chive oil and balsamic vinaigrette |
| Entree Split Plate |
$12.00 |
|
| Colorado Peach Tarte Tatin |
$12.00 |
Served with mango gelato |
| Classic Crème Brulee |
$11.00 |
Topped with fresh berries |
| White Chocolate Guava Flourless Cake |
$12.00 |
with almonds, blueberry sauce, guava sauce and passionfruit crème anglaise |
| Pastry Chefs Sorbet Sampler |
$10.00 |
Three homemade Sorbets served with fresh berries |
| Chocolate and Mint Mousse in Chocolate lace Cup |
$12.00 |
Served with kiwi sauce |
| Tableside Flambeed Berries |
$14.50 |
Served with frangipane and rosemary infused gelato |
