APPETIZERS
Beef Carpaccio
Mizuna leaves, roasted
garlic aioli, and parmesan frico
Lump Crab Cake
Marinated cucumbers caper
remoulade
Strudel of Aged Goat
Cheese and Caramelized Onion
Baby arugula, haricot vert
with white balsamic vinaigrette
Baby spinach salad
Hon shemeji mushrooms,
egg, bacon, croutons, sherry vinaigrette
Fresh Tuna
Puntanesca$13
Fresh orchiette, capers,
olives and backyard tomatoes
Hamachi “sashimi style”
Marinated white asparagus
and mint vinaigrette
Sweet Pea Soup
Shrimp toast
Grilled Octopus
ENTREES
Wild Striped Bass
Roasted peppers, Italian
parsley and toasted garlic
Red wine vinaigrette
Steamed Black Cod
Miso crab broth, shitake
mushrooms, daikon and scallions
Roasted Aged Prime Rib
Garlic whipped potatoes,
marinated tomatoes with natural a jus
Double Cut Berkshire
Pork Chop
Sautéed pea tendrils,
caramelized carrots and citrus jus
Grilled Filet of Beef
Morel creamed spinach and
herb roasted fingerling potatoes
Colorado Rack of Lamb
Spinach gnocchi,
asparagus, leeks and leaf spinach
Oven Roasted Amish
Chicken
Citrus bulgur salad, green
olives, prunes, and capers
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF EIGHT OR MORE
Executive Chef Anthony
Walton and Staff
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