first course
Free Range Escargot
b u r g u n d y s n a i l s b at h e d i n g a r l i c c r e a m in a crisp pa stry shell
$14
Seared Foie Gras
seared foie gras served over apricot stuffed french toast with a tarr agon & bl ack pepper rielsling reduction
$25
Colorado Goat Cheese Souffle
h ay s ta c k m o u n ta i n c o l o r a d o g o at c h e e s e s o u f l e e s e r v e d w i t h b u r g u n d y r e d u c t i o n a n d s i l k y g o at c h e e s e c r e a m
$13
Pan Seared Frog Legs
sauteed frog legs served with roasted red pepper coulis summer pea coulis and sauce buerre blanc
$13
Oysters
half-dozen chilled, seasonal oysters served with cha mpagne migonet te gr anite
$15
Bison Tartare
t r a di t ion a l ta rta r e se rv e d w i t h br io c he c r o u ton s
$16
Mussels & Frites
d a i l y p r e s e n t a t i o n o f p. e . i . m u s s e l s served with pomme frites
$13
cheese $5 per ounce
Brillat Savarin
soft and luxurious french triple crème brie m ade from cow ’s milk. na med after the fa mous french ga str onomer
Morbier
semi-soft pungent french cheese made from cow ’s milk, the morning milk and e vening milk a r e s e pa r at e d b y a l ay e r o f a s h
Jarlsberg
crea my and nut y semi-hard norwegian “swiss st yle” cheese m ade fr om cow ’s milk
Humbolt Fog
awa r d - w i n n i n g s o f t s u r f a c e d , r i p e n e d g o at c h e e s e m a d e b y “ c y p r e s s g r o v e c h e e s e c o m p a n y ” i n p t. r e y e s c a l i f o r n i a e l e g a n t, s u b t l e a n d t a n g y
Haystack Mountain Chevre
awa r d - w i n n i n g f r e s h g o at c h e e s e m a d e l o c a l ly i n l o n g m o n t, c o l o r a d o a t t h e “ h a y s t a c k m o u n t a i n d a i r y ” clean, gr a ssy and tangy
Beemster Aged Gouda
s av o r y a n d n u t t y h a r d d u t c h c h e e s e m a d e f r o m c o w o r g o at ’s m i l k w i t h br i n y c a r a m e l n o t e s
Roaring 40’s
bleu cheese fr om “king isl and dairy ” near ta sm ania m ade fr om cow ’s milk n a m e d f o r t h e l at i t i u d e at w h i c h t h e d a i r y l ay s 4 0 d e g r e e s s o u t h o f t h e e q u at o r a n d f o r t h e r o a r i n g w i n d s t h at s u r r o u n d t h e d a i r y
Roquefort
bleu cheese from the south of france m ade from sheeps milk s h a r p, t a n g y, s w e e t a n d s l i g h t l y s m o k e y
soups & salads
French Onion Soup
traditional lyonnaise st yle french onion soup w i t h j a r l s be r g & pa r m e s e a n c h e e s e g r at i n e e
$9
Soup du Jour
c h e f ’s d a i ly p r e s e n tat i o n
$8
Alice Waters Salad
baby arugula tossed with toasted pine nuts, fleur de sel tellicherry bl ack pepper and cha mpagne vinaigret te topped with cured foie gras
$11
Farmer’s Market Salad
sea sonal sal ad fresh fr om the farmer’s m arket
$10
Salad 250
tender bibb let tuce tossed with toa sted pistachios j u l i e n n e c a r r o t s , c h e r r y t o m at o e s , c r i s p b a c o n l a r d o n s and cha mpagne vinaigret te
$8
entrees
“Steak-Frites”
pan seared 6 oz. filet of bison tenderloin served with h e i r l o o m t o m at o s a l a d , bl e u c h e e s e d u s t e d p o m m e f r i t e s and green peppercorn butter
$38
Seared Scallops St. Jacques
pa n se a r e d se a s c a l lop s se rv e d ov e r s a u t e e d h a r icot v e rts w il d m u shr o om s a nd a rt ic hok e s w i t h pe a co u l i s a nd b a con
$31
Duck Menage a Trios
p a n r o a s t e d d u c k b r e a s t, d u c k c o n f i t a n d s e a r e d f o i e g r a s with a m a scarpone polenta cake, a spar agus m adiera glace and blackberrry coulis
$36
House-made “Open” Ravioli
fr e s h p a s t a l a y e r e d w i t h s u c c u l e n t l o b s t e r s w e e t s u m m e r c o r n a n d t o m at o e s w i t h b a s i l c r e a m t o p p e d w i t h l o b s t e r “ c av i a r ” c o m p o u n d b u t t e r
$23
with lobster /
$17
without
Braised Colorado Lamb Shank
braised colorado la mb shank served over flagoulet bean c a s s o u l e t, w i l d m u s h r o o m s , p a n c e t t a a n d t o m a t o e s
$29
Pan Seared Mediterranean Sea Bass
c r i sp m e di t e r r a ne a n se a b a s s ov e r s a u t e e d h a r icot v e rts a nd pine nuts with brown butter and burgundy reduction
$29
Pan Roasted Game Hen
pan r oa sted cornish ga me hen served with “bread” sal ad of arugula, garlic & olive oil croutons, sauteed chanturelle mushrooms, golden raisins and baby carrots
$23
a l a c a rt e m e n u
Pan Roasted Marinated Flank Steak $21 8 oz.
Pan Seared Bison Tournedos $20 $39
two
four
Pan Roasted Colorado Lamb Chops $18 $35 two
four
Pan Seared Seasonal Filet of Salmon $17 6 oz.
Pan Seared Sea Scallops $21 $35
three
five
compound but ters
Herb & Shallot or Green Peppercorn
sauces (one per a la carte order, each additional $3)
Truffled Bearnaise Natural Burgundy Reduction Soy Hollandaise Balsamic Reduction & Fresh Tomatoes “Broken� Lemon Butter Mint Gastrique Mushroom Bordelaise Cognac Peppercorn Madeira Glace accompaniments
Seasonal Vegetable du Jour Yukon Gold Mashed Potatoes Sauteed Artichokes Barigoule Sauteed Wild Mushrooms Haricot Verts in Butter & Shallots $8 Pomme Frites $6
D E S S E RTS
Frozen “Souffle”
frozen blood orange souffle with blackberry glace and fresh blackberries
$9 Grand Marnier Crème Caramel
a t r a d i t i o n a l c r è m e c a r a m e l , t h i s s i l k y c u s ta r d i s f l av o r e d w i t h o r a n g e l i q u o r a n d o r a n g e f l o w e r wat e r a n d i s b at h e d i n a l i g h t c a r a m e l s a u c e
$9 Chocolate Bouchon Cake
u lt r a r i c h a n d d e c a d e n t c h o c o l at e c a k e , s e r v e d wa r m w i t h crème anglais and fresh raspberries
$9 Summer Blueberry Tart
juic y fresh blueberries baked in a fl aky pa stry crust topped w i t h l e m on s u g a r a nd ho u se m a de s w e e t e ne d l e m on yo g u rt
$9 Sticky Toffee & Chocolate Bread Pudding
s t i c k y t o f f e e a n d c h o c o l at e br e a d p u d d i n g s e r v e d wa r m w i t h va n i l l a b e a n i c e c r e a m a n d c h o c o l at e & c a r a m e l s a u c e s
$8 Ice Cream or Sorbet du Jour daily selection of locally m ade a rt i sin a l ic e c r e a m or s or be t
$8
be verages
Sodas & Iced Tea $3 French 250 Water $7 French Press Coffee $6 $3 still & sparkling
full press
half-press
brazil sinay neves, peruvian french roast, organic guatemalan or peaberry ’s espresso milano d e c a f e c o f f e e & t e a ava i l a b l e