Entrees
  • salmon, wild rice, portobellos, puff pastry, dill sauce

  • citrus salmon, garlic greens

  • pan-seared copper river salmon (in season), crab risotto

  • black sea bass, sweet and sour orange-rhubarb sauce
    (seasonal)

  • apricot glazed pork tenderloin medallions

  • grilled leg of lamb. minted yogurt sauce. roasted fingerling
    potatoes. asparagus with horseradish butter

  • crabcake. sans breadcrumbs. french "coleslaw"

  • beef wellington

  • duo of veal: seared tenderloin, braised veal cheeks,
    cauliflower puree, morel sauce

  • seared sesame crusted ahi tuna

  • beef bourguignon

  • le coq au vin

  • chicken saltimbocca, pearl pasta, veggie pearls

  • osso bucco, polenta, gremolata, haricot vert

  • glazed pork tenderloin, sous vide. port wine reduction. puree
    of sweet potatoes

  • pan-seared rockfish, moroccan vegetable & pine nut cous
    cous. basil oil. grilled zucchini and squash

  • rack of colorado lamb, dijon, artisan bread crumbs, fried
          polenta, "fettucine" of salsify

  • lamb shanks, napa cabbage, lamb jus

  • rustic meatloaf, horseradish butter, asparagus

  • braised short ribs, potato puree

  • fresh made wild mushroom ravioli, tomato cream sauce

  • braised veal cheeks, creamy orzo, brussels sprouts and bacon