Appetizers

*Ahi Crudo   21
tobiko, avocado coconut puree, mango, banana chips, serrano chiles

Whipped Feta   14
calabrian chili & garlic honey, carta di musica 

Mushroom & Parsnip Soup   13
sherry, pecans, villa manodori balsamic

Caesar Salad   11/15
sourdough, white anchovy, reggiano, hard cooked egg

Winter Greens   14
warm apples, pomegranate, pecan oat streusel, alpine sheep's cheese

Crispy Spanish Octopus   18
heirloom lemon escabeche, poblano pepper & pumpkin seed cracker

*Salmon Tataki   19
tempura avocado, super fun good time sauce, sesame puffed rice

*Kumamoto Oysters   24          
1/2 dozen, champagne mignonette, fresh horseradish, cocktail sauce

Green Chile Tortellini   14
winter squash, pumpkin seeds, roasted jalapeno, cilantro, cotija cheese

*Bourbon Foie Gras Mousse   27
ginger ale gelee, asian pear, benne seed  wafers

Lobster "House Roll"   9 ea
mini parker house bun, vadouvan, green onion mayo, crispy ginger

Shrimp & Calamari   21
crispy veggies, sweet chili sauce

Warm Blue Crab Dip   24
ooey gooey cheesy goodness, nori dusted rice cracker, soft herbs

*Consuming raw or under cooked proteins may increase your risk for food-borne illness.

Mains

*Bacon Double Cheeseburger   18
nueske's bacon, grilled onion, bread & butter pickles, zippy sauce

*Colorado Wagyu Beef Pho   19               
rare mishima top round, charred ginger broth, shaved onion, thai basil

Duck Confit Tamales   20
3 chile mole, cranberry fennel slaw, cilantro, jalapeno

Toasted Farro Risotto   19
organic mushrooms, charred eggplant, manchego cheese, arugula pistou

Crispy Chicken Torta    18
mexican string cheese, apple & cabbage slaw, salsa roja, key lime crema

The Seafood Saffron Linguine  46             
maine lobster, shrimp & scallops, preserved tomato, lobster cream

Rotisserie Chicken Salad   21
asian pear, curry candied cashews, crispy goat cheese, lemon vinaigrette

*Grilled Ahi Sliders   25          
umami bomb, grilled pineapple, kirby cucumber, red cabbage namasu

EXECUTIVE CHEF: Paul Anders    CHEF DE CUISINE:  Taylor Frankel                                                                             SOUS CHEFS:  Ethan Quednau, Maria Busato