A sampling of dishes for the Spring season.
All dishes are based on local ingredient availability and therefore are subject to change.
Pain de Campagne
Crusty, house baked country loaf served with salted butter.
Fritters & Pickles
Black eyed pea fritters with flash pickled fresh veggies
Grilled Asparagus & Sweet Peas
With pea shoots, mint, shaved finger radish and grated cured egg yolk
Wilted Greens Salad
With fresh shaved mushroom, red onion, tomato, black basil, and chive flower under a warm smoked tomato vinaigrette
With smoked tomato balsamic, mixed greens, and lemon ricotta
Fresh and pickled cucumbers with red onion rounds, dill, tarragon, bronze fennel, and lemon
Fried Squash Blossoms
With herbed house ricotta and basil cream
Spring vegetables, house made ricotta, nettles, preserved lemon, and confit spring onion
Veg On The Edge
Quinoa salad with roasted vegetables, mixed greens, and spicy mustard greens tossed in a lemon black pepper aioli with fresh shallot
Grilled Colorado Trout
With poached new potatoes, spring vegetables, and saffron basil nage
Grilled pork loin and black eyed pea fritters with charred yam, habanero sauce, cilantro chimichurri, and pickled apple, topped with chive flowers
Locally raised beef on house made brioche bun with special spicy ketchup, house pickles, cheese and fixin's. Served with veggie chips and aioli.
Pan seared lamb chops with jeweled cilantro oil couscous, roasted root vegetables, and pickled turnip, drizzled with black basil mint lamb jus
Grilled ribeye with a parsnip purée, pommes Anna, seared cherry tomatoes and a jus with fresh tarragon
Apple Valley Rhubarb Tart
Served on shortbread crust with candied rhubarb and homemade vanilla ice cream
Vanilla panna cotta with stewed and fresh blueberries, thyme, cracked black pepper, lemon zest, and crumbled meringue