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Colt and Gray Menu

Colt and Gray Menu

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Published by Michael_Lee_Roberts
The menu from Colt and Gray
The menu from Colt and Gray

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Published by: Michael_Lee_Roberts on Sep 26, 2013
Copyright:Attribution Non-commercial


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Charcuterie & Cheese
Our beef is antibiotic & hormone free and never sees a feed lot. Our pork is Colorado Duroc. It is antibiotic & hormone free and is raisedon a vegetarian diet.All of our pork and lamb is butchered in-house.
Choose One
Choose Three
Choose Five
All Eleven
Served with accoutrements 
Today’s Charcuterie Selections
All of our charcuterie is painstakingly made in hous
Spicy Spreadable Pork Sausage
Dry cured Pork Jowl flavored Seasoned with black pepper 
Dry Cured Pork Shoulder 
Forest moon of endor
Spreadable pork sausage seasoned with mushrooms &Herbs
Prosciutto Cotto
Brined & Roasted Ham
Peameal Bacon
Brined Pork Round rolled in yellow peameal. Servedwarm
Braised & Shredded pork Potted With Lard
Porchetta Di Testa
De-boned Pig Head, Marinated, Tied, & Braised
Today’s Cheese Selections
Bavaria Blue
Cow’s Milk:
Creamy and soft with mild earthy notes. GERMANY
Robiola bosina
Cow & sheep, Milk: mushroomy, salty, and sweet. ITALY
Pecorino Toscano
Sheep’s milk:
Hint of Tuscan herbs, grass and wildflowers. ITALY
Bar Snacks & Sides
Fried Oysters
French FriesBlue Cheese Dusted Gougères
Bacon Cashew Caramel Corn
Lamb Head Tartine
Crispy Pig Trotter
*There is a risk associated with consuming raw oysters or any raw or undercooked animal protein. If you have a chronic illness, you are at greatest risk of illness from raw or undercooked protein. If unsure of your risk, consult your physician. We make every attempt to identify ingredients that may cause allergic reactions for those with foodallergies; however, there is always a risk of contamination. Guests concerned with food allergies need to be aware of this risk.
Please inform your server if you have afood allergy or any Dietary concerns.
Small Plates
The perfect size for combining to create a multi-course experience or for pairing
With an entrée as an appetizer 
Seasonal Soup
Ask your server for today’s selection
 Autumn Vegetable Salad
Cauliflower, Squash, Arugula, Carrot, Cucumber, CrispyShallot, Sauce Ranch
Oysters on the Half Shell
Apple Cider Mignonette
Steamed PEI Mussels
 Green Coconut Curry, Fennel, & Grilled Bread*
Roasted Grass Fed Marrow Bones
Onion Fennel Jam, Grilled Bread, Herb Salad
Barbequed Quail
Cascabel Chili BBQ Sauce, Savory Pecan Pie, & DressedGreens
Sautéed Sweetbreads
Truffle Cauliflower Puree, Cumin,Apple & Almond Salad
Pork Heart a L’Orange
Orange Marmalade, Crispy Potato, Fennel, & Arugula
Seared Hudson Valley Foie Gras
Apple Puree, Port Poached Apples, & Crispy Maple Toffee
Pan Roasted Diver Scallop
Carrot, Beet, Grapefruit, Sesame Seeds, & Mint
Local Striped Bass
Massaged & Braised Octopus, Leeks, Hazel Dell Mushroom, Fish Consommé,Toasted Bread with Apple Squash Jam
Roasted Boulder Chicken Breast
Leek & Chestnut Risotto, Sautéed Brussels Sprouts, Dijon Mustard Jus
Toasted Oat Farfalle
Cardamom Roasted Rabbit, Squash, Braised Greens, Parmigiano-Reggiano
Spiced Honey Glazed Duck Breast
Brown Butter Passatelli, Squash , Sage, Arugula, Tart Cherry Jus

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