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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
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09/27/2013

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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
/6
Choose Three
/16
Choose Five
/25
 
All Eleven
/49
 
Served with accoutrements 
 
Today’s Charcuterie Selections
 
All of our charcuterie is painstakingly made in hous
 
Nduja
 
Spicy Spreadable Pork Sausage
 
Guanciale
 
Dry cured Pork Jowl flavored Seasoned with black pepper 
 
Coppa
 
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
 
Rillettes
 
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
$6
 
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
7
 
Ask your server for today’s selection
 Autumn Vegetable Salad
8
 
Cauliflower, Squash, Arugula, Carrot, Cucumber, CrispyShallot, Sauce Ranch
 
Oysters on the Half Shell
M/P
 
Apple Cider Mignonette
*
 
Steamed PEI Mussels
13
 Green Coconut Curry, Fennel, & Grilled Bread*
 
Roasted Grass Fed Marrow Bones
6/EA
 
Onion Fennel Jam, Grilled Bread, Herb Salad
 
Barbequed Quail
 
14
 
Cascabel Chili BBQ Sauce, Savory Pecan Pie, & DressedGreens
 
Sautéed Sweetbreads
14
 
Truffle Cauliflower Puree, Cumin,Apple & Almond Salad
Pork Heart a L’Orange
14
 
Orange Marmalade, Crispy Potato, Fennel, & Arugula
Seared Hudson Valley Foie Gras
18
 
Apple Puree, Port Poached Apples, & Crispy Maple Toffee
 
Entrees
 
Pan Roasted Diver Scallop
22
 
Carrot, Beet, Grapefruit, Sesame Seeds, & Mint
 
Local Striped Bass
 
23
 
Massaged & Braised Octopus, Leeks, Hazel Dell Mushroom, Fish Consommé,Toasted Bread with Apple Squash Jam
Roasted Boulder Chicken Breast
 
21
 
Leek & Chestnut Risotto, Sautéed Brussels Sprouts, Dijon Mustard Jus
Toasted Oat Farfalle
 
20
 
Cardamom Roasted Rabbit, Squash, Braised Greens, Parmigiano-Reggiano
 
Spiced Honey Glazed Duck Breast
24
 
Brown Butter Passatelli, Squash , Sage, Arugula, Tart Cherry Jus
 

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