DINNER • ap pet ize rs •

grilled Colorado peaches, prosciutto di Parma, Cabrales cheese crostini, arugula, sherry reduction | 9.50

fresh bacon, cardamom spiced Kurobuta pork belly, madras curry scented fresh garbanzo bean purée | 9.50

house cured salmon flatbread, horseradish-dill cured salmon, crème fraîche, shaved apples, wasabi tobiko caviar | 13.50

house made lamb chorizo pizza, roasted poblano pesto, mozzarella and fontina cheeses, Roma tomatoes,
roasted green chile goat cheese | 10.50

tuna sashimi and tuna tartare, marinated apple and fennel, anise vinaigrette, crispy apple chips | 12.50

hand made mozzarella, wrapped in smoked prosciutto, grilled bread, oven-dried tomatoes, arugula,
green olive pistou | 9.50

rioja “picnic”, a trio of artisan meats, warm pine nut crusted goat cheese,
Italian Mountain gorgonzola, olives, truffle fennel salad, orange confit, almonds | 16.50

flight of artisan blue cheeses, Bleu de Sassenage, Blue de Basque, Cremificato Verde Capra
house made curried date roulade, crispy pancetta frisee, red wine black pepper reduction | 12.50

flight of artisan sheep milk cheeses, Feta Valbreso, Ewephoria gouda, Brebirousse d’ Argental
house made almond cracker, fennel marmalade, almonds | 12.50

• so ups an d s ala ds •
sugar snap pea soup, a purée of spring sugar snap peas, touch of cream, pea sprouts | 7.00

chilled organic plum soup, fresh basil, yogurt curry sauce, crispy squash blossom | 7.00

radish salad, assorted radishes, organic watermelon, basil vinaigrette, Valbreso feta cheese | 9.00

fresh Hawaiian hearts of palm salad, chiffonade spinach, grape tomatoes,

toasted pine nuts, parmesan tuile, lemon basil vinaigrette | MP

rioja house salad, baby arugula, Medjool dates, gorgonzola, toasted almond vinaigrette | 8.00

hand selected young greens, extra virgin olive oil, 25 year old balsamic vinegar | 6.00

roasted golden beet “carpaccio”, red beet-apple compote, shaved prosciutto di Parma,
watercress, whole grain mustard vinaigrette, crispy onions | 9.50
 • ch ef je n’s ha ndmade pa sta s •
pastas are available as an appetizer course
crescenza ravioletti, crescenza cheese, sugar snap peas, sautéed wild mushrooms,
garlic chips, parsley coulis | 16.50 / 11.00

candied lemon gnocchi, butter poached crab, shaved asparagus, fava beans, grape tomatoes, tarragon herb salad,
Moutere Grove organic olive oil emulsion | 22.00 / 11.00

saffron fettuccine, pork and fennel sausage meatballs, roasted eggplant, sweet peppers, basil, goat cheese | 16.50 / 9.00

artichoke tortelloni, goat cheese and artichoke mousse stuffed pasta, artichoke broth,
truffle essence, queso de mano cheese, chervil | 18.50 / 11.50

• en tré es •
seven spice Muscovy duck breast, shiitake mushroom crisp, Asian salad, curry emulsion, sesame tuiles | 28.00

grilled salmon, “succotash” of black eyed peas, English peas, corn, fava beans, chorizo. Yukon gold potato purée,
heirloom tomato vinaigrette, lobster nage | 24.00

vegetarian four squares, a tasting of four seasonal dishes | 18.50

seared Hawaiian tuna, crispy eggplant tomato napoleon, avocado purée, heart of palm vinaigrette, caper beurre blanc | 26.00

grilled Colorado lamb, spice rubbed lamb sirloin, tricolor lentil vinaigrette, braised organic greens,
Haystack Mountain goat cheese ravioli, parsley pistou | 24.00

pan roasted Petaluma chicken, grilled artichokes, black truffle crème fraîche fingerling potato salad, fines herb pan jus | 22.00

all natural New York steak, smoked creamed corn risotto, Roma tomato, bordelaise sauce | 29.00
Chef’s suggestion: add foie gras | 10.00

seared sea scallops, peanut crusted coconut risotto cake, thai green curry sauce, mango salad | 24.00

pan roasted Alaska halibut, mushroom potato galette, truffled English pea purée,
black trumpet mushroom vinaigrette | 26.00

•tasting menus available, please inquire with your server•