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Le Menu

"Chef Joly’s Daily Prefix"

A Four Course Tasting Menu

75

Pour Commencer

Soup du Jour

tomato tartare – black olives – baby arugula – xérès vinaigrette

10

Lightly Smoked Pork Belly & Sautéed Langoustine

tomato concasée – baby micro greens

18

Seared Hot Foie Gras

caramelized brown sugar palisade peach – pain d’épices dust – sauterne drizzle

22

Goat Cheese & Red Beet

granny smith apple chips – pink grapefruit – baby greens – mountain honey vinaigrette

16

Heirloom Tomato ‘Aquarelle’(GF)

mesclun salad – mozzarella – garden basil – red wine shallot vinaigrette

14

* Yellow Fin Tuna Gravlax

cucumber tartar – soya sauce – crispy rice chips

17

King Crab Ravioli & Mascarpone Cream (GF)

Colorado river watercress – ginger coulis

20

Osetra Caviar

imported Osetra caviar – blinis – traditional garnish

160

Petite Entrée

Moulard Duck Breast

carrot honey lavender mousseline – blueberry jus

29

Lobster à la Plancha

osso buco ravioli – barigoule of bell pepper – garlic foam

30

Steelhead Trout

Thai coconut milk – Yuzu foam – salpicon of asparagus – micro herb salad

28

Quinoa Risotto Style

vegetarian saffron quinoa – grilled vegetable salad

25

Entrée

Colorado Rack of Lamb

rustic olive oil mash potatoes – Provencal vegetable ratatouille – herbal jus

42

Roasted Elk Filet

thyme – onion – golden apple casserole – rout vegetable chips

39

All Naturel Beef Tenderloin

fig infused coleslaw – potato croquette – cabernet sauce

40

Roasted Free-Range Chicken

young peas – pistachio cream

32

Grilled Halibut Filet

littleneck clam tomato shallot ragout – fennel stick tempura

38

Dover Sole Meunière

crispy potato tuile – baby spinach – lemon beurre noisette

44