Fall Menu
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Fall Menu

“Le Menu Gourmand”

Grilled Marinade Pieuvre Ceviche Salad 
red Peruvian crab & avocado – fennel – confit tomato salad  

 

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Diver Sea Scallop 
celery root remoulade – smoke bacon jam – pineapple chip – honey comb 

  

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Roasted Elk Tenderloin
fall root vegetables ratatouille – turnips – potatoes – black truffle reduction 

 

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Little Sweet Promenade
Nick’s daily trio of desserts 


Menu $98 – Wine Pairing $145

Pour Commencer

Soup of the Day
15 

 

Palisade Orchard Pear Salad 
baby gem salad – bleu cheese – local pear – candied pumpkin seed vinaigrette
18 

 

Yellow Fin Tuna Carpaccio 
Yuzu oven roasted tomatoes – chickpeas – watercress salad & fry capers 
19 

 

Lobster & Blood Boudin  
Maine lobster & blood boudin – green apples – cucumber broth – microgreens 
24 

 

Hot Foie Gras
Canadian maple syrup glazed vanilla pear bowl – rhubarb panna cotta – rice & quinoa tuile 
25 

 

Goat Cheese Ravioli 
local goat cheese – red beet cream – homemade ravioli beet pasta – agave lemon butter sauce 
22 

 

*Import Ossetra Caviar
blinis & traditional garnish
150 

 

*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Poisson

Yellow Fin Tuna Steak 
citrus artichoke espuma – smoked ratatouille Provençale 
45 

 

Maine Lobster
Butter poached lobster – local trumpet mushroom – truffle arancini risotto – salsa verte 
58   

 

Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60 

Viande

Colorado Boneless Lamb Rack 
Dijon herbal crusted – mascarpone parsnip mousseline – petite tomatoes tatin 
59 

 

All-Natural Beef Filet
fall squash compote – pomme gaufrette – cabernet reduction 
55 

 

Pork Tenderloin  
local ranch pork tenderloin -“Pomme Anna” – date apple sage salsa 
44 

 

Roasted Free-Range Chicken
carrot fritter – carrot purée – Brussels sprout salad 
42 

Végétarien

Sweet Potato Gnocchi
chard cauliflower – squash purée – mushrooms – vegetable bouquet 
38 

Add foie gras to any dish $18
Our Sides $15

Belgium Frites
Carrot Mousseline
Crispy Brussels Sprouts

Mashed Potatoes
Mixed Summer Vegetables

All items on this menu are made to order, please allow time for preparation.
Please inform your waiter of any food allergies.

 

For tables of 8 guests or more, 20% service charge will be added
Please no cell phones
Split plate charge: Appetizer $5.00 – Main course $ 7.00

 

Chef de Cuisine Daniel Joly
Mirabelle Cookbook “Not Just Another Cookbook” $33.95