Winter Menu
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Winter Menu

“Le Menu Gourmand”
Four Courses

Maryland Crab Cake
pan seared – lump crab meat – corn & cucumber cilantro salsa

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Dover Sole Filet
fennel citrus salad – lavender infused green asparagus couli

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Roasted Duck Breast & Foie Gras
parsnip mousseline – maple syrup braised Palisade Orchard pears – acai berry reduction

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Symphony of Desserts

 

Four Course Menu $ 125
Wine Paired Menu $ 190

Chaud

Soup du Jour
15

 

Belgium Onion Soup
18

 

Winter Squash Ravioli
mushroom broth – truffle infused ragout
30

 

*Seared Hudson River Valley Foie Gras
golden apples – roasted macadamia nuts – rhubarb jam – micro greens salad
27

Froid

Braised Acorn Squash Salad
baby greens -pickled mushroom – honey mustard vinaigrette
20

 

Sea Salt Roasted Red Beet Salad
lemon zest sheep yogurt – watercress salad – champagne vinaigrette
18

 

Avocado & Grapefruit citrus Salad
green salad – poppy seed dressing
19

 

*Imported Ossetra Caviar (1 oz.)
warm blinis – traditional accompaniments
150

 

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

Les Viandes

Colorado Pride Free Range Chicken
sundried dates and stone fruit salsa – baby fingerling potatoes
42

 

*Colorado Farm Raised Rack of Lamb
haricot vert – pistachio – black garlic mint – pommes dauphine – herbal jus
56

 

*Elk Tenderloin
carrot mousseline – pomme bouchon – asparagus tips – bordelaise sauce
58

 

Beef Short Ribs
Yukon potato mousseline – braised cipollini onions – greenhouse thyme jus
48

 

Add Seared Hot Foie Gras to any entrée $15 extra

Les Poissons

Lobster & Pork Belly
pineapple braised pork belly – lemon grass coconut foam
57

 

*Yellow Fin Tuna Steak
pistou crusted yellow fin tuna – artichoke espuma – basil oil
50

 

*Norwegian Salmon
“Bouillabaisse” – vegetarian broth – beans – chimichurri herbal jus
45

 

North Sea Dover Sole “Meunière‘’
baby spinach – crispy potato tuile – lemon brown butter sauce
60

Végétarien

Winter Vegetable Gratin
parmesan Arancini risotto – popcorn crusted – fennel salad
35

Selection of Sides

Belgian Frites 15
Brussel Sprouts 15

Garlic Spinach 15
Mixed Vegetables 15

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
Split plate charge: Appetizer $5.00 – Main course $ 7.00

 

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