*Diver Sea Scallops Marinated Carpaccio
pink grapefruit – navel orange – citrus zest – micro green salad
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*Rare Seared Yellow Fin Tuna
yuzu espuma & avocado cream – local corn cucumber pickled salsa
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Roasted Elk Tenderloin
cauliflower & broccoli crudité – poached Palisade farm pears – black truffle mashed potatoes cabernet reduction
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Little Sweet Promenade
Nick’s daily trio of desserts
Four Course Menu $125
Wine Paired Menu $175
Soup of the Day
17
Summer Stone Fruit Salad
sheep yogurt with stone fruit – baby greens – mountain honey cherry vinaigrette
19
Crispy Sweetbreads Pea Salad
young peas & vanilla purée – warm sweetbreads – roasted almond haricot vert – shallot confit dressing
23
Garden Tomato & Watermelon Compressed Basil
summer melon – sunflower seed – basil – mozzarella – baby arugula – balsamic drip
22
Seared Hot Foie Gras
Canadian maple syrup peach – Speculoos nut crumble – Sauterne vanilla reduction – micro greens
26
Maine Lobster Provençal Ravioli
lobster – confit tomato – garlic – herbal zucchini broth
24
*Import Ossetra Caviar
blinis & traditional garnish
155
*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”
Alaska Halibut Filet
carrot lemon zest thyme infused mousseline – vegetable little neck – lemon butter
47
*Marandino Steelhead
eagle river wild watercress – ginger baby leek coulis – garden herbal potato gnocchi
40
Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60
Colorado Lamb Rack
loin filet & rack of lamb combo – confit smoked onion – garlic jam – rosemary heirloom tomato tatin – basil oil
59
Grass Fed Colorado Ranch Beef Tenderloin
spicy charred corn purée – potato croquette – garden herbal chimichurri
57
Roasted Duck Breast
sweet potato & spinach mille – feuille potato gratin – pomegranate – jalapeno cherry reduction
50
Roasted Free-Range Chicken Medallion
petit chicken ravioli – lavender – thyme – citrus consommé
45
Local Vegetable Roulade “Cannelloni”
diced vegetables – vegetarian risotto – micro greens
40
Belgium Frites
Creamy Corn Purée
Carrot Lavender Mousseline
Mashed Potato
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
Split plate charge: Appetizer $5.00 – Main course $ 7.00
Chef de Cuisine Daniel Joly
Mirabelle Cookbook “Not Just Another Cookbook” $33.95