*Yellow Fin Tuna Sashimi
Wakame seaweed & cabbage salad – yuzu ginger ponzu
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Jumbo Scallop
fried green tomato -spicy pipérada
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Roasted Elk Tenderloin
parsnip purée – cauliflower & black truffle crudité – bordelaise sauce
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Little Sweet Promenade
Nick’s daily trio of desserts
Menu $95 – Wine Pairing $150
Soup of the Day
15
Belgian Onion Soup
18
Autumn Salad
roasted squash & sweet potato – avocado – pumpkin seed Dijon vinaigrette
18
Harvest Anjou Pear Salad
bleu cheese – mesclun salad – rice vinegar & grapeseed vinaigrette
17
Hot Foie Gras
Alpine Acai berry relish – Speculoos dust – Sauternes vanilla reduction
24
Colorado Lamb Meatball
Palisade peach barbecue sauce – chickpea tuile
20
*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Maine Lobster Fazzoletti
fresh basil pasta sheet – fall vegetables ratatouille – chorizo garlic foam
45
*Atlantic Salmon
Yukon gold gnocchi – wild mushroom & shallot ragout – broccolini floret
40
Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60
Colorado Lamb Panaché
thyme garlic potato gratin – double lamb chops – lamb merguez – garden herb jus
59
Braised Beef Short Ribs
potato mousseline – carrot & red cabbage crudité – red wine jus
48
Roasted Free-Range Chicken
corn cream – pomme Dauphine – chicken jus
42
Asparagus Risotto
Arborio rice – grilled asparagus – Parmigiano Reggiano
37
Belgium Frites
Creamy Corn Purée
Crispy Brussels Sprouts
Mashed Potatoes
Mixed Fall 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