LOBSTER & OCTOPUS SALAD
Maine lobster tartar ∙ tarragon maya ∙ braised yuzu octopus ∙ kumquat confit ∙ micro greens
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OLIVE OIL SEARED COLORADO SEABASS
ratatouille puree ∙ Provencal fennel chiffonade
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AUSTRALIAN WAGYU BEEF FILET
mountain honey carrot julienne ∙ brussels sprout coleslaw ∙ sweet potato purée ∙ cabernet reduction
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LITTLE SWEET PROMENADE
Nick’s daily trio of desserts
FOUR COURSE MENU $125
WINE PAIRING MENU $175
Soup of the Day
17
Organic 63° Egg Salad
crispy pork belly – avocado baby arugula salad – Dijon mustard – cherry vinaigrette
22
Salmon Marinaded in Red Beet Essence & Sea Salt
thin sliced cured salmon – pumpkin pannacotta – pickled vegetable salad – micro green
23
Oven Roasted Butternut Squash Ravioli
green house lemon thyme Italian parsley broth
24
Seared Hot Foie Gras
Canadian maple syrup peach – honey cereal flour tuile – Sauterne vanilla reduction – micro greens
26
*Import Ossetra Caviar
blinis & traditional garnish
155
*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Maine Lobster
butter poached lobster – corn asparagus garlic alopinos salsa – corn cream ravioli
58
*Yellow Fine Tuna Filet
olive oil mashed potato – heirloom cherry tomato basil compote
50
Olive Oil Seared Colorado Seabass
ratatouille puree ∙ Provencal fennel chiffonade
54
Dover Sole Meuniere
potato tuile – baby spinach – citrus – parsley beurre noisette
60
Colorado Lamb Rack
loin filet & rack of lamb combo – garlic rosemary mille feuille crispy potato – herbal chimichurri
59
Elk Tenderloin Medallion
parsnip & quince mousseline – Brussel sprout leaves salad – fermented Belgium style red cabbage – cabernet reduction
65
Roasted Veal Cheek
carrot lavender mousseline – potato vegetable lentils relish – wine reduction
50
Roasted Free-Range Chicken Medallion
mini portabella mushroom – coated chicken breast – palisade raisin cream champagne reduction
45
Local Mushroom “Lion’s Mane” Three Seed Salad
oven roasted mushroom stuffed – wild rice – quinoa and couscous wild rice – micro greens
40
Belgium Frites
Olive oil potato mousseline
Carrot Lavender Mousseline
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