Winter Menu
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Winter Menu

“Le Menu Gourmand”
Four Courses

*Tuna Sashimi
smoked tomato avocado – charred scallion ponzu infusion

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Sautéed Maine Lobster
butternut squash mascarpone ravioli – pumpkin beurre fondue

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Wagyu Denver Steak Filet
foie gras butter braised potato bouchon – local trumpet mushroom

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Symphony of Desserts

 

Four Course Menu $110
Wine Paired Menu $175

Chaud

Soup du Jour
15

 

Belgium Onion Soup
18

 

Crab Croquette (GF)
Arborio rice -popcorn crusted croquettes – baby arugula salad
24

 

Seared Hudson River Valley Foie Gras
Palisade pear & cranberry mostarda – hibiscus tuile – sauterne reduction – baby greens
27

Froid

Rabbit Dijon Rilette
pickled carrot salad – crostini
20

 

Sea Salt Roasted Red Beet Salad
sheep yogurt – pomegranate poppyseed vinaigrette – baby greens
18

 

Citrus Salad
grapefruit blood orange panna cotta – green salad – almond oil – watercress
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
watercress coulis – pomme rissoles – cipollini onions – jus de poulet
44

 

*Colorado Farm Raised Rack of Lamb
haricot vert – white bean salad – lamb bacon – garlic confit – mint – lamb jus
56

 

*Elk Tenderloin
parsnip mousseline – cauliflower black truffle cruite – bordelaise sauce
58

 

Boneless Beef Short Ribs
potato purée – baby leek green peppercorn jam – cabernet sauce
48

 

Add Seared Hot Foie Gras to any entrée $15 extra

Les Poissons

Maine Lobster & Crispy Pork Belly Confit
lime leaf coconut foam – pomme dauphine – roasted pineapple
58

 

*Yellow Fin Tuna Steak
fennel pastis crémeux – kumquat pistachio fennel salad
50

 

*Alaska Sablefish
citrus – artichoke compote – PEI mussel – butternut squash – basil oil
48

 

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

Végétarien

Zucchini Tian Gratin
gruyere Mornay – sweet potato gnocchi
35

Selection of Sides

Belgian Frites 15
Crispy Brussel Sprouts 15
Garlic Spinach 15

Mixed Winter Vegetables 15
Mashed potatoes 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