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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Pan Seared Jumbo Scallop
braised corn concassé – maple bourbon bacon jam

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Rocky Mountain Bison
belgian endive Flemish stoemp – mushroom – black diamond red wine sauce

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Symphony of Desserts

 

Four Course Menu $110
Wine Paired Menu $175

Chaud

Soup du Jour
15

 

Belgium Onion Soup
18

 

Loster Croquette (GF)
arborio rice -popcorn crusted croquettes – fennel tarragon corn salad
24

 

Seared Hudson River Valley Foie Gras
sablé Breton – Mirabelle apricot caramelized – baby greens
27

Froid

Crispy Sweetbreads Salad
baby spinach – avocado mousse – toasted pinenuts – halloumi cheese
23

 

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

 

Egg Mimosa “My way”
olive oil poached tuna – piperade & octopus – watercress – lemon parmesan vinaigrette
20

 

*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 Duo
compressed braised lamb shank – herbal potato gnocchi – lamb jus
56

 

*Elk Tenderloin
white asparagus cream – green asparagus crudité – potato dauphine – cabernet reduction
58

 

Local Snowden Ranch Beef Tenderloin
citrus zest bone marrow butter – butternut squash mousseline – potato confit
54

 

Add Seared Hot Foie Gras to any entrée $15 extra

Les Poissons

Jumbo Gulf White Shrimp & Millefeuille Homemade Lasagna
fresh pasta – artichoke – tomato – zucchini – parmesan – basil & parsley salad
50

 

Banana Leaf Roasted Hybrid Seabass Filet
sweet potato puree – leeks – green peppercorn – lemon jam
52

 

Icelandic Cod
black truffle cauliflower tartare – lime cream fraiche beurre blanc
54

 

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

Végétarien

Coconut Milk Choux
pea mousseline – grilled vegetable salad
35

Selection of Sides

Belgian Frites & Mayo 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