Sautéed European Langoustine
fennel tarragon – orange citrus wasabi salad
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Sauteed Rare Yellow Fine Tuna
artichoke Mediterranean cream – basil oil – oven braise smoked baby tomato compote
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Snake River Wagyu “Denver” Steak
Wagyu Beef filet – hot foie gras – chard corn salsa – potato dauphine
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Symphony of Desserts
Nick’s Daily Inspiration “Trio of Desserts “
Daily Created Four Course Menu $ 110
Wine Paired Menu $165
Soup du Jour
14
Belgian Onion Soup
16
Pumpkin Squash Black Truffle Sauce
oven roasted squash homemade mini ravioli – orange zest – black truffle white wine sauce
28
Seared Hudson River Valley Foie Gras
caramelized brown sugar apricots – sauterne reduction – speculoos dust
26
Organic Rainbow Carrot & Date Pancetta Bacon Salad
oven roasted carrot – crudité – honey carrot emulsion date & bacon crisp micro green salad
24
Red Beet Salad & Fingerling Potatoes
red beet – baby fingerling potato salad – lime infused sheep yogurt – baby greens
20
Baby Bib Salad
orange panna cotta – baby bib salad blood orange emulsion vinaigrette
20
*Imported Ossetra Caviar (1 oz.)
warm blinis – traditional accompaniments
155
*” Consuming Raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”
Colorado Pride Free Range Chicken
green pea parmesan polenta – bacon chickpea relish jus de viande
45
*Colorado Farm Raised Rack of Lamb
sweet potato mousseline – roasted butternut squash – thyme jus
58
Elk Tenderloin
asparagus – salsify – crudity of truffle & cauliflower – cardamon red infused wine reduction
56
Colorado Grass Fed Beef Tenderloin
oven roasted cipollini onions – baby arugula – herbal gnocchi – cabernet reduction
55
Add Seared Hot Foie Gras to any entrée $15 extra
Lobster & Boudin Noir
maine lobster – garlic potatoes – espuma – boudin & locally grown trumpet mushrooms – garlic- chips
54
King Salmon
chard scallion citrus vinaigrette – warm brussels sprouts & roasted hazelnut salad
50
*Alaska Sable Fish
mussel & vegetable saffron broth baby leek – shallot concassé
47
North Sea Dover Sole “Meunière‘’
baby spinach – crispy potato tuile – lemon brown butter sauce
60
Arborio Risotto Apple Cider Beignet
roasted tomato eggplant – pepper piperade jam
38
Assortment of American & Imported Cheeses
25
Creamy Mashed Potatoes 14
Sweet Potatoes Mousseline 15
Assortment of Winter Vegetables 14
Belgium Frites & Mayo 15
Garlic Spinach 14
Crispy Brussel Sprouts 14
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