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 Our six-course tasting menus are a great way to sample the best of the four seasons. Let us pair the perfect wines with each course for an additional cost. Minimum 4 guests Maximum 25 guests  

 

gourmet

Spring

Served March thru June

Chefs Seasonal Inspiration

English Peas

  Asparagus and Parmesan Budino  

panko crusted asparagus spears- parmesan cheese custard- asparagus pesto- pea shoots

Bouillabaisse al’ Americano 

 sweet shrimp- mussels- sea scallops- black cod- saffron red sauce- garlic toast point

Lemon Sorbet with Prosecco

house made lemon sorbet- Italian sparkling wine

 Pistachio Crusted Spring Rack of Lamb

Colorado lamb rack- fingerling potatoes – easter egg radishes- lamb demi  

Mango and Key Lime Tart

mango and lime custard – almond and graham cracker crust- whipped cream

Summer

Served June thru September 

Chefs Seasonal Inspiration

 Heirloom Tomatoes  

  Shaved Summer Squash Salad

 yellow squash- zucchini squash- almond salsa verde- red bell peppers- local olive oil

Lobster and Sweet Corn Risotto

sous vide lobster tail- roasted corn- green beans- creamy risotto

Strawberry and Mint Sorbet  

house made strawberry sorbet – fresh mint infusion

 Beef Tenderloin with Summer Mushroom Medley

herb marinated beef tenderloin- ratatouille timbale – roasted mushrooms – port wine reduction   

Warm Peach Cobbler

local peaches- organic oats- pecans- chia seed- french vanilla ice cream

 Fall

Served October thru January

Chefs Seasonal Inspiration

Pumpkin 

 Red Wine Poached Pears and Yellow Beets

heirloom yellow beets- bosc poached pears- imported blue cheese- candied pecans 

 Salmon Wellington

faroe island salmon-  leek and wild rice stuffing- puff pastry- lemon-dill buerre blanc  

Blood Orange and Lemon Sorbet

house made sorbet- fresh citrus juice

Hawaiian Style Marinated  Rib-Eye Steak 

  brussel sprout leaves – hedgehog mushrooms – butternut squash 

Coconut Autumn  Spice Cake

warm oatmeal spice cake- coconut icing- vanilla ice cream- fresh berry compote

Winter

Served December thru March

 Chefs Seasonal Inspiration

Heirloom Beets 

 Rutabaga Veloute Soup 

pickled turnips – roasted hazelnuts- lardons – preserved lemon oil 

 Potato Flake Crusted Halibut

 california halibut – parsnips – fingerling potatoes – fennel-endive salad – lemon buerre blanc

Tequila and Pineapple Sorbet 

house made sorbet- anjeo tequila- red chile

Hanger Steak with Gorgonzola Butter 

Prime Niman ranch hanger cut- celery root and carrot medley- gorgonzola butter`

 Salted Caramel Panna Cotta

milk chocolate ganache- salted caramel panna cotta- caramel corn- whipped cream- peanuts- chocolate shavings

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