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the eye of the tenderloin, aged to perfection and broiled to your wishes over glowing embers. served with baked potato.
Tournedos “Excelsior”
tender filets of beef gently sauteed in butter and shallots atop golden eggplant rounds, served with a bearnaise and a bordelaise sauce, and crowned with a giant mushroom cap.
Filet Wellington
choice filet of beef covered with a rich duxcelle and baked in a flaky pastry until golden brown. accompanied by bordelaise sauce.
Lobster Thermidore
delicious pieces of lobster gently sauteed in a delicate mustard sauce, graciously enhanced with shallots and sherry, baked in its own shell.
Cioppino (Sha-Peen’-O)
this outstanding fish stew originated among the italian and portuguese fishermen of the california coast. steamed clams, crabmeat, shrimp and scallops are combined with a zesty tomato broth accented with red wine, garlic, mushrooms and blended herbs and s
Rocky Mountain Rainbow Trout
to colorado’s favorite we add sauteed shrimp, bay scallops and king crabmeat; then top with hollandaise.
Coconut-Fried Prawns
colossal fried to a golden brown gulf prawns dipped in a light batter and rolled in toasted coconut, then carefully.
Seafood Au Gratin
freshly sauteed lobster, crabmeat, fresh bay scallops and shrimp suspended in a light cream sauce flavored with cheeses and a hint of sherry.
Filet Of Halibut
delicately sauteed with a sauce of orange, ginger, fresh butter and herbs; then topped with a crown of lightly crusted onion
Scampi Alla Linguini
select jumbo prawns, butterflied, then sauteed in a rich buttery sauce enhanced with garlic and sun-dried tomatoes. served on a bed of homemade linguini.
Australian Lobster Tail
from the icy waters of australia; the finest beachport lobster tail available, broiled to a succulent tenderness and served with fresh-drawn country butter.
Veal A L’oskar
fresh asparagus spears and crab fingers atop tender veal medallions; laden with a rich bearnaise sauce.
Veal Chop
this farm-raised frenched veal chop is meticulously prepared, then finished with a natural demi-glaze accented with wild mushrooms and Scallions.
Chicken Rochambeau
atop a freshly baked crouton, danish ham, swiss cheese and mushrooms are layered into a boneless chicken breast, oven braised and finished with sauce hollandaise and bordelaise.
Duck A L’amaretto
tender duckling, seared until crispy, then carefully roasted and glazed with an amaretto sauce, sprinkled with slivered almonds.
Dover Sole
one of the most delicate of seafoods sauteed to perfection and topped with a blend of herbs and mushrooms, then accented with dutchess potatoes.
Filet Of Salmon
a northern king salmon filet is delicately broiled and served with a sauce of butter, white wine and fresh dill.
Pepper Steak
choice tenderloin, pressed with madagascar pepper, sauteed in butter, shallots and cognac, to which fresh cream is added to form its own rich sauce.
Prime Rib Of Beef
the finest colorado beef, dry-aged and slowly roasted on a bed of rock salt. accompanied by creamed horseradish and au jus. served with baked potato.
Medallions Briarwood
an epicurean delight. a filet bordelaise, a tender scallopini of veal, and a broiled australian lobster tail form the perfect trio.
Rack Of Lamb
specially selected rack of lamb, prepared to your specifications and served with a sauce of natural juices, poupon mustard and roasted garlic.
Elk Medallions
tender medallions of elk, gently sauteed, then finished with a natural reduction flavored with a hint of raspberry and port wine.
Veal Picatta
the classic. medallions of tender veal sauteed in butter and white wine, then finished with an inspiration of fresh lemon and capers.
