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626 Rood Ave Grand Junction, CO 81501
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We serve this all day!!!
with herbs and slowly cooked in duck fat
simmered in garlic, butter, parsley, and shiraz with wild rice-mushroom waffles.
tree oyster mushroom confit, cornichon and crispy shallots.
with queso fresco cheese, caramelized bourbon shallots and whole wheat tortillas (Dos Reales).
lumaconi pasta, lobster, marscapone cheese, and white truffle oil.
with hazelnut syrup & red miso onions.
with tequila lime mayonnaise and red pepper coulis.
with white truffle oil and French sea salt.
with pomegranate dipping sauce and wasabi cream
with lime/soy/ginger marinade, avocado
with Spanish chorizo, basil and shallots, served with basil oil and red pepper tapenade.
Spanish raw milk Manchego, French Morbier, Holland Beemster Classico, Spanish Idiazabel and walnuts.
with rosemary oil and sun-dried tomato sauce.
4-6pm daily . . . in the Bar and Patio areas only
with pesto, 3 per order
4-6pm . . . in the Bar and Patio areas only -a 626 W.E.T. (wine enjoyment training) program
11AM-11PM Mon-Thurs 11AM-Midnight Fri-Sat 4PM – 10PM Sunday
fresh mozzarella, basil, olive oil, capers, balsamic vinegar reduction.
curls of Parmigiano Reggiano cheese, extra virgin olive oil, balsamic vinegar.
pomegranate vinaigrette and bacon simmered white beans.
organic mixed greens tossed with balsamic vinegar, olive oil and Maytag blue cheese.
baby organic spinach tossed with pomegranate vinaigrette, topped with Parmigiano Reggiano cheese.
shrimp, bay scallops, tuna, and ono; ancho chili, cilantro, tomato, and white wine in a savory broth.
soy sauce-red wine glaze, green lentils, roasted brussel sprouts.
Spinach, red bell pepper, garlic, oyster mushrooms, Japanese eggplant, roasted, served with lemon beurre blanc.
Wisconsin Veal with sweet and hot paprika-parmesan sauce, sautéed zucchini, yellow squash and shrimp, garnished with crab meat and wild rice waffles.
with brie, organic spinach, and sun dried tomatoesrolled in pistachios and sautéed, served with lemon beurre blanc sauce and black rice.
with goat cheese, and wild mushroom-red wine reduction.
served with ancho mole and cilantro hollandaise, garnished with crab meat.
14 ounces, served with parmesan onion rings, mushroom-red wine reduction, truffle oil - cheese fries, sautéed zucchini and yellow squash.
threepeppercorn crust, peach (Lorenz Farm, Palisade) mint sauce
deglazed with tequila, finished with a peachtomatilla sauce (spicy), served with black rice.
