sauteed with soprasetta ham; roasted tomato sauce; lemon parsley crostini

colorado goat cheese; tomatillo-lime salsa; roasted serrano honey tomato sauce

tenderloin tips; point reyes blue cheese; foie gras-madeira sauce; sauteed spinach

vidalia onions; fennel; strawberry vinaigrette

butter lettuce wedge; brandy and brown sugar grilled granny smith apples; point reyes blue cheese dressing

colorado sweet corn, grilled shrimp; lobster stock; hickory smoked bacon; yukon gold potatoes

twelve ounce strip loin; roasted broccolini; truffled “twice baked” potato

pan seared with cilantro honey vinaigrette; jicama salad; jasmine rice

eight ounce natural black angus tenderloin; malbec demi glace; yukon gold anna potatoes; braised balsamic shallots; crispy vidalia onions; sauteed garlic spinach

manchego cheese; tarragon tomato coulis; roasted broccolini; shiitake and oyster mushrooms

ginger infused crust; orange butter sauce; scallion coconut basmati; fresh snap peas

blue crab stuffing; lemon basil beurre blanc; jasmine and wild rice pilaf; sauteed baby carrots

housemade chocolate spongecake; bailey’s chocolate ganache; dark chocolate mousse; toffee sauce

vanilla custard; crisp sugar top; seasonal garnish

housemade shortcake; fresh seasonal berries; vanilla whipped cream

balsamic huckleberry sauce; creme anglaise