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kobe beef or veggies.
Crispy fries tossed with truffle oil, Parmesan and fresh herbs.
Red Cabbage, spinach, coconut lime and peppadew pepper and with roasted garlic-chili sauce.
Colorado beef, bison, squash, avocado and sour cream.
In a white wine garlic broth served with grilled bread.
Served with warm flatbread.
Green, red peppers, seasonal vegetables, parmesan cheese and red salsa.
Filet Mignon served with fresh herbs and melted bri over a crostini.
Oven roasted mushrooms, smoked Gouda, hickory bacon and Parmesan harmonized to create a magnificent composition.
Tamatillo salsa and sour cream.
Potato Parmesan risotto, tomato fennel jam.
Roasted leeks, purple quinoa, root vegetable slaw and brown buttered squash sauce.
Roasted red peppers, garlic zucchini, cilantro mayo, fresh mozzarella and greens.
Chimichurri sauce and grilled veggies.
Brie, pickled onions, mixed toasted nuts, mixed greens and lemon vinaigrette.
Served with a bison meatball and Parmesan cheese, basil, rainbow chard, crispy artichoke hearts and house marinara sauce
Served with seared scallops, red pepper pesto and garden salad.
Served with lavender sauce.
Served with pumpkin whipped cream.
Goat cheese puree, pistachio brittle and blackberry vinaigrette.
Spinach, fennel, walnuts and basil vinaigrette.
Served with roasted figs mushrooms and a red wine reduction.
Pico de gallo, red pepper salsa and lime.
Beef, BBQ or veggies.
Pear, purple cabbage cheddar & chipotle aioli.
Served with croutons and micro greens.
Menu for Forest Room 5 provided by Allmenus.com
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