Sliced steak on bed of mixed greens, smoked bleu cheese, pistachios, cucumber, cherry tomato and house specialty smoked bleu cheese dressing.

Mixed greens, fresh and dried berries, mixed nuts, crumbled goat cheese and balsamic dressing.

Mixed greens, soft poached egg, pork belly, smoked bleu cheese, cherry tomatoes, scallions and house specialty smoked blue cheese dressing.

Chopped mixed greens, cherry tomatoes, basil, garbanzo beans, capers, roasted red peppers, cucumber, scallionsand parmesan tossed with red wine vinaigrette finished with balsamic reduction.

Mixed greens, cherry tomato, heirloom carrot, cucumber and croutons.

Mixed greens, roasted beets, walnuts, scallions, goat cheese, dried berries and balsamic reduction drizzle with a side of red wine vinaigrette.

Romaine hearts, house made croutons and shaved parmesan tossed with classic Caesar dressing.

Garlic and sesame marinated ahi tuna, sliced tomato, arugula and lemon aioli on brioche bun.

Grilled salmon, basil pesto, tomato and arugula on a brioche bun.

Grilled Colorado lamb burger, tomato jam, goat cheese, red onion and spinach on a brioche bun.

Grilled chicken breast, bacon, boursin cheese, provolone, spinach and tomato on a brioche bun.

House made basil pesto, roasted tomatoes, fresh mozzarella and garlic, finished with extra virgin olive oil and balsamic drizzle.

Sliced chicken breast, san marzano tomatoes, red onion, crumbled bacon and provolone.

Chuck tender, smoked blue cheese, heirloom tomatoes, roasted red peppers and arugula, finished with balsamic reduction.

Pan seared ahi tuna sliced, arugula, cucumber and lemon aioli, finished with sesame oil.

Lobster, saffron and ricotta filled pasta tossed in a lemon dill cream with heirloom tomatoes and capers.

Portobello and cheese filled ravioli tossed with wild mushrooms, garlic, shallots, basil and sundried tomatoes in a white wine butter, topped with grated Romano cheese.

Our classic alfredo cream with grated Italian hard cheeses and European butter tossed with hand cut fettuccine.

San marzano tomatoes, olive oil, garlic and kitchen proper herbs tossed with thin cut spaghetti, finished with parmesan cheese.

Prince Edward island mussels simmered in a white wine seafood broth, garlic, herbs and chile flakes, served with grilled bread drizzled with house basil pesto.

Chef's featured hummus, fresh and pickled vegetables, served with bread and crackers.

Pan seared lump crab cakes served with micro greens and smoked onion remoulade sauce.

Chevre goat cheese with Michigan apples and walnuts warmed in cast iron skillet, bread and crackers.

Grilled portobello mushroom topped with a basil pesto boursin cream sauce and truffle oil.

Chopped mixed greens, cherry tomatoes, basil, garbanzo beans, capers, roasted red peppers, cucumber, scallionsand parmesan tossed with red wine vinaigrette finished with balsamic reduction.

Romaine hearts, artisan croutonsand shaved parmesan tossed with house Caesar dressing.

Mixed greens, soft poached egg, pork belly, smoked blue cheese, cherry tomatoes and scallions, house smoked bleu cheese dressing.

Mixed greens, cherry tomato, heirloom carrot, cucumber and house croutons, choice of dressing.

Mixed greens, fresh and dried berries, mixed nuts and goat cheese crumbles, with balsamic dressing.

San marzano tomatoes, olive oil, garlic and kitchen proper herbs tossed with thin cut spaghetti, finished with parmesan cheese.

Portobello and cheese filled ravioli with wild mushrooms, garlic, shallots, basil and sundried tomatoes in a white wine butter, topped with grated Romano.

All-natural chicken breast on pappardelle noodles with crimini mushrooms, sundried tomatoes and shallots in a marsala cream.

Our classic alfredo cream.

Ground Italian sausage tossed with rigatoni pasta, san marzano tomatoes, fennel seeds, garlic and chile flakes, with grated parmesan.

Fresh linguine with prosciutto di Parma, crimini mushrooms, sundried tomatoes and spring peas in classic carbonara cream, finished with fresh parmesan.

Lobster, saffron and ricotta filled pasta tossed in a lemon dill cream with heirloom tomatoes and capers.

Braised beef tossed with pappardelle noodles, san marzano tomatoes, herbs and garlic, finished with grated romano.

Pan seared salmon on creamy miso-carrot farro, peas and arugula.

Fresh fish, prince Edward island mussels, shrimp and pappardelle noodles in a spicy tomato stew topped with a diver scallop and grilled artisan bread finished with pesto drizzle.

Pan seared duck breast with braised cabbage, mustard caviar and apricot balsamic reduction.