Appetizers
- Dungeness Crab Salad
  
  Mango, avocado, taro chips.
- Grilled Spanish Octopus
  
  Confit pee-wee potatoes, lemon condiment.
- Charlie's French Onion Soup
  
  Gruyere, puff pastry.
- Seared Foie Gras
  
  Cranberry chutney, pomegranate, cornbread.
- Porcini and Ricotta Ravioli
  
  Mushroom cream, Parmigiano Reggiano.
- Caesar Salad
  
  Quail egg, sundried tomatoes.
- Heirloom Baby Beet Salad
  
  Candied walnuts, goat cheese, minus 8 vinegar.

Entree
- Diver Sea Scallops
  
  Rainbow cauliflower, coco-curry sauce.
- Colorado Lamb Rack
  
  Crispy polenta, confit lamb shoulder.
- Center Cut Filet Mignon
  
  Piquillo puree, red wine sauce.
- Jidori Chicken Breast
  
  Butter beans, confit bell pepper, natural jus.
- Whole Roasted Squab
  
  Salsify and figs, port sauce.
- Spaghetti Squash
  
  Kale, butternut squash, pepitas.
- Alaskan Wild-Caught Halibut
  
  Baby leeks, clams, mussels, saffron jus.
- Ora King Salmon
  
  Fennel capers, olives.

Shareable
- Shellfish Platter
  
  Clearwater lobster tail, oysters, shrimp, crab claws.
- 24 oz. Bone-in Ribeye for 2
  
  Caramelized shallots, Fresno pepper, bearnaise.

Sides
- Roasted Organic and Wild Mushrooms
- Butter Mashed Potatoes
- Mac & Cheese
- Brussels Sprouts with Brown Butter & Sage
- Cajun Fries with Spicy Mayo

Desserts
- Coffee Creme Brulee
  
  Dark chocolate espresso beans.
- Beignets
  
  Mixed berry, chocolate, salted caramel.
- Chocolate Souffle
  
  Vanilla bean ice cream.
- Apple Cheesecake
  
  Granny Smith sorbet.
- Housemade Sorbets and Ice Creams
  
  Choice of 3 seasonal flavors.
- Cowgirl Creamery Cheese Plate
  
  Local honeycomb.
- Peanut Butter Heaven
  
  Dark chocolate sorbet.

Menu for Aureole provided by Allmenus.com

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