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Dredged in flour and cornmeal and served with marinara and a crushed red pepper aioli.
Gnocchi in a four cheese sauce with pancetta and panko breadcrumb crust.
Sauteed shrimp in a roasted garlic and cherry pepper oil over crostini.
With a chipotle pineapple and pork relish.
Crispy roasted potatoes with Parmesan, crispy prosciutto, a rosemary and lemon aioli.
Marinated portabella cap stacked with fire roasted red pepper, honey goat cheese, grilled red onion and a Roma tomato jelly.
Served with garlic crostini.
Romaine lettuce, grated toussaint cheese, croutons and a house made Caesar dressing.
Field greens, red onion, cucumbers, carrots, grape tomatoes and a balsamic vinaigrette.
Field greens, poached pear, sliced almonds, crumbled Gorgonzola cheese and a red wine vinaigrette.
Choice of five items from assorted meats and cheeses.
Choice of seven items from assorted meats and cheeses.
Choice of three items from assorted meats and cheeses.
With a dill and caper cream cheeses.
Grilled portabella, yellow squash, zucchini, red pepper, eggplant and fresh mozzarella with roasted garlic and olive spread on ciabatta.
Thinly sliced steak with chimichurri and salsa criolla.
Prosciutto di parma with fresh mozzarella, sliced tomato, basil, oil and vinegar on ciabatta bread.
On brioche buns with grilled red onion, field greens, ouray and a mint tzatziki.
Menu for The Pour House provided by Allmenus.com
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