Purple Sage

Hand sliced potato chips topped with melted blue cheese

Mexican white shrimp served chilled with horseradish cocktail sauce, shredded iceberg lettuce and lemon

Pulled chicken in jalapeno barbeque sauce over tamale pancakes topped with avocado salsa and cilantro cream

Creamy bleu cheese fondue topped with port reduction served with seared beef tips, crusty sourdough bread and fresh Asian pears serves 2

Wedged iceberg lettuce topped with chile Ranch dressing, apple wood smoked bacon, and crumbled Gorgonzola

Vine ripe tomatoes, sliced cucumbers, and fresh mozzarella over butter leaf lettuce topped with citrus caper vinaigrette

Chilled greens with balsamic vinaigrette, spicy pecans and grilled marinated red onions

Organic arugala and spring greens tossed in a blackberry vinaigrette with sour apple, tomatoes and fried goat cheese topped with truffle honey

Tender meatloaf with a hint of roasted pablanos and toasted pine nuts with a sweet mild tomato chile sauce served with whipped potatoes and garlic broccolini

Fresh wild salmon filet topped with Gorganzola cream sauce and served over black rice with toasted pumpkin seeds and roasted asparagus

Seared duck breast and roasted duck leg over green chile macaroni with sugar snap peas

Hand made ravioli tossed with sour apple, red onion and fresh sage brown butter

Black Canyon elk chop grilled to perfection topped with huckleberry port reduction served with jalapeno potato gratin and roasted Brussels sprouts

Lime grilled shrimp over golden polenta cakes topped with chipotle creamed leeks

Whole Cornish game hen filled with hazelnut pear stuffing served with whipped potatoes, roasted brussel sprouts and natural rosemary jus

Herb breaded whole trout with smoked tomato guacamole served with scalloped Yukon gold potatoes and pan roasted asparagus

Pork Tenderloin marinated in bourbon and molasses, topped with mango barbeque sauce and served with maple whipped sweet potatoes, sugar snap peas and spaghetti squash

Grilled filet mignon over dark chocolate espresso mole with white cheddar risotto cake and spaghetti squash

Absolut Mandrin, Hypnotiq, and a splash of cranberry juice served chilled, up

Captain Morgan Spiced Rum with fresh mint and lime over ice

Ketel One Vodka and Granny's Sour Apple served chilled, up

Sauza Commemorativo Tequila, Gran Marnier, Triple Sec with lime and cranberry over ice

Stoli Vanilla Vodka, Triple Sec and orange juice served chilled, up