From a casual cheeseburger and salad on our patio to foie gras and rack of lamb in our dining room.
Appetizers range from $7 to 14
Lighter fare range from $11 to 15
Entrées range from $17 to 26
FEATURING:
appetizers
SOUP DU JOUR chef’s seasonal creation 8
MIXED GREENS WITH HAYSTACK GOAT focaccia croutons, fresh herbs and champagne vinaigrette sm 5 lg 9
SPARROW FARRO AND ARUGULA pine nuts, currants, lemon and shaved reggiano 5 lg 9
SPICY MUSSELS WITH BASIL AND KAFFIR LIME grilled country bread and saffron aioli 9
HOT HONEY CALAMARI siracha, peppers and scallions 8
TUNA-WRAPPED TUNA pomegranate, soy, ginger and crispy wontons 10
LAMB LOLLIPOPS WITH GORGONZOLA FONDU pomegranate, soy, ginger and crispy wontons 14
TAPAS TRIO changes daily 15
JUMBO SHRIMP LETTUCE WRAPS vietnamese noodles and spicy sweet and sour sauce 15
CAPTIVA ISLAND CHICKEN CHOPPED SALAD 20 seasonal ingredients in seasame-ginger dressing 15
KOBE BEEF BOURSIN BURGER choice of fries, soup or mixed greens 16
pastas
ROAST PARSNIP AGNOLOTTI braised bacon, parmesan broth and fagiole 17
HOUSE GNOCCHI WITH VEAL AND PROSCIUTTO BOLOGNESE grated nutmeg and a touch of cream 14
MEDITERRANEAN SPAGHETTI PRIMA VERA artichokes, sun dried tomatoes, olives, pesto and haloumi 16
entrées
PAN ROASTED BLACK BASS backfin crab salad, sweet corn puree, late summer succoutash 19
HAZELNUT SALMON house cavatelli in pumpkin sage brown butter 19
BAKED HALIBUT PORTUGUESE STYLE clams chorizo, lima beans, lemon & garlic 19
TUSCAN SEAFOOD BOUILLABAISSE lobster, shrimp, mussels, clams & calamari in tomatoes and wine 27
PUMPKIN CHICKEN pancetta, risotto, cider glaze 18
PROCIUTTO WRAPPED PORK TENDERLOIN polenta fries and stone fruit mostarda 22
HERB CRUSTED BISTRO FILET MIGNON port-poached pear, roquefort and braised chard 26
PINOT NOIR BRAISED VEALFILET MIGNON mustard spaetzle amd roasted root veg 24
dessert, coffee, tea
MOLTEN CHOCOLATE BOMBE grand marnier pot de creme 10 (allow 20 minutes)
KEY LIME AND BLUEBERRY "ICE BOX" graham cracker crust and meringue brulee 8
DULCE DE LECHE CRÉME BRULÉE cinnamon and vanilla sugar 8
TRIO OF HOMEMADE ICECREAM AND SORBET with chocolate gaugrettes 9
TAHITIAN VANILLA PANNA COTTA with mixed berry coulis 8
ARTISAN CHEESE FROM “THE TRUFFLE” 3 cheeses with 3 relishes 9
coffee espresso cappuccino tea
Josh Botsford, Chef
HOME | 410 east 7th avenue denver 303 831 1003 map
