Open Wednesday-Sundays from 5:00 PM
A la Carte Entrees
Entrees Come With The Chef’s Choice Of Appropriate Vegetables
|
Seared Jumbo Scallops Peanut Crusted, Lemongrass Scented Risotto, Gingered Pea,Rock Shrimp, Lobster Crème, Scallion Oil |
$36.00 |
Colorado Lamb Chop Pepper Crusted, Grilled Rack, Minted Fingerling Potato Salad, Balsamic Merlot Reduction |
$45.00 |
|
Spring Gnocchi English Pea, Morel, Heirloom Tomato, Asparagus, Chive Butter, Pecorino |
$20.00 |
Alamosa Striped Bass Hazelnut Crust, Blue Crab Ravioli, Tomato-Saffron Coulis, Basil Oil |
$33.00 |
|
Venison Tenderloin Coriander Rubbed, Grilled Manchego Polenta, Smoked Jalapeno- Coffee Glaze |
$43.00 |
Roast Quail Prosciutto, Pickled Apricot, Herbed Spaetzle, Blood Orange Quail Demi Glace |
$31.00 |
|
Wild Boar Rib Chop Lightly Smoked, Roast Corn “Succotash”, Black Strap Molasses, Pomegranate |
$34.00 |
Eggplant Squash Napoleon Ragout Of Japanese Eggplant & Summer Squashes, Grilled Manchego Polenta, Goat Cheese Brulee, Basil Oil |
$22.00 |
|
Duck “Veronique” Herbed Duck Breast & Thigh, Briarhurst Grapes, Vermouth, Truffled Pommes Frites |
$33.00 |
Beef Wellington * Seared Beef Filet, Mushroom Duxelles, Puff Pastry, Mushroom Veal Demi Glace |
$36.00 |
|
Grilled Filet Mignon * Prosciutto Wrapped, Black Angus Beef Tenderloin, Sauce Bordelaise |
$42.00 |
Scampi * Jumbo Tiger Prawns, Fresh Papardelle, Heirloom Tomato, Garlic Caper Butter |
$26.00 |
|
Steak Diane * Peppered Seared Beef Medallions, Forest Mushrooms, Veal Demi Glace |
$29.00 |
Briarhurst Chicken “Cordon Bleu” * Prosciutto Wrapped Redbird Chicken Breast, Brie Mousse, Shaved Asparagus, Sauce Mornay |
$26.00 |