FIRST COURSE

Mussels La Cagouille “A  Mel’s Favorite”

Cheese Board with Chef’s Selected Cheeses and Accompaniments

The Wedge – Iceberg Lettuce, Red Onions, Applewood Bacon,
Cherry Tomatoes, and Blue Cheese Dressing

Braised Kurobuta Belly with Rhubarb Compote,

Sweet Potato Fries, Rhubarb Gastrique  

Caesar Salad with Romaine, Croutons, Parmesan Reggiano

(Add White Italian Anchovies $2)

Beet Salad with Haystack Goat Cheese, Marcona Almonds,

 Watercress, Tangerine Vinaigrette       

Grilled Bacon Wrapped Shrimp with Red Chile Tuile,

Mango, Papaya, Compressed Avocado, Black Garlic Sauce   

SECOND COURSE

Mel’s Roasted Chicken with Mashed Potatoes, Baby Spinach
and Tarragon Butter

Mel’s Grilled Salmon with Mashed Potatoes, Baby Spinach
and Lemon Butter Sauce

Colorado Lamb Bolognese, Parmesan, Tagliatelle, Lamb Meatballs

“Steak Frites” with Truffle Fries, Beer Mustard, Bourbon Glaze

Pan Roasted Hawaiian Escolar with Salsify, Asparagus, Meyer Lemon Foam

Duck Confit Raviolis with Artichokes, Peas, Pea Tendrils,
Black Truffles, Parmesan Broth

THIRD COURSE

Crème Brulee with Seasonal Berry Garnish

Colorado Root Beer Ice Cream Float

Strawberry Rhubarb Tart with Crème Fraiche Ice Cream

$33 PLUS TAX AND GRATUITY