FIRST COURSE

Mixed Green Salad

Cherry Tomatoes, Balsamic Vinaigrette

Fried Calamari

Asian Slaw, Ponzu, Sweet Chile-Lime, Lemongrass-Wasabi Aioli

Broccoli Soup

Meyer Lemon Crème Fraiche, Parmesan-Black Pepper Tuile

Ruby Red Grapefruit and Wild Arugula Salad

Haystack Mountain “Snowdrop” Goat Cheese, Shaved Fennel, Toasted Hazelnut Vinaigrette

Caesar Salad

Romaine, Croutons, Parmesan Reggiano  (Add White Italian Anchovies $2)       

Crispy Polenta Cakes

Confit Cipollini Onions, Red Wine Braised Wild Mushrooms, Haystack Mountain “Cadillac” Herbed Goat Cheese, Verde Farms Micro Onion

ENTRÉES

Mel’s Roasted Chicken

Mashed Potatoes, Baby Spinach and Tarragon Butter

Mel’s Grilled Salmon

Mashed Potatoes, Baby Spinach and Lemon Butter Sauce

Fried Chicken and Waffles

Wild Rice-Pecan Waffles, Foie Gras Butter, Bourbon Maple Syrup, Sweet Potato Puree, Brandy Soaked Cranberries

Colorado Lamb Bolognese

Tagliatelle, Lamb Meatballs, Parmesan, Verde Farms Micro Basil

Spaghetti Squash “Pasta”

Roasted Cauliflower, Chives, Parmesan, Cauliflower Froth, Black Truffle

Build-A-Burger

8oz Kobe Burger, Brioche Roll, Lettuce, Tomato, Red Onion, Truffle Fries

DESSERTS

Vanilla Bean Crème Brulee

Seasonal Berries

Pear & Apple Tart Tatin

Mascarpone Ice Cream, Candied Vanilla Bean

Frozen Mochaccino

Coffee Ice Cream rolled in Crunchy Chocolate Crumbs, Espresso Dust

Brulee’d Banana Bread Pudding

Banana Bread Buried in Maple Crème Brulee, topped with Roasted Banana Ice Cream and Caramel Sauce

Chocolate Hazelnut Napoleon

Hazelnut Meringue Wafers layered with Dark Chocolate Mousse, with Citrus Lacquer,  Blood Orange Segments, Nutella Powder