APPETIZERS

Mussels “La Cagouille” A Mel’s Favorite     10.

Drawn Butter, Parsley, Sea Salt

Crispy Polenta Cakes     10.

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

“Breakfast at Dinner”     7.

House-Cured Kurobuta Pork Belly “Bacon,” Poached Egg, Toasted Coffee Bread, Frisee, Grain Mustard Maple Syrup

Mel’s Cheese or Salumi Plate     12.

Chef’s Selection of Three Cheeses or Three Cured Meats, Grilled Bread, Olives

Braised Short Rib and Foie Gras Empanadas     13.

Pear and Black Pepper Caramel, Salad of Caramelized Pear, Pickled Red Onion, and Verde Farms Pea Shoots

Fried Calamari     11.

Asian Slaw, Trio of Dipping Sauces: Ponzu, Sweet Chile-Lime, Lemongrass-Wasabi Aioli

SOUPS & SALADS

Broccoli Soup     7.

Meyer Lemon Crème Fraiche, Parmesan-Black Pepper Tuile

Shellfish Bisque     10.

Laughing Bird Rock Shrimp and Avocado Salsa, Verde Farms Micro Basil

“The Wedge”     9.

Iceberg Lettuce, Red Onions, Applewood Smoked Bacon, Cherry Tomatoes, Blue Cheese Dressing

Ruby Red Grapefruit and Wild Arugula Salad     9.

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

Caesar Salad     8.     (add White Italian Anchovies     2.)

Hearts of Romaine, Croutons, Parmigiano Reggiano

Roasted Beet and Jerusalem Artichoke Salad     9.

Butter Lettuce, Marcona Almonds, Meyer Lemon Yogurt Vinaigrette

Mixed Green Salad     6.

Cherry Tomatoes, Balsamic Vinaigrette

MEAT & POULTRY

Mel’s Roasted Chicken     18.

Mashed Potatoes, Baby Spinach, Tarragon Butter

Porcini Dusted Filet Mignon     30.

Broccoli Rabe, Duck Confit Fingerling Potatoes, Foie Gras Hollandaise

Porter Beer Braised Beef Short Rib    18.

Creamy Grits, Roasted Root Vegetables, Confit Cipollini Onions, Beef Jerky Sauce

Steak Frites     19.5

8oz Grilled Sirloin, Truffle Fries, Green Peppercorn Sauce

Braised Colorado Lamb Shank     24.

Ragout of White Beans, Merguez Sausage, Piquillo Peppers, and Candied Meyer Lemon; Swiss Chard, Parsley-Marcona

Almond Gremolata

Fried Chicken and Waffles     15.

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

Soaked Cranberries

Grilled NY Strip     23.

Red Wine Braised Wild Mushrooms, Smoked Fennel, Sauce Bordelaise, “Risotto” of Pear, Potato, and Italian Mountain

Gorgonzola Cheese

FISH

Pan Roasted Monkfish     25.

Laughing Bird Rock Shrimp, Jerusalem Artichoke-Country Ham Hash, Watercress, Meyer Lemon Beurre Blanc

Mel’s Grilled Salmon     17.

Mashed Potatoes, Baby Spinach, Lemon Butter Sauce

PASTA

Spaghetti Squash “Pasta”     16.

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

Colorado Lamb Bolognese     16.

Tagliatelle Pasta, Lamb Meatballs, Parmesan, Verde Farms Micro Basil

VEGETARIAN

Seasonal 2-Course Dinner     24.

BUILD-A-BURGER

Kobe Burger     14.

1/2 lb. Ground Kobe on Brioche Bun, Lettuce, Tomato, Onion, Truffle Fries

We Proudly Support Local Businesses

&

Use Organic and Sustainable Products Whenever Possible

$3 Entrée Split Charge / $1.50 Salad Split Charge

Substitutions Will Be Priced Accordingly

20% Gratuity May Be Added to Parties of 6 or More