Entreés
- Apple wood smoked bacon wrapped pork loin with mustard jus
- Miso marinated baked wile Alaskan salmon
- Fresh herb marinated roasted organic chicken
- Tempura wild Alaskan halibut with dipping sauces
- Red wine and fresh herb braised lamb shanks
- Baked wild key-west pink shrimp with lemon and chives
- Standing roast prime rib of beef with caramelized onion jus
- Seared rare ahi tuna with a light lemongrass beurre blanc
- Pan roasted rocky mountain trout stuffed with tomato confit and arugula pesto
- Pan roasted steaks: porterhouse, bone-in rib-eye, New York, filet of beef; with sauces: béarnaise, red wine demi-glace, mushroom brandy
- Oven roasted leg of Colorado lamb
- Herb crusted rack of Colorado lamb with fruited mint chutney
- Wild Alaskan seafood gumbo with chorizo
- Duck two ways: confit leg and crispy skin breast with balsamic cherry reduction
- Oven roasted rack of pork with braised apples and cabbage
- Thin crust stone pizzas: classic marguerite, white sauce with potatoes and pesto, pepperoni, sausage, veggie, etc.
- Selection of pastas: spaghetti carbonara, bucatini al’amatriciana, classic lasagna (meat or vegetable), seafood risotto, etc.
- Braised osso buco alla Milanese
- Pan seared wild Alaskan king salmon with lemon and olive oil