Dinner Menu

SPRING 2014
DINNER
Caliente Margarita 7 Grey Goose Le Fizz 8
Appetizer
Deviled Eggs – apple wood smoked bacon, chives 5
Acapulco Shrimp Cocktail – avocado, pineapple 15
Iced Oysters on the Half Shell – cocktail sauce 2 each
House Smoked Salmon – watermelon radish, caperberry, horseradish vinaigrette 12
Calamari Tempura – sweet chile ponzu, sugar snap peas, jalapeno 11
Grouper Cheek Sliders – house tartar, romaine 12
Pulled Pork Tacos – guajillo pepper sauce, mango pico de gallo 10
Crispy Texas Quail – Jack Daniel’s honey bourbon dijon, smoked bacon 12
Roasted Cauliflower – parmesan Reggiano, pinon nuts 8
Artisan Greens – Banyuls cracked mustard vinaigrette 7
Boston Bibb – hearts of palm, avocado, sunflower seeds, blue cheese crumbles 10
Tuscan Kale Quinoa Salad – Castelvetrano olives, champagne shallot vinaigrette 8

Pasta & Pizza
Linguine – Manila clams, garlic, white wine 15
Fettuccine – pomodoro, fresh mozzarella 13
Garganelli – chicken, pancetta, spring peas, cracked black pepper alfredo 14
Capellini – shrimp, spicy tomato basil cream sauce 16
Formaggio Pizza – 4cheese, mushrooms, spinach, Kalamata olives 12
Sausage Pizza – smoked mozzarella, fennel fronds, pepperoncini, ricotta salata 14
Carbonara Pizza* – apple wood smoked bacon, black pepper, fried egg, parmesan 15
Duck Prosciutto Pizza – fig jam, caramelized leeks 14

Main Course
Canadian Salmon* – spring vegetable succotash 22
Alaskan Halibut – herb crust, lemon basil aioli, marble potatoes 26
Chicken Fried Lobster Tail – tarragon cream, lemon chive whipped potatoes 28
240 Cioppino – San Francisco inspired seafood stew 26
Whole Fish* – freshwater, saltwater, crustacean AP
Colorado Lamb Sirloin – spring pea farrotto, gremolata 26
Veal Scaloppini – pancetta, Castelvetrano olives, capers, limoncello 22
Rotisserie Half Chicken – natural jus, charred asparagus 17
Cowboy Ribeye* – chimichurri, zucchini gratin 35
Pork Chop* – pistachio crust, pinot noir plum wine sauce, scallion risotto 20
PRIME RIB EVERY SUNDAY NIGHT – SLOW ROASTED IN OUR WOOD OVEN 18
* Consuming raw or undercooked meat, poultry, seafood or eggs
* May increase your risk of food borne illness, especially in case of certain medical conditions
Chef Anand Chaturvedula

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