Handmade butternut squash tortellini served with 24-hour pork belly, rosemary infused apple, sage ricotta, brussels sprout and fried sage.
Lightly steamed scallop, tangerine, fennel, jalapeño & tarragon ceviche with a tangerine yuzu vinaigrette, pickled persimmon and a tangerine vail.
Pan-seared, served with fresh imported hearts of palm, walnut-parmesan crumble, parsley puree, preserved Meyer lemon & sauce Bordelaise.
Frenched Colorado rack of lamb with pomme dauphine, fresh favs beans, minted carrot purée, baby carrot, brussels sprout & sauce Bordelaise.
Pan-seared with skin on, served with tarbias and cranberry bean ragu, tossed & seasoned with fresh herbs, preserved Meyer lemon and cherry tomato with confit fennel, Nicoise olive and a black garlic vinaigrette.
Pan-seared foie gras, two 3-ounce beef tournedos with whipped potato, fresh vegetable and sauce Bordelaise topped with a slice of black truffle.